The Bird man has made a career of breaking barriers on the half pipe.

So I thought it was only fitting for one legend to judge another set of legends in the burger world.

Today.

I'm going to cook him three game changing burgers and get his take on lab grown veggie Patties, a viral Internet sensation and a gourmet icon.

But first, let's shred.

I had it.

It's too much pressure.

Tony.

Hey, thanks for having us over here at Tony Hawk Geek in Vista, California Shot a vista.

I say San Diego, San Diego Yeah, yeah, it's This thing is amazing.

It just loses Everything about you is definitely my ramp Actually bought this building based on the ceiling height so that I could have someone put my Ram.

You're a world traveler here that you try to have a burger Everywhere you go.

What's the craziest burger you've ever encountered?

I tried one what wasn't outside the country, but I traveled in Vegas that was like the $1000 burger and had truffle and foie gras and caviar, I'm sure.

Yeah, just like a Tony Hawk burger.

You know, not at all.

I usually just go with cheeseburger.

No onions.

I'm a little more careful with what I eat for days.

Just because I'm 50 and still trying to be a pro skater.

So?

So McDonald's is out of the question.

No, not at all.

You can eat number soon.

No one units.

So there it is.

You're known for pushing the envelope you're known for for, you know, just creating new tricks, setting the standard.

And so I'm gonna cook you three burgers.

That pretty much shook the world.

Kind of like you.

It's awesome.

Cool.

I love it.

Yeah, let's get started.

Okay, let's start with the impossible burger.

It looks kind of like a ground meat, right?

I've never actually seen one raw.

It's crazy because there's, like, flecks of fat, which is I don't know what it is, and it's made by this planter out of he.

And it's supposed to look like me bleed like me.

And this is for me a game changer, because it's not catered for vegetarians.

This is actually marketed towards meet years, and it's also Chef friendly chefs get behind it.

People love it.

My only experience with it is I have vegan friends that swear by it.

Oh, yeah, Let's cook one of these.

These guys up.

Okay, you have to season this, and I wouldn't season it aggressively because it has, like, such a umami flavor to it.

Very important.

You have to use a nonstick pan for this.

You see, it's like very already fallen apart.

Yet we have red onions, beef, steak, tomato, good old iceberg lettuce.

It's Ah, sesame seed bun because it's just iconic were almost going to replicate the emoji.

I pick the provolone choice because there's such crazy umami happening going on here.

Cheddar would override it.

So we're there.

I'm gonna flip this and you see, that's that sear that I was talking about that That's what makes burgers the nooks and crannies.

That's the type of stuff like you wish you could get with a really high quality meat, because when we put this piece of cheese on top, that cheese is gonna melt through all those Christ right?

And that, to me, is perfection.

I use 1000 island, you know, For me, it's like the California like Yeah, sauce.

The condiment of my parents would take me to Bob's Big Boy.

That was a big outing for us.

Same year.

And then I go with pickles beers As much as I love the impossible burger.

It's still very rich new mommy, and, um, you almost get like, mouth fatigue.

So you need this assets.

I like to layer it like this, so that has, like, airiness crunch to it.

To me, that's important that the Patty hangs a little bit over the bond because I really hate just getting a bun bite, right?

I go tomato iceberg lettuce here that the lid on it, that's the impossible.

Very good possible all American hamburger if you squeeze it, you could see like as if it was animal fat in there.

Yep, from someone who eats meat pretty regularly.

This is taste different than me.

You know the goal.

The ultimate goal was to try to make it taste exactly.

It doesn't know, but it does have a good flavor and its unique this kind of levels the playing field All right, Berger number two.

This is what broke the Internet.

It's become like the krone of burgers.

You know, this was served out of, like, a food festival in New York.

The same time Instagram started to get hot before the 1,000,000 followers like this was like the influential burger.

It's created its own genre called Stunt Burger.

I could put a cheeseburger that I made on my instagram and get like 100 likes Altero Rahman Burger on there and I'll get, like, 15,000 likes pasta.

It's pasta as a bun.

Yeah, this is This is actually from the Roman Burger inventor himself.

Yeah.

Kaiser Shimamoto saw.

Is his meat anything special?

No, this is Yeah.

This is just regular, you know, 80 20 ground be.

And you kind of want to cook this at the same time.

Cut side down.

This burger is all about texture, you know, like regular regular here.

Why gorilla?

You know, I think it's the peppery tous.

There's a Japanese version of this call mizuna, but this is more readily available And some scallions, but like the goodness that comes from this sauce that he makes, it's basically like a soy sauce.

Ginger garlic, reduction of Roman.

What do you think?

Well, I didn't really know about this so I thought it was just gonna be amber with Rama noodles in there somewhere, like a sloppy Joe.

Thanks.

You're not You're not just throwing it in there as accessibly you're throwing and you're making a part of the actual taste and flavor, so I think it's cool.

It's so good.

It is weird that it feels like you're waiting for some of their flavor, right?

You know, I'm saying, Yeah, the squishiness of this, Yeah, I don't know what it is or your texture.

I don't know.

It's like there's something that you're used to and doesn't come through.

But that sauce is so that sauce is delicious.

Yeah, I I am surprised.

100 like it Just because I thought was more of a novelty.

Exactly that sauce flavors and saying, you know, like falling over like a six step staircase with finesse versus trying to jump a 50 staircase and not landing it and just being outrageous.

But you're getting the content that you want.

What's most.

What's more important?

That's a hard question.

I think.

I think what's more important is showing that you have the skills to back up crazy attempt.

So for me, it's important for both.

You don't want to be the guy that the only thing that is your claim to fame is that you tried something crazy and hurt, too.

You want to people to know that you have the skills to back up these ridiculous challenges on to Berger.

Number three.

This is a father's office burger.

It's so unique.

Look at the bread.

It's yeah, football shaped.

It uses dry aged me, a compote made out of onion and bacon, a mix of Greer blue cheese and arugula seasoned with salt pepper.

Chefs are very snobby, you know.

They have a pedigree.

They've been around the block.

They've worked for this and that, and and and almost asking a chef to make a burger's insulting.

And then this guy comes out and he makes a burger, and he's like, You know what made a burger?

You can't substitute anything you can't put ketchup on and it's gonna price here, and it's gonna be price here to new made with ingredients that our source on the highest level, he shook it up.

Then John George makes a burger Daddy balloon makes the burger, will say I have a personal story about father's office.

There was such hype going into it that he had made this burger, and the restaurant is gonna open that.

I got an invite through a friend to go to the grand opening, right, and it made a point to like good L A.

Just to go to the grand opening.

That's not such a scene that it actually kind of was counterproductive because they couldn't so make it.

Never was.

So I got basic a sliver of it, right?

My God, we'll start with this crazy bun.

It's like a mini baguette.

We'll cut this bad boy in half.

Is it insulting to call it a hoagie again?

That's a part of the mystique of this thing, This burger.

I almost quit conceding the ingredients.

Yes, and while this gets, Tosi will work on the patty.

You have to do it on top of a parchment paper because if shaped like a hoagie like the home and we're going beyond the two ounce patty on, then peel it back.

And obviously, when you're cooking burgers, especially with delicate $50 pound me, you don't want to touch it much.

They were throwing shredded Greer and blue cheese.

It's a mixture of like a nice smile.

Favorites with a nice funky cheese with the first burger that you made with the red onions.

Like not a fan of run onions.

Definitely order without a.

Usually, if I were to see blue cheese on a burger like No, not a chance.

But, man, I trust you.

I trust him.

Um, I throw a little lid on this just to get the cheese to melt on top way.

Top it off with this onion marmalade and then we get the salad.

This is the father's office burger.

Google the image.

I nailed it.

That job is wild, does insane.

I don't think you can compare that toe regular cheeseburger.

You just can't know.

You know, this is like a meal front of different items.

I don't want a soda.

I don't want a milkshake.

I want a nice red wine and also pulled my piggy out.

You know, like them to be savored.

That is a true game changer.

It's like growing up.

You're wearing vans you're wearing, you know, a skate shoe DVs.

And the next thing you know, Nike comes that makes like $150.

You know, skate shoes.

I was like, Well, what does Nike know about skate, right?

Yeah.

I mean, like, you were going from, like, a 38 to 40 to $50 shoe, right?

Well, from a from a hardcore skaters perspective and has been through the industry for so long, it's more like, why you trying to cash in on this?

But then once they put their technology and their money into it right, it did change it for the better, right?

And so I totally appreciate that.

But in the same way that this brought a burger into the garment world Tony Hawk, thank you for being on the burger show.

I appreciate it.

Thank you.

Get in here.

This is This is momentous.

That was so close.

He didn't like What was it?

Me?

Oh, shit.

A double double.

What's up?

Burger World's having Kyle out of the burger show.

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