My my door Meat tenderizer here, one to a cold to be a real burger pro.

You have to understand that different ways to dial up flavor attaining Burger Lord status involves more than just a fancy cast.

Iron or spatula involves science.

That's why I'm teaming up with the modern astronomy guru Dave Arnold.

Dave's gonna pull back the curtain on Must know burger concepts that I'm gonna bring to life.

Dave.

Welcome, Thio.

Our burgers show Burger Lab.

Thanks for having me have, like, cool things colors, right, Right.

We have are really high tech cookery and we have lab coats.

Do you think?

I mean yeah, sure.

If you don't know who he is, he'll tell you why he's here.

So I founded this thing called the Museum of Food and Drink, which is come devoted to the history, culture, science, technology of food.

But also, for many years, I've worked on how to use technology to make food and drink more delicious, and also you created this year's all.

I use the scientific kind of ideas to create tools for people in the kitchen.

Cooking is a lot like science.

A lot like chemistry in that you know, there are a lot of things.

If you understand them, help you achieve better results now that you need to know it in order.

But it's it's helpful, Helpful in your observations were doing this burger show.

I'm eating some of the best burgers in the world, but I wanted to, like, explain why they're super right.

I mean, there's a lot to look at in a burger, right there's that.

There's a texture of the burgers.

There's the flavor of the outside, that kind of the crust to see running outside.

And then there's How can we just kind of that beefy hit, that kind of meaty, beefy burgers.

Whenever anyone talks, science people tend to get intimidated, especially throw out words.

You might not know exactly what they are like Mommy or my are reaction things like this.

And so we're just gonna break it down, really, simply so you can use those techniques to make a better burger.

We got our lab coats, you got the master class will make the master burger.

What do you think?

Do it?

So, as a chef in a restaurant tour, we like to use like certain catchphrases and new mommy is one of them.

There's even a chain called Who Umami Burger.

A lot of people don't know what Mommy.

Actually, it's up until fairly recently, people would actually have debates.

Is umami real or not?

You know, there's no question who Mommy is an actual sensation.

Your tongue can get an actual taste like it's really like sweet, sour, salty, bitter, bitter right?

And then they say, Mom is the fifth flavor.

That term comes from 1908 when a scientist, Dr Ikeda in Japan, was actually researching seaweed and dashi broth, figuring out why it was so savory, why it was so delicious, isolated particular chemical that happens to be on here that provides that sensation, which is MSG is Emma.

She's something bad if 100% fine, you don't want to use too much of it, because if you consume too too much sodium.

For some people, that could be a problem with blood pressure.

And also like you can get dehydrated.

You need to consume a lot of water, but MSG on its own.

It's not bad for you.

Chinese restaurant syndrome, right?

Is just some racist garbage.

People put out, you know, in a name in the seventies, and it's just kind of stuff with us.

So if you support that you're supporting races, how about that?

That said, That's making no mommy burger.

It's one of my favorite things around.

So in order to make the promise on Freak Oh, really?

You just get a pad.

I have it set at 325 degrees.

You really just create the cheese on top.

What is it about Parmesan cheese?

So Parmesan is interesting.

It's It's a granite, right?

So what if it's an age kind of a hard cheese and that style of age she's tends to have the components in it?

They were in the milk break down quite a bit, and it's that breakdown in aging right that gives it its kind of big umami bomb properties.

And it is like one of the all time great like you Mommy brings.

This is about to crisp up and then we'll scrape it off.

Next would be the shit talking mushrooms.

Mushrooms are amazing because they have both kind of a savory, umami hit anime detective.

A little pro tip as well.

When you're cooking mushrooms, is You don't want to put too many in a pan.

It has a lot of moisture in it.

And all that water comes out and then ruins the texture of the mushroom.

You take about three minutes on each side.

In the meantime, let's grab this burger, Patty.

Let's Sprinkle some of this umami dust.

And again, this is just porcini powder, salt, pepper and then graded combo.

Two minutes on each side.

While we're getting this umami burger going, I'm gonna do a really quick mommy catch up.

So we're gonna take this another notch in and really just put about a teaspoon of fish sauce in there.

I've never been to the chain umami burger, but it's kind of like, you know what do we What do we like the time, Mommy, that we could go for you.

Okay, catch up.

Yes.

Yes.

When I eat burgers at home, I have the fish sauce on the table and we just dash it onto the top of the brochure.

Yeah, this is low and slow cooked onions.

We've caramelized these for about I don't know, like, four or five hours.

We low and slow roasted tomatoes with salt and olive oil.

Give the buns a little bit of a toast.

So Mommy Burger usually uses Portuguese bun that they get specially made.

Ah, Hawaiian sweet roll is actually a Portuguese bun.

A little bit of umami ketchup on the bottom and on the top fund, you got to do both.

Oh, yeah, Got to be both.

Then we'll do the caramelized onions on the bottom.

Taught me with this Parmesan Fricka.

A little bit of this roasted tomato and one of these mushrooms.

You order that way so that when the Parmesan shatters, it stays in there because the tomato holds it down.

Right?

It's the umami burger, The burger show Mommy burger.

Already my mouth feels like a wake.

No, it's also when you're dealing with something heavy new mommy, it gives you license to pull out those kind sweet flavors more right?

So if you didn't have as much mommy, he had that much like sweetest with caramelized onions and from the reduced tomato's ketchup might be overwhelming, but because we have so much of that kind of savory hit there, right, unless you go big alway across the board umami burger.

As a concept, you Mommy as a thing is just It's like peanut butter and jelly when it comes to burgers.

Say, like, I would like a beer.

Oh, yeah, Exactly.

All right, so here we are Smashburger the crispy, thin patty that you smash into a pan When you see these food bloggers like, Oh, the crust, the my yard It's almost like another buzzword, right?

Said admired.

Reactions are super important when you say my heart is actually a lot kind of more complicated and that my art is complicated enough, like you get reducing sugars and you get proteins and you heat them right and get these kind of brown, toasty, roasted, kind of meeting kind of aroma roasted Roma's.

But in addition for something like this, you're also getting texture.

Difference is, you're getting kind of dehydration concentration, and so we tend mentally to lump them all together in a kind of my art to keep it simple.

Yeah, my art.

When you're making the Myron reactions, you're making those kind of awesome plague.

Okay, this is probably V most common way of making burgers in America.

It's a ball.

You throw it on the griddle and you smash it why is that the case?

Let me get the board.

So obviously, when you're working high volume, the easiest thing to make with hamburgers balls, not pat.

It's a lot less steps, a lot easier to store, less likely to oxidize.

It's not flattened out, but I think the key thing is in most diners, right, you're not cooking in a pan.

You could put oil into the bottom of the pan, and the burger can sit in that oil, and all the little nooks and crannies on the bottom of the burger gets a crust gets that crust because the oil can hit all sides.

This is why deep frying is kind of God's cooking technology, because it can get to all parts of the meat right in time.

And in fact, the rougher the surfaces.

When you're deep frying pan frying, the crispier it is when you're on a middle when you're on a griddle.

If I put oil onto a griddle, it was runs off.

Run right off.

I can't do it.

And in a diner situation when you're running all night, if you have oil, it's gonna smoke.

It's gonna burn, but it's gonna ask this nasty.

It's gonna wreck your hoods.

So the easiest thing to do and you're gonna take a fall, put it on and smash it flat.

Now, once you have something flat on a griddle, if you don't, If you have all these little bumps, it's on the bottom of a regular handmade burger.

This'll ce surface is never going to touch that.

It's gonna be blond, and we've all seen like like a piece of meat that has blonde patches in it because the person didn't get good contact between the pan or the griddle and and it sucks.

It's unpleasant.

So when you're forming this, you smash it.

Glad you have the maximum surface area in contact with your dry pan.

So we have a situation where we're talking all about the crust.

You're getting dehydrated, crunchy, crispy for at things.

And so it ends up being a very easy way to produce kind of an iconic style.

All right, let's fucking make one.

All right, I'm doing the food God Kenji Lopez version.

We're cooking the bun.

It's a more it's potato roll.

It's like a It's a New York standard.

These are two outs or a little less than two ounce balls.

You throw it on there.

No grease.

I have this really cool, heavyset spatula and Adele so you could push it gets even pressure.

Yeah, And you look, because there's no actual kind of layer of grease for it to live in.

If you hadn't pressed it, there's no way you'd get good contact between me.

All of the patty.

You're not gonna touch us, you know, let it get crispy, and then we flip it.

And again, we use this, you know, uh, Industrial scraper, Because you want to scrape the bottom of this when you flip it over to get all that beautiful, crispy nous, you flip it over.

It would be a huge mistake to try to use one of those like like plasticky spatula.

Just shred the thing again, or you'll just leave the good stuff on the bottom of the man.

Put that on top and let's melt the cheese.

And let's use this really awesome tool that you invented called this year's all This is a like a device I used to turn a torch into a broiler call this year's all this is so thin it's gonna melt itself.

But I actually, like kind of toast cheese a little bit, so I'm just gonna, like, hit it from two sides.

I'm a two side cooking, man.

If I can be so it on there, put a couple of these pickles on top and bam!

There you go.

You look at that.

It's perfectly shingled.

Yeah, let's try this guy.

I didn't 100 of these.

Yeah, but that's the thing you would need to eat up, huh?

Don't forget.

Like, Well, these original diner burgers were built around allowing people to eat meat and economical way right.

This is like a simple beets, though Mommy Burger is more of a symphony of flavors.

This is just more of like, one thing that's just shines.

Make no mistake like there is umami in that and smashing it flat has gotten the kind of most of mommy we could get out of the meat that way.

But like you say, it's more of a one pure note and not like, let's start with the mommy.

Since that was the 1st 1 we did.

It's like super rich.

But, you know, I'm saying I don't know that that's your every day burger.

Then you got the Smashburger.

It's like the most beef flavor with the least actual beef beef.

Like, that's kind of a plus.

It's like, if you're gonna multi Patty like, it's the easiest one of multiple.

Yeah.

Say I was gonna eat a whole bunch of them, had to have one every day.

I would probably choose to smash burger.

I had to have one every day.

And I think, like, you know, when I go home, I'm gonna be I think about taking the best bits of each bird and incorporating them into kind of a more hybrid style.

I still like the Smashburger the bus.

So this wouldn't be a science burger show way didn't freeze a burger with liquid nitrogen and smash the shit out of it.

I'm not gonna Let's try.

Let's do it.

All right.

Yeah.

Oh, yeah.

Liquid nitrogen is minus 196 Celsius, so it's like a freaking cold.

My door meat tenderizer Here.