Name: The Ultimate Expensive Burger Tasting with Adam Richman | The Burger Show
Uploaded: 2020-03-09T09:30:04.000Z
Duration: 9 min 29 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

You know, I don't really dress like this.

I just felt like since we're doing some baller shit, I put that velvet on Burgers.

Air food for the people cheaper the quicker the more accessible the better.

But these days spoke beef blends and luxury toppings are driving prices through the roof.

Today I'm teaming up with food TV legend Adam Richman to eat our way through baller burger history and to figure out what upgrades are worth it and which are for the suckers.

So here's my thing that I've noticed a lot of times when they re interpret any kind of comfort food dish fries Sundays to whatever with, like, fancy ingredients, Orion ingredients.

It either works or alienate people like burgers were pro Terry, You know, we're all over it.

But then does this wave of the fancy burger and the custom blends in the cave Aged years like that.

What do you think drives up the cost of $47 burger?

That's all about like, what we perceive is baller Rios is a dollar.

But we're talking about Martin's retainer.

Now we're talking charge 33 times more to me.

At three bucks, you're like you're you're in and out.

And then you're like, Okay, that's your beef blends short rib brisket, rib eye.

Has a six ounce burger, Let's say $16 a pound.

So now you're talking about a $6 burger, patty.

I might not be, like, out the gates, a big fan of all of this stuff.

But sometimes when you do see, fancy ingredients were kind of like you know what, treat myself, You know?

Are you ready to begin the Booty Burger Bonanza.

So these were the big baller burgers between three of them.

We're going an increasing price, culminating with a three digit Burt championship Burgers.

This is a creation that I was inspired by some local diners.

My version of a bacon onion cheeseburger.

With a caramelized onion and bacon jm secret sauce shaped pickles.

American cheese on a big Marty sesame seed bun.

Yeah, I just noticed the two big fat on your rings on top.

I tell you a little trick that we do a little trick of the trade if you was in a West Coast burger chain, okay?

I remember I went there for a little r and D.

But we let out, but we let out Just think a rip that Oh, yeah.

One day I'm gonna like to enjoy a backburner.

I think that's that's the only way to make it work.

You got bacon jam and Heinz ketchup I gave the men behind.

It deserves to be on a plate next to fries.

So this is the Minetta Tavern Black Label Burger going up another bracket, right?

I mean, like another Baquet quickly dissecting.

I mean, you could you could tell that the core of this partner you could smell.

That's right, that funkiness being from Los Angeles and being like a guy from the outside looking in like this is that that burgers at mystique, the Manetta burger, it was almost like, Do you have your serious foodie passport stamp?

Let's let's try this bad boy perfectly took you to taste the age.

That was just about to say that I don't know if I've had a burger that tastes as much like a steak dinner as this.

I've dry aged steaks now, like I feel like I'm in a dry agent right now eating a burger.