Babish SCHOOLS me on burgers!

[@hostilegoat]

Guga found the oldest Babish video of all time.

[@joebreau1967]

Yeah even before Guga was on KZbin cooking burgers! The smash burger wasn’t even a thing yet!

[@AndreiLupoae-pw2zv]

Fr

[@gmanz5]

NO BS Babish dont even live there no more

[@15oClock]

No, I think there’s some older ones.

[@DrivingWithJake]

@@joebreau1967 But smash burger has been a thing since before any of them. lol

[@DamOneMan]

When he said the brisket is nothing but fat he meant the brisket don't have silver skin

[@BortMack]

exactly

[@louisebrucato]

I'm from Belgium and we're known for our fries. I encourage you to try our recipe. Our secret? two time cooking and beef fat. We actually don't cook the fries in vegetable oil, but in beef fat, trust me, that is something else. Cut you're potato (make sure you choose a potato with a lot of starch * (don't know if it's correct in english, my bad) in my country we mostly use bintje) and deep fry them in beef fat at 150° celsius for about 7', then dry them on an absorber paper, wait a bit the time the oil gets the temperature of 180° celsius and put them back in 'till there are golden crispy, put immediatly salt on it and enjoy with any sauce you like...personnaly I enjoy simple mayo or brasil sauce (we're know for our sauce too) wich is a mayo with some tomato and pineapple puree in it. I hope you will try this recipe Guga. And I know you enjoy wagyu fat....I think that could be scandalous :D Love ya and wich you the best * Sorry for my english, I tried my best

[@dragonhitman1071]

Cant find em in the freezer section.

[@nachtrichterC]

I am not Belgian myself, but fries are actually a Belgian invention and they should have been called Belgian fries because the French had nothing to do with it. It were the American soldiers in WW I who landed in Belgium in 1917 who came across them for the first time, really liked them and started calling them ‘French fries' because a considerable part of the Belgian population speaks French.

[@taiwanwhite5762]

McDonald's used to do that

[@Tr3Nom]

When Christmas is around the corner I love to go to Frankfurt because on the Christmas market is someone who sells Belgian fries. It's the only reason I go there because these fries are so delicious. Wasn't for a couple years though. Need to go this year in hope they are still there

[@earthknight60]

@@taiwanwhite5762 Yep, we used to laugh when vegans would talk about getting fried at McDonald's because they tasted so good. They didn't know about them being cooked in tallow. They stopped cooking them that way in 1990 or so.

[@MrKangaroo123]

I'd like to see a Babish and Guga Collab at some point.

[@pcy113]

as a Belgian someone telling me frozen fries are better than homemade ones hurts... Also use potatoes with a lot of starches, not too thin, use beef tallow instead of vegetable oil AND fry them multiple times, first time to cook the potato (~150-170°C), second to get them crispy (180°C) and even a third time if it isn't enough

[@fifty2284]

Thats what I was thinking living close to the belgium border in The Netherlands, Guga is wrong in my opinion. When I make fries at home I do it fresh too

[@spicym7669]

Exacly, also look at the ingredient somtimes they put aditives that you dont need or want.

[@Timmycoo]

@@fifty2284 It doesn't even take that long to make either.

[@75novaguy73]

yep,, homemade fries are best fries

[@ApriliaRSV4F]

Yip, can't beat home made chips.

[@soyUsernameWasTaken]

i'm with guga on the french fries. for those who doesn't know, babish is known to do those stuff. there's a meme on his channel that goes something like... "if the recipe requires a milk, andrew (babish) will start nurturing a cow." he's extra and meticulous. that's why BWB is famous. on his earlier days, he'd peel 1000 garlics or make 100 layer lasagna without cutting a single corner. he'd do each step seriously.

[@Tonyhouse1168]

Like Chef Frank from Epicurious

[@briansboucher]

guga! fingertips add flavor the the accutrements.

[@MartiniGTGP]

🤣

[@LordDonnington725]

What Babish did was essentially make his own homemade frozen fries. However, one of my favorite homemade fries I ever made was by making mashed potatoes (no cream, just a bit of butter and one egg yolk as a binder) and then freezing it on a sheet. After its frozen, you cut them up in to fries (or chips if youre weird), and then back in the freezer to firm up again before frying. They turn into almost mini croquettes with the most deliciously crispy exterior with a fluffy and slightly creamy interior. Definitely takes some extra effort, but it they turned out soooo good. Definitely worth making every once in a while.

[@skibidi.G]

You can also use that cake funnel thing and extrude them through the adjustable nozzle 👍

[@trieshardgaming]

Guga- can you get George Motz on ? He’s a legend in burgers!

[@undertakernumberone1]

maybe Guga should go to George's restaurant in NY?

[@Bigjake8776]

I’d love to see George Motz, Babish and Alvin Kailan end up up on Gugas channel at some point

[@_HippieThugg_]

@@undertakernumberone1 Right? I don't think Motz has much time for travel nowadays.

[@jamiebruner8463]

PLEASE

[@garyv2498]

I was hoping this video was the collab, not just recycled content

[@n1troni]

Nah, guga is all about clickbaiting recently. Watched tons of his videos before but now everytime he mentions another celevrity u just know they are not in the video lol

[@adrianthomas6899]

Totally agree on the fires guga. Unless you have a lot of volume then commercial high quality fries are the bomb! Spend the energy on the burger and sauce.

[@jackmagnium6115]

cant argue there, fries are called a side for a reason. its not the MAIN dish

[@PriggarGaming]

Fires?

[@Big-o2w]

6:11 his manic face while the meat flys across room is magic lol

[@elliotb1795]

Yeah, you should collaborate with Babish. I've bought his cookbooks, his stuff is really great and he's a cool teacher too. You'll learn a lot of stuff from his content, what to do and what not to do.

[@captainbofa1854]

On the frenchfry note, it depends. If you bother to batter them, (ex: beer battered fries) there is a world of difference between making them yourself or using frozen bag of fries. However, if you aren't going to bother to batter them or do something specific like that, honestly frozen are fine.

[@sidroberts7960]

I don't do mayo. But I used to mix ketchup, mustard, Worchestershire, Salt and Pepper for a sauce anytime I grilled burgers. Sometimes I would add A-1, but not very often. And yeah, for steaks I love Medium Rare, but for burgers it has to be medium to medium well. Granted, I don't grind my own beef either. Also, if I don't make my own fries(I like them with skins on) then I just get McDonalds fries or a brand I get at Dollar General called Made in Idaho.

[@drmiteshtrivedi]

Agree with the frozen fries. Also applies to hash browns. No need to make a mess when you can get a reasonably priced, equal in flavor product in the freezer section of the supermarket.

[@bonsaikitchen]

🔴 JUICE - SREBRNA DUGA 🟢 JUICE - LAGIARE 🟠 JUICE - MARSEILLE 🔵 JUICE - GANGSTA 🟡 JUICE - NO PROBLEMA

[@ColtGColtG]

I want guga to do a video where he goes over what are the top 5 or 10 knives he recommends to have on hand for meat craft. Like what knife is best for trimming a brisket, whats best for deboneing, whats best for removing the pellicles from dry age ect

[@philjohnston7920]

yes i agree here in Australia ALDI sell a extra crunch chip (fries) for less that the price of a kilo of spuds. and taste awesome when cooked in beef lard.

[@eldibs]

I agree about the fries. The amount of extra work to make them comepletely homemade for the benefit you get just isn't worth it. Unless you want them seasoned a specific way, just try a bunch of different varieties to find your favorite. Also, iceberg should never be on a burger, for the same reason he wants it on there - it's boring and flavorless. Why would you want less flavor? Tastier lettuce doesn't clash with the other flavors on a burger.

[@tanikokishimoto1604]

Lettuce is good with burgers. I even like the crunch of iceberg, although it's not the best lattice around. I don't care for supermarket frozen fries, but I also don't want to do them myself at home... So I don't bother with fries. I save my consumption of fries for when I make a rare appearance at Five Guys. Not necessary anyway.

[@Jaytrocious]

I have my Grandma's old hand Grinder, Never gets clogged, easy to clean, and never breaks.

[@EdwardDanielBaldeviano]

Can't wait for your collab with Andrew! That'll be very exciting! 😉

[@paulkieffer4536]

Andrew (AKA Babish) is a Rochester, NY native allstar! He's awesome!!! Thank you for showcasing him. (10 out of 10, Highly Recommend 😉) Love your channels Guga, can't wait for grilling season here to try put all your techniques and rub!

[@TheWilkReport]

I got the KitchenAid metal meat grinder attachment. I haven't yet broken it in, but I plan to go to the meat market Monday to get pork and hog casing for making Polish white kielbasa. But I'll look into getting a different food grinder if the KitchenAid doesn't work out.

[@soccerbum474]

The kitchenaid works well with grinding but not stuffing. Get a stuffer to do sausages.

[@TheWilkReport]

@@soccerbum474 I plan to! Thanks!

[@APscion]

I feel like the criticisms with regards to the french fries as well as the fat are a little unfounded; making your own fries at home is a cost-saving measure; buying a bag of potatoes will always ultimately be cheaper than buying a bag of frozen fries, and just like making your own ground beef at home, it gives you more control-including quality control-over the process. As well, Andrew fried his burger buns in butter, and made a special sauce with mayo, which is an oil-based emulsion that adds fat to the burger, just in a different form. That said, this is a good video.

[@ArchAngeloftheVoid]

I LOVE using Dalstrong knives. I'm a meat cutter for my profession and I use the Shadow Black series. The handle is great in my hand and the knife blade never dulls even after cutting through a lot of pounds of meat, fat and other items when needed

[@trapcobar3687]

Camera switches hit me hard tho

[@SgtSalt-gz7pm]

Fries: tell me you know nothing about cooking without telling me you know nothing about cooking.

[@wlewis2070]

I gave an old Oyter grinder for the 70's that I got from a thrift store and use it when butcher my deer and make sausages and burgers.

[@haros2868]

I like how Guga gets SCHOOLED every week

[@ember3579]

Take a look at his John Wick vid. His take on the duck fat fries looks worth it.

[@trenvan5546]

Dalstrom-"hey Guga..we paid you for a video this month already.. where is it?" Guga-"fine fine fine... Ill do a react video on something Babish made 6 years ago"

[@drhodesws627]

I put a little bit of olive oil on my grinding parts and it keeps the heat down. Best tip I ever found other than freezing the parts.

[@RRR999ish]

As a Belgian of 32 yearrs old that cooked home made fries in beef fat all his life I can guarantee you that it's 1000X better than frozen fries. Honnestly here they are pretty comon but in no way they can compare to home made ones. It's basically an art to make wonderfull fries ^^ Try beef fat Guga please and cook first time 140° Celsius and second cook at 185 190° When cooked first dont put any color on the fries, just cooking the inside basically but still soft and white. THEN let them cool nicely for 30mins in a cooling rak and then putt the beef fat max temp and fry these babies for the color you like. MAAANNNNN it'sss soooo goood , soft in the inside and so delicious with the beef fat that make them almost creamy and the crazy and amazing crunch rhoooo maaaaannnnn.

[@RRR999ish]

ONE BIG ADVISE BTW: Prepare like multiples kg of potatoes at a time and then fry them at 140° then you can as Babish freeze them and then you have already home made fries on the freezer always ready to be fried at max temp to get the most perpect fries you ever had. TRUST US GUGA lol you will see the difference. BEEF FAT

[@supremetony8260]

Classic Florida background.

[@muhammedgokcan22]

Guys, about the fries. Think about it that way, you don’t know what stuff and extra preservatives are used to make the fries more durable in the supermarkets. I do understand what guga means, but in the end Babish has a ‘mostly’ clear product. (I don’t count for the chemicals whilst farming and growing veggies and meat)

[@kristophergoordman7225]

You’re right Guga, American cheese is absolutely the best cheese for burgers. Also for breakfast sandwiches.

[@matthewdelara9975]

You got to cook a steak with Chef Jean Pierre on a charcoal grill. Hes also got a "PERFECT" steak.

[@jnorth3341]

With the perfect Onyo

[@matthewdelara9975]

@@jnorth3341 yuuup

[@jinmakome2796]

Facts that bag of fries is clutch 👍🏾

[@PoorMansPreparing]

I mix ribeye and bacon ran through my kitchen aid stand mixers grinder attachment for my homemade burgers.

[@Sharon46T]

Thick burger (not smashed) with added caramelised onions: Toasted buns, sauce of your choice, shredded romaine lettuce and tomato - add a pinch of salt - followed by burger with melted cheese and more sauce is the way to go 😋👍

[@DonCron]

I have an ultra old BOSCH kitchen machine. the grinder that comes with it has so much power, I think it would be prohibited to sell it these days. Grinding it with the middle attachment is best for structure when going towards smashed burgers.

[@shadowednight1600]

Guga: "Storebrough fries are better" Also Guga: "So, it's best to get as fresh as possible for pterodactyl"

[@red2503]

The finger trick always helps me from distinguishing real chefs and people who pretend to be a chef. It is one of the first things you learn at culinary school

[@waywardmind]

Guga: "Just use store-bought fries. The effort is just not worth it." Also Guga, making the most complicated side dishes in history: "It's super easy, e'rybody."

[@matthewgaffney4312]

I have certainly had bad fries at a resturant. From frozen at home and baked in an oven always tastes good enough. I could see a benefit of an air fryer or deep fry at home too.

[@TimmyTonk]

So we all know Angel is weird and denies himself the pleasure of tasting truly great food by denying greens, but my task for Guga's next challenge is a triple cooked fries vs frozen fries - pretty sure I know which really wins from Guga's own experience...as he always says, a little effort always makes the difference.

[@michaelb4833]

3:57 i agree. especially with the onion not even laying flat. an amateur cook can easily cut themselves badly

[@chandolomite]

Guga buddy, I'm sorry, but you're wrong about the Kitchen aid. I have one and the key is to use the single blade with the biggest holes first, and then grind again with the 4 blade and next smaller holes. Comes out perfect for me every time!!!

[@LiefLayer]

Cooking at home is always better. Fries are not easy, they are not convenient to make... but they are still better done at home than buying the premade stuff. There are two reasons for that: 1. Making food from scratch is usually cheaper (and if it's not now, it will probably be in the future when your favourite brand will charge you more or change the recipe). 2. You can control the quality, seasoning, everything in the process and stay consistent. Still, since making fries at home is not that easy the best thing to do is to make a lot of them par frying and freeze, that way you only make one large batch divide it in single portion and when you want fries you just need to reach one portion from the freezer for a long time. PS. Fontina is better than american cheese.

[@midnightscookingcorner9514]

I really want to see guga make a burger steak experiment... Basically make a burger from each cut of steak to see which one is the best

[@korencek]

When you make french fries, the real ones, you fry them in duck fat.

[@jb2257]

No

[@JS-bh3pz]

Nonsense. It is a restaurant gimmick when you see fries/chips on a dinner menu, but they taste different, and it is mostly done to up the price or to justify having fries/chips on a restaurant menu. It is a chip version of a fondant potato.

[@AIIu_]

What a waste

[@JS-bh3pz]

@@AIIu_ That is not true though. More upmarket places don't want to serve common items like chips or fries, so they make them more refined. No one fills up a fryer with duck fat of course. It is either a tiny fryer like you can have it at home or a deep pan and when you order Fillet Steak with duck or goose fat chips or fries you literally get like 6 on the plate. Fondant potatoes are originally cooked in duck or goose fat not fries.

[@realgrilledsushi]

Nah real ones are fried in beef tallow

[@JAF30]

Guga needs to do a video where Ze Frank narrates the whole thing.

[@Tonyhouse1168]

YES!!!

[@J242D]

Glad to see you remembered what burgers are after that one vid

[@cutlermvp6942]

I buy frozen fries and cook them in the air fryer and they’re phenomenal I couldn’t agree more!!

[@caseywilson812]

Home fry challenge- French cut 2 potatoes and rinse off all the starch until water is clear and then dry them. Then add them to cold oil Dutch oven and then let the burner rip and the fries will cook through as the heat rises and the fries are crispy. The other way with waiting until oil reaches 375 sucks. Once you put the fries in it drops way too much and becomes soft and oily.

[@DoomGoy88]

Speaking on home made fries for a moment, the results are night and day if you soak the cut fries in cold water (not ice water) overnight to remove the starch. Most companies making fries commercially skip this step entirely. Guga, i respect you very much as a meat guy. But store bought frozen fries are garbage compared to properly prepared fries. (I also like to leave the skin on for a bit of extra flavor and texture, only removing the ugly bits of skin). Would love to see you try this method. Perfect if you're making poutine.

[@paulbester5594]

Finally, a burger with a nice slice of tomato on it! Fresh, crispy, THIN slice of tomato... ... not a thick, soggy, over-ripe chunk of tomato that makes the burger unpalatable. Babish and Guga are amongst the best KZbin chefs out there.

[@davidhoover2446]

Guga, I made a french fry recipe that is so easy, and so good, that I never buy pre made fries anymore. It’s simple, but does require some specifics!!! I could never find a recipe so I figured it out myself.

[@dylnfstr]

Why have I never seen a Babish and Guga collab video? You should get him down to Florida!

[@foxythepiratefox2478]

now we need Joshua to school Guga on fries since he said they have no difference

[@lucascady4992]

That grind was kinda fine, my local meat market sells what they call a chilli Grind, a more coarse grind, much better in my opinion! 😉 Fine grind may work for smash burgers, but I like a thick Medium rare burger! The thicker grind gives it a more steak mouth feel! 👍

[@Eline_official]

My cat would go nuts about those scratch poles behind you :D

[@georgiabowhunter]

The Kitchen Aid grinder works great as long as the meat is cold. I butcher my own deer and meat and have ground 20 deers worth of meat through my Kitchen Aid.

[@SheyD78]

Personally, I prefer chips to fries (about 4 times the size, double the size of each edge) so you get a bit more interior vs exterior. I do remember the burger lesson from Lethal Weapon 2 (I think), you cut the fat you kill the burger, but I'd rather have a burger I can eat several times a week than a better burger I can only have once. Lettuce and tomato need to be on the same side of the burger though, whether it's below to prevent the bottom bun from disolving, or above to get maximum flavour from a bite.

[@evanpeiffer2495]

I agree with the Belgians. Saying bag fries is better than making home fries is like saying a wagu steak is like a plain steak.

[@belovedspy3232]

There are significantly more ingredients in the frozen fries. I'll say they taste so much better. So its a tough balance between clean eating vs flavor bombs when it comes to fries.

[@Stevetstevets]

"First you have my curiosity" * see babish * "but now,you have my attention"

[@cpljimmyneutron]

When Andrew said "That's nothing but fat" he meant that there is no silver in it. Also, my father was a USDA inspector... and he ate beef practically raw.

[@austinbusumbru123]

Guga I saw your going to japan video. I wanted to know what Wagyu store did you go to since I’m planning to head to japan and I want to try it out. 😊 If anyone knows I would really appreciate if you told me.

[@andyw246]

Mmmmm cold home made french fries that were on the plate before he even cooked the burger. Yum

[@evpache]

I’ve worked in many restaurants of different caliber and price and hands down guga is right saying pre bought frozen fries are always better unless you wanna devote a whole day to make a serving of fries

[@Noble_76]

Whenever we do hotdogs with burgers, we have canned hotdog chili and I enjoy some ketchup and hotdog chili on my burger even though it's canned

[@bradcampbell624]

So true. Funny though, when you delve into the ingredients, most brands don't even have meat in them (just some beef broth or "flavoring"), but oats and such. Still tastes delicious, even if a bit salty.

[@Noble_76]

@bradcampbell624 yea its good though and adds flavor. Also guga dries ages steak in eh?

[@FlukeyM]

Much as it's funny to see KZbinrs critique bad cooking (looking at you Uncle Roger), respect where it's due. Calling out good tips is every bit as important as going in on bad practices. Thanks Guga

[@brianburnside5949]

The best condiment for burgers..... spicy hot pickled onions. Make the pickled onions the regular way, but add in 3 or 4 jalapenos or habanero peppers. It will rocket the burger into the stratosphere. Mega good.

[@underourrock]

Babish's burger is basic, and easily leveled up. Get that next level burger with: Chopped beef, instead of ground. The food processor blade for 5 to 10 seconds, working in small batches makes fresh chopped beef. A burger that bites like a burger, tastes and chews like a steak is the pinnacle. Guga's nod to chopped beef and Worchestershire is spot on. I always use Worchestershire to make burgers. Worchestershire and butter or brown butter ghee (homemade) is the best thing to put on the burger before and after the flip. Finishing with butter or compound butter is simply better and demonstrably better. Sometimes the Worchestershire goes straight on the patty, but it is always there. 5.5 ounce patties. None of this 4 ounce maybe 5.... If you're making a lot of burgers at the same time, and many of us are feeding family, you want a consistent size for consistent doneness. It you're using fresh chopped beef, I'll do medium rare any day and twice on Sunday. Ground beef has more surface area. I'm just not willing to mess with food poisoning. Fresh chopped beef in clean equipment has nowhere near the same risk. Fresh ground is better than store bought, but the then there is a lot more surface area. Cheese: Muenster, smoked provolone... Either of these are superior to processed cheese singles any day and twice on Sunday. Mozzarella or fresh mozzarella has a place in that list two, but smoked provolone and muenster are both superior. I'm glad Guga was pointing out Babish's knife work. Not to be mean, but seriously people need to know the right way to do it. Anything less is asking for a very serious and deep cut that can be avoided with better technique.

[@randymcphink3924]

I'd love to see both of yall in the real time, cooking burgers and possibly other simple things for us real and mm

[@SimonPeter1]

About the finger chopping part, I cannot agree more. Curving your finger was one of the first things my mom told me when I have to cook.

[@jarbuthn]

Collab? Yes, please!

[@cbucks1923]

I know this thank you will get lost in the comments section but thank you for that interesting fact about the difference between grinding and cooking your own beef burgers and buying pre ground meat then forming and cooking. It has always been at the back of my mind . That's good food safe advice. Cheers man

[@recordman555]

The only thing I would change - - - a burger MUST be seasoned with MSG. I make my own burger seasoning blend, which is 60% salt, 30% MSG, 5% onion powder, and 5% garlic powder. Unlike steak - don't EVER use ground black pepper to season a burger. I mean - you can - you won't hurt my feelings.

[@pipin7457]

Yeah, for fries I just buy the bagged ones from the frozen aisle and then throw them into my air fryer. Super easy and super crispy!

[@kraigshall]

I personally prefer pepper, Jack myself but. For even melting and overall coverage of the Patty, American cheese is best. It melts without splitting. I never needed a horror movie chef to tell me that, but it's good that it's now out there in the ether

[@injusticecombohub2620]

Yess please do collab with Babish and Alvin

[@SD-000]

He wasn't cooking for you nephew, Guga. Get over with it😂

[@coolmojito]

8:54 - The poisoned potato is a Minecraft reference

[@VincentMcmanus.]

1:10 Babish messed up - he didn't show himself soaking the sliced potatoes in water to get rid of the extra starch on them. 1:27 Guga, you messed up here. Buying frozen fries like the ones you've shown is not anywhere near as good. They never come at as good as frying them yourself. It ALWAYS pays off to make them yourself.

[@rditullio]

Would love to see a collab with you and Babish.

[@darvhan1053]

I don't know what kind of fries you're having usually Guga, but as European I have to say that there is a big difference between frozen packaged fries and homemade fresh fries. And also fresh fries with potato skin are even more delicious.

[@patgrise9391]

Would love to see you two have a cook off or collaboration.

[@rask906]

btw american cheese isnt even that processed, its legit just watered down cheddar using 2 very much safe to eat "chemicals" and water that is stirred around

[@glennzanotti3346]

I totally agree that a rare, or even medium rare burger has an unpleasant texture. I like my steaks medium rare, but for burgers, I want medium to medium well.

[@Zidlef]

Well for me i always make my fries at home in Saindoux = beef or pork fat. They are always delicious and crispy and tender for my taste. Frozen fries are all laced with chemicals, cheap oils and are really not good for your health at all 😞 Fast food chains are the worst of all!!!! We have restaurants in Québec, Canada, where i used to stop to eat quick while going between jobs, they had opened in 1951 and started with one location and today they are everywhere. They use fresh peeled potatoes in every restaurants, uses red potatoes from Québec, animal fat grease, they are blanched first for a few minutes, rest and then cooked on full blast. The staff were all awesome, hard working, the places were all impeccable and well maintained. Last time i had work, 10 years ago, i could get 2 hot-dogs, 1 large fry,1 pepsi bottle for 7.59$ Canadian and be served within 4 minutes at lunch and get my tray!! I went to a new one next to my house, still the same fries and they make their own hot-dogs at their factory as well, still the same but the prices for the same thing now cost 16.00$ Canadians which is just too expensive and i prefer to make them at home now with their hot-dogs sold at my grocery store 🙂

[@THEShoky]

Yeah Babish has gotten much better at his skills.

[@dereks2042]

My only quibble is the point that iceberg lettuce is the only lettuce that belongs on a burger. There IS NO LETTUCE that belongs on a burger, at all.

[@jordanhibbits5431]

It'd be great to see you and Babish collab!

[@jnorth3341]

I also want to see you go back to Texas and show up at the Chud Shop.

[@winnyboss730]

LIFE HACK: BUN: LETTUCE:MAYO:PICKLES:PATTY ETC. MAYO ON SALAD SO BUN STAYS CRISP

[@StrobeFireStudios]

probably the only processed food i buy is oven fries/chips. they're so good and always perfect

[@BigMcL4rgehuge]

A wild Chud appears!