– This episodeis sponsored by Cash App. When your personal financesconnect you to your funds and the things that matter, that's money, and that's Cash App. You know what else is Money? Bigger, better burger bowls, meltier cheese through science, and getting to eat potatorolls as part of your job. That's money, and that's Cash App.

Download Cash App from theApp Store or Google Play Store to add your cash tag to the80 million and counting. – [Film Character] How do you like it? – Medium, American cheese. – American cheese is the best cheese for a cheeseburger becauseit melts without splitting. – How much will that set me back? – 9.95. – Will that come with fries?.

– Neils? – Yes sir? – Is the fryer still on? – Yes sir. – Crinkle cut or julienne? – Hey, what's up, guys? Welcome back to “Binging with Babish.” For this week, we're taking a look at that amazing lookingburger from the menu,.

Which, at an MSRP of $10and promising to elicit the burger memories from childhood, I like to imagine goes alittle something like this. First, some very thinlysliced onions that appear to be sliced pole topole, just showing off how not of a professional chef I am. Frozen crinkle cut fries, cooked in 375 degree Fahrenheit'sworth of peanut oil about three to five minutesuntil deeply golden brown.

And crisp, tossed, ofcourse, with kosher salt while still nice and warm. Burger balls of four ounces size, just enough so thatthey'll be thick enough that we can potentiallycook them to medium. A hearty sesame seededburger bun, split and toasted in just a little bit ofoil on a cast iron skillet, removed and replacedwith two four ounce balls of high quality 80/20 ground beef.

Then not so much smashedas smeared, almost as though you're pressing downin a bit of beefy masonry, helping prevent any stickiesfrom occurring to the spatula, seasoned generously on one side with kosher salt andfreshly ground black pepper. Then the chef prepares hisburgers Oklahoma style, that is, with our thinlysliced onions lightly pressed into the burger meat before flipping, effectively spot welding griddled onions.

Into the bottom of the patty. As soon as they're flipped,both patties are topped with two slices of yellow American cheese. These are left to simply melt while the patty's finish cooking, then one patty is premeditativelyplaced upon the other, and both are transportedto the awaiting toasty bun and mountain of french fries. So there you have it,.

An amazing classic doublecheese burger with fries, probably overpriced at 9.99, but still capable of eliciting memories of all the great burgersyou've had in your life. Now, I doubt that they had Kraft singles and sesame potato buns getting shipped out to the private island restaurant, so what would it take tomake this burger gourmet and from scratch without engaging in,.

As Margot puts it, fancydeconstructed out on bull (bleep)? Let's start by making our ownbig, beautiful potato buns. Into the bowl of a standmixer goes 415 grams of bread flour, 75 grams ofpotato flour, two tablespoons of sugar, and a tablespooneach instant yeast and kosher salt, tiny whisked together before adding 170 grams of water, 110 grams of whole milk, andtwo eggs, room temperature. Hook it up, shut it down,and commence to kneading.

Until things just cometogether into a shaggy ball, anywhere from one to three minutes. Then to give our buns aluxurious, brioche-like texture, we're gonna start adding 50 grams of unsalted room temperaturebutter one tiny cube at a time, making sure that each cubehas disappeared completely into the dough before adding the next. This process should takeabout three to five minutes, plenty of time to developyour dough's gluten.

Now at this point, youmight notice some fear in my fingers, because mydough is very sticky and slack, but especially with brioche, I've seen very wet doughs come togetherand become handleable. So if things look alittle too wet early on, just keep working ituntil it easily passes the window pane test. But after eight or so minutes of kneading, if things are still too sticky,.

It's not too late to add alittle bit more potato flour. It is, after all, easierto add dry late in the game than it is to add wet, so just keep dustingwith more potato flour until the dough is workableand bouncy and supple. Place it in a generously oiled bowl, and cover with plasticwrapped bulk ferment at room temperature forabout an hour and a half, unless you suddenly rememberthat you have a dough proofer.

And since we're pretending that we're working in arestaurant, we can use that, and thus, in a little less than an hour, my dough has doubled in size. So now I'm gonna retrieveit from the bowl, weigh it, and divide itinto five equal pieces, in this case, about 190 grams each. Once divided, we're gonna roll them into tight and taut little balls,.

Arrange them on a parchmentlined baking sheet, maybe a little bit morespaced out than that, and I like to pat 'em down a little bit so they don't rise toomuch up and not enough out. And I'm gonna give 'em a little spritz with non-stick spray andcovered them with plastic wrap. And since this tray doesn'tfit in my proofing drawer, I'm inflating it with airfrom my nice warm lungs, which should help themrise over the next hour.

During which time theyshould nearly double in size. Now to test our proof, wewant to poke the dough. If it springs back toocompletely or too quickly, we want to cover and let prooffor another 15, 20 minutes until our poke leaves an indent that doesn't really puffall the way back out. Next, we gotta prolificallybrush these guys down with a whole egg that'sbeen beaten together with a pinch of kosher salt,.

Not only to give them thatdeep brown glossy exterior, but so that we can adhere mountains of sesame seeds to the outside. Rinse and repeat with the remaining buns, and then these guys are headed into a preheated 375degree Fahrenheit oven for anywhere from 18 to 22 minutes until they emerge too big, way too big. I mean, we're trying to go foran over the top burger here,.

But I think that theseare a bridge too far, so let's try again with thedough divided in six pieces for a much more reasonable, but still pretty gigantic bun that we're gonna let coolcompletely on the tray. Next up, the matter of American cheese, which as was mentioned,is the perfect cheese for a burger because itcan melt without splitting. But using this techniquefrom modernist cuisine,.

You can make American cheeseout of any kind of cheese you want, like this stuff,a mixture of sharp cheddars, Gouda, Colby, and MontereyJack, but you can pick 32 ounces of the relatively youngshredded cheese of your choice. Once shredded, over on the stove top in a large wide saucepan, we're gonna bring 12 ouncesof whole milk to a simmer. Notice that the tripod isoff kilter, give that a tip, and then into the milk, we're gonna whisk.

One and a half ounces of sodium citrate, a simple food additive usedin molecular gastronomy that I figured they'dprobably have on hand. Once that's up to a bare simmer, we're gonna add all the cheeses at once, reduce the heat as low as it'll go, and use an immersion blender to blend the cheese and the milk together into a devastatingly creamy,smooth cheese product.

Now, this stuff setsup almost immediately, so make sure you have a loaf pan lined with plastic wrap ready to go. Pour all the cheese stuff in there, and then tap it against thetabletop with great vigor in a hapless attempt toremove any errant bubbles. Cover this and refrigeratefor at least four hours or until completely set,and there you have it, one big old loaf of Americancheese style product.

Next up, the fries, whichwere prepared crinkle cut. In anticipation of this, Iordered a crinkle cutter, which, to my disappointment,wasn't even remotely sharp, as though were designedfor already cooked food or play-doh or something. As a result, these sixpotatoes would take 45 minutes for me to hand carveinto crinkle cut fries. Not much of a lesson be learned here, apart from don't buy a crinkle cutter.

That you can rip in halfwith your bare hands. Now, the potatoes that we're using todayare russet potatoes, very high in starch, so they will begin toalmost immediately oxidize and discolor, which is whywe're immediately plunging them into a pot of cold water, thenrinsing them three more times to remove any excess starch. Then finally, we'recovering them once again.

With cold water and adding onetablespoon each kosher salt and white vinegar that isboth gonna season the potatoes and help them retain their shape during their absurdly long20 to 30 minute cook time. We want them almost fallingapart in this method appropriately adaptedfrom Heston Blumenthal. I'm very carefully retrieving the fries and placing them on a wire rack set in a rimmed baking sheetwhere they can cool.

The steam that you're seeing, just like all steam, is moisture. The less excess moisture in the potatoes, the lighter and fluffier the interior of our fries are gonna end up. Once cooled completely,these guys are headed into the freezer for at least four hours or until frozen solid. Then they're getting theirsecond of three cooks,.

A low temperature fry in 275degree Fahrenheit peanut oil. Almost like a potato cold feet,at first they're gonna sit kind of eerily silentlyon the bottom of the pot, but before long, they'llstart fizzing and floating, and all the stuff you expect fries to do. Once they just barelystart getting a little bit of color on them, we're gonna fish 'em out and let them drain on a papertowel lined baking sheet. Then I'm carefully arrangingthem back on the rack,.

Making sure nobody's overlapping,everybody's sleeping head to toe, and back intothe freezer that they go for at least four hoursor up to a few months if you wanna make these ahead of time. Strain all the particulateout of your oil, and when it's time for the final fry, these guys are now headedinto 375 degree Fahrenheit oil for three to five minutes until deeply golden brown and crisp.

Fish 'em out, drain 'em onpaper towels, and toss them with kosher salt whilethey're still nice and hot, and there you have it, our meticulously handcrafted crinkle cuts versus store bought, not asuper fair comparison to make. The store bought ones areas good as you can expect, better out of the fryerthan out of the oven, but these triple cooked guysare in a league of their own. The fried exterior issuper thick and craggly,.

And the interior is creamy and tender. Even after all the time andcare and hand crinkle cutting, if you ask me, worth it. Last up, the meat, and Ifigured they're working some pretty nice meat atHawthorne, so I've got my favorite cuts here, short rib for fat, brisket for flavor, andchuck roast for chuck. I'm discarding any sinewor connective tissue, and cutting all the meatand fat into one inch cubes.

Letting these guys hang out in the freezer for about 20 minutes before being passedthrough the medium plate of a thoroughly chilled meat grinder for a lovely, pebbly, fatty, extraordinarily flavorful burger blend. Now, something interestingto me was that this was a smash burger beingcooked to medium doneness, so I'm opting forbehemoth six ounce balls,.

Which I'm hoping is gonnagive us enough width to fill our buns, and enough heightto maintain a little pink. This feels about as appropriate a time as any to bust out the flattop, oil it up, toast our buns, preheat to smoking, andcommence to smashing. From this point on, it's thesame procedure as before, but I ran into a wrinkle. Everything was going grand until the time came toapply the American cheese.

When retrieving it from the fridge, I noticed that it was quite soft. It tasted great and lookedlike it was gonna melt well, but would it pass through my slicer? And the answer is sortof, in very smeary, soft, thick slices, which onthe day of the shoot, I thought looked fine, but now that I'm sitting down to edit it, I'm noticing it looks pretty scraggly,.

So I'll be right back. I'm gonna run downstairsand make a half batch of the cheese base,for which I'm gonna try a different method to imitate deli slices. For starters, I've got a pizzasteel that's been sitting in a 275 degree Fahrenheit oven along with a sheet pan that I've lined with a non-stick baking mat. I'm hoping to use this.

As a sort of reverse cold stonecreamery, a nice hot surface upon which I can spread the cheese as thinly as possible before it sets. This ended up working like a charm, which is good news,because I'm filming this less than 24 hours beforeyou're watching it. Once you get a nice thin sheet of cheese, I'm gonna throw this in the fridge for a few minutes untilit's solidified, invert it.

Onto a more cut friendlysurface like parchment paper, break off the edgesfirst, and then peel away the baking mat, revealingour sheet of American cheese. Break it down into slices, and then it's ready for muchmore photogenic burger melting. Now that we all agreethat I've redeemed myself, I can eat this and go back upstairs and pick up where I left off,at which point I'll realize that the original burgerdidn't really look that bad.

To begin with, and maybe Ididn't need to do all that. Quick, before this gets too meta, let's cut to a slow motion burger squish, and can we get the chef's table text? Nice, eat your heart out, David Gill. Anyway, so yeah, thisturned out awesome, just one of the cheesiest, burgeriestexperiences imaginable. In fact, let's go backto the chef's table cam, add the text, yeah, that does it justice.

And while this burger costa few more bucks to make, what it really cost was time, so I guess that posesthe ultimate question about fine dining or whatever. Thanks again, Cash App. That's money, that's Cash App. Download Cash App from theApp Store or Google Play Store to add your cash tag to the80 million and counting. (bright music).