– 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? Achieving bowl symmetry,accidental Mardi Gras, and better food coloring through science. That's money. That's Cash App. Download Cash App from the App Store.

Or Google Play Store today to add your cash tag to the80 million and counting. – Pretty Patties! Availablein six designer colors. (Mr. Krabs laughs) – Mr. Squidward, come look! Don't that look appetizing? – Mm, mm, good, sir! (Mr. Krabs and Squidward laughing) – Wait, give me an orangepatty with extra purple.

(Squidward laughs) – Hey, what's up, guys? Welcome back to “Binging With Babish.” For this week, we're finally taking alook at Pretty Patties. Now, the late great Stephen Hillenburg, creator of SpongeBob, specified that KrabbyPatties are meatless. So, as you can see,.

I have the entire vegetablekingdom strewn before me, but before we can make any pastel patties, we have to make some brilliant buns. Now, my first instinct was to recreate the brightly colored,barely browning bread from the Broodwich episode. Now, not only did the egg wash used to adhere the sesame seeds to the bun cause the bun to brown,but, late that night,.

I awoke in a cold sweat, remembering that eggs are not vegan, and on the off chancethat's what he meant, I decided to start over witha lean burger bun dough. We're starting with 510 grams of bread flour in a large bowl, to which we're going to add10 grams of instant yeast, 30 grams of sugar, and two teaspoons of kosher salt.

That we're going toregular-size whisk together to make sure that everythingis evenly distributed throughout the flour beforeadding 275 mil of water and 60 mil of neutral-flavoredoil like vegetable or canola, mixing together at firstby spatula and then by hand until combined into ashaggy yet homogenous dough. Normally, we would now want to knead this within an inch of its life until it passes the window pane test,.

But since we have tomake six different colors and I don't wanna make sixdifferent batches of dough, I am weighing and dividing thisdough into six equal pieces, working with one at a timeand keeping the rest covered. First, I'm gonna break it in half, place it in the jar of the food processor, ready the food coloring of my choice, and then, with the food processor running, slowly drizzling a small amount of color.

Down through the feed tube. Then letting the dough processfor about 45 seconds total, both evenly distributing thecolor throughout the dough and helping to develop gluten. Use the dough as a sort ofsponge to pick up all the scraps, give it a sort of gestural needing, and place it in a covered oiled bowl until nearly doubled in size. Then we're gonna rinse andrepeat with the remaining doughs.

Orange, red, indigo, violet, and good old-fashioned green. Once everybody's well-kneaded and tinted, it's time to let 'em rise. Cover everybody with plastic wrap and allow to bulk fermentat room temperature for one to two hoursuntil visibly embiggened by anywhere from 50 to 100%. Next up, shaping.

Go ahead and dig out thefirst color of your choice. I'm going with orange. Weigh it and divide thatnumber precisely in half, because each of these mini batches is going to yield twoextra-large slider buns, which I realize is an oxymoron. Go ahead and roll each portion into a nice, smooth, taut ball, lightly pressing down each.

To make sure that theydon't end up too vertical, and arranging with plenty of space on a parchment-lined baking sheet before covering with oiled plastic wrap. Once again, leaving it to its own devices for one to two hours untilnearly doubled in size. Then comes the sticky issueof sesame seed adhesion. I'm going with a waterwash to keep things vegan and to prevent browning,but that's gonna have.

All the sticking power of, well, water, so they're probably gonna have all the staying power of my hairline. Either way, these guys are headed into a preheated 350 degree Fahrenheit oven for 15 to 18 minutes untilnicely puffed and set, and registering between 195to 205 degrees Fahrenheit at their thickest point. Allow to cool completely on the trays.

If they're on the lowerend of that spectrum. Now, onto the issue ofvegan cheese-style product. Once again, I'm only makingone of each of these burgers, so I don't wanna make a huge amount of each different color of cheese, so I'm lining these muffintins with oiled plastic wrap and using them as a mold for each color. For the cheese itself, in the bowl of a blender goes200 grams of rinsed cashew,.

200 grams of refined coconut oil, two tablespoons plus oneteaspoon of kappa carrageenan, 25 grams of arrow root powder,two teaspoons of kosher salt, one and a half teaspoons of onion powder, one teaspoon of garlic powder, 25 grams of nutritionalyeast, 15 mil of lemon juice, 100 mil of sauerkraut or pickle brine, and 375 mil of cold water. This stuff's all getting blended together.

Into rather a thick pasty paste, for which you're probablygonna need to enlist the help of your favorite blender stuffer, pureeing for at least 60seconds on high speed, with varying levels of difficultyuntil completely smooth. Next up, you're gonna gentlyheat this on the stove top until it reaches 180 degrees Fahrenheit. I can't seem to find footage of this. Maybe I didn't hit record,.

But here's the stuffafter it's been cooked, which I'm now distributinginto each muffin cavity, where I'm gonna proceed to tint it using a little bit of foodcoloring and a tiny whisk. This should hopefully yield six pucks of sliceable, meltable,colorful vegan cheese. All it needs is to becovered and refrigerated at least four hours or up to overnight to set up the kappa carrageenan.

And hopefully giving it abouncy cheese-like texture. Now, upon extraction, I discovered that thetiny whisk betrayed me and the cheese color was notas consistent as I had hoped, but it was delightfullysliceable, kept its shape, and was actually very cheesy. It definitely tasted funkier and cheesier than American cheese does, even though that'sobviously not saying much.

If you're gonna make this yourself with food coloring for some reason, maybe just add the food coloring before putting it in the mold. Now, onto the patty partof the Pretty Patty. Obviously, there's awealth of colors in nature that we can put to good use, but how do we turn theminto veggie patties? So, as you can see, for that,.

I am preparing a litany of legumes, cooking these threedifferent colors of lentils to their various states of done-ness, draining a whole bunch ofdifferent colored beans, and peeling some purple potatoes. Normally, I would justcover these with cold water and cook them like it was any other day, but we wanna make thesethings as purple as possible, so we're gonna cover them with cold water.

And cook them like it's any other day, but during their lastthree minutes of cooking, I'm gonna add somethinly-sliced purple cabbage, making sure that it's fully submerged before adding a teaspoon of baking powder, which uses science or magic or both to turn the cabbage and the cooking water a brilliant shade of blue. Definitely not totally necessary,.

But I wanted to try it out, and this seemed asapplicable an application as I could apply it to. Go ahead and spread thisout in a rimmed baking sheet so that it can cool entirely before being fashioned into a burger. Also, corn. Just corn. Now, it's finally time tostart prettying patties. The patty equation wedecided to work with was.

One part cooked vegetable,in this case, spinach, one part legumes, I'm using half greenlentils, half edamame, half a part the grain of your choice, I'm using brown rice, one quarter part breadcrumbsor ground oats for a binder, one tablespoon vital wheat gluten, and salt and pepper to taste. Pulse until a ground beef-likeconsistency is achieved,.

Thickening with more rice, ground oats, or vital wheat gluten as needed, and there you have it, our green patty. I don't have super highhopes for this one. Let's try yellow, startingwith yellow lentils the aforementioned corn,ground oats, and brown rice. I'm more excited about this one because basically it'sjust a fried corn cake. Then, for orange, I'm goinggrated carrot for the vegetable,.

Brown rice for the grain, and vital wheat gluten for the binder. Medium hopes for this one. I love carrots, but I've never describedthem as burger-like. Next up, for red, I'm goingkidney beans for the legume, what I know are gonna be divisive, sun-dried tomatoes for the vegetable, brown rice for the grain,.

And ground oats for the binder. Pulse until pebbly, and, let'sbe honest, not red enough, so this is gonna be theone patty where I cheat with a little bit of food color. So let's all just collectively pretend that we didn't see that. And then, for purple, asyou might have guessed, I'm going with peeled and grated beets. This, along with someneutrally-colored pinto beans,.

Produced a picture perfect purple patty. Next up, our blue potatoes and cabbage are gonna be accompanied by blue corn tortilla chips, brown rice, and vital wheat gluten for a patty that I'm prettysure is gonna taste awesome. I mean, it's mostly potatoes and chips. So, there you have it. Six different veggie burger bases,.

Each of which I'm gonnapress into two-ounce patties the same width as our buns. The last bit of prep that now remains is the slicing of the vegan cheese, and given that the stuff hasthe consistency of Play-Doh, it might be more aboutshaping than slicing. Once you get your cheesearts and crafts ready to go, we can start slicing our buns. I wanted to make consistenteven cuts, and as it turned out,.

A coaster from today's sponsor was the perfect pedestalupon which to prop our pain. “Pain,” of course, being French for bread. First things first, onceour buns are sliced, we gotta toast them. I don't care what your burger's made of. I don't care what you're made of. You deserve a toasted bun. Once everybody's varyingdegrees of visibly golden brown,.

We're gonna make sure that our pan is nice and hot and well-oiled, considering that our patties have little to no fat of their own. As you can see, each pattybrowns at a different rate, so be sure to keep a close eye on crusts, especially if you're making six different kinds ofveggie burgers at a time. Also, use caution when flipping.

With all that excess oil in the pan. Once everybody's fried up,it's time to color coordinate and serve each patty, bun, and cheese, getting carefully color matched before being placed on a largebalsa wood artist palette in the same color order and orientation as presented by SpongeBob on the show, and there you have it, folks. Pretty Patties.

Lots of stuff to unpack here, so let's go one at a time. I'm scared of losingeven more sesame seeds, but we must take a lookat these cross sections. First up, the green Pretty Patty. While this particular veggie burger was decidedly veggie-orientedin its flavors, it had a nice little crisp to it and played really wellwith the vegan cheese.

Next up, the orange patty. Look at that cheese sorta kind of melt, and this one was good. It didn't really taste like carrots, but not much like anything else either. Next up, the purple,violet, or mauve patty, which mostly just tasted like beets, which means I'm not gonna eatit unless there's goat cheese. Next up, the yellow corn patty,.

Which, to my disappointment,only barely tasted like corn. Next up, the indigo ormidnight blue patty. This is the one I'm most excited about, and it's pretty good, but it really does just tastelike a tortilla chip burger. Last up, the red patty made from sun-dried tomatoes and beans. Now, this one at least kindof looks like cartoon meat, but it doesn't taste asmuch like sun-dried tomatoes.

As I had hoped. So let's rank 'em. First up, purple beets, not so great. Next up, yellow corn, about as bland a burger as ever there was. Almost the same story forthe orange carrot burger. Then the red sun-dried tomato burger. A little bit more flavor, butstill kind of disappointing. Then the blue burger, which was good,.

But maybe a little morally questionable. Then, believe it or not, Ithink the green was my favorite. It's a veggie burgerthat's not pretending to be anything other than justthat, a veggie burger, but I think we can agree there's one thing that allthese patties have in common. They are indeed pretty. Thanks again to Cash App. That's money. That's Cash App.

Download Cash App from the App Store or Google Play Store today to add your cash tag to the80 million and counting. (lively music)