Cravings - Episode 1 Burgers
Cravings - Episode 1 Burgers
Transcript
00:00 Hello Trinidad and Tobago. There's a very serious matter that needs to be
00:04 discussed. It's one of urgent public importance I think. We hungry. Very. And we
00:10 here at CNC3 believe that it's our corporate social responsibility to go
00:13 and get all the food that we can eat to sample for you and today we're going to
00:18 get burgers.
00:22 [Music]
00:42 Brad, it's 11 o'clock in the morning. I know. Where we going to get a good burger at this point because most people come out at night.
00:49 Boy, you know anybody? Shaun, do you have his number? I do.
00:55 [Phone rings]
00:57 Hello? Shaun. Hey, what's up, Brad? I'm good. We need your help. Talk to me. What can I do for you?
01:06 I'm here with Nicholas and he was telling me on... Well, we were looking for a good burger.
01:11 But it's 11 o'clock in the morning. Where will we go, boy?
01:15 It's 11 o'clock in the morning. Where are you supposed to get a burger from?
01:19 I know. In front of you? Yeah, sure.
01:23 As you know, Trinidad has a bunch of great burger options all over the place. I mean,
01:29 Burger Joint on the Avenue is great. You also have...
01:35 You're in town, huh? Ain't no driving far right now, huh?
01:39 Okay, well, you see I'm here in town.
01:42 Alright, well, I'm actually in town as well, too. I think the best bet at this time for a great burger
01:47 would have to be Shoe Cafe at 1 Wilbert Place.
01:50 Yeah? You're in B.C. or what?
01:53 Yeah, man. I'm heading there right now, actually. I have some time on my hands.
01:56 So meet me at Shoe Cafe. Let's get a burger up you.
01:59 Alright. We'll see you there.
02:01 Alright.
02:03 Alright, so we're here at Shoe Cafe, our first stop on our journey to get all the best burgers in Trinidad.
02:18 I'm here with Chef Kyle. Yes. Yeah, man.
02:21 He has a hyphen in his name. Not many people have that.
02:24 So, Kyle, show us what is it that makes Shoe Cafe such a great burger?
02:28 Right. Well, again, our burgers are simple, clean, fresh ingredients.
02:33 And it's about maximizing the flavor. So the burger is where the flavor is.
02:37 And everything else just helps to complement.
02:39 Now, off camera, you told me something that was quite-- you were both saying about something.
02:43 What is it? Right. This is the best burger right now in the world. Guaranteed.
02:46 In the world? In the world.
02:48 Mic drop. What makes it the best in the world?
02:50 Right. Well, again, we start with our patty.
02:53 Our patty, I have a guy named Seth from Gospel. Great, great guy.
02:56 And what he does, he grinds up our meatballs.
02:58 So it's a mixture of, like, rums and angus prime, premium cuts.
03:02 And I've got a bit of a fat ratio.
03:04 What's the fat ratio you look for in a burger?
03:06 We're looking at 70/30. 70/30.
03:08 So to get that fat. Exactly.
03:10 So to get that marbling, get a lot of flavor, it becomes very juicy.
03:13 When you eat a burger, you know, sometimes you have that juicy dripping out of there.
03:15 Yeah, that's the sweetest thing.
03:17 How do you recommend cooking your burger?
03:19 Right. Cooking burger, always medium.
03:21 To me, medium well and well done.
03:23 It depends on where you go, though. Let's be honest.
03:25 I'm not going to go and eat a burger medium from certain places.
03:30 Well, it depends. Like I said, right now, because we grind our own meat,
03:34 and because we know where the meat comes from, right?
03:36 So therefore, I would say...
03:38 So trust you for medium. Exactly. Guaranteed.
03:40 Yes? So what do we have here?
03:42 This is our patty. It's an eight-ounce patty.
03:44 Cool, and I'm just going to season it with a little salt and pepper.
03:48 Right? Again, when you're doing a burger, season it well.
03:51 Why?
03:53 Because I know, beef tends to like black pepper and salt.
03:55 I know that's what you're introducing.
03:57 And the more that's on it, the better.
03:59 But simple seasonings, though. Salt and black pepper.
04:01 Yes, just salt and pepper. I don't put any green seasonings in it.
04:04 Just salt and pepper, and I use crushed peppercorns.
04:07 So is the patty seasoned while you mix it?
04:09 No. The only thing it has is a small percentage of salt.
04:13 That's just to help bind everything together.
04:15 Yes? Cool? So we season it up, and then we're going to show it to the girls.
04:17 Beautiful.
04:18 Best burger is a simple one.
04:20 What do you do there?
04:21 What we do here is, when we're doing a burger,
04:24 I've got about 30 seconds on the grill, and then I start to steam it.
04:27 This is why I'm working it, because I want to create something called a mild reaction.
04:30 I want to create a lot of heat in the burger, to cook the burger quickly,
04:34 and also get that caramelization on the outside of the burger.
04:36 Okay. Some science there.
04:38 So, what I have here, we have the bread.
04:44 So the bread, I brush it with a little bit of butter, and I toast it.
04:47 What kind of bread is that? That looks beautiful.
04:49 Yes, so this is a brioche burger bun.
04:51 Of course, brioche bread has a lot of butter.
04:53 Again, it is a...
04:54 You're a bun, right?
04:55 Yes, exactly. I love my buns.
04:57 High calorie.
04:58 High calorie?
04:59 Yes, I gave it high taste.
05:00 And it's a high butter.
05:01 So I've added even more flavor to the burger.
05:04 How important is a bun?
05:06 Because you don't want too much of a thick bun either.
05:08 Exactly. You don't want a bun that's very meaty on the inside,
05:11 or have a lot of bread on the inside,
05:13 but you still want to have that wonderful crust.
05:15 So when you eat it, there's that soft texture,
05:18 but that nice crust on the outside when you do an arugula.
05:20 It's mine, it's me. Can we have another one?
05:22 That's it.
05:23 Our greens that we do here, it's not just iceberg lettuce,
05:27 or just local lettuce.
05:28 I do a nice mixture of greens.
05:29 On top of it is the mustard greens.
05:31 The mustard greens have this flavor of horseradish.
05:33 So they have that bitterness.
05:34 So it'll be like wasabi.
05:35 Right, you have the arugula on the inside,
05:37 you get that bitterness.
05:39 And the arugula here is local arugula.
05:41 So it's a strong bitterness.
05:43 We have some belarusa, we have some chumsoy,
05:46 we have some beet greens.
05:48 All this is what will help even enhance the burger.
05:50 You can say the renté, the crunchyness.
05:52 Exactly.
05:53 So I guess you don't feel too guilty.
05:55 Yeah, this is how it ends.
05:57 You can have your salad for the day.
05:59 And then next, to even add to the burger,
06:05 because I'm big about adding flavors,
06:07 I'm building flavors,
06:08 we'll use some garlic aioli.
06:10 Which is basically like a roasted garlic mix.
06:12 Right, so we have the garlic juice,
06:14 and then smash,
06:15 and we have the mayonnaise,
06:16 we have the lime juice,
06:17 we have salt, we have pepper.
06:18 And that will help add even more flavor to the burger.
06:20 I'm gonna put in the roasted garlic mayo.
06:22 Both sides or one side?
06:23 Both sides.
06:24 No need to use your own saliva.
06:26 Let's get that thing lathered up.
06:28 Exactly.
06:29 I'm sure it's ready.
06:31 That looks ridiculous.
06:32 So, as I said,
06:33 That looks insane.
06:34 That's incredible.
06:35 Just as it's sitting on a magazine,
06:37 that's what you want to get.
06:38 That's just simply sexy, actually.
06:40 That's beautiful.
06:41 I did actually choose over-melted.
06:43 That is perfect.
06:45 Trust me, you don't want anything else.
06:47 There's a little bad business,
06:51 you have to eat your beef or your meat hot,
06:54 like glazing hot.
06:55 So now you're using something that's at room temperature.
06:57 So what we do, we let it rest,
06:59 and then normally before we put it in the freezer,
07:00 we eat it.
07:01 So when somebody's really hungry,
07:02 on the outside,
07:03 and they say, "Hey,
07:04 "when is the food ready?"
07:05 Do you still let it rest?
07:06 I still let it rest.
07:07 Good man.
07:08 Exactly.
07:09 That's the man's mustard.
07:11 That's that man's mustard.
07:12 And it's about quality.
07:13 Absolutely.
07:14 I let it sit for two minutes,
07:15 and make sure it's fantastic.
07:16 I'm ready to wait,
07:17 should you see your burgers resting.
07:19 I'm going to build it up,
07:21 I'm going to spend some time,
07:22 some love in the burger.
07:23 Love.
07:24 Love is in the freezer.
07:26 So I'm building up.
07:27 So I have my cheese,
07:28 my lettuce.
07:29 Burger.
07:30 I'm going to get tomatoes,
07:31 right?
07:32 And then we're going up with onions.
07:33 Come on.
07:34 I hope you know what's going to happen with this, eh?
07:37 (music)
08:02 Oh, that's a nice cut, chef.
08:04 Lovely, lovely.
08:05 I want to see Kamal's face,
08:07 because he's actually never had this burger before.
08:09 Oh, no.
08:10 Kamal,
08:11 you're in for a taste experience.
08:14 The garlic brings it together so nicely, man.
08:18 So you have the garlic, the bun,
08:20 the cheese creaminess from the cheese,
08:23 texture of the meat,
08:24 the flavor of the meat.
08:25 I bit it upside down, I did that.
08:28 Yeah, you did it upside down.
08:30 My apologies, chef.
08:32 And the bun doesn't get soggy.
08:34 Exactly.
08:35 So it has that nice crispiness.
08:37 So we're here finishing up what we think is the best
08:39 high-end burger in all of Spain, at least.
08:41 Maybe Trinidad, maybe even the world.
08:44 But the hunt continues.
08:46 Where's the best burger in Trinidad?
08:48 Yep, it's Doge's.
08:50 (music)
08:52 (music)
08:54 So we have pan-fried steak.
09:21 This is a street food court,
09:23 a very mini street food court developing.
09:25 We've been up here for like half an hour now,
09:27 the place isn't even open,
09:28 and lines just started to develop.
09:30 It's gonna be fun.
09:31 I'm gonna really enjoy this.
09:32 Remember this morning we had a really good burger from Chou?
09:35 Yeah, absolutely.
09:36 So after tonight, we'll decide
09:37 which is the best burger here in Valparaiso.
09:39 And I think the chef really talked us through
09:42 what really creates a good burger,
09:43 so I'm really excited to get deep and down
09:46 into the street culture now.
09:47 Because that was high-end,
09:48 let's bring it down to real Trinidad.
09:50 (music)
09:52 This burger for me though, while I'm talking about it,
09:58 it is the ultimate comfort food.
10:01 It is what?
10:02 The kind of burger you want to make at home,
10:03 but you can't make at home.
10:04 It has that homemade vibe to it.
10:06 Yeah, you can tell he puts a lot of care into it too.
10:08 Very simple, very, very simple burger,
10:11 but it hits the spot.
10:12 Onion rings are now going on.
10:14 Onion rings going on.
10:15 Oh!
10:16 This is a real burger, man.
10:17 This ain't no joke.
10:19 (music)
10:21 Look at this, man.
10:26 Oh my goodness.
10:27 You have the bread, you have your ketchup,
10:30 you have this beautiful burger patty,
10:32 and the onion rings.
10:33 I'm going in.
10:34 What is that yellow sauce?
10:35 I've been focusing on this burger.
10:37 American dressing.
10:38 This is a sexy burger.
10:41 This is it.
10:42 Let me hear you.
10:43 This is it.
10:44 Let me hear you.
10:45 That's the bomb.
10:47 Mmm.
10:49 This is, um...
10:52 What is that?
10:53 Yeah, fellas, this is getting completed.
10:55 As I said, you would love to make this burger at home.
10:58 What is that sauce?
11:01 It is all to this world.
11:03 Wow.
11:04 I can't even talk.
11:05 (laughs)
11:06 Let me tell you something.
11:07 This, this makes your mouth happy.
11:09 This is happiness in a bun.
11:12 That's what this is.
11:13 Boom.
11:14 Simply happiness.
11:15 That onion ring has a nice crunch.
11:17 Those are jalapenos.
11:18 Yeah.
11:19 And that cheese is melted just right.
11:21 The cheese is perfect.
11:22 Nice American cheese on there.
11:23 And that special sauce that he made.
11:25 Yeah, exactly.
11:26 It's almost like a, what,
11:27 what would you call a Big Mac sauce?
11:29 Um, kind of thing.
11:31 But it's just creamy, lovely,
11:34 the cheese, the bacon, onion ring,
11:37 crunches, textures, just...
11:39 Most important is the taste.
11:40 And the sesame seed on the outside,
11:42 you actually feel it in your mouth as well.
11:44 It comes together beautifully.
11:46 What's that, man?
11:47 A perfect burger.
11:48 It needs nothing else, no other dressing.
11:50 As it is, it's ideal.
11:52 All right, we're gonna go and hit the next food truck, but...
11:54 Do we have to?
11:56 It's done for me.
11:58 This is it right here.
11:59 (upbeat music)
12:08 We're about to try Captain's Golden Burger.
12:10 It's a fusion burger with lamb and beef patties,
12:13 and it's called the Underhead Burger, I think is what it's called.
12:16 It's a big, massive monster burger.
12:20 You know where to start.
12:21 Double patties.
12:22 (upbeat music)
12:27 Oh, Jesus Christ.
12:28 Oh.
12:30 That's a good bite.
12:32 Before now, I've heard pretty good things about Kafta.
12:34 I love the fact that you have mayo all over your face.
12:37 I'm probably seeing it already.
12:39 You're probably seeing it.
12:40 Guys, we've done the West.
12:42 We've kind of done the East.
12:44 We haven't gone full East.
12:46 No, we have not.
12:47 We have two more burger joints to try here.
12:48 Oh, Jesus.
12:49 Ah.
12:51 We still have to hit South.
12:53 This space thing is gonna...
12:55 It's gonna be a bit tricky.
12:57 Could I lunge the way there?
12:58 We have, what's it, Iridog?
13:00 Iridog.
13:01 And Nato's.
13:02 Nato's.
13:03 Nato's, I tried.
13:04 Yeah.
13:05 We'll see how that goes down.
13:06 (upbeat music)
13:11 (upbeat music)
13:16 (upbeat music)
13:21 (upbeat music)
13:26 (upbeat music)
13:31 (upbeat music)
13:36 (upbeat music)
13:41 (upbeat music)
13:46 (upbeat music)
13:51 We're here at Iridog's.
13:53 We're looking forward to trying this.
13:55 And they're supposed to be one of the best
13:57 hamburger joints in South from what we've heard.
13:59 They have to be the best because they have a dog
14:00 called the Mampi Burger.
14:02 The Mampi Burger, my friends, is 20 ounces.
14:04 20 ounces.
14:05 Are you up for the challenge?
14:06 Are you up for the challenge?
14:07 Hell no.
14:08 (laughing)
14:09 (upbeat music)
14:14 (upbeat music)
14:19 This is like two bongos.
14:22 Oh my God.
14:24 Alright.
14:28 Okay, let's do this.
14:30 I'm going for gold.
14:31 I mean, you're always taking all your time.
14:34 I'll watch.
14:35 Open wide.
14:36 You've heard that before, I'm sure, Nicholas.
14:38 (laughing)
14:41 Oh my word.
14:44 (upbeat music)
14:48 Wait.
14:50 Whoa.
14:52 Yeah?
14:53 It's everything. It's awesome.
14:54 It's so good.
14:55 Come on.
14:56 Oh, that's a good bite.
14:58 It's a man-sized bite right there.
14:59 That's a python. Well done.
15:01 The pride I have in you right now.
15:04 Like a proud father.
15:05 This one bad?
15:06 Not bad.
15:07 Really good.
15:08 Freaking awesome, actually, is what this is.
15:10 (upbeat music)
15:15 (upbeat music)
15:20 (upbeat music)
15:23 Do you guys know where Neto's Burger Joint is in Salt River Beach?
15:27 I've heard of it.
15:28 Where is it? Where is it?
15:30 It's in Salt River Beach.
15:32 Is it near where Neto's in Salt River Beach is?
15:35 Give it a thread.
15:36 Or Nafo's, Neto's, Salt River?
15:39 No.
15:40 I'm sorry.
15:41 (upbeat music)
15:43 It was a real struggle to find this place in the morning.
15:46 Where the hell are we going?
15:49 Oh my god.
15:51 (laughing)
15:52 I don't know.
15:53 There's no way this would be the first time.
15:55 I don't. I highly don't.
15:57 (upbeat music)
15:59 (speaking in foreign language)
16:01 And we might find...
16:02 But if it's not there, we could also ask.
16:04 (speaking in foreign language)
16:05 Yeah.
16:06 (speaking in foreign language)
16:11 But look.
16:12 (speaking in foreign language)
16:13 This is where we're from.
16:16 Hey, Neto's, look.
16:18 Success.
16:20 (upbeat music)
16:27 (speaking in foreign language)
16:29 Beef and chicken mix.
16:31 Burger.
16:32 (speaking in foreign language)
16:33 How's that one, flour?
16:34 (laughing)
16:36 (speaking in foreign language)
16:38 That's the one?
16:39 (upbeat music)
16:55 Is it in here?
16:56 (speaking in foreign language)
16:57 How long you been coming here?
16:59 Like, since I started, I was like years ago.
17:02 17 years ago?
17:03 (speaking in foreign language)
17:05 Okay.
17:06 (speaking in foreign language)
17:09 This is a true community burger shop.
17:11 Yeah, yeah, yeah.
17:12 So why you keep coming back?
17:14 What about it?
17:15 (speaking in foreign language)
17:23 All through the UK?
17:24 Yeah.
17:25 (speaking in foreign language)
17:26 South London.
17:27 Nice, nice.
17:28 Which part of South London?
17:30 Brixton, Southwest.
17:31 Of course, of course.
17:32 Amongst the deep Jamaican community.
17:34 Yeah.
17:35 Yeah, man, I like my Brixton action.
17:36 But that's not after coming to Jamaica, is it?
17:38 No, no, no.
17:39 I like my Brixton when I'm in the UK.
17:40 (upbeat music)
17:43 You hear that?
17:44 How you hear that?
17:45 That's fucking saucy.
17:46 Mm-hmm.
17:47 It must be.
17:48 It's hot?
17:49 Mm-hmm.
17:50 Should I rest?
17:51 Not listening.
17:53 He said 30 seconds, so two minutes.
17:55 That was more than 30 seconds.
17:56 (laughing)
17:58 This is really good, though.
17:59 (upbeat music)
18:02 This is good, yeah.
18:03 This is really good.
18:04 Yeah.
18:05 This is definitely a Trini, 100% Trini-style burger.
18:08 (upbeat music)
18:22 Hairy Dawg's had something they call a Mampi burger.
18:25 Mampi Smampi, right?
18:27 Mampi Smampi.
18:29 It's $100 for it.
18:32 $100?
18:33 $100.
18:34 Wait, and how much patty in that?
18:36 Four patties.
18:37 Four patties?
18:38 Yeah, it's like four patties about this thick in one burger,
18:40 and you have cheese, nachos, parmesan, bread, veggies.
18:45 The works.
18:47 And the record, I think, is something like five minutes 30.
18:51 Somebody eats it five minutes and 30.
18:55 Five minutes and 30 seconds.
18:57 Five minutes, 30 seconds?
18:59 My son is 16 years old, and he's beating that record.
19:03 So if he opens for the challenge, right?
19:05 He is open.
19:06 We will take him down, and we will--
19:07 I'm speaking on his behalf.
19:08 He will attempt to beat that record.
19:10 He will.
19:11 He better come good.
19:12 Yeah.
19:13 He better come real good.
19:14 Positive.
19:15 (upbeat music)
19:18 (rapping)
19:28 We're here at Irie Dogs, and we have our first challenger, Chris.
19:32 So tell me, Chris, what is going to be your strategy?
19:35 Well, take all the patties first, and eat all down,
19:38 eat down the bread, and then see if everything else has small food.
19:41 What do you normally eat for a snack at home?
19:44 Bread and cheese.
19:45 How much bread?
19:46 A loaf of bread and cheese.
19:47 A loaf of bread.
19:48 All the big packs are cricks with cheese.
19:52 Impressive.
19:53 So we have our second challenger, Clive, right?
19:55 Clive, yeah.
19:56 And we just heard from Chris, he's a tough talker.
19:59 You think you could go up against him?
20:00 Well, I could go up against anyone, Kamal.
20:02 I mean, it's just a small burger.
20:05 It looks big, but it's pretty small.
20:07 It looks big.
20:08 It's a 20-ounce burger, you know.
20:10 It's called a Mampi for a reason.
20:12 Well, you know what they say, Mampi, smampi.
20:16 So what's the strategy?
20:18 Well, Kamal, there's no real strategy per se.
20:21 I mean, you just take the burger, shrink it, and put it in.
20:30 We've actually saved the best for last,
20:32 because this gentleman here is the man behind Irie Dogs.
20:36 So, Sean, have you ever had a Mampi before?
20:38 [laughing]
20:41 And I mean the burger.
20:44 The burger. Let's be careful.
20:46 No, I have not had the Mampi burgers yet.
20:49 No, not at all.
20:50 This will be the first time, actually.
20:51 Not the burger.
20:52 Okay, so how do you feel about your chances tonight?
20:54 I feel good. I feel good.
20:55 We have the home court advantage, you know.
20:57 And do you have a particular strategy
20:58 for mashing up the Mampi tonight?
21:00 Rap, rap, swallow.
21:02 On your mark, get set, go.
21:05 Chris.
21:06 Wow.
21:07 [beatboxing]
21:10 I think we have to--
21:11 What?
21:12 Pat, he's coming.
21:13 Oh, my God, he is involved.
21:15 Tell him what you found out.
21:16 Mampi, Mampi.
21:17 Sean has fantastic form.
21:19 [buzzer]
21:20 Oh, from the mouth.
21:21 What's going on? What's going on?
21:23 Chris, do this for us.
21:25 Pick it up.
21:26 [beatboxing]
21:29 [laughing]
21:31 Um...
21:32 [beatboxing]
21:35 Oh, my God.
21:36 [laughing]
21:37 Oh, ho, ho.
21:38 Oh, ho, ho.
21:39 Sean, this man is coming into your territory.
21:42 He's killing you.
21:43 Okay.
21:44 He's a monster.
21:46 [laughing]
21:49 Chris might be actually beating Mampi record tonight.
21:52 Record has got 530.
21:54 [beatboxing]
21:56 Relax.
21:57 It's just two bro, two bro.
21:58 I don't want anything on health and safety.
22:01 Health and safety, I'm just saying it.
22:04 Part of our CSR is nearly complete.
22:07 [beatboxing]
22:09 Sean, be a man.
22:11 [beatboxing]
22:14 He's clearing up his surroundings.
22:16 He's clearing up his surroundings, this man.
22:18 Oh, ho, ho, ho, ho, ho.
22:21 Sean, he didn't beat you in a week.
22:23 [laughing]
22:26 Wow.
22:27 I want to touch your hand and say champion, but I'm afraid.
22:30 [beatboxing]
22:32 There's still a lettuce leaf left somewhere.
22:34 I'm joking, I'm joking.
22:36 [beatboxing]
22:37 Champion.
22:38 Oh, from the mouth.
22:39 Sean, Clive, how's it going?
22:41 [laughing]
22:43 Underestimated.
22:46 When the smoke has cleared, the champion prevailed,
22:49 and that champion is Chris.
22:51 The championship record at Irie Dogs is what, five minutes, Sean?
22:55 Five minutes and 35 seconds.
22:57 So, my friend, you came in at four minutes.
22:59 You are the national Irie Dogs Mampi champion.
23:06 [music]
23:24 So, we're here in Cross Crossing.
23:26 [laughing]
23:27 Where's Cross Crossing?
23:28 San Fernando.
23:29 So, I would go on a run just to eat.
23:32 I work out to eat.
23:33 I don't eat to work out, I work out to eat.
23:35 I am not there.
23:36 It's just a person.
23:37 Yeah, it's simple.
23:38 Champion.
23:39 Champion.
23:40 Do it again.
23:41 What is champion?
23:42 [music]