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Tonight the all-stars are grilling
outdoor burgers with all the fixes.
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How baller is this?
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Look at that.
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Ooh.
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And we're fixing to hit them with
some smoking Triple G games.
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Ay!
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Aaron, can I come over
right now and go take a dip?
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Yeah, bring it on, I got towels.
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It's backyard burgers right
now on Triple G Delivery.
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I got a bad feeling about this.
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[smirks]
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So, Hunter, the question is,
are you up for some burgers?
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That's like asking me
if onions have rings.
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If onions have rings,
you're right.
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Let's meet
our all-star burger-meisters.
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First up, we have acclaimed Southern
California renowned restaurateur,
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the one and only warrior
princess, Chef Antonia Lofaso.
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What's up?
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We are in Venice, California.
I am Chef Antonia.
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We are at my house and
we're outside grilling today.
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I am well set up with my
barbecue and my smoker.
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I got all my equipment
from my kitchen.
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I've got my fryer out here.
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Why? Because my father
has put electrical outlets
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all over the outside
of my house.
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- The hair's up.
- Yeah, hair's always up when we cook.
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- Oh, yeah, [gibberish]
- [gibberish]
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Next, acclaimed restaurateur,
winner of The Great Food Truck Race,
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OMG Chef Chris Oh!
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What's up?
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Chris Oh here
and welcome to my backyard
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in sunny Los Angeles,
California.
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My burger philosophy is
it's got to be hot, juicy, salty,
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sweet, delicious,
and preferably made by me.
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What's your shirt say, Chef?
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Koreatown, baby.
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- Oh, I'm gonna need one of those in a medium.
- Nice.
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And finally, Triple G's
winning-est Chef, May-hem himself,
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Chef Aaron May!
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Hey, what's up, Guy,
Hunter, Chris, Antonia?
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Hi, I'm Aaron May
and I'm here to work on my tan
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and make some delicious food.
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My backyard is equipped with a
smoker and a little barbecue set.
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I've got a lemon tree,
I've got a pool.
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What could be
better than this life?
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You guys got me out
in the sunshine today,
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but I'm not fooled, I'm looking
for that rain cloud of destruction
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that he's known to bring.
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What house are you squatting at?
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My rich uncle's.
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-Your rich... oh, very nice, very nice.
-Nice.
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I didn't know
you had an uncle named Rich.
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Anyhow, welcome, chefs,
to Triple G Delivery.
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We've asked you to compete
in this backyard brawl
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because it's that time
of year again.
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So put on the shorts,
fire up the grill
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because the first thing
we're asking for is
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- Sunscreen probably?
- Sunscreen, good talk.
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We're asking
for some backyard burgers.
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We've sent you two boxes of Flavortown
Market's best burger ingredients.
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And you'll be competing in
two grueling grilling games.
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- Say that 10 times fast.
- Grueling grilling games,
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grueling grilling games,
grueling grilling games.
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- Okay.
- All right, guys.
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As always, a panel of Triple G
judges will score your burgers
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based on gameplay,
creativity, plating, and taste.
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The burger chef with the
highest combined score
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at the end of two rounds will get a
shot of winning up to 20,000 bucks.
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That'll get you
a lot of patties.
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That will get you
a lot of patties.
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Anyhow, for your first challenge
I really want you to think,
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boom, outside the box
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- and I want you to make a beefless burger.
- Mm.
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I want you to prove
that a burger can be made
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with an alternative meat
besides beef.
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And to help you pick
your alternative protein,
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we have five hoops representing
the alternative proteins
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in your delivery box.
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Hunter and I are so graciously
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gonna take the ball
with your name on it
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and then we're gonna shoot
towards the basket
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that we can make it in.
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- And the name of the game is, um...
- Basketball?
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Hoop there it is.
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Yeah.
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It's called basketball.
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Lamb, salmon, chicken,
shrimp, and goat.
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Chris Oh, you're the
newest member of the team,
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what would you care for?
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Let's do shrimp. I like shrimp.
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- There you go.
- There you go.
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- Wow.
- How did you make that?
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Did you make that really?
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- Chris, you got shrimp, buddy.
- Thanks, bud.
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Antonia, where would you
like your ball to go?
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I'm into the goat.
I'm into shrimp.
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- Go for it.
- All right, we're gonna go for goat.
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- Look at that.
- There you go.
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Goat for it.
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Aaron,
what are you thinking, Chef?
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I'm gonna leave it up to you. You give me
whatever you think is gonna be the winner.
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-There we go. All right, you get lamb.
-Ay!
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Slama-lama!
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All right.
So, Chris Oh with the shrimp.
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Antonia with the goat for it.
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And Aaron May-hem
with the slama-lama.
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Go ahead, chefs. You're
gonna now open your boxes
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and inside you'll find
your must-have protein.
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Thirty minutes
to make your beefless burger
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using your alternative protein,
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and all other proteins
in your box are off limits.
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You can use
as many additional ingredients
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that you'd like
from your pantry.
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I think the three of them will
be able to leave immediately
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and then we'll start and...
then we'll go.
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Got it, we're going.
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I got ground goat and I'm
super excited about the goat
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because I actually got
some jerk seasoning.
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So I'm gonna do like
this whole jerk burger.
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That's awesome.
Hopefully you don't goat home.
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Ah.
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My daughter's father
was Jamaican
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and so I spent a good
amount of time in Jamaica,
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where we eat a ton of goat.
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Goat meat in Jamaica is huge.
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It's like a staple. It's like
the chicken of Jamaica.
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For my goat burger patty,
I'm mixing in some thyme,
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some green onion,
Pickapeppa sauce.
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Pickapeppa sauce is like
the Worcestershire of Jamaica.
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This is my jerk seasoning
which has pimento in it,
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which is really, really nice.
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This is exactly how
we would season jerk chicken.
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So what I'm thinking is I'm actually
gonna put these in the smoker.
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I really want to make sure that I
can get some good time in the smoker.
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So six or seven minutes
in the smoker and it's perfect
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and then throw it right onto the
grill and get some color on there.
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The kind of the cool thing about
cooking outside in my house,
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I'm not as like freaked out
about what's happening.
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I love it.
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I got shrimp,
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so we're gonna do a deep-fried
shrimp burger Hawaiian style,
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loco moco style, all day long.
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These are, like, fat shrimp. Dude,
these shrimp, they lived a good life.
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If you guys don't know
what a loco moco is,
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it's rice, a hamburger patty,
some eggs,
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and some packaged gravy.
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Look at that.
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I have to make
a beefless burger using shrimp
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and who doesn't love
ground up shrimp?
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I add some garlic, some ginger.
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Ginger is gonna give it a
nice little fresh zing to it.
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Just a little corn starch,
just to help it bind a little bit.
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And the best part is I use
that stuff Hawaiians love
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that thing that rhymes with ham.
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Some spam.
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You know, this burger,
it's gonna be Hawaiian.
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Once I form my patties...
dude, look at this.
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Little dredging station.
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Bread them in some nice panko.
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The panko's gonna give a nice
crunch, it's gonna give it some form.
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Let's deep fry these.
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I've never made a shrimp
burger, let alone deep fried one.
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But we're gonna need
to go all out.
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Let's just deep fry this sucker
versus putting it on the grill.
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Chef Chris, how's that
shrimp burger coming along?
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It's gonna be a fried shrimp
"loco moco" extravaganza burger.
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I love it.
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Lamb.
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You know, lamb is
one of my favorite things
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and I'm always happy
to cook with it.
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Lamb to me
always speaks Mediterranean
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and I've got a bounty
of ingredients here
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to make this delicious
Greek isles burger.
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I've got celery salt and a little
garlic and some olive juice,
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so it stays juicy and delicious.
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Some mustard, Worcestershire,
garlic, and a lot of black pepper.
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I think it's gonna be really
good. I'm really excited.
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I put the last touches of
seasoning on these lamb patties
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and it's time to get them
on the grill.
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The thing about cooking lamb
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is you got to really
nail the temperature.
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You know, normally I like
to do burgers on a flat top,
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but with the lamb,
it's a little bit leaner,
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so I think over the grill is a
really nice adjustment there.
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So here to critique
our dishes tonight
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is our band
of burger aficionados.
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Aficionados, wow,
that's very nice.
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Legendary executive chef whose Big
Marc burger won the People's Choice Award
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at the South Beach Food
& Wine Festival.
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Marc Murphy, how you doing?
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I'm doing very well and it's
wonderful to see you, gentlemen.
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Renowned
Southern California chef,
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who has launched
countless restaurants,
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including a chef-driven burger
concept, Chef Richard Blais.
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What is going on, guys?
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Oh, with a little flex,
that was nice.
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And last but not least,
acclaimed executive chef
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whose secret turkey burger was
a menu favorite, Amanda Freitag.
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How you doing?
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I'm great.
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Blais, what is the oddest
burger you've ever had?
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I had an ostrich burger once
and I thought it was a little unique.
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I have had
a reindeer burger before.
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-That's a little... That's a little odd.
-Ooh.
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You know, actually, I've tried
a camel meat burger once.
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All right,
our three all-star chefs
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may not have beefed
with each other,
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but they all want to win.
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- This is gonna be a close one.
- That's right, it is very close.
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We're at the halfway point.
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The chefs are in a nail-biter
beefless burger battle!
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Each one of them
has a different protein.
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Let's check in with them.
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Now that my patties are smoked,
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I get them onto the grill so
they can start to caramelize.
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Next, I'm gonna make
a goat cheese aioli.
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I have goat cheese
and buttermilk
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and a little bit of mayonnaise
to make a goat ranch dressing.
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This is gonna to give
sort of that sour funkiness
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that we get from goat cheese
and then the buttermilk,
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it's also gonna
add a texture of creaminess.
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So good.
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So now I need some freshness
for the burger.
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The goat meat is nicely smoked
and it's spicy,
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then I've got
this tangy creamy dressing.
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So if we need any relief
from heat,
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if we need any relief
from like too much flavor,
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we're gonna go red cabbage.
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Cabbage is really gonna hold
up to all of these huge flavors.
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This is all going into my little
salad that's gonna go on top.
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We've got green onions,
cilantro, fennel.
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I've got
some pickled Fresno chilies.
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I want bright, aggressive
vegetation for this burger.
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Antonio, I'm gonna say it, like,
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should fennel ever show up
on a burger though?
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- Yes, on my goat burger, absolutely.
- Ooh.
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- I agree.
- Okay.
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00:09:50,556 --> 00:09:53,491
I may do a side dish,
I may do a little onion ring.
239
00:09:53,526 --> 00:09:57,696
I love a good French fry but I
love an onion ring even more.
240
00:09:57,730 --> 00:09:59,631
I just grabbed
some yellow onion,
241
00:09:59,665 --> 00:10:00,899
I started slicing it
on the mandoline,
242
00:10:00,933 --> 00:10:04,135
I let it soak in some buttermilk,
dredge it in some flour,
243
00:10:04,170 --> 00:10:08,239
drop it into the fryer, and
just let those bad boys fry.
244
00:10:10,776 --> 00:10:12,177
So while my patties are frying,
245
00:10:12,211 --> 00:10:16,014
I'm gonna work on my loco
moco mushroom brown gravy.
246
00:10:16,048 --> 00:10:17,682
I'm gonna do
a super clean brown gravy
247
00:10:17,717 --> 00:10:20,485
with just mushrooms
and packaged gravy.
248
00:10:20,519 --> 00:10:22,654
Look, I only got 30 minutes,
so the best thing to do is
249
00:10:22,688 --> 00:10:26,124
take some packaged gravy but
put my little Chris Oh twist to it.
250
00:10:26,158 --> 00:10:28,126
Look at that.
251
00:10:28,160 --> 00:10:30,295
Tell me you can make it
better from scratch,
252
00:10:30,329 --> 00:10:31,529
I don't think so.
253
00:10:31,564 --> 00:10:33,031
So once my gravy,
my mushrooms are cooked down,
254
00:10:33,065 --> 00:10:36,201
I'm gonna throw them in the
blender and get it nice and smooth.
255
00:10:38,304 --> 00:10:39,571
Okay, cool. So that's done.
256
00:10:39,605 --> 00:10:43,541
Next, we're gonna
make some macaroni.
257
00:10:43,576 --> 00:10:46,645
Mac salad goes
on everything in Hawaii.
258
00:10:46,679 --> 00:10:49,247
Finely diced red onions.
259
00:10:49,281 --> 00:10:51,683
I'm gonna do a little pickle
because you need a pickle in burger.
260
00:10:51,717 --> 00:10:55,220
I'm gonna put some pineapple
in there for some sweetness,
261
00:10:55,254 --> 00:10:57,322
high-end mayonnaise,
262
00:10:57,356 --> 00:11:02,394
and then what is an absolute
must is a little hot sauce.
263
00:11:02,428 --> 00:11:04,829
Super simple, clean flavors.
264
00:11:04,864 --> 00:11:06,865
So mac salad, done.
265
00:11:06,899 --> 00:11:10,702
Chef Aaron, how's your... how's
your lamb burger coming along?
266
00:11:10,736 --> 00:11:12,804
Dude, I couldn't be happier
with this lamb burger.
267
00:11:12,838 --> 00:11:17,108
It is, uh, transportative...
transportative?
268
00:11:17,143 --> 00:11:18,076
I think it's a word.
269
00:11:18,110 --> 00:11:20,545
I feel like I am getting
on Marc Murphy's yacht
270
00:11:20,579 --> 00:11:21,713
and heading
to the Mediterranean.
271
00:11:21,747 --> 00:11:23,782
- I'm like ready for the Greek Isles.
- Got it.
272
00:11:23,816 --> 00:11:26,685
I've got my white sheet
to wrap myself in.
273
00:11:26,719 --> 00:11:29,688
- Did he say he was on Marc Murphy's yacht?
- Yacht, yeah.
274
00:11:29,722 --> 00:11:31,923
Cruising up the Al-Murphy coast?
275
00:11:31,957 --> 00:11:35,427
- I think so.
- In my head, yes, the Al-Murphy Coast.
276
00:11:36,595 --> 00:11:39,698
Let's start making
a little deliciousness.
277
00:11:39,732 --> 00:11:41,566
While my lamb burger is cooking,
278
00:11:41,600 --> 00:11:43,234
I'm gonna get started
on my salad.
279
00:11:43,269 --> 00:11:44,669
Keep it really fresh.
280
00:11:44,704 --> 00:11:47,772
And when you have something
that's like fatty and gamey like lamb,
281
00:11:47,807 --> 00:11:50,709
you need that fresh flavor
to cut through that lamb.
282
00:11:50,743 --> 00:11:54,612
I'm just gonna put tomatoes,
onions, bell pepper,
283
00:11:54,647 --> 00:11:57,549
some parsley,
arugula, fresh lemons.
284
00:11:57,583 --> 00:12:00,752
I'm going like almost
like Greek salad on top.
285
00:12:00,786 --> 00:12:02,554
I know I want
a creamy sauce here
286
00:12:02,588 --> 00:12:05,590
to replicate
that feta-tzatziki love,
287
00:12:05,624 --> 00:12:08,493
so I get some cream cheese
into the smoker.
288
00:12:08,527 --> 00:12:10,195
I want that cream cheese
nice and soft,
289
00:12:10,229 --> 00:12:15,100
so I can make a sauce with the
Japanese mayo and the Kalamata olives.
290
00:12:15,134 --> 00:12:18,670
Since I don't have that feta
cheese that I would want,
291
00:12:18,704 --> 00:12:21,406
I'm gonna use the salinity
from these olives
292
00:12:21,440 --> 00:12:24,509
and the sourness
from the cream cheese
293
00:12:24,543 --> 00:12:26,611
to replace that flavor.
294
00:12:26,645 --> 00:12:29,347
- That's a good pivot.
- Yeah, cream cheese.
295
00:12:29,381 --> 00:12:30,949
Pretty smart.
296
00:12:31,417 --> 00:12:33,017
Two minutes!
297
00:12:35,321 --> 00:12:36,321
I think these are done.
298
00:12:36,355 --> 00:12:37,655
Look at that.
299
00:12:37,690 --> 00:12:42,093
- Oh.
- Give it a nice smoky layer of flavor.
300
00:12:42,128 --> 00:12:43,561
Ooh.
301
00:12:43,596 --> 00:12:45,497
First thing I do
is put the bun on the plate.
302
00:12:45,531 --> 00:12:48,032
-Hello?
-Yes. Oh, yes, you won. Thank you.
303
00:12:48,067 --> 00:12:52,303
Next, I put my perfectly deep-fried
crispy shrimp patty on top.
304
00:12:52,338 --> 00:12:53,638
Putting my mac salad
right on top.
305
00:12:53,672 --> 00:12:56,508
Freak up a little bit
of green onions on the burger
306
00:12:56,542 --> 00:12:58,743
and then topped it
with my perfectly toasted bun.
307
00:12:58,778 --> 00:13:00,445
And I'm doing the gravy
on the side
308
00:13:00,479 --> 00:13:03,214
because who doesn't love
tableside service.
309
00:13:03,916 --> 00:13:06,584
These onion rings look perfect.
310
00:13:06,619 --> 00:13:08,586
I'm ready to start plating
the goat burger.
311
00:13:08,621 --> 00:13:09,821
I have the bottom patty down.
312
00:13:09,855 --> 00:13:12,357
I just put a little bit
of that goat ranch,
313
00:13:12,391 --> 00:13:15,794
then that beautiful goat burger
patty, some more of the goat ranch,
314
00:13:15,828 --> 00:13:17,796
and then that
beautiful bright fresh salad.
315
00:13:17,830 --> 00:13:20,331
I add my onion rings
to the plate,
316
00:13:20,366 --> 00:13:22,066
with a little bit
of cinnamon salt.
317
00:13:23,569 --> 00:13:26,437
I got to start assembling
this beefless burger.
318
00:13:26,472 --> 00:13:28,973
I top my burger
with my cream cheese mix,
319
00:13:29,008 --> 00:13:33,511
that delicious Greek salad and
these gorgeous lamb burgers.
320
00:13:33,546 --> 00:13:37,115
Some arugula and I've got
a little sandwich pick going
321
00:13:37,149 --> 00:13:40,985
with some cornichon, green
olives and some Kalamata olives.
322
00:13:41,020 --> 00:13:46,357
Here we go, chefs.
Five, four, three, two, one.
323
00:13:46,392 --> 00:13:48,393
And that's it, chefs,
stop working!
324
00:13:49,295 --> 00:13:50,662
- Yeah.
- [applause]
325
00:13:51,730 --> 00:13:56,267
Chefs, your beefless burgers
look audaciously bad,
326
00:13:56,302 --> 00:13:57,135
and that's no bull.
327
00:13:57,169 --> 00:13:59,070
Let's see
what the judges have to say.
328
00:14:05,811 --> 00:14:08,680
All right, judges, this is the
first round of Triple G Delivery:
329
00:14:08,714 --> 00:14:11,883
Backyard Burgers and we
played a brand new game.
330
00:14:11,917 --> 00:14:12,684
Hoop there it is.
331
00:14:12,718 --> 00:14:14,419
You're saying
without enthusiasm.
332
00:14:14,453 --> 00:14:16,154
- Hoop there it is!
- Thank you.
333
00:14:16,188 --> 00:14:20,725
Our chefs made a beefless
burger using the alternative protein
334
00:14:20,759 --> 00:14:24,662
- Hunter and I won for them in the game of hoops.
- Yep.
335
00:14:24,697 --> 00:14:28,700
Time to find out if all
the hoopla was worth it!
336
00:14:28,734 --> 00:14:30,668
First up, Chef May,
what do you got for us?
337
00:14:30,703 --> 00:14:31,803
Hi, judges, thank you so much.
338
00:14:31,837 --> 00:14:33,838
It's an honor to be judged
by you three.
339
00:14:33,873 --> 00:14:37,475
Lamb burgers to me speak
of the Mediterranean,
340
00:14:37,509 --> 00:14:39,510
we're going straight
to the Greek Isles.
341
00:14:39,545 --> 00:14:40,712
For my beefless burger,
342
00:14:40,746 --> 00:14:44,415
I made a Greek isle lamb burger
343
00:14:44,450 --> 00:14:46,618
with a Greek salad on the side.
344
00:14:46,652 --> 00:14:49,420
And then I made like
a Dijon mustard vinaigrette
345
00:14:49,455 --> 00:14:51,723
to dress like
this little Greek salad.
346
00:14:51,757 --> 00:14:54,592
Instead of tzatziki
or feta cheese,
347
00:14:54,627 --> 00:14:57,395
I didn't have any of that
stuff, so I took Kalamata olives
348
00:14:57,429 --> 00:15:01,232
and I mixed it with some cream
cheese and some Japanese mayo.
349
00:15:01,267 --> 00:15:03,401
When you're in the Greek isles
and eating burgers,
350
00:15:03,435 --> 00:15:04,769
you don't want to go fries
or onion rings,
351
00:15:04,803 --> 00:15:08,273
you want to stay like me,
like Speedo-ready.
352
00:15:11,644 --> 00:15:12,977
I've got
this beautiful burger here.
353
00:15:13,012 --> 00:15:16,414
The lamb is juicy.
I put olive juice in that mix.
354
00:15:18,417 --> 00:15:19,684
You can really taste it
right now.
355
00:15:19,718 --> 00:15:22,720
And then I've got this little
garnish, a little Kalamata olive,
356
00:15:22,755 --> 00:15:24,622
a little green olive,
and then I've got a pickle
357
00:15:24,657 --> 00:15:26,691
because every burger
needs a pickle.
358
00:15:27,526 --> 00:15:30,161
Thank you, guys, so much.
I love you.
359
00:15:30,195 --> 00:15:32,430
Chef May, I love what you did,
I can taste it,
360
00:15:32,464 --> 00:15:34,032
it's making my mouth water.
361
00:15:34,066 --> 00:15:36,467
Olive juice
and the Kalamata olive
362
00:15:36,502 --> 00:15:38,736
and the cream cheese
with a Japanese mayo,
363
00:15:38,771 --> 00:15:42,407
I love that you went strong
with all that saltiness, lamb
364
00:15:42,441 --> 00:15:44,676
has such big flavor,
I think it needed that.
365
00:15:44,710 --> 00:15:46,811
I really wish
I could take a bite of that.
366
00:15:47,746 --> 00:15:50,581
- Yes.
- You have definitely transported me
367
00:15:50,616 --> 00:15:52,717
to your backyard.
368
00:15:52,751 --> 00:15:55,119
- Come on.
- This is a brilliant looking burger.
369
00:15:55,154 --> 00:15:58,756
I love what you did to tackle
the challenge of not having feta.
370
00:15:58,791 --> 00:16:01,693
The cream cheese spread
is super smart.
371
00:16:01,727 --> 00:16:06,698
The Japanese mayo brings that
MSG and that umami flavor to it.
372
00:16:06,732 --> 00:16:08,733
- Good job, Chef.
- Thank you.
373
00:16:08,767 --> 00:16:11,269
I love the idea of not putting
something fried with it.
374
00:16:11,303 --> 00:16:13,571
You went Mediterranean,
so you went really, like,
375
00:16:13,605 --> 00:16:15,673
light and airy with the salad.
376
00:16:15,708 --> 00:16:19,010
I think some tahini on there would
have probably been the best way to go,
377
00:16:19,044 --> 00:16:19,744
unfortunately
you didn't have it.
378
00:16:19,778 --> 00:16:21,579
I know you tried to make a sauce
379
00:16:21,613 --> 00:16:23,448
that would emulate
sort of tzatziki
380
00:16:23,482 --> 00:16:24,682
or some feta in there,
381
00:16:24,717 --> 00:16:26,617
I kind of wish you went
in a different direction.
382
00:16:26,651 --> 00:16:28,252
Thank you, Chef.
383
00:16:28,287 --> 00:16:30,621
Next up, OMG Chef, Chris Oh.
384
00:16:30,689 --> 00:16:31,622
So you guys, do me a favor.
385
00:16:31,657 --> 00:16:33,091
I want you to close your eyes
386
00:16:33,125 --> 00:16:37,595
and imagine yourself just getting
off that airplane straight to Hawaii,
387
00:16:37,629 --> 00:16:42,567
then you got this beautiful
deep-fried shrimp "loco moco" burger
388
00:16:42,601 --> 00:16:45,903
spiked with spam,
topped with some mac salad.
389
00:16:45,938 --> 00:16:50,341
And then, since Richard
is the king of tableside,
390
00:16:50,376 --> 00:16:51,776
I want to be the prince
of tableside,
391
00:16:51,810 --> 00:16:55,313
so I got some mushroom gravy
to top it all off.
392
00:16:55,347 --> 00:16:57,148
Oh, oh.
393
00:16:59,618 --> 00:17:02,286
Oh, yeah, taking that bite.
394
00:17:02,321 --> 00:17:03,955
First thing you get is a crunch
395
00:17:03,989 --> 00:17:05,590
of the panko crust on the shrimp
396
00:17:05,624 --> 00:17:07,992
and you get that salty bite
of the spam
397
00:17:08,027 --> 00:17:10,428
and you get the coolness
of the mac salad,
398
00:17:10,462 --> 00:17:12,897
acidity from the pickles,
the spice from the onions,
399
00:17:12,931 --> 00:17:16,701
the sweetness from the
pineapple, and then to top it all off,
400
00:17:16,735 --> 00:17:18,703
the gravy kind of melts
all the flavors together.
401
00:17:18,737 --> 00:17:21,572
Like a true Hawaiian would do,
we used some powdered gravy,
402
00:17:21,607 --> 00:17:23,975
but I've made it my style
with some sautéed mushrooms,
403
00:17:24,009 --> 00:17:27,245
I pureed up to give that
nice mushroom umami flavor
404
00:17:27,279 --> 00:17:29,380
to the gravy. Delicious.
405
00:17:29,415 --> 00:17:31,516
Throwing down
the delicious food.
406
00:17:31,550 --> 00:17:33,618
- Aloha, brother.
- Thank you, brah.
407
00:17:33,652 --> 00:17:37,288
The Hawaiian bun, the
shrimp burger, the loco moco,
408
00:17:37,322 --> 00:17:40,335
which is like my favorite
breakfast when I'm in Hawaii.
409
00:17:40,359 --> 00:17:42,293
Is it too squishy?
410
00:17:42,327 --> 00:17:44,529
The soft bun and the shrimp?
411
00:17:44,563 --> 00:17:47,532
But you combated
that by frying the shrimp.
412
00:17:47,566 --> 00:17:50,301
I'm ready to book a flight,
I'm going to Hawaii
413
00:17:50,335 --> 00:17:52,336
or I'm coming to your backyard.
414
00:17:53,906 --> 00:17:58,543
I love that tableside pour,
that sauce, that's a flavor bomb.
415
00:17:58,577 --> 00:17:59,710
Thank you.
416
00:17:59,745 --> 00:18:01,946
I'm always a little weary
of a dish with pineapple in it
417
00:18:01,980 --> 00:18:04,549
because I feel like pineapple
is a little bit like the bully
418
00:18:04,583 --> 00:18:06,684
because it can take
over a little too much.
419
00:18:07,586 --> 00:18:10,121
And last but not least,
Antonia Lofaso.
420
00:18:10,155 --> 00:18:12,757
Okay, so now I'd like to
transport you all to Jamaica.
421
00:18:12,791 --> 00:18:14,559
I've spent a good
amount of time in Jamaica.
422
00:18:14,593 --> 00:18:17,728
My daughter's father is
Jamaican, as is my daughter.
423
00:18:17,763 --> 00:18:19,030
So I got excited about goat.
424
00:18:19,064 --> 00:18:22,700
For my beefless burger, I made
a Jamaican-spiced goat burger
425
00:18:22,734 --> 00:18:27,839
with a goat ranch dressing with some
cinnamon salted, dusted onion rings.
426
00:18:27,873 --> 00:18:30,208
I seasoned the goat
with Pickapeppa sauce,
427
00:18:30,242 --> 00:18:31,742
which is like
the Jamaican Worcestershire,
428
00:18:31,777 --> 00:18:34,745
some actual jerk seasoning,
some cinnamon.
429
00:18:34,780 --> 00:18:37,748
I let that smoke in my smoker
for about 5-6 minutes
430
00:18:37,783 --> 00:18:39,383
and then threw it on the grill.
431
00:18:43,422 --> 00:18:44,822
Get it.
432
00:18:44,857 --> 00:18:50,495
Jerk seasoning, that cinnamon, all
those warming spices with the vinegar,
433
00:18:50,529 --> 00:18:51,662
all works so well together.
434
00:18:51,697 --> 00:18:54,966
That avocado adds creaminess
along with that goat cheese,
435
00:18:55,000 --> 00:18:58,169
buttermilk, mayonnaise,
aioli, ranch dressing.
436
00:18:59,037 --> 00:19:03,007
And then cinnamon salt,
it's so, so good.
437
00:19:03,041 --> 00:19:06,544
Smoke on the goat
is so subtle and perfect
438
00:19:06,578 --> 00:19:08,279
and then it's got
those char marks.
439
00:19:08,313 --> 00:19:09,881
So, so good.
440
00:19:09,915 --> 00:19:14,452
I don't think I've ever
had a jerk burger like that.
441
00:19:14,486 --> 00:19:18,289
I love that you went crazy
with flavor.
442
00:19:18,323 --> 00:19:21,259
And that
goat cheese ranch dressing,
443
00:19:21,293 --> 00:19:23,494
yes, the goat on goat.
444
00:19:23,529 --> 00:19:25,696
Goat on goat.
Goat on goat on goat.
445
00:19:25,731 --> 00:19:28,065
The fact that you have
like jerk seasoning,
446
00:19:28,100 --> 00:19:31,736
I'm worried that it's too spicy,
but then you have the avocado
447
00:19:31,770 --> 00:19:33,638
and then you have
this goat cheese ranch,
448
00:19:33,672 --> 00:19:36,374
which to me
is probably of everything
449
00:19:36,408 --> 00:19:37,775
that I've heard so far
on this round.
450
00:19:37,809 --> 00:19:40,478
That's the one
that I'm gonna go steal.
451
00:19:40,512 --> 00:19:41,512
Take it.
452
00:19:41,547 --> 00:19:43,881
To me,
I was very much questioning
453
00:19:43,916 --> 00:19:45,816
because you have packed
so much flavor into this
454
00:19:45,851 --> 00:19:48,786
and also you went heavy
with the herbs in there.
455
00:19:48,820 --> 00:19:50,588
I'm just a little worried
maybe they're gonna
456
00:19:50,622 --> 00:19:52,823
sort of get a little bit
mulled together.
457
00:19:53,659 --> 00:19:54,859
All right, Chefs,
thank you very much.
458
00:19:54,893 --> 00:19:57,828
Now the judges are gonna
deliberate your beefless burger.
459
00:19:57,863 --> 00:20:01,532
The chef with the highest combined
score at the end of this round
460
00:20:01,567 --> 00:20:04,135
will get a key advantage
in the second round
461
00:20:04,169 --> 00:20:06,938
and will be elated by
the Envelope of Opportunity.
462
00:20:06,972 --> 00:20:10,708
And the one with the lowest will
get the awesome Package of Pain.
463
00:20:10,742 --> 00:20:13,778
So please leave the feed so the
judges can make their decision.
464
00:20:13,812 --> 00:20:16,414
All right, judges. You'll
send your scores to Hunter,
465
00:20:16,448 --> 00:20:17,448
he'll average them up.
466
00:20:17,482 --> 00:20:19,417
15 points available in gameplay,
467
00:20:19,451 --> 00:20:20,952
15 points available
in creativity,
468
00:20:20,986 --> 00:20:24,622
10 in plating,
10 in taste for a total of 50.
469
00:20:24,656 --> 00:20:25,723
And when we come back,
470
00:20:25,757 --> 00:20:27,725
we'll find out who is the
leader in the first round
471
00:20:27,759 --> 00:20:30,328
of the beefless burger battle!
472
00:20:36,435 --> 00:20:37,702
Well, the judging is done.
473
00:20:37,736 --> 00:20:41,472
And, Chefs, time to see your
scores on your beefless burgers.
474
00:20:41,506 --> 00:20:43,441
Let's take a look here.
475
00:20:43,475 --> 00:20:44,609
I don't know.
476
00:20:44,643 --> 00:20:47,478
Chris Oh, we love to
see that you come in.
477
00:20:47,512 --> 00:20:49,480
One more point
478
00:20:49,514 --> 00:20:51,549
and then you could
have been the leader.
479
00:20:51,583 --> 00:20:55,686
So, Chris Oh with a 46.
Congratulations.
480
00:20:55,721 --> 00:21:00,758
Antonia Lafonso
and erroneous Maheymem.
481
00:21:00,792 --> 00:21:04,595
Let's go for the 44, goes to...
482
00:21:04,630 --> 00:21:06,297
[Hunter] Oh, poor Antonia.
483
00:21:08,066 --> 00:21:10,835
There you go.
Antonia up there with a 47.
484
00:21:10,869 --> 00:21:15,072
- [screaming] Did I win?
- And Aaron May with a 44.
485
00:21:15,907 --> 00:21:17,441
So, congratulations,
Chef Antonia.
486
00:21:17,476 --> 00:21:18,843
You've earned yourself
the Envelope of Opportunity.
487
00:21:18,877 --> 00:21:24,315
$1,000 to you and $1,000
to a restaurant of your choice
488
00:21:24,349 --> 00:21:25,483
that's a restaurant in need.
489
00:21:25,517 --> 00:21:28,419
So our very own Hugo
from culinary,
490
00:21:28,453 --> 00:21:30,388
opened a restaurant
during quarantine,
491
00:21:30,422 --> 00:21:31,822
a breakfast spot called Meema's,
492
00:21:31,857 --> 00:21:34,358
and the $1,000
is gonna go to them.
493
00:21:34,393 --> 00:21:36,494
- Nice.
- Oh, there you go.
494
00:21:36,528 --> 00:21:37,728
- Thank you.
- Yeah.
495
00:21:37,763 --> 00:21:41,132
Package of Pain
goes to Aaron May-hem.
496
00:21:42,768 --> 00:21:44,769
The Package of Pain chill zone,
497
00:21:44,803 --> 00:21:47,505
enjoy a drink,
you have this round off.
498
00:21:47,539 --> 00:21:48,506
[laughter]
499
00:21:48,540 --> 00:21:50,141
Thank you, guys.
500
00:21:51,143 --> 00:21:52,443
Whoo.
501
00:21:52,477 --> 00:21:53,811
[Hunter] That was funny, Aaron.
502
00:21:53,845 --> 00:21:57,615
Package of Pain, chill zone, sit
your buns on your new lawn chair
503
00:21:57,649 --> 00:21:59,917
and chillax for three minutes
after Guy says go.
504
00:21:59,951 --> 00:22:02,553
You have three minutes that
you're gonna be on a timeout.
505
00:22:02,587 --> 00:22:04,188
And there's more.
506
00:22:04,222 --> 00:22:06,190
A bougie bottle.
507
00:22:06,224 --> 00:22:07,525
Look at the chair.
508
00:22:07,559 --> 00:22:09,293
There's more.
509
00:22:10,696 --> 00:22:12,363
Come here, you got to put it on.
510
00:22:12,397 --> 00:22:13,731
No way.
511
00:22:13,765 --> 00:22:16,233
- I'm not putting this on.
- I did the chair. Let's go.
512
00:22:21,640 --> 00:22:23,441
There you go, Aaron.
Time to party.
513
00:22:23,475 --> 00:22:25,309
Round two starts now.
Good luck, Chefs.
514
00:22:27,546 --> 00:22:28,813
All right, Chefs,
515
00:22:28,847 --> 00:22:31,882
second and deciding battle
here in the backyard burger brawl.
516
00:22:31,917 --> 00:22:34,485
The chef with the highest combined
score at the end of this round
517
00:22:34,519 --> 00:22:36,020
will get a shot to win $20,000.
518
00:22:36,054 --> 00:22:42,727
So if you're behind, you need to
muster up your strength and catch up.
519
00:22:42,761 --> 00:22:45,496
Mustard up that strength
and catch up.
520
00:22:45,530 --> 00:22:46,897
- Ah.
- Okay.
521
00:22:46,932 --> 00:22:49,734
Your final challenge, I want you to
make a baller cheeseburger, okay.
522
00:22:49,768 --> 00:22:53,682
We're talking grilled, we're talking
ooey, gooey, stacked and jacked,
523
00:22:53,706 --> 00:22:55,873
we're talking big and bodacious.
524
00:22:55,907 --> 00:22:59,377
Luckily, I packed your game
two box with everything you need
525
00:22:59,411 --> 00:23:00,611
to make a baller cheeseburger.
526
00:23:00,645 --> 00:23:02,413
All right, go ahead
and open it, Hunter.
527
00:23:02,447 --> 00:23:04,382
- Oh, look at this.
- Ooh.
528
00:23:04,416 --> 00:23:05,549
- Buns.
- Brioche buns.
529
00:23:05,584 --> 00:23:07,785
-Yeah, buns, huns. lots of bun.
-Ribeye.
530
00:23:07,819 --> 00:23:10,988
- Brisket, ooh.
- It only gets Gouda from here.
531
00:23:11,656 --> 00:23:13,657
Oh, this is the feta I needed.
532
00:23:13,692 --> 00:23:15,860
- Monterey cheddar.
- Cheddar.
533
00:23:16,628 --> 00:23:18,562
- Swiss.
- And of course, American.
534
00:23:18,597 --> 00:23:19,597
- And American.
- Why do you have--
535
00:23:19,631 --> 00:23:21,632
Wait, wait, wait, wait, wait.
536
00:23:21,666 --> 00:23:23,434
I got a bad feeling about this.
537
00:23:23,468 --> 00:23:26,637
There's no lettuce,
tomato ketchup, mustard.
538
00:23:26,671 --> 00:23:28,572
Hunter, where are the fixings?
I mean, I see,
539
00:23:28,607 --> 00:23:29,940
as you got the basics,
the Gouda is great.
540
00:23:29,975 --> 00:23:34,478
You always get mad at me when I
give them too much and go overboard.
541
00:23:34,513 --> 00:23:35,846
So no lettuce,
no tomatoes, no condiments,
542
00:23:35,881 --> 00:23:38,215
- nothing like that.
- I didn't think about it like that.
543
00:23:38,250 --> 00:23:39,984
Hunter, no credibility.
544
00:23:40,018 --> 00:23:43,220
Every time you pack the boxes,
Hunter, it ends up being a mistake.
545
00:23:43,255 --> 00:23:46,757
You know, they might have just
aimed, you know, aimed a little lower.
546
00:23:46,792 --> 00:23:48,559
- Aimed their sights a little lower?
- Yeah.
547
00:23:48,593 --> 00:23:52,430
Make us a baller cheeseburger,
$20,000 on the line, aim lower?
548
00:23:52,464 --> 00:23:53,931
Not... not as baller maybe.
549
00:23:53,965 --> 00:23:56,834
Well, you know what? If anybody is
gonna be aiming, it's gonna be you and I.
550
00:23:56,868 --> 00:24:01,605
Because, Chefs, we're gonna
play a little Triple G Delivery darts.
551
00:24:01,640 --> 00:24:04,708
That's right, Chefs. We have
these fantastic darts here,
552
00:24:04,743 --> 00:24:07,411
and Hunter and I are
going to throw them for you.
553
00:24:07,445 --> 00:24:08,512
All right, so here's the deal.
554
00:24:08,547 --> 00:24:12,049
We'll throw, we'll
combine all the dart scores.
555
00:24:12,083 --> 00:24:15,352
This is going to determine how
many ingredients you get to use.
556
00:24:15,387 --> 00:24:16,754
Got it.
557
00:24:17,289 --> 00:24:19,056
Guy, aim for the middle.
558
00:24:20,492 --> 00:24:22,426
- Ay! Three.
- Nice.
559
00:24:22,461 --> 00:24:24,361
So you got three items coming.
560
00:24:24,396 --> 00:24:25,629
- Four!
- Hunter with a four.
561
00:24:25,664 --> 00:24:28,365
- Whoo.
- Ooh, wow.
562
00:24:28,400 --> 00:24:30,401
Hunter.
563
00:24:30,435 --> 00:24:33,237
Three again.
That's two 3s and a 4,
564
00:24:33,271 --> 00:24:37,675
- you get to use 10 ingredients between your pantry...
- Nice math!
565
00:24:37,709 --> 00:24:39,510
...and your special box
that Hunter sent you.
566
00:24:39,544 --> 00:24:41,846
Ten ingredients total
to make your baller burger.
567
00:24:41,880 --> 00:24:44,381
All right, 30 minutes to
make your baller cheeseburger
568
00:24:44,416 --> 00:24:46,450
using no more
than 10 ingredients,
569
00:24:46,485 --> 00:24:47,718
that's using these ingredients.
570
00:24:47,752 --> 00:24:49,653
I mean, you could use
like three things from this,
571
00:24:49,688 --> 00:24:51,489
you could use two
from your pantry,
572
00:24:51,523 --> 00:24:53,457
you could come back
and get one more of this.
573
00:24:53,492 --> 00:24:56,460
Whatever you do, just go big
when you make the burger.
574
00:24:56,495 --> 00:24:57,495
He said go!
575
00:24:57,529 --> 00:24:59,029
Okay. Okay.
576
00:24:59,064 --> 00:25:03,367
Aaron, while they get started, go
ahead and just relax in your lawn chair.
577
00:25:03,401 --> 00:25:07,238
There we go.
This is me chillin'.
578
00:25:09,608 --> 00:25:11,609
We can only have
10 ingredients in total.
579
00:25:11,643 --> 00:25:14,378
So I'm gonna take
the American cheese
580
00:25:14,412 --> 00:25:15,713
and I'm gonna
take the ground ribeye.
581
00:25:15,747 --> 00:25:18,549
Nothing says baller
more than ground ribeye.
582
00:25:18,583 --> 00:25:22,119
For my baller burger,
I'm gonna make a juicy Lucy.
583
00:25:22,153 --> 00:25:26,490
So juicy Lucy is two thin
burger patties sandwiched
584
00:25:26,525 --> 00:25:27,658
with cheese in the center.
585
00:25:27,692 --> 00:25:30,828
And inside the juicy Lucy,
I'm gonna do the mushrooms,
586
00:25:30,862 --> 00:25:34,231
sautéed it in some bacon fat
and the cheese.
587
00:25:34,266 --> 00:25:36,534
The first thing
I get started on is the bacon
588
00:25:36,568 --> 00:25:37,801
and then I throw
in the mushrooms
589
00:25:37,836 --> 00:25:40,671
so it can start to sauté
in the bacon fat.
590
00:25:40,705 --> 00:25:43,541
Mushrooms, bacon, it's like,
is this a steak house?
591
00:25:43,575 --> 00:25:44,808
Or is this just like a burger?
592
00:25:44,843 --> 00:25:47,545
I fold the American cheese,
stuff into the center,
593
00:25:47,579 --> 00:25:50,648
put another pack on top, and
then I just kind of pinch the edges.
594
00:25:50,682 --> 00:25:52,650
I know I'm only one point
ahead of everyone,
595
00:25:52,684 --> 00:25:56,987
but that doesn't matter, I'm
excited to take down the competition.
596
00:25:58,823 --> 00:26:00,357
Aaron, you look
very comfortable there.
597
00:26:00,392 --> 00:26:02,660
Marc, I feel very good,
my brother.
598
00:26:02,694 --> 00:26:04,962
Aaron, you're so cheesy going.
599
00:26:07,032 --> 00:26:09,567
Let's go, let's go,
let's go, let's go.
600
00:26:09,601 --> 00:26:11,302
Less is more.
601
00:26:12,370 --> 00:26:14,872
For this burger,
I'm doing ribeye two ways.
602
00:26:14,906 --> 00:26:16,407
Ground ribeye from the box
603
00:26:16,441 --> 00:26:18,876
and sliced prime ribeye
from my pantry.
604
00:26:18,910 --> 00:26:20,611
I'm thinking
Korean barbecue burger
605
00:26:20,645 --> 00:26:24,448
with a pickled onion
and cucumber salad.
606
00:26:24,482 --> 00:26:26,517
First thing I got to do
is get my meat marinated
607
00:26:26,551 --> 00:26:27,551
because I need all that marinade
608
00:26:27,586 --> 00:26:28,786
to penetrate through that meat.
609
00:26:28,820 --> 00:26:32,489
So this is soy sauce,
sesame oil.
610
00:26:32,524 --> 00:26:34,725
Take some ribeye, baller.
611
00:26:34,759 --> 00:26:38,495
The ribeye's super thin, so it
should penetrate that super-fast.
612
00:26:38,530 --> 00:26:42,466
Oh, oh, oh, my god.
Look at that, look at that.
613
00:26:42,500 --> 00:26:44,535
That's so good.
614
00:26:44,569 --> 00:26:47,972
While my meat's marinating, I'm gonna
form my patties with the ground ribeye.
615
00:26:48,006 --> 00:26:50,774
Big baller means big cuts,
expensive cuts,
616
00:26:50,809 --> 00:26:54,478
so it will be ribeye on
ribeye, it's cash on cash.
617
00:26:54,512 --> 00:26:55,913
Once my meat's marinated,
618
00:26:55,947 --> 00:26:57,615
I form some patties and
throw them right on the grill.
619
00:26:57,649 --> 00:27:01,418
Flavortown meets Koreatown,
it's gonna be amazing.
620
00:27:02,487 --> 00:27:03,387
This is great.
621
00:27:04,756 --> 00:27:07,458
I hope this doesn't get ruined
by having to cook right now.
622
00:27:07,492 --> 00:27:09,360
All right, May, you're back in.
623
00:27:09,394 --> 00:27:10,461
Can I take the hat off?
624
00:27:10,495 --> 00:27:11,962
Of course, you can't.
625
00:27:12,764 --> 00:27:14,632
I've never won
a round one before.
626
00:27:14,666 --> 00:27:16,767
I don't know what it is,
but maybe I like the pressure
627
00:27:16,801 --> 00:27:19,169
of coming from behind
in round two.
628
00:27:19,204 --> 00:27:20,537
Let's get this W.
629
00:27:20,572 --> 00:27:22,606
So big, baller burger,
630
00:27:22,641 --> 00:27:25,643
it's got to be at least a double
cheeseburger, maybe a triple.
631
00:27:25,677 --> 00:27:29,279
What says more baller
than a double cheeseburger
632
00:27:29,314 --> 00:27:31,849
with triple truffle on top?
633
00:27:32,150 --> 00:27:33,350
Baller!
634
00:27:33,385 --> 00:27:34,451
First thing I do,
635
00:27:34,486 --> 00:27:37,087
I'm gonna get these mushrooms
going in a cast iron pan
636
00:27:37,122 --> 00:27:40,624
with butter, truffle zest,
salt and pepper.
637
00:27:40,659 --> 00:27:44,928
My personal pantry is
always replete with truffle zest.
638
00:27:44,963 --> 00:27:46,730
Nothing is
more baller than truffles.
639
00:27:46,765 --> 00:27:51,468
It's not like truffle oil, that's all
fake and perfumey, it's real truffles.
640
00:27:51,503 --> 00:27:53,637
This thing is going
to be my secret weapon.
641
00:27:53,672 --> 00:27:55,406
I really like a chuck burger.
642
00:27:55,440 --> 00:27:57,541
I think it's the best one
because it's baller.
643
00:27:57,575 --> 00:27:58,609
I'm gonna get
some more fat in there
644
00:27:58,643 --> 00:28:00,577
and I'm gonna get
some ribeye in there.
645
00:28:00,612 --> 00:28:02,680
You know to me
when I think big baller,
646
00:28:02,714 --> 00:28:05,816
I think like smoking a cigar.
647
00:28:05,850 --> 00:28:07,384
And I've actually got it
pretty low on here,
648
00:28:07,419 --> 00:28:10,387
so I can start smoking
these burgers.
649
00:28:10,422 --> 00:28:17,594
The smoke is gonna give it that
cigar, luxury, baller kind of feel.
650
00:28:17,629 --> 00:28:19,363
I mean, it just sounds baller.
651
00:28:20,432 --> 00:28:21,832
- Do we want to cook a burger?
- Risotto?
652
00:28:21,866 --> 00:28:23,434
- I have an idea.
- You have an idea?
653
00:28:23,468 --> 00:28:24,568
Yeah, do we have
any ovens going?
654
00:28:24,602 --> 00:28:26,537
Okay, Hunter and I
are gonna cook.
655
00:28:26,571 --> 00:28:28,205
We're cooking, Hunter.
656
00:28:28,239 --> 00:28:29,306
You're cooking.
657
00:28:34,679 --> 00:28:36,513
Remember,
you've only got 10 items.
658
00:28:36,548 --> 00:28:37,648
I know, I'm counting them.
659
00:28:37,682 --> 00:28:39,850
- We're gonna make a juicy Lucy.
- Very nice.
660
00:28:39,884 --> 00:28:43,821
So, first thing we do,
roast some mushrooms.
661
00:28:44,656 --> 00:28:46,323
Ground ribeye is
where we're gonna go.
662
00:28:46,357 --> 00:28:47,357
Let's patty this out.
663
00:28:47,392 --> 00:28:49,927
I've got some beautiful brie.
664
00:28:49,961 --> 00:28:51,695
I'm gonna take that,
put it right in the center.
665
00:28:51,730 --> 00:28:55,899
And this is the pièce de
résistance, a little truffle paste.
666
00:28:55,934 --> 00:28:56,800
Oh, yes.
667
00:28:56,835 --> 00:28:58,435
All right, yeah,
I'd say that's big baller.
668
00:28:58,470 --> 00:29:01,772
We're gonna throw a
little of the Gruyere in there.
669
00:29:01,806 --> 00:29:04,374
- Drop this, bring the patty together.
- Good for patty.
670
00:29:06,377 --> 00:29:07,778
Okay. Now this, Hunter,
671
00:29:07,812 --> 00:29:11,482
this is where we hit it
with the old cheese skirt.
672
00:29:11,516 --> 00:29:12,683
You're dirty.
673
00:29:12,717 --> 00:29:14,785
Hold on a second.
Guy, what are you making?
674
00:29:14,819 --> 00:29:18,388
Well, nothing, just dabbling
over here, you know.
675
00:29:18,423 --> 00:29:22,960
Just the juicy Lucy with
Gruyere and brie and truffle paste
676
00:29:22,994 --> 00:29:28,232
and roasted mushrooms with a
Gruyere melted skirt, the basic.
677
00:29:28,266 --> 00:29:29,366
That sounds baller.
678
00:29:29,400 --> 00:29:30,968
We want a burger.
679
00:29:31,002 --> 00:29:33,504
All right, let's go ahead
and check in with the chefs.
680
00:29:33,538 --> 00:29:36,740
Antonia, you have a key
advantage in this round,
681
00:29:36,775 --> 00:29:41,044
you get to give yourself
one extra ingredient.
682
00:29:41,079 --> 00:29:42,513
Whoo!
683
00:29:42,547 --> 00:29:44,181
Come on.
684
00:29:44,215 --> 00:29:46,150
Twelve minutes to go.
685
00:29:46,184 --> 00:29:47,151
Thank you.
686
00:29:47,185 --> 00:29:50,320
I get an extra ingredient
for my advantage.
687
00:29:50,355 --> 00:29:52,489
So I'm gonna go
sunny side up egg.
688
00:29:52,524 --> 00:29:55,159
I transfer them into the smoker.
689
00:29:55,193 --> 00:29:58,328
Thought I'd do a little bit of a
smoked egg right on top of that burger.
690
00:29:58,363 --> 00:29:59,530
Baller.
691
00:29:59,564 --> 00:30:01,532
Got my bacon rendering,
my burgers on the grill,
692
00:30:01,566 --> 00:30:04,668
I'm gonna go ahead and grill
these onions and then finish them
693
00:30:04,702 --> 00:30:06,937
with a little bit
of red wine vinegar,
694
00:30:06,971 --> 00:30:09,907
so you're gonna have a
grilled pickled onion, if you will.
695
00:30:09,941 --> 00:30:12,843
I want to get some deep,
rich grill marks on there.
696
00:30:12,877 --> 00:30:15,779
Then I cut it and then
I add that to the bacon.
697
00:30:15,814 --> 00:30:17,381
I just add a touch
of red wine vinegar
698
00:30:17,415 --> 00:30:20,217
to really amplify
all those beautiful flavors.
699
00:30:20,251 --> 00:30:23,654
In all burgers, there's
always a special sauce, right?
700
00:30:23,688 --> 00:30:24,922
Calabrian chili is gonna
give me that pickle
701
00:30:24,956 --> 00:30:27,524
and it's also gonna give
me spice all at the same time.
702
00:30:27,559 --> 00:30:28,759
Mix with mayonnaise and ketchup
703
00:30:28,793 --> 00:30:31,028
and that is gonna be
my special sauce.
704
00:30:31,062 --> 00:30:32,296
[exclaims]
705
00:30:32,330 --> 00:30:35,632
Guy and Antonia, they're both
going for the iconic juicy Lucy,
706
00:30:35,667 --> 00:30:38,502
a burger stuffed with cheese.
I'll take two, please.
707
00:30:38,536 --> 00:30:40,904
Great minds think alike,
I guess.
708
00:30:40,939 --> 00:30:44,708
But I'm a little worried that
Antonia's burger, the patty is too big.
709
00:30:44,742 --> 00:30:47,077
It's a hamburger challenge,
not a meatball challenge.
710
00:30:47,111 --> 00:30:48,478
[smirks]
711
00:30:48,513 --> 00:30:50,547
Wow, mocking the judges, really?
712
00:30:50,582 --> 00:30:52,683
First off, Aaron,
no one was talking to you.
713
00:30:52,717 --> 00:30:55,252
Oh, I love
a good backyard school fight.
714
00:30:55,286 --> 00:30:57,087
Ooh, that hit hard.
715
00:30:57,121 --> 00:30:59,423
Chefs, eight and a half
minutes, eight and a half to go.
716
00:31:00,458 --> 00:31:01,191
I'm feeling good.
717
00:31:01,459 --> 00:31:02,626
What?
718
00:31:02,660 --> 00:31:03,727
All my patties are on the grill,
719
00:31:03,761 --> 00:31:05,762
my thinly sliced ribeye
is marinating.
720
00:31:05,797 --> 00:31:07,931
I'm gonna work on my
pickled cucumbers and onions.
721
00:31:07,966 --> 00:31:12,669
Adding a little vinegar, sugar,
water, and red pepper flakes.
722
00:31:12,704 --> 00:31:14,404
You know,
I see this as a problem.
723
00:31:14,439 --> 00:31:17,241
The acid level might
be getting a little heavy.
724
00:31:18,343 --> 00:31:19,843
That'll work in. Fancy.
725
00:31:19,878 --> 00:31:23,046
I'm gonna throw some mozzarella
cheese on these warm cast iron pans.
726
00:31:23,081 --> 00:31:27,417
I don't wanna use cream, people do
this, but we put mozzarella on everything.
727
00:31:27,452 --> 00:31:29,019
For a little bit later,
you'll see.
728
00:31:29,053 --> 00:31:33,891
I'm gonna take some mayonnaise and
mix in some of that Gochujang miso paste.
729
00:31:34,292 --> 00:31:36,493
Looking good.
730
00:31:36,527 --> 00:31:39,830
Okay, guys.
Let's toast some buns.
731
00:31:39,864 --> 00:31:42,532
And the next, I put that
marinated ribeye right on the grill.
732
00:31:42,567 --> 00:31:44,268
It smells delicious.
733
00:31:46,905 --> 00:31:48,839
Aaron, can I come over
right now and go take a dip?
734
00:31:48,873 --> 00:31:51,575
Yeah, bring it on, I
got towels. I got tequila.
735
00:31:51,609 --> 00:31:53,243
We're all good over here, dude.
736
00:31:54,345 --> 00:31:55,679
You're good.
737
00:31:55,713 --> 00:31:58,048
These patties
are smoking right now.
738
00:31:58,082 --> 00:32:00,617
We're gonna trade for the grill.
739
00:32:00,652 --> 00:32:03,553
Next, I'm gonna get
my truffle zest aioli working.
740
00:32:03,588 --> 00:32:05,689
It's just truffle zest, mayo.
741
00:32:05,723 --> 00:32:09,326
This aioli is going right on both
the top and bottom of the bun.
742
00:32:09,360 --> 00:32:10,761
Let's shred some lettuce.
743
00:32:10,795 --> 00:32:13,597
I love the idea
that less is more.
744
00:32:13,631 --> 00:32:15,599
Burgers shouldn't be overloaded.
745
00:32:15,633 --> 00:32:18,568
Next, I want to work
on some pickled shallots.
746
00:32:18,603 --> 00:32:20,337
I'm mixing these sliced shallots
747
00:32:20,371 --> 00:32:22,739
with sugar and red wine vinegar.
748
00:32:22,774 --> 00:32:23,874
Everything's getting
a hint of smoke
749
00:32:23,908 --> 00:32:26,510
and it's gonna come
through the entire burger.
750
00:32:26,544 --> 00:32:27,711
Perfect.
751
00:32:28,713 --> 00:32:32,783
Down with our bun,
mayo relish, roasted tomato,
752
00:32:32,817 --> 00:32:35,552
will go on with the skirt
hanging off the side,
753
00:32:35,586 --> 00:32:36,653
and my mushrooms.
754
00:32:36,688 --> 00:32:38,522
[Hunter] Oh, yeah.
Forgot about those.
755
00:32:38,556 --> 00:32:39,823
Pieces of pancetta.
756
00:32:39,857 --> 00:32:42,826
My mouth is literally watering
right now.
757
00:32:42,860 --> 00:32:44,328
2 minutes and 15 seconds.
758
00:32:44,362 --> 00:32:46,997
Finish up
those baller burgers, guys.
759
00:32:47,665 --> 00:32:48,799
I get my grilled brioche buns.
760
00:32:48,833 --> 00:32:52,402
I place my special sauce aioli
at the bottom,
761
00:32:52,437 --> 00:32:53,904
leaf out the lettuce.
762
00:32:53,938 --> 00:32:58,675
I top that with the onion,
bacon, mushroom, rag...
763
00:32:58,710 --> 00:33:00,410
Oh my god, there's so much
American cheese on this,
764
00:33:00,445 --> 00:33:01,945
I love it so much.
765
00:33:01,980 --> 00:33:07,918
Then I put down my baller juicy Lucy
deviled American cheese giant burger,
766
00:33:07,952 --> 00:33:09,987
my smoked sunny side up egg
on top of that,
767
00:33:10,021 --> 00:33:13,123
and then topping the burger
with the other side of the bun.
768
00:33:13,157 --> 00:33:14,424
Burgers are done.
769
00:33:14,459 --> 00:33:15,726
All right, let's start plating.
770
00:33:15,760 --> 00:33:18,362
First, I spread this
Gochujang miso mayo paste.
771
00:33:18,396 --> 00:33:20,097
Next, I put
my burger patty down.
772
00:33:20,131 --> 00:33:23,467
Then I place my Korean
barbecue meat right on top.
773
00:33:23,501 --> 00:33:25,736
Then I put my
kimchi cucumber onion salad.
774
00:33:25,770 --> 00:33:29,172
And lastly,
the melted cheese, baby.
775
00:33:29,207 --> 00:33:30,841
Oh, wow.
776
00:33:30,875 --> 00:33:33,844
I check out my patties
and they've got a great sear.
777
00:33:33,878 --> 00:33:37,781
Time to top them with the Swiss
cheese and more truffle zest.
778
00:33:37,815 --> 00:33:40,684
The bun goes down
and a smoked tomato,
779
00:33:40,718 --> 00:33:43,754
on top go those delicious
truffled mushrooms.
780
00:33:43,788 --> 00:33:45,922
Pickled shallot
right on top of that
781
00:33:45,957 --> 00:33:51,595
and I've got a beautiful base
for these beefy baller burgers.
782
00:33:51,629 --> 00:33:53,764
Top it with a little
of that lettuce
783
00:33:53,798 --> 00:33:56,366
and these burgers
are good to go.
784
00:33:57,135 --> 00:34:00,237
Three, two, one.
785
00:34:01,039 --> 00:34:01,772
Nice job.
786
00:34:01,806 --> 00:34:04,875
Yes, nice job, everybody.
Nice job.
787
00:34:04,909 --> 00:34:06,910
All right, judges,
what I have for you here,
788
00:34:06,944 --> 00:34:11,281
ground ribeye juicy Lucy
stuffed with brie, Gruyere,
789
00:34:11,315 --> 00:34:12,449
and some truffle paste.
790
00:34:12,483 --> 00:34:15,419
Look at how juicy that is.
Oh my lord.
791
00:34:15,453 --> 00:34:17,387
That's... That was...
792
00:34:18,356 --> 00:34:19,923
In the name of science.
793
00:34:20,224 --> 00:34:21,191
Mm-mm-mm.
794
00:34:21,225 --> 00:34:22,292
There you have it!
795
00:34:22,326 --> 00:34:23,393
And it's time to find out
796
00:34:23,428 --> 00:34:25,462
which cheeseburger
is gonna be in paradise,
797
00:34:25,496 --> 00:34:27,130
let's present it to the judges.
798
00:34:32,837 --> 00:34:35,605
All right, judges,
this is the backyard burgers
799
00:34:35,640 --> 00:34:37,841
and we played
a little Triple G darts.
800
00:34:37,875 --> 00:34:40,510
The chefs were able to use
10 items from their pantry,
801
00:34:40,545 --> 00:34:43,747
4 items from the gracious
gift box that Hunter sent them
802
00:34:43,781 --> 00:34:46,249
to make
their baller cheeseburger.
803
00:34:46,284 --> 00:34:47,717
Up first, Chef Antonia.
804
00:34:47,752 --> 00:34:48,952
Okay, Chef.
805
00:34:48,986 --> 00:34:52,756
For my baller burger, I made
for you a ribeye juicy Lucy
806
00:34:52,790 --> 00:34:56,893
with a grilled onion bacon
and mushroom ragu
807
00:34:56,928 --> 00:35:01,598
with a sunny side up smoked
egg and a Calabrian chili aioli.
808
00:35:01,632 --> 00:35:05,001
I am not scared of this.
809
00:35:07,338 --> 00:35:08,839
Juicy Lucy, juicy Lucy.
810
00:35:08,873 --> 00:35:12,509
I would just like to show you the
egg drip coming off of my finger.
811
00:35:12,543 --> 00:35:13,643
I put the lettuce on the bottom
812
00:35:13,678 --> 00:35:15,679
to really separate
all of that fat.
813
00:35:15,713 --> 00:35:17,647
The smokiness of the bacon
814
00:35:17,682 --> 00:35:19,516
and then
those pickled grilled onions,
815
00:35:19,550 --> 00:35:23,120
the egg is cooked perfect.
The bun is toasted so nicely.
816
00:35:23,154 --> 00:35:24,821
Classic delicious.
817
00:35:24,856 --> 00:35:26,990
I'm gonna stop now
and just keep eating.
818
00:35:29,093 --> 00:35:32,863
Antonia, you hit so many
of my favorite flavorings.
819
00:35:32,897 --> 00:35:36,199
The egg on top, the juicy Lucy.
820
00:35:36,234 --> 00:35:37,367
And I love the height.
821
00:35:37,401 --> 00:35:39,336
When I thought
about baller burger,
822
00:35:39,370 --> 00:35:41,705
I thought
about tall, big presentation.
823
00:35:41,739 --> 00:35:43,607
You see that thing
coming to your table,
824
00:35:43,641 --> 00:35:46,510
you know it's yours
and you're ready to dig in.
825
00:35:46,544 --> 00:35:49,346
I think ribeye is a great choice
826
00:35:49,380 --> 00:35:51,014
for something that's big,
over the top.
827
00:35:51,048 --> 00:35:54,584
The thing that usually happens with
juicy Lucy is that the cheese blows out
828
00:35:54,619 --> 00:35:58,288
and you made a perfect meat
ravioli encasing this cheese.
829
00:35:58,322 --> 00:35:59,689
I think 10 ingredients
is too much.
830
00:35:59,724 --> 00:36:02,893
Your burger's definitely
baller, but it's kind of huge,
831
00:36:02,927 --> 00:36:06,096
I'm not sure, maybe two
patties would have worked better.
832
00:36:07,465 --> 00:36:09,900
Next up, Chris "OMG" Oh.
833
00:36:09,934 --> 00:36:12,335
We're gonna take
this private jet that I got
834
00:36:12,370 --> 00:36:14,004
and we're gonna go fly to Korea
835
00:36:14,038 --> 00:36:19,543
with my backyard baller
ribeye extravaganza.
836
00:36:19,577 --> 00:36:21,745
I've got marinated ribeye
on top,
837
00:36:21,779 --> 00:36:24,614
a half pound burger marinated
in Korean barbecue marinade.
838
00:36:24,649 --> 00:36:26,716
Got some Korean miso
in the mayo,
839
00:36:26,751 --> 00:36:29,719
kimchi, pickled cucumbers,
onions.
840
00:36:30,488 --> 00:36:33,089
[Marc] Come on, go, go, go, go.
841
00:36:34,659 --> 00:36:35,892
The creaminess of the mayo,
842
00:36:35,927 --> 00:36:39,296
the umami of the miso really
gives it a nice earthy tone.
843
00:36:39,330 --> 00:36:40,463
And in the end,
you get the onion
844
00:36:40,498 --> 00:36:42,499
and the pickle and the vinegar,
845
00:36:42,533 --> 00:36:43,833
just slices through everything.
846
00:36:43,868 --> 00:36:47,370
And then to top it off, you got
the melty, ooey, gooey cheese.
847
00:36:48,773 --> 00:36:49,639
Mm.
848
00:36:49,674 --> 00:36:52,542
Chef Chris,
I'm just so intrigued by it.
849
00:36:52,577 --> 00:36:55,278
The Korean barbecue
laying over the top
850
00:36:55,313 --> 00:36:59,516
is almost like a steak sandwich
and I'm imagining the flavors.
851
00:36:59,550 --> 00:37:03,320
I love this creativity where you're
replacing bacon on a cheeseburger
852
00:37:03,354 --> 00:37:04,654
with the Korean barbecue.
853
00:37:04,689 --> 00:37:09,259
So much flavor in here, you got
miso and you got the Gochujang.
854
00:37:09,293 --> 00:37:10,994
It is all the rage right now
855
00:37:11,028 --> 00:37:13,663
- to use that stretchy mozzarella.
- Yep.
856
00:37:13,698 --> 00:37:15,799
- I love how you featured it on this burger.
- Mm.
857
00:37:15,833 --> 00:37:17,901
- Can you send one over here?
- It's already on its way.
858
00:37:17,935 --> 00:37:20,437
I'm almost a little worried
it might be too much.
859
00:37:20,471 --> 00:37:22,672
I'm not sure if the
pickle's enough of a relief,
860
00:37:22,707 --> 00:37:25,242
but your palate must be
getting a bit overwhelmed.
861
00:37:25,576 --> 00:37:26,910
Thank you.
862
00:37:27,745 --> 00:37:31,414
And last, the May-hem.
Chef Aaron May.
863
00:37:31,449 --> 00:37:32,549
Oh, hey, hey, judges.
864
00:37:32,583 --> 00:37:36,119
Sorry, I was still in my
little Guy timeout over here.
865
00:37:36,153 --> 00:37:40,090
Guy said he wanted big baller,
I kind of took him literally.
866
00:37:40,124 --> 00:37:44,294
Got triple truffle
double truffle cheeseburger.
867
00:37:44,328 --> 00:37:48,398
I've got truffles and the
mushrooms, the cheese and the aioli.
868
00:37:49,300 --> 00:37:51,735
I've got
the apple hickory pellets
869
00:37:51,769 --> 00:37:53,403
and everything ended up
in the smoker.
870
00:37:53,437 --> 00:37:55,572
I smoked the mushrooms
with the truffles.
871
00:37:55,606 --> 00:37:57,774
I smoked the burgers,
I smoked the buns.
872
00:37:57,808 --> 00:38:00,343
And I'm gonna go in right now,
I'll let you know how it tastes.
873
00:38:01,312 --> 00:38:02,946
- Wow.
- Oof.
874
00:38:02,980 --> 00:38:05,782
I didn't use truffle oil, I
used real ground-up truffles,
875
00:38:05,816 --> 00:38:07,984
tomato, and the shallots
are just perfect,
876
00:38:08,019 --> 00:38:10,887
like, sweet and sour blend
there to cut through all that.
877
00:38:10,921 --> 00:38:13,857
I've got the truffle aioli
dressing the iceberg.
878
00:38:13,891 --> 00:38:16,826
The Swiss cheese has the
perfect amount of nuttiness
879
00:38:16,861 --> 00:38:20,063
with that earthy
umami truffled mushrooms.
880
00:38:21,599 --> 00:38:24,734
Wow. This is like the
perfect burger for a good day.
881
00:38:24,769 --> 00:38:26,536
It's baller, it's big,
it's delicious.
882
00:38:26,570 --> 00:38:28,738
I wish you guys could
all come here right now.
883
00:38:28,773 --> 00:38:30,607
Mayday! Mayday! Mayday!
884
00:38:30,641 --> 00:38:33,543
It looks like the other
competitors might be in trouble
885
00:38:33,577 --> 00:38:35,879
because Aaron May
has brought it.
886
00:38:35,913 --> 00:38:38,959
I love this idea of the Swiss
cheese working with the truffles.
887
00:38:38,983 --> 00:38:43,186
You got more patties, so
you got more Maillard reaction,
888
00:38:43,220 --> 00:38:44,621
the browning of proteins.
889
00:38:44,655 --> 00:38:47,424
You should cook
in that hat more often.
890
00:38:47,458 --> 00:38:49,793
Gameplay,
top notch right here, man.
891
00:38:49,827 --> 00:38:52,662
I mean, the idea of having
the two burger patties,
892
00:38:52,697 --> 00:38:54,698
I think you're the only
one obviously that did that,
893
00:38:54,732 --> 00:38:57,834
but Richard Blais,
you're absolutely correct,
894
00:38:57,868 --> 00:39:00,403
getting that nice sear
on four sides basically
895
00:39:00,438 --> 00:39:01,938
and the truffle, phenomenal.
896
00:39:01,972 --> 00:39:03,673
This show is really
getting upsetting now
897
00:39:03,708 --> 00:39:05,809
because we just can't get
to eat this
898
00:39:05,843 --> 00:39:07,344
and it's really,
really annoying.
899
00:39:08,512 --> 00:39:10,747
Aaron, you have
so many rich flavors in here.
900
00:39:10,781 --> 00:39:15,251
The truffle, the cheese,
the fattiness from the meat,
901
00:39:15,286 --> 00:39:17,687
I mean, it's extreme.
902
00:39:17,722 --> 00:39:21,324
I could use a little something
acidic to cut through.
903
00:39:21,359 --> 00:39:23,226
Maybe if you had
a couple more minutes,
904
00:39:23,260 --> 00:39:24,828
if you didn't have a timeout,
905
00:39:24,862 --> 00:39:27,597
this burger would be
a little more balanced.
906
00:39:27,631 --> 00:39:29,132
Thank you, Chef.
907
00:39:29,166 --> 00:39:32,001
All right, thank you, Chefs. Time for
the judges to score the cheeseburger.
908
00:39:32,036 --> 00:39:35,338
The chef with the highest combined
score after these two rounds
909
00:39:35,373 --> 00:39:37,407
get a shot of winning up
to 20,000 bucks.
910
00:39:37,441 --> 00:39:39,209
So we ask you, Chefs,
911
00:39:39,243 --> 00:39:41,578
please leave the feed once
again so the judges can deliberate.
912
00:39:41,612 --> 00:39:43,313
Judges, time to
make your scores.
913
00:39:43,347 --> 00:39:45,348
Remember, 15 points in gameplay,
914
00:39:45,383 --> 00:39:46,783
15 in creativity, 10 in plating,
915
00:39:46,817 --> 00:39:48,752
10 in taste, for a total of 50.
916
00:39:48,786 --> 00:39:51,654
Hunter will average out the
scores and we will find out
917
00:39:51,689 --> 00:39:56,159
whose cheeseburger was Gouda
and whose was greater.
918
00:39:56,193 --> 00:39:57,994
Wow, wow.
919
00:40:00,865 --> 00:40:04,801
All right, Chefs, you are
all killer grillers today.
920
00:40:04,835 --> 00:40:08,538
Let's go ahead and take
a look at Chef May first.
921
00:40:08,572 --> 00:40:13,443
15, 14, 9, 9.47!
922
00:40:13,477 --> 00:40:14,477
Yeah!
923
00:40:14,512 --> 00:40:15,979
- Ninety-one.
- [applause]
924
00:40:16,013 --> 00:40:20,950
- Whoa.
- A 45 for Chris Oh will put him right in a tie.
925
00:40:21,819 --> 00:40:26,222
We've got a 12, a 12,
an 8, and an 8.
926
00:40:26,257 --> 00:40:28,091
Not gonna hit the 45.
927
00:40:28,125 --> 00:40:30,393
With a score of 86,
I got to tell you what, Chris,
928
00:40:30,428 --> 00:40:31,928
that is a formidable score.
929
00:40:31,962 --> 00:40:33,763
That is the real deal
right there.
930
00:40:33,798 --> 00:40:35,899
So, ladies and gentlemen,
here it is.
931
00:40:35,933 --> 00:40:36,833
Chef Antonia.
932
00:40:36,867 --> 00:40:39,436
Let's see the
cheeseburger baller, Hunter.
933
00:40:39,470 --> 00:40:44,240
We've got a 14, 13,
and 8, and 8, for a 43.
934
00:40:44,275 --> 00:40:45,442
- Oh, no.
- By one point!
935
00:40:45,476 --> 00:40:47,243
Ladies and gentlemen,
congratulations,
936
00:40:47,278 --> 00:40:48,578
- Chef Aaron May.
- Yeah.
937
00:40:48,612 --> 00:40:52,549
You are the big baller
of the backyard burger bash!
938
00:40:52,583 --> 00:40:53,550
What a comeback.
939
00:40:53,584 --> 00:40:55,585
Ladies and gentlemen,
without further ado,
940
00:40:55,619 --> 00:41:01,291
the Triple G Delivery new backyard
burger boss, Chef Aaron May.
941
00:41:01,325 --> 00:41:02,826
Hey, thank you so much!
942
00:41:02,860 --> 00:41:05,929
All right, Chef, we are
outside, it's a beautiful day.
943
00:41:05,963 --> 00:41:10,333
How about we just skip that whole
shenanigans with the money wheel
944
00:41:10,367 --> 00:41:13,536
and we just say $15,000?
945
00:41:13,571 --> 00:41:15,438
Let's gamble.
946
00:41:15,473 --> 00:41:17,807
If you belly flop that pool?
947
00:41:18,876 --> 00:41:22,679
Oh, jump in the pool.
You better jump in the pool.
948
00:41:22,713 --> 00:41:25,081
- Come on, Aaron.
- Yeah, he needs to jump in the pool.
949
00:41:25,516 --> 00:41:27,450
Come on, Aaron.
950
00:41:27,485 --> 00:41:29,085
He needs to jump in the pool.
951
00:41:29,119 --> 00:41:30,587
It's a deal.
952
00:41:30,621 --> 00:41:33,389
Yes, yes!
Belly flop in the pool.
953
00:41:37,127 --> 00:41:38,261
[Guy] Oh!
954
00:41:41,432 --> 00:41:44,167
Oh, my gosh, with the hat on.
955
00:41:44,201 --> 00:41:45,335
Good job, Aaron May.
956
00:41:45,369 --> 00:41:46,769
Good job, good job.
957
00:41:46,804 --> 00:41:50,640
And that's how you do it in the
backyard on Triple G Delivery.
958
00:41:50,674 --> 00:41:52,876
You wanted a burger bash,
we brought you one.
959
00:41:52,910 --> 00:41:55,712
We'll see you guys next week
on Triple G Delivery.
960
00:41:55,746 --> 00:41:58,147
- I can't believe he did it.
- That was awesome.
961
00:41:58,182 --> 00:41:59,382
It's so cold!