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  • - How's it going, Keith?

  • (swoops) - Oh, it's good.

  • How are you doing? - I'm doing awesome.

  • - Where are we going?

  • - So, we're going to Vegas!

  • - (laughing) We're going to Vegas?

  • - Let's go (laughing)!

  • Woohoo! - We can't just go to the

  • (upbeat funky music) Okay, well I think

  • I packed okay for that.

  • - So Steven brought me in the car yesterday

  • and just said, "We're going somewhere, pack your bags."

  • You haven't really told me why we're in Vegas.

  • - We had such a great time on that sushi adventure.

  • - Yeah, we had a great time.

  • (rewinding) - Who's your boy?

  • - Steven Lim

  • - (laughing) Yes!

  • - I was like, "We gotta do part two."

  • - So today we're gonna get

  • three types of burgers, (swooping)

  • a cheap one, a medium-priced one,

  • and a super expensive one.

  • In fact, it's gonna be $777.

  • - (sneezing) Oh, I'm allergic to that idea.

  • (laughs) - But we're gonna find out,

  • "Is that burger really worth the price difference?"

  • - I like cheap burgers.

  • - Maybe you just haven't had the right experience yet

  • with the right person.

  • - I like that you've made that about you.

  • - Well, isn't this all about me, Keith?

  • - No, it's not. It's literally a video

  • comparing burgers.

  • - With Keith and Steven, best buddies for life!

  • (upbeat jazzy music)

  • - I'm Adam Baird, the Executive Corporate Chef

  • for Habit Burger Grill.

  • Keith and Steven are out in Las Vegas

  • enjoying our delicious Charburger.

  • We cook everything to order,

  • and we season it with a handmade seasoning

  • in the back of the house.

  • We caramelize onions all day long,

  • toast our buns to order.

  • Every little bit of detail

  • has to be executed with the utmost skill.

  • (bell dings)

  • - It is gorgeous, I don't want to waste any time talking.

  • Let's eat it. - It smells so good right now.

  • - I don't wanna waste any time talking.

  • Let's eat it.

  • - Where the sun's coming down. - I'm not waiting.

  • (paper crinkles)

  • - Oh, it's so juicy!

  • - Very savory.

  • - The mayonnaise was like this great layer

  • of delightful goodness.

  • - Your reaction after taking a bite of this

  • is to take (chuckling) another bite immediately (chuckles).

  • - This drink is delicious.

  • - Also, they make their own strawberry limeade here

  • and it's (bleeps) great.

  • - Just go back and forth.

  • - Perfect balance, like a Olympic gymnast.

  • - You're perfect, Keith.

  • - Together we are the perfect dynamic duo!

  • - Oh. - And this burger is $4.15.

  • - That's crazy.

  • What would you compare this value to?

  • Theft? $4.15.

  • You can't beat this burger.

  • But the next burger is not $4, it's 20 bucks.

  • So we gotta go there. - Bring your family here,

  • bring a date.

  • (record screeches) - Why do you cut me off?

  • I had such a nice rounding. - Okay, go ahead.

  • Go! - I tried to end the segment

  • and then I had to start over with a new bow.

  • Why is this happening?

  • You're not going to find. - (yells then laughs)

  • (crew laughs)

  • - Damn, that was a fine burger.

  • - Burger Fact!

  • - Burger Fact!

  • - How many burgers did America eat in 2014?

  • - This is a question, this is not a fact.

  • - That's trivia.

  • - You can't say "Burger Fact," and ask me a question!

  • - How many burgers (laughing).

  • - Goddamnit, (lauging) that's a question!

  • (spring boings) - did America eat in 2014?

  • - I don't know! 200 thousand.

  • - What? Are you stupid?

  • - I don't, I'm guessing.

  • I was awaiting a fact.

  • - Nine billion.

  • So on our way now to the Gordon Ramsay BurGR.

  • - Wouldn't mind some bacon.

  • I don't think we'll meet Gordon,

  • but we'll certainly meet somebody.

  • - I'm driving without hands, Keith.

  • - It worries me.

  • (upbeat jazzy music)

  • - We are at Gordon Ramsay BurGR.

  • Our featured burger today

  • that we're talking about is our Hog Burger.

  • This is the only burger that we actually griddle,

  • so we get a lot more caramelization on it.

  • Our buns, they're all brushed with 83% butter fat,

  • and they are toasted on the griddle.

  • Our cabbage slaw is dressed with a tarragon mayonnaise.

  • A nice, beautifully caramelized pork patty.

  • On top of our pork is our smoked barbecue brisket.

  • - [Steven] On top of the pork.

  • - Pork on pork on pork.

  • Then comes our crispy onions, garlic seasoning,

  • paprika, and a little bit of cayenne for kick,

  • and we also need the acid of our pickles,

  • so these are our house-made bread and butter pickles.

  • - Massive.

  • - [Keith] It's almost as big as your head.

  • - [Harold] The best thing about a burger is it's simple.

  • Everyone can identify with it

  • but the way that you can take it

  • through the roof is in the details.

  • - When I eat burgers that are this big, I smash them.

  • - You are an animal.

  • How are you going to enjoy the flavors like that?

  • - How are you going to enjoy the flavors separately?

  • Cheers. - Cheers.

  • - Wow. It's very, very porky.

  • But with the onions and the pickle, totally counters that.

  • - Combine this many ingredients and put it

  • into one item that you can enjoy together

  • is a very hard task.

  • And they managed to do that.

  • - Balanced like a pig on a tightrope, baby.

  • - If I'm going to spend $18, I want to see this much food.

  • - It was as big as Steven's head,

  • but a really sexy Steven's head.

  • - Are you sure that's not just this guy right here?

  • - Nah, I'm pretty sure.

  • Two little piggies with Steven Lim heads on a tightrope.

  • I want to see that animation now.

  • (playful music) (oinking)

  • If you were staying anywhere near Planet Hollywood,

  • and you want a bomb-ass burger, this is just incredible.

  • Now we gotta head to this preposterous burger.

  • - What would make this next burger worth it?

  • - I guess it'd have to be the best tasting

  • burger I've ever had.

  • - That's not hard to do, right?

  • - It is hard to do.

  • I've eaten more burgers than any other food.

  • It's too expensive.

  • - No amount of money can buy the friendship

  • that we have together, Keith.

  • Do you hear that? - Yep.

  • - We're best buddies. - I bet all the people

  • on the internet are so envious of our friendship.

  • (grand symphonic music)

  • - What we're looking at today is our 777 Burger.

  • The best hamburger in town.

  • - It's 777 dollars?

  • - It is. - That is the most expensive

  • burger I've ever heard of.

  • - And champagne. - And champagne, right.

  • - Cause it comes with Dom Perignon.

  • That burger gets a Wagyu patty, aged goat cheese,

  • pancetta bacon, - Oh my God.

  • - [Karl] foie gras, arugula, lobster,

  • and it gets 100-year old aged balsamic vinegar.

  • - [Keith] How much is a bottle?

  • - [Karl] This goes for about $200 a bottle.

  • - [Keith] I'm looking at it, I'm like

  • every single item on there is more expensive

  • than a thing I would normally eat.