Tonight the all-stars are grilling outdoor burgers with all the fixes.
How baller is this?
Look at that.
Ooh.
And we're fixing to hit them with some smoking Triple G games.
Ay!
Aaron, can I come over right now and go take a dip?
Yeah, bring it on, I got towels.
It's backyard burgers right now on Triple G Delivery.
I got a bad feeling about this.
[smirks]
So, Hunter, the question is, are you up for some burgers?
That's like asking me if onions have rings.
If onions have rings, you're right.
Let's meet our all-star burger-meisters.
First up, we have acclaimed Southern California renowned restaurateur,
the one and only warrior princess, Chef Antonia Lofaso.
What's up?
We are in Venice, California. I am Chef Antonia.
We are at my house and we're outside grilling today.
I am well set up with my barbecue and my smoker.
I got all my equipment from my kitchen.
I've got my fryer out here.
Why? Because my father has put electrical outlets
all over the outside of my house.
- The hair's up. - Yeah, hair's always up when we cook.
- Oh, yeah, [gibberish] - [gibberish]
Next, acclaimed restaurateur, winner of The Great Food Truck Race,
OMG Chef Chris Oh!
What's up?
Chris Oh here and welcome to my backyard
in sunny Los Angeles, California.
My burger philosophy is it's got to be hot, juicy, salty,
sweet, delicious, and preferably made by me.
What's your shirt say, Chef?
Koreatown, baby.
- Oh, I'm gonna need one of those in a medium. - Nice.
And finally, Triple G's winning-est Chef, May-hem himself,
Chef Aaron May!
Hey, what's up, Guy, Hunter, Chris, Antonia?
Hi, I'm Aaron May and I'm here to work on my tan
and make some delicious food.
My backyard is equipped with a smoker and a little barbecue set.
I've got a lemon tree, I've got a pool.
What could be better than this life?
You guys got me out in the sunshine today,
but I'm not fooled, I'm looking for that rain cloud of destruction
that he's known to bring.
What house are you squatting at?
My rich uncle's.
-Your rich... oh, very nice, very nice. -Nice.
I didn't know you had an uncle named Rich.
Anyhow, welcome, chefs, to Triple G Delivery.
We've asked you to compete in this backyard brawl
because it's that time of year again.
So put on the shorts, fire up the grill
because the first thing we're asking for is
- Sunscreen probably? - Sunscreen, good talk.
We're asking for some backyard burgers.
We've sent you two boxes of Flavortown Market's best burger ingredients.
And you'll be competing in two grueling grilling games.
- Say that 10 times fast. - Grueling grilling games,
grueling grilling games, grueling grilling games.
- Okay. - All right, guys.
As always, a panel of Triple G judges will score your burgers
based on gameplay, creativity, plating, and taste.
The burger chef with the highest combined score
at the end of two rounds will get a shot of winning up to 20,000 bucks.
That'll get you a lot of patties.
That will get you a lot of patties.
Anyhow, for your first challenge I really want you to think,
boom, outside the box
- and I want you to make a beefless burger. - Mm.
I want you to prove that a burger can be made
with an alternative meat besides beef.
And to help you pick your alternative protein,
we have five hoops representing the alternative proteins
in your delivery box.
Hunter and I are so graciously
gonna take the ball with your name on it
and then we're gonna shoot towards the basket
that we can make it in.
- And the name of the game is, um... - Basketball?
Hoop there it is.
Yeah.
It's called basketball.
Lamb, salmon, chicken, shrimp, and goat.
Chris Oh, you're the newest member of the team,
what would you care for?
Let's do shrimp. I like shrimp.
- There you go. - There you go.
- Wow. - How did you make that?
Did you make that really?
- Chris, you got shrimp, buddy. - Thanks, bud.
Antonia, where would you like your ball to go?
I'm into the goat. I'm into shrimp.
- Go for it. - All right, we're gonna go for goat.
- Look at that. - There you go.
Goat for it.
Aaron, what are you thinking, Chef?
I'm gonna leave it up to you. You give me whatever you think is gonna be the winner.
-There we go. All right, you get lamb. -Ay!
Slama-lama!
All right. So, Chris Oh with the shrimp.
Antonia with the goat for it.
And Aaron May-hem with the slama-lama.
Go ahead, chefs. You're gonna now open your boxes
and inside you'll find your must-have protein.
Thirty minutes to make your beefless burger
using your alternative protein,
and all other proteins in your box are off limits.
You can use as many additional ingredients
that you'd like from your pantry.
I think the three of them will be able to leave immediately
and then we'll start and... then we'll go.
Got it, we're going.
I got ground goat and I'm super excited about the goat
because I actually got some jerk seasoning.
So I'm gonna do like this whole jerk burger.
That's awesome. Hopefully you don't goat home.
Ah.
My daughter's father was Jamaican
and so I spent a good amount of time in Jamaica,
where we eat a ton of goat.
Goat meat in Jamaica is huge.
It's like a staple. It's like the chicken of Jamaica.
For my goat burger patty, I'm mixing in some thyme,
some green onion, Pickapeppa sauce.
Pickapeppa sauce is like the Worcestershire of Jamaica.
This is my jerk seasoning which has pimento in it,
which is really, really nice.
This is exactly how we would season jerk chicken.
So what I'm thinking is I'm actually gonna put these in the smoker.
I really want to make sure that I can get some good time in the smoker.
So six or seven minutes in the smoker and it's perfect
and then throw it right onto the grill and get some color on there.
The kind of the cool thing about cooking outside in my house,
I'm not as like freaked out about what's happening.
I love it.
I got shrimp,
so we're gonna do a deep-fried shrimp burger Hawaiian style,
loco moco style, all day long.
These are, like, fat shrimp. Dude, these shrimp, they lived a good life.
If you guys don't know what a loco moco is,
it's rice, a hamburger patty, some eggs,
and some packaged gravy.
Look at that.
I have to make a beefless burger using shrimp
and who doesn't love ground up shrimp?
I add some garlic, some ginger.
Ginger is gonna give it a nice little fresh zing to it.
Just a little corn starch, just to help it bind a little bit.
And the best part is I use that stuff Hawaiians love
that thing that rhymes with ham.
Some spam.
You know, this burger, it's gonna be Hawaiian.
Once I form my patties... dude, look at this.
Little dredging station.
Bread them in some nice panko.
The panko's gonna give a nice crunch, it's gonna give it some form.
Let's deep fry these.
I've never made a shrimp burger, let alone deep fried one.
But we're gonna need to go all out.
Let's just deep fry this sucker versus putting it on the grill.
Chef Chris, how's that shrimp burger coming along?
It's gonna be a fried shrimp "loco moco" extravaganza burger.
I love it.
Lamb.
You know, lamb is one of my favorite things
and I'm always happy to cook with it.
Lamb to me always speaks Mediterranean
and I've got a bounty of ingredients here
to make this delicious Greek isles burger.
I've got celery salt and a little garlic and some olive juice,
so it stays juicy and delicious.
Some mustard, Worcestershire, garlic, and a lot of black pepper.
I think it's gonna be really good. I'm really excited.
I put the last touches of seasoning on these lamb patties
and it's time to get them on the grill.
The thing about cooking lamb
is you got to really nail the temperature.
You know, normally I like to do burgers on a flat top,
but with the lamb, it's a little bit leaner,
so I think over the grill is a really nice adjustment there.
So here to critique our dishes tonight
is our band of burger aficionados.
Aficionados, wow, that's very nice.
Legendary executive chef whose Big Marc burger won the People's Choice Award
at the South Beach Food & Wine Festival.
Marc Murphy, how you doing?
I'm doing very well and it's wonderful to see you, gentlemen.
Renowned Southern California chef,
who has launched countless restaurants,
including a chef-driven burger concept, Chef Richard Blais.
What is going on, guys?
Oh, with a little flex, that was nice.
And last but not least, acclaimed executive chef
whose secret turkey burger was a menu favorite, Amanda Freitag.
How you doing?
I'm great.
Blais, what is the oddest burger you've ever had?
I had an ostrich burger once and I thought it was a little unique.
I have had a reindeer burger before.
-That's a little... That's a little odd. -Ooh.
You know, actually, I've tried a camel meat burger once.
All right, our three all-star chefs
may not have beefed with each other,
but they all want to win.
- This is gonna be a close one. - That's right, it is very close.
We're at the halfway point.
The chefs are in a nail-biter beefless burger battle!
Each one of them has a different protein.
Let's check in with them.
Now that my patties are smoked,
I get them onto the grill so they can start to caramelize.
Next, I'm gonna make a goat cheese aioli.
I have goat cheese and buttermilk
and a little bit of mayonnaise to make a goat ranch dressing.
This is gonna to give sort of that sour funkiness
that we get from goat cheese and then the buttermilk,
it's also gonna add a texture of creaminess.
So good.
So now I need some freshness for the burger.
The goat meat is nicely smoked and it's spicy,
then I've got this tangy creamy dressing.
So if we need any relief from heat,
if we need any relief from like too much flavor,
we're gonna go red cabbage.
Cabbage is really gonna hold up to all of these huge flavors.
This is all going into my little salad that's gonna go on top.
We've got green onions, cilantro, fennel.
I've got some pickled Fresno chilies.
I want bright, aggressive vegetation for this burger.
Antonio, I'm gonna say it, like,
should fennel ever show up on a burger though?
- Yes, on my goat burger, absolutely. - Ooh.
- I agree. - Okay.
I may do a side dish, I may do a little onion ring.
I love a good French fry but I love an onion ring even more.
I just grabbed some yellow onion,
I started slicing it on the mandoline,
I let it soak in some buttermilk, dredge it in some flour,
drop it into the fryer, and just let those bad boys fry.
So while my patties are frying,
I'm gonna work on my loco moco mushroom brown gravy.
I'm gonna do a super clean brown gravy
with just mushrooms and packaged gravy.
Look, I only got 30 minutes, so the best thing to do is
take some packaged gravy but put my little Chris Oh twist to it.
Look at that.
Tell me you can make it better from scratch,
I don't think so.
So once my gravy, my mushrooms are cooked down,
I'm gonna throw them in the blender and get it nice and smooth.
Okay, cool. So that's done.
Next, we're gonna make some macaroni.
Mac salad goes on everything in Hawaii.
Finely diced red onions.
I'm gonna do a little pickle because you need a pickle in burger.
I'm gonna put some pineapple in there for some sweetness,
high-end mayonnaise,
and then what is an absolute must is a little hot sauce.
Super simple, clean flavors.
So mac salad, done.
Chef Aaron, how's your... how's your lamb burger coming along?
Dude, I couldn't be happier with this lamb burger.
It is, uh, transportative... transportative?
I think it's a word.
I feel like I am getting on Marc Murphy's yacht
and heading to the Mediterranean.
- I'm like ready for the Greek Isles. - Got it.
I've got my white sheet to wrap myself in.
- Did he say he was on Marc Murphy's yacht? - Yacht, yeah.
Cruising up the Al-Murphy coast?
- I think so. - In my head, yes, the Al-Murphy Coast.
Let's start making a little deliciousness.
While my lamb burger is cooking,
I'm gonna get started on my salad.
Keep it really fresh.
And when you have something that's like fatty and gamey like lamb,
you need that fresh flavor to cut through that lamb.
I'm just gonna put tomatoes, onions, bell pepper,
some parsley, arugula, fresh lemons.
I'm going like almost like Greek salad on top.
I know I want a creamy sauce here
to replicate that feta-tzatziki love,
so I get some cream cheese into the smoker.
I want that cream cheese nice and soft,
so I can make a sauce with the Japanese mayo and the Kalamata olives.
Since I don't have that feta cheese that I would want,
I'm gonna use the salinity from these olives
and the sourness from the cream cheese
to replace that flavor.
- That's a good pivot. - Yeah, cream cheese.
Pretty smart.
Two minutes!
I think these are done.
Look at that.
- Oh. - Give it a nice smoky layer of flavor.
Ooh.
First thing I do is put the bun on the plate.
-Hello? -Yes. Oh, yes, you won. Thank you.
Next, I put my perfectly deep-fried crispy shrimp patty on top.
Putting my mac salad right on top.
Freak up a little bit of green onions on the burger
and then topped it with my perfectly toasted bun.
And I'm doing the gravy on the side
because who doesn't love tableside service.
These onion rings look perfect.
I'm ready to start plating the goat burger.
I have the bottom patty down.
I just put a little bit of that goat ranch,
then that beautiful goat burger patty, some more of the goat ranch,
and then that beautiful bright fresh salad.
I add my onion rings to the plate,
with a little bit of cinnamon salt.
I got to start assembling this beefless burger.
I top my burger with my cream cheese mix,
that delicious Greek salad and these gorgeous lamb burgers.
Some arugula and I've got a little sandwich pick going
with some cornichon, green olives and some Kalamata olives.
Here we go, chefs. Five, four, three, two, one.
And that's it, chefs, stop working!
- Yeah. - [applause]
Chefs, your beefless burgers look audaciously bad,
and that's no bull.
Let's see what the judges have to say.
All right, judges, this is the first round of Triple G Delivery:
Backyard Burgers and we played a brand new game.
Hoop there it is.
You're saying without enthusiasm.
- Hoop there it is! - Thank you.
Our chefs made a beefless burger using the alternative protein
- Hunter and I won for them in the game of hoops. - Yep.
Time to find out if all the hoopla was worth it!
First up, Chef May, what do you got for us?
Hi, judges, thank you so much.
It's an honor to be judged by you three.
Lamb burgers to me speak of the Mediterranean,
we're going straight to the Greek Isles.
For my beefless burger,
I made a Greek isle lamb burger
with a Greek salad on the side.
And then I made like a Dijon mustard vinaigrette
to dress like this little Greek salad.
Instead of tzatziki or feta cheese,
I didn't have any of that stuff, so I took Kalamata olives
and I mixed it with some cream cheese and some Japanese mayo.
When you're in the Greek isles and eating burgers,
you don't want to go fries or onion rings,
you want to stay like me, like Speedo-ready.
I've got this beautiful burger here.
The lamb is juicy. I put olive juice in that mix.
You can really taste it right now.
And then I've got this little garnish, a little Kalamata olive,
a little green olive, and then I've got a pickle
because every burger needs a pickle.
Thank you, guys, so much. I love you.
Chef May, I love what you did, I can taste it,
it's making my mouth water.
Olive juice and the Kalamata olive
and the cream cheese with a Japanese mayo,
I love that you went strong with all that saltiness, lamb
has such big flavor, I think it needed that.
I really wish I could take a bite of that.
- Yes. - You have definitely transported me
to your backyard.
- Come on. - This is a brilliant looking burger.
I love what you did to tackle the challenge of not having feta.
The cream cheese spread is super smart.
The Japanese mayo brings that MSG and that umami flavor to it.
- Good job, Chef. - Thank you.
I love the idea of not putting something fried with it.
You went Mediterranean, so you went really, like,
light and airy with the salad.
I think some tahini on there would have probably been the best way to go,
unfortunately you didn't have it.
I know you tried to make a sauce
that would emulate sort of tzatziki
or some feta in there,
I kind of wish you went in a different direction.
Thank you, Chef.
Next up, OMG Chef, Chris Oh.
So you guys, do me a favor.
I want you to close your eyes
and imagine yourself just getting off that airplane straight to Hawaii,
then you got this beautiful deep-fried shrimp "loco moco" burger
spiked with spam, topped with some mac salad.
And then, since Richard is the king of tableside,
I want to be the prince of tableside,
so I got some mushroom gravy to top it all off.
Oh, oh.
Oh, yeah, taking that bite.
First thing you get is a crunch
of the panko crust on the shrimp
and you get that salty bite of the spam
and you get the coolness of the mac salad,
acidity from the pickles, the spice from the onions,
the sweetness from the pineapple, and then to top it all off,
the gravy kind of melts all the flavors together.
Like a true Hawaiian would do, we used some powdered gravy,
but I've made it my style with some sautéed mushrooms,
I pureed up to give that nice mushroom umami flavor
to the gravy. Delicious.
Throwing down the delicious food.
- Aloha, brother. - Thank you, brah.
The Hawaiian bun, the shrimp burger, the loco moco,
which is like my favorite breakfast when I'm in Hawaii.
Is it too squishy?
The soft bun and the shrimp?
But you combated that by frying the shrimp.
I'm ready to book a flight, I'm going to Hawaii
or I'm coming to your backyard.
I love that tableside pour, that sauce, that's a flavor bomb.
Thank you.
I'm always a little weary of a dish with pineapple in it
because I feel like pineapple is a little bit like the bully
because it can take over a little too much.
And last but not least, Antonia Lofaso.
Okay, so now I'd like to transport you all to Jamaica.
I've spent a good amount of time in Jamaica.
My daughter's father is Jamaican, as is my daughter.
So I got excited about goat.
For my beefless burger, I made a Jamaican-spiced goat burger
with a goat ranch dressing with some cinnamon salted, dusted onion rings.
I seasoned the goat with Pickapeppa sauce,
which is like the Jamaican Worcestershire,
some actual jerk seasoning, some cinnamon.
I let that smoke in my smoker for about 5-6 minutes
and then threw it on the grill.
Get it.
Jerk seasoning, that cinnamon, all those warming spices with the vinegar,
all works so well together.
That avocado adds creaminess along with that goat cheese,
buttermilk, mayonnaise, aioli, ranch dressing.
And then cinnamon salt, it's so, so good.
Smoke on the goat is so subtle and perfect
and then it's got those char marks.
So, so good.
I don't think I've ever had a jerk burger like that.
I love that you went crazy with flavor.
And that goat cheese ranch dressing,
yes, the goat on goat.
Goat on goat. Goat on goat on goat.
The fact that you have like jerk seasoning,
I'm worried that it's too spicy, but then you have the avocado
and then you have this goat cheese ranch,
which to me is probably of everything
that I've heard so far on this round.
That's the one that I'm gonna go steal.
Take it.
To me, I was very much questioning
because you have packed so much flavor into this
and also you went heavy with the herbs in there.
I'm just a little worried maybe they're gonna
sort of get a little bit mulled together.
All right, Chefs, thank you very much.
Now the judges are gonna deliberate your beefless burger.
The chef with the highest combined score at the end of this round
will get a key advantage in the second round
and will be elated by the Envelope of Opportunity.
And the one with the lowest will get the awesome Package of Pain.
So please leave the feed so the judges can make their decision.
All right, judges. You'll send your scores to Hunter,
he'll average them up.
15 points available in gameplay,
15 points available in creativity,
10 in plating, 10 in taste for a total of 50.
And when we come back,
we'll find out who is the leader in the first round
of the beefless burger battle!
Well, the judging is done.
And, Chefs, time to see your scores on your beefless burgers.
Let's take a look here.
I don't know.
Chris Oh, we love to see that you come in.
One more point
and then you could have been the leader.
So, Chris Oh with a 46. Congratulations.
Antonia Lafonso and erroneous Maheymem.
Let's go for the 44, goes to...
[Hunter] Oh, poor Antonia.
There you go. Antonia up there with a 47.
- [screaming] Did I win? - And Aaron May with a 44.
So, congratulations, Chef Antonia.
You've earned yourself the Envelope of Opportunity.
$1,000 to you and $1,000 to a restaurant of your choice
that's a restaurant in need.
So our very own Hugo from culinary,
opened a restaurant during quarantine,
a breakfast spot called Meema's,
and the $1,000 is gonna go to them.
- Nice. - Oh, there you go.
- Thank you. - Yeah.
Package of Pain goes to Aaron May-hem.
The Package of Pain chill zone,
enjoy a drink, you have this round off.
[laughter]
Thank you, guys.
Whoo.
[Hunter] That was funny, Aaron.
Package of Pain, chill zone, sit your buns on your new lawn chair
and chillax for three minutes after Guy says go.
You have three minutes that you're gonna be on a timeout.
And there's more.
A bougie bottle.
Look at the chair.
There's more.
Come here, you got to put it on.
No way.
- I'm not putting this on. - I did the chair. Let's go.
There you go, Aaron. Time to party.
Round two starts now. Good luck, Chefs.
All right, Chefs,
second and deciding battle here in the backyard burger brawl.
The chef with the highest combined score at the end of this round
will get a shot to win $20,000.
So if you're behind, you need to muster up your strength and catch up.
Mustard up that strength and catch up.
- Ah. - Okay.
Your final challenge, I want you to make a baller cheeseburger, okay.
We're talking grilled, we're talking ooey, gooey, stacked and jacked,
we're talking big and bodacious.
Luckily, I packed your game two box with everything you need
to make a baller cheeseburger.
All right, go ahead and open it, Hunter.
- Oh, look at this. - Ooh.
- Buns. - Brioche buns.
-Yeah, buns, huns. lots of bun. -Ribeye.
- Brisket, ooh. - It only gets Gouda from here.
Oh, this is the feta I needed.
- Monterey cheddar. - Cheddar.
- Swiss. - And of course, American.
- And American. - Why do you have--
Wait, wait, wait, wait, wait.
I got a bad feeling about this.
There's no lettuce, tomato ketchup, mustard.
Hunter, where are the fixings? I mean, I see,
as you got the basics, the Gouda is great.
You always get mad at me when I give them too much and go overboard.
So no lettuce, no tomatoes, no condiments,
- nothing like that. - I didn't think about it like that.
Hunter, no credibility.
Every time you pack the boxes, Hunter, it ends up being a mistake.
You know, they might have just aimed, you know, aimed a little lower.
- Aimed their sights a little lower? - Yeah.
Make us a baller cheeseburger, $20,000 on the line, aim lower?
Not... not as baller maybe.
Well, you know what? If anybody is gonna be aiming, it's gonna be you and I.
Because, Chefs, we're gonna play a little Triple G Delivery darts.
That's right, Chefs. We have these fantastic darts here,
and Hunter and I are going to throw them for you.
All right, so here's the deal.
We'll throw, we'll combine all the dart scores.
This is going to determine how many ingredients you get to use.
Got it.
Guy, aim for the middle.
- Ay! Three. - Nice.
So you got three items coming.
- Four! - Hunter with a four.
- Whoo. - Ooh, wow.
Hunter.
Three again. That's two 3s and a 4,
- you get to use 10 ingredients between your pantry... - Nice math!
...and your special box that Hunter sent you.
Ten ingredients total to make your baller burger.
All right, 30 minutes to make your baller cheeseburger
using no more than 10 ingredients,
that's using these ingredients.
I mean, you could use like three things from this,
you could use two from your pantry,
you could come back and get one more of this.
Whatever you do, just go big when you make the burger.
He said go!
Okay. Okay.
Aaron, while they get started, go ahead and just relax in your lawn chair.
There we go. This is me chillin'.
We can only have 10 ingredients in total.
So I'm gonna take the American cheese
and I'm gonna take the ground ribeye.
Nothing says baller more than ground ribeye.
For my baller burger, I'm gonna make a juicy Lucy.
So juicy Lucy is two thin burger patties sandwiched
with cheese in the center.
And inside the juicy Lucy, I'm gonna do the mushrooms,
sautéed it in some bacon fat and the cheese.
The first thing I get started on is the bacon
and then I throw in the mushrooms
so it can start to sauté in the bacon fat.
Mushrooms, bacon, it's like, is this a steak house?
Or is this just like a burger?
I fold the American cheese, stuff into the center,
put another pack on top, and then I just kind of pinch the edges.
I know I'm only one point ahead of everyone,
but that doesn't matter, I'm excited to take down the competition.
Aaron, you look very comfortable there.
Marc, I feel very good, my brother.
Aaron, you're so cheesy going.
Let's go, let's go, let's go, let's go.
Less is more.
For this burger, I'm doing ribeye two ways.
Ground ribeye from the box
and sliced prime ribeye from my pantry.
I'm thinking Korean barbecue burger
with a pickled onion and cucumber salad.
First thing I got to do is get my meat marinated
because I need all that marinade
to penetrate through that meat.
So this is soy sauce, sesame oil.
Take some ribeye, baller.
The ribeye's super thin, so it should penetrate that super-fast.
Oh, oh, oh, my god. Look at that, look at that.
That's so good.
While my meat's marinating, I'm gonna form my patties with the ground ribeye.
Big baller means big cuts, expensive cuts,
so it will be ribeye on ribeye, it's cash on cash.
Once my meat's marinated,
I form some patties and throw them right on the grill.
Flavortown meets Koreatown, it's gonna be amazing.
This is great.
I hope this doesn't get ruined by having to cook right now.
All right, May, you're back in.
Can I take the hat off?
Of course, you can't.
I've never won a round one before.
I don't know what it is, but maybe I like the pressure
of coming from behind in round two.
Let's get this W.
So big, baller burger,
it's got to be at least a double cheeseburger, maybe a triple.
What says more baller than a double cheeseburger
with triple truffle on top?
Baller!
First thing I do,
I'm gonna get these mushrooms going in a cast iron pan
with butter, truffle zest, salt and pepper.
My personal pantry is always replete with truffle zest.
Nothing is more baller than truffles.
It's not like truffle oil, that's all fake and perfumey, it's real truffles.
This thing is going to be my secret weapon.
I really like a chuck burger.
I think it's the best one because it's baller.
I'm gonna get some more fat in there
and I'm gonna get some ribeye in there.
You know to me when I think big baller,
I think like smoking a cigar.
And I've actually got it pretty low on here,
so I can start smoking these burgers.
The smoke is gonna give it that cigar, luxury, baller kind of feel.
I mean, it just sounds baller.
- Do we want to cook a burger? - Risotto?
- I have an idea. - You have an idea?
Yeah, do we have any ovens going?
Okay, Hunter and I are gonna cook.
We're cooking, Hunter.
You're cooking.
Remember, you've only got 10 items.
I know, I'm counting them.
- We're gonna make a juicy Lucy. - Very nice.
So, first thing we do, roast some mushrooms.
Ground ribeye is where we're gonna go.
Let's patty this out.
I've got some beautiful brie.
I'm gonna take that, put it right in the center.
And this is the pièce de résistance, a little truffle paste.
Oh, yes.
All right, yeah, I'd say that's big baller.
We're gonna throw a little of the Gruyere in there.
- Drop this, bring the patty together. - Good for patty.
Okay. Now this, Hunter,
this is where we hit it with the old cheese skirt.
You're dirty.
Hold on a second. Guy, what are you making?
Well, nothing, just dabbling over here, you know.
Just the juicy Lucy with Gruyere and brie and truffle paste
and roasted mushrooms with a Gruyere melted skirt, the basic.
That sounds baller.
We want a burger.
All right, let's go ahead and check in with the chefs.
Antonia, you have a key advantage in this round,
you get to give yourself one extra ingredient.
Whoo!
Come on.
Twelve minutes to go.
Thank you.
I get an extra ingredient for my advantage.
So I'm gonna go sunny side up egg.
I transfer them into the smoker.
Thought I'd do a little bit of a smoked egg right on top of that burger.
Baller.
Got my bacon rendering, my burgers on the grill,
I'm gonna go ahead and grill these onions and then finish them
with a little bit of red wine vinegar,
so you're gonna have a grilled pickled onion, if you will.
I want to get some deep, rich grill marks on there.
Then I cut it and then I add that to the bacon.
I just add a touch of red wine vinegar
to really amplify all those beautiful flavors.
In all burgers, there's always a special sauce, right?
Calabrian chili is gonna give me that pickle
and it's also gonna give me spice all at the same time.
Mix with mayonnaise and ketchup
and that is gonna be my special sauce.
[exclaims]
Guy and Antonia, they're both going for the iconic juicy Lucy,
a burger stuffed with cheese. I'll take two, please.
Great minds think alike, I guess.
But I'm a little worried that Antonia's burger, the patty is too big.
It's a hamburger challenge, not a meatball challenge.
[smirks]
Wow, mocking the judges, really?
First off, Aaron, no one was talking to you.
Oh, I love a good backyard school fight.
Ooh, that hit hard.
Chefs, eight and a half minutes, eight and a half to go.
I'm feeling good.
What?
All my patties are on the grill,
my thinly sliced ribeye is marinating.
I'm gonna work on my pickled cucumbers and onions.
Adding a little vinegar, sugar, water, and red pepper flakes.
You know, I see this as a problem.
The acid level might be getting a little heavy.
That'll work in. Fancy.
I'm gonna throw some mozzarella cheese on these warm cast iron pans.
I don't wanna use cream, people do this, but we put mozzarella on everything.
For a little bit later, you'll see.
I'm gonna take some mayonnaise and mix in some of that Gochujang miso paste.
Looking good.
Okay, guys. Let's toast some buns.
And the next, I put that marinated ribeye right on the grill.
It smells delicious.
Aaron, can I come over right now and go take a dip?
Yeah, bring it on, I got towels. I got tequila.
We're all good over here, dude.
You're good.
These patties are smoking right now.
We're gonna trade for the grill.
Next, I'm gonna get my truffle zest aioli working.
It's just truffle zest, mayo.
This aioli is going right on both the top and bottom of the bun.
Let's shred some lettuce.
I love the idea that less is more.
Burgers shouldn't be overloaded.
Next, I want to work on some pickled shallots.
I'm mixing these sliced shallots
with sugar and red wine vinegar.
Everything's getting a hint of smoke
and it's gonna come through the entire burger.
Perfect.
Down with our bun, mayo relish, roasted tomato,
will go on with the skirt hanging off the side,
and my mushrooms.
[Hunter] Oh, yeah. Forgot about those.
Pieces of pancetta.
My mouth is literally watering right now.
2 minutes and 15 seconds.
Finish up those baller burgers, guys.
I get my grilled brioche buns.
I place my special sauce aioli at the bottom,
leaf out the lettuce.
I top that with the onion, bacon, mushroom, rag...
Oh my god, there's so much American cheese on this,
I love it so much.
Then I put down my baller juicy Lucy deviled American cheese giant burger,
my smoked sunny side up egg on top of that,
and then topping the burger with the other side of the bun.
Burgers are done.
All right, let's start plating.
First, I spread this Gochujang miso mayo paste.
Next, I put my burger patty down.
Then I place my Korean barbecue meat right on top.
Then I put my kimchi cucumber onion salad.
And lastly, the melted cheese, baby.
Oh, wow.
I check out my patties and they've got a great sear.
Time to top them with the Swiss cheese and more truffle zest.
The bun goes down and a smoked tomato,
on top go those delicious truffled mushrooms.
Pickled shallot right on top of that
and I've got a beautiful base for these beefy baller burgers.
Top it with a little of that lettuce
and these burgers are good to go.
Three, two, one.
Nice job.
Yes, nice job, everybody. Nice job.
All right, judges, what I have for you here,
ground ribeye juicy Lucy stuffed with brie, Gruyere,
and some truffle paste.
Look at how juicy that is. Oh my lord.
That's... That was...
In the name of science.
Mm-mm-mm.
There you have it!
And it's time to find out
which cheeseburger is gonna be in paradise,
let's present it to the judges.
All right, judges, this is the backyard burgers
and we played a little Triple G darts.
The chefs were able to use 10 items from their pantry,
4 items from the gracious gift box that Hunter sent them
to make their baller cheeseburger.
Up first, Chef Antonia.
Okay, Chef.
For my baller burger, I made for you a ribeye juicy Lucy
with a grilled onion bacon and mushroom ragu
with a sunny side up smoked egg and a Calabrian chili aioli.
I am not scared of this.
Juicy Lucy, juicy Lucy.
I would just like to show you the egg drip coming off of my finger.
I put the lettuce on the bottom
to really separate all of that fat.
The smokiness of the bacon
and then those pickled grilled onions,
the egg is cooked perfect. The bun is toasted so nicely.
Classic delicious.
I'm gonna stop now and just keep eating.
Antonia, you hit so many of my favorite flavorings.
The egg on top, the juicy Lucy.
And I love the height.
When I thought about baller burger,
I thought about tall, big presentation.
You see that thing coming to your table,
you know it's yours and you're ready to dig in.
I think ribeye is a great choice
for something that's big, over the top.
The thing that usually happens with juicy Lucy is that the cheese blows out
and you made a perfect meat ravioli encasing this cheese.
I think 10 ingredients is too much.
Your burger's definitely baller, but it's kind of huge,
I'm not sure, maybe two patties would have worked better.
Next up, Chris "OMG" Oh.
We're gonna take this private jet that I got
and we're gonna go fly to Korea
with my backyard baller ribeye extravaganza.
I've got marinated ribeye on top,
a half pound burger marinated in Korean barbecue marinade.
Got some Korean miso in the mayo,
kimchi, pickled cucumbers, onions.
[Marc] Come on, go, go, go, go.
The creaminess of the mayo,
the umami of the miso really gives it a nice earthy tone.
And in the end, you get the onion
and the pickle and the vinegar,
just slices through everything.
And then to top it off, you got the melty, ooey, gooey cheese.
Mm.
Chef Chris, I'm just so intrigued by it.
The Korean barbecue laying over the top
is almost like a steak sandwich and I'm imagining the flavors.
I love this creativity where you're replacing bacon on a cheeseburger
with the Korean barbecue.
So much flavor in here, you got miso and you got the Gochujang.
It is all the rage right now
- to use that stretchy mozzarella. - Yep.
- I love how you featured it on this burger. - Mm.
- Can you send one over here? - It's already on its way.
I'm almost a little worried it might be too much.
I'm not sure if the pickle's enough of a relief,
but your palate must be getting a bit overwhelmed.
Thank you.
And last, the May-hem. Chef Aaron May.
Oh, hey, hey, judges.
Sorry, I was still in my little Guy timeout over here.
Guy said he wanted big baller, I kind of took him literally.
Got triple truffle double truffle cheeseburger.
I've got truffles and the mushrooms, the cheese and the aioli.
I've got the apple hickory pellets
and everything ended up in the smoker.
I smoked the mushrooms with the truffles.
I smoked the burgers, I smoked the buns.
And I'm gonna go in right now, I'll let you know how it tastes.
- Wow. - Oof.
I didn't use truffle oil, I used real ground-up truffles,
tomato, and the shallots are just perfect,
like, sweet and sour blend there to cut through all that.
I've got the truffle aioli dressing the iceberg.
The Swiss cheese has the perfect amount of nuttiness
with that earthy umami truffled mushrooms.
Wow. This is like the perfect burger for a good day.
It's baller, it's big, it's delicious.
I wish you guys could all come here right now.
Mayday! Mayday! Mayday!
It looks like the other competitors might be in trouble
because Aaron May has brought it.
I love this idea of the Swiss cheese working with the truffles.
You got more patties, so you got more Maillard reaction,
the browning of proteins.
You should cook in that hat more often.
Gameplay, top notch right here, man.
I mean, the idea of having the two burger patties,
I think you're the only one obviously that did that,
but Richard Blais, you're absolutely correct,
getting that nice sear on four sides basically
and the truffle, phenomenal.
This show is really getting upsetting now
because we just can't get to eat this
and it's really, really annoying.
Aaron, you have so many rich flavors in here.
The truffle, the cheese, the fattiness from the meat,
I mean, it's extreme.
I could use a little something acidic to cut through.
Maybe if you had a couple more minutes,
if you didn't have a timeout,
this burger would be a little more balanced.
Thank you, Chef.
All right, thank you, Chefs. Time for the judges to score the cheeseburger.
The chef with the highest combined score after these two rounds
get a shot of winning up to 20,000 bucks.
So we ask you, Chefs,
please leave the feed once again so the judges can deliberate.
Judges, time to make your scores.
Remember, 15 points in gameplay,
15 in creativity, 10 in plating,
10 in taste, for a total of 50.
Hunter will average out the scores and we will find out
whose cheeseburger was Gouda and whose was greater.
Wow, wow.
All right, Chefs, you are all killer grillers today.
Let's go ahead and take a look at Chef May first.
15, 14, 9, 9.47!
Yeah!
- Ninety-one. - [applause]
- Whoa. - A 45 for Chris Oh will put him right in a tie.
We've got a 12, a 12, an 8, and an 8.
Not gonna hit the 45.
With a score of 86, I got to tell you what, Chris,
that is a formidable score.
That is the real deal right there.
So, ladies and gentlemen, here it is.
Chef Antonia.
Let's see the cheeseburger baller, Hunter.
We've got a 14, 13, and 8, and 8, for a 43.
- Oh, no. - By one point!
Ladies and gentlemen, congratulations,
- Chef Aaron May. - Yeah.
You are the big baller of the backyard burger bash!
What a comeback.
Ladies and gentlemen, without further ado,
the Triple G Delivery new backyard burger boss, Chef Aaron May.
Hey, thank you so much!
All right, Chef, we are outside, it's a beautiful day.
How about we just skip that whole shenanigans with the money wheel
and we just say $15,000?
Let's gamble.
If you belly flop that pool?
Oh, jump in the pool. You better jump in the pool.
- Come on, Aaron. - Yeah, he needs to jump in the pool.
Come on, Aaron.
He needs to jump in the pool.
It's a deal.
Yes, yes! Belly flop in the pool.
[Guy] Oh!
Oh, my gosh, with the hat on.
Good job, Aaron May.
Good job, good job.
And that's how you do it in the backyard on Triple G Delivery.
You wanted a burger bash, we brought you one.
We'll see you guys next week on Triple G Delivery.
- I can't believe he did it. - That was awesome.
It's so cold!