Binging with Babish: Replicating Burgers from Bob's Burgers

Hey baby, I hear the blues a callin'! Welcome back to Binging with Babish, where we're tackling some burgers from Bob's Burgers. Now, we know that Bob prides himself on using fresh ingredients and grinding his own beef, so we're going to do the same. Starting with three pounds of short rib and three pounds of chuck roast, we'll show you how to grind your own beef at home.

To achieve a nice, pebbly grind, we need to cut our beef into small cubes, spread them out evenly on a parchment-lined baking sheet, and place it in the freezer for about 15 minutes or until firm around the edges. We also need to freeze the blade of a food processor along with the beef. Once everything is frozen, we'll add the beef to the food processor in batches and pulse until we get the desired grind. Don't over-grind your beef because we want our burgers to have a nice, loose texture.

Now that we've got some beautifully freshly ground beef, it's time to start replicating burgers. Young Bob: "Here you go, Henry." Henry: "What's this? I ordered the usual." Young Bob: "Well, since Pop's getting his prostate checked, and I'm manning the grill, I thought, why not try the unusual?" Ooh! YB: "Henry, I present to you: Baby You Can Chive My Car burger!" This burger features sour cream, chives, and little fried pickle wheels on the side that make it look like a car!

We're going to bread pickles in a beaten egg and some flour mixed with Cajun seasoning. Starting with flour, then into the egg, and finally covered in more flour, we'll coat our pickles evenly. Next, we'll fry them until crispy and golden brown. While the pickles are frying, we can start preparing the patty for our burger.

To make a delicious patty, we need to finely mince some very good beef. We'll mix it with some salt, pepper, and a bit of onion powder before forming it into a ball. Next, we'll flatten the ball slightly and place it onto the grill or in a pan. Once cooked to our liking, we'll assemble our burger by placing the patty onto a toasted bun, topping it with sour cream, chives, and a fried pickle wheel.

The next burger on our menu is the Meatsiah. Tina: "What is it?" Linda: "He calls it the Meatsiah." Linda: "It's beef tartar inside a burger, medium well, inside a burger Wellington." This burger presents several logistical problems. Let's start with the tartar. We'll finely mince some very good filet mignon and use a ring mold to create little pucks of tartar that we can refrigerate until thoroughly chilled.

To make our duxelle, we need to heat some olive oil over medium-high heat along with some very finely processed mushrooms. Before adding one clove of finely minced garlic and a bit of thyme, we'll sauté until just fragrant. Next, we'll deglaze the pan with about a quarter-cup of Brandy, scraping up all the good brown bits off the bottom of the pan. We'll add a little bit of cream to cook it into a flavorful mushroom paste.

Now comes the Wellington part of our Wellington. We'll flour both our work surface and some thawed puff pastry that we're going to roll out to our desired size and thickness. Before prepping our chilled and sliced medium-well burger, we'll place our rare tartar on top. We'll spread some of our mushroom duxelle, topping with minced cornichon, painting our burger with some English Mustard, and wrapping it in prosciutto before folding our pastry around our precious paleo packaget.

We'll trim off the excess pastry and shape into a parcel that we can then place on a parchment-lined baking sheet. Brushing liberally with a beaten egg and sprinkling with kosher salt for texture, we'll bake at 425°F for about 25 minutes or until golden brown and puffed. On the left, we have the version with the refrigerated tartar, looking pretty good. On the right, we have the frozen tartar, which looks a bit more raw.

Temperature aside, with all these delicious ingredients in one place, you're gonna end up with something tasty. And that's it for today's episode of Binging with Babish. If you liked this video, be sure to subscribe and hit that notification bell so you don't miss any future episodes.

"WEBVTTKind: captionsLanguage: enHey baby I hear the blues a callinTossed salads and scrambled eggsHey, what's up guys? Welcome back toBinging with Babish.For this week, by popular demand, we are tackling some burgers from Bob's Burgers.Now, we know that Bob prides himself on using fresh ingredientsand grinding his own beef, so we're goingto do the same.Starting with three pounds of short rib and three pounds of chuck roastNow I have found that in lieu of a meet grinder the best way to grind beef is to cut it into small cubes, like so,Spread out evenly on a parchment-lined baking sheet and place in the freezer for about 15 minutes or until firm around the edges.We're also going to place the blade of a food processor in the freezer along with the beefThen, in batches, we are going to add the beef to the food processor and pulse until we get a nice, pebbly grindDon't over-grind your beef because we want our burgers to have a nice, loose textureSo now that we've got some beautifully, freshly ground, beef ,it's time to start replicating burgersYoung Bob: Here you go, Henry.Henry: What's this? I ordered the usual.Young Bob: Well, since Pop's getting his prostate checked, and I'm manning the grill,I thought, why not try the unsual?Ooh!YB: Henry, I present to you: Baby You Can Chive My Car burger!Sour cream, chives, and little fried pickle wheels on the side that make it look like a car!Vroom, Vroom!Man: You know he's a grown man, right?This one's got me pretty excited because I love fried picklesWe're going to bread pickles in a beaten egg and some flour mixed with cajun seasoningstarting with flour, then into the egg, and then back to the flour one more time before platingand getting some frying oil heated to 350 degrees FahrenheitDropping our pickle slices in very gently, making sure not to burn our fingers!Agitating gently with a metal spatula so they don't stick together, and draining on paper towels once browned and crisp.Now it's time for the main event, the burger itselfWe're going to make a very thin, very flat patty that we're going to top with feta cheese, a second pattyand seal at the edges to create a feta-stuffed burgerbefore seasoning with kosher salt and freshly ground pepperCreating our sauce while the pan heats upThis is a half-cup sour cream to a quarter-cup of Dijon mustardand lightly toasting our buns in oilbefore adding the burger to a searing hot skillet and flipping once browned and crustedPlating up on our toasted bun with sour cream sauce and finely minced chivesHitting it with the top bun and the fried pickle slices thus creating - whoopsBrrrrrr errrrrrrrrr. Sorry.The Baby You Can Chive My Car BurgerMmm. So good. Love fried picklesBut as is tradition with any and all sandwiches on this show we must see the cross sectionYou can see that nice layer of melted feta in the centerNow this one was really good but what would Bob make if he were in a burger-making competition?Man: So what stupid burger are you making, Bob?Bob: Ok well it's not stupid its smartBob: I call it the Bet It All on Black Garlic BurgerMan: Stupid NameBob: What?Man: Stupid NameBob: It's not.. oh my god.. It's made with black garlicuhh it's a fermented garlic, it comes from KoreaMan: Don't blame Korea for your stupid burger, Bob. Not fair to them or burgersBob: I'm not blaming themMan: Stupid Black Garlic Burger, put it up on the screenBob: Oh my godMan: Are you guys open? We want to try that Black Garlic BurgerOther man: Can I have a Black Garlic Burger too?Bob: You want to try my burger?Man: Yeah I smelt it and now I want you to dealt it into my mouthLike Bob said black garlic is from Korea and is extremely expensiveso we are going to treat it with great care as we use it to make black garlic mayoAdd four of five cloves of black garlic to an immersion blender cup before adding about a half cup of mayoand blending until smooth and extremely stinkyNow according to the Bob's Burger's Cookbook this burger is on a bed of baby spinachso we're going to put that on top of our toasted bun before searing our burgerand adding a big ol' slab of fresh mozzarella cheese that we're going to cover so it melts completely like soOnto our bed of baby spinach it goes, along with a healthy smear of our black garlic mayoTop with our toasted bun and slice in half to reveal that all important cross sectionNow I may be cooking my burgers a lil bloody for some tastes, but this is how Iike my burgersThe next burger, however, you don't really have much of a choice,for it is, the MeatsiahTina:What is it?Linda: He calls it the MeatsiahLinda: It's beef tartar inside a burger, medium well, inside a burger wellingtonTina: Is Dad gonna die?Linda: Maybe honey, maybeLinda: Oh he has to be happy with that oneThe Meatsiah presents several logistical problemsLets start with the tartarWe're going to finely mince some very good filet mignonand use a ring mold to create little pucks of tartarthat we are going to both refrigerate until thoroughly chilledand freeze to try and attempt to get the center of the meat to the correct temperatureThese are going to be placed in the center of two burgers cooked medium wellthat we've refrigerated so we can slice them in half.Next up we are going to create a duxelleby heating some olive oil over medium high heatalong with some very finely processed mushroomsbefore adding one clove of finely minced garlic and a bit of thymeSautéing until just fragrantDeglazing with about a quarter-cup of Brandy and scraping up all the good brown bits off the bottom of the panand adding a little bit of creamCooking into a flavorful mushroom pasteNow comes the Wellington part of our WellingtonWe're going to flour both our work surface and some thawed puff pastrythat we're going to roll out to our desired size and thicknessbefore prepping our chilled and sliced medium-well burgerplacing our rare tartar on topI'm doing this with both a refrigerated and frozen tartar for comparisonSpreading some of our mushroom duxelle, topping with minced cornichonpainting our burger with some English Mustardand wrapping in pruscuitto before folding our pastry around our precious paleo packagetrim off the excess pastry and shape into a parcelthat we can then place on a parchment-lined baking sheetand brush liberally with a beaten eggSprinkle with kosher salt for texture and bake at 425 for about 25 minutes or until golden brown and puffed like soNow on the left here we've got the version with the refrigerated tartarLooking pretty goodAnd then on the right we have the frozen tartarwhich looks a bit more rawIt looks like this one is a little too low, so the refrigerated tartar winsIt's gonna depend on your oven and about a billion other factorsTemperature aside, with all these delicious ingredients in one place, you're gonna end up with something tastyMusic playing: Return of the Mack, by Mark Morrison\n"