HOW DID YOU KNOW!? My back right one, no matter the setting, always heats up to the temperature of molten lava (I should get that checked out?), but that front right one, she thicc and she know how to cook (just like me bahahaha please send me home now).
I love the concept of you trying to beat cheffy-style dishes with more basic ingredients. I hope it's not too much of an uphill battle, but this is really cool to watch! I almost feel like this could lead an episode idea or series where you get each person to pick a fancy dish they love and show a way that they think they could outcook it with more basic stuff.
I like the idea as well. I would say in this instance, Josh's may still be a bit too fancy. Just because I don't see most people making the bacon jam and also the fried onions.
I really love her as part of the team! She fits in so well with R&L on the occasional GMMore, and her work with Sporked and the Mythical Kitchen is super fun to see.
I've seen a few different videos on this "make it better" concept, and i love how down to earth Josh is with it. He's not spending 200 dollars to outdo someone or anything, he's just showing how a good burger made with common ingredients stacks up against fast burgers and gourmet stuff
I recently bought a mandolin but have been to scared to used it! thank you mythical kitchen for bringing up and endorsing the fact that I can just use my mythical kitchen oven mitt!!!
@MegaJerry1996 tax and tip don't count... that was also probably only like an $11 burger (as ingredient costs for restaurants typically are like 30% of the price)... i.e. Josh burger wpuld probably cost 35 in a restaurant.
You are all wrong. Le Big Mec costs around $46 for the burger and fries last time i had it. No gold bun. Way more than $11 worth of raw ingredient cost. The reason it is so expensive is because of the sauce they use. The bun is also high quality and the cuts of meat too, but the real cost is the sauce. It is a large amount of this beautiful bordelaise wine reduction sauce. It's easily half a bottle of wine reduced into a sauce on every burger. Anyway, it really is delicious, and I highly recommend trying it at least once. Is it an everyday burger? No, absolutely not. It's like a once in a lifetime or maybe at most once a year burger, but it is unique and tasty enough to absolutely be worth the very very high price.
The thing about sometimes not seeing things right in front of you or just having a complete space-time brain fart is SO real. Once when I was a teenager I was on my cell phone talking to my mom and I literally said “oh hang on mom, I can’t remember where I put my phone” and proceeded to just set the phone down with her on the other end and wander the house for a good 10 minutes before realizing what I’d done
I like it even simpler than Josh. Decent beef, cooked well. Sharp cheddar. Mixed quality mustard and you may as well make your own mayo. Crisp thick cut bacon solves the whole piece issue. Fresh ripe tomato, I want the juice, who like a dry burger? Sliced red nion an crispy romaine. Fresh, whole ingredients.
One burger technique my family has always used is to add any odds and ends INTO the burger patty. Grilling onions? Mince the ends and throw in the meat. Using garlic in a side? Bacon? Mince it up and mix it in! That and grilling the bun and you’re good.
This is one that feels approachable, like I could do it in 30 minutes. Definitely not deep frying onion strings, but some storebought onion strings mixed with some sauteed onions seems like it would do the trick.
Unsure how far ahead they plan Last Meals, but after seeing the burger and Joshua Weissman doing his burger with George Motz, I'd love to see them bring Joshua Weissman on for his Last Meal and have Josh and Josh just geeking about food.
I have a particular sauce I like that I make, it's 2 parts mayo, 1 part ketchup, 2-3 parts prepared horseradish (adjust based on the bite you want I like mine particularly bitey), and then season with garlic powder, onion powder, and salt and pepper to taste. Been playing around with different ratios but so far that seems to be the sweet spot. Thought about adding mustard but as it stands, it doesn't really need it. I use it for everything, though I find myself using it more for a sandwich sauce or most often a dip for chicken nuggets. Figured I'd share it because it popped into my head when you mentioned Donkey Sauce.
I fully believe that there's a sweet spot on burgers and that fancy ones can't actually be as good as a great mid-tier burger. The burger just isn't a fancy food at heart.
I have a '70s double oven avocado green range with a four burner electric stovetop. Only one oven still works and only for broiling. All four burners work perfectly.
The object permanence issues are so real! My mom visited and moved my coffee canister a foot to the left of its usual place? It no longer existed in my world 😭
You don’t have to be fancy with a burger, just make it simple. I like a smash burger, carmelised onions, lil bit of mustard and pepper jack cheese….mmmmm
Another good burger to me still smash burger, lil bit of onion rings or petals with a spicy mustard…doesn’t really matter on the bun as long as it’s soft with a light toasting
2:48 Easiest way to get crispy bacon pieces is to cook the entire strip until its crunchy, then shatter it. 4:30 omg there he goes again! Aoili is garlic and oil. You dont just add minced garlic to mayo and say its aoli. Thats garlic mayo. Aoli and Mayo are not the same thing.
When my son, who is now 16, was 4 I told him that onions weren't onion (which he had just proclaimed he didn't like) but they were flavor crystals. He gobbled them right up after that. 😂
My favorite part of this whole thing. Most EVERYONE everywhere hates on American Cheese all the time, but apparently if you have an expensive restaurant that you can charge $37 for it on your hamburger lol.
There is a difference between American cheese and processed American style cheese food slices. Back in the 80s I lived in a rural area with a widowed mom. They gave out surplus rations to so many people who were struggling and a big part of it was cheese. Big Velveeta style loafs, but it was real American cheese made in the US Midwest from surplus milk. And it was really good. Along with the flour, lard, canned veg and sugar, you could make a little go a long way. Of course we bought local milk and eggs from neighbors and had a garden. But I had many a meal of bread made with government flour, an apple from the tree outside and good old American government cheese.
They use half a bottle of wine to make the sauce for the burger. The wine costs over $20. The burger is not something you should eat daily, but it is delicious and a one of a kind experience that is totally worth trying at least once.
The burner paradox is so real. All 4 burners “work,” but come on. Only one is truly usable. It’s the big one in the front.
In my case it’s the top right.
HOW DID YOU KNOW!? My back right one, no matter the setting, always heats up to the temperature of molten lava (I should get that checked out?), but that front right one, she thicc and she know how to cook (just like me bahahaha please send me home now).
@@LindseyLouWho go home now child, everything will be OK.
Ey spend so much on Wagyu, why don't they get new burners?
How is that a thing mine all work well together, is it a us thing?
"manners maketh man and condiments maketh burgers" goes so hard for no reason at all
I need Josh to hop on that BBL beat now
It's a Mythical Kitchen shirt waiting to happen
New merch just dropped! lol
I love the concept of you trying to beat cheffy-style dishes with more basic ingredients. I hope it's not too much of an uphill battle, but this is really cool to watch!
I almost feel like this could lead an episode idea or series where you get each person to pick a fancy dish they love and show a way that they think they could outcook it with more basic stuff.
That’s a win win right there. For us and them lol
I like the idea as well. I would say in this instance, Josh's may still be a bit too fancy. Just because I don't see most people making the bacon jam and also the fried onions.
@@ericmiller2608 I can see myself doing the jam more than the onions, but yeah true.
9:56 how dare the editors not give us a Wash Josh card cut
I came here to say this 😂
I wanna say they haven't done that in over a year. I miss it tbh.
@@DaTimmehJosh and Trevor haven’t done the wicked smart bit in a while as well. I miss it
I was just waiting for it to happen too!
Gwynnedd is the best judge, just the sweetest person who seems really smart and great to be around! We need more of her, please!
I really love her as part of the team! She fits in so well with R&L on the occasional GMMore, and her work with Sporked and the Mythical Kitchen is super fun to see.
Muchhhh better than Jordan
@@bkk565 Holy hell yes. I shut the video off when Jordan shows up.
@@ziggystardink9389 glad I’m not alone then 😂 honestly can’t stand her, I love literally every other crew member
I like them both. I hated Jordan at first, but once I started recognizing Jordan's sense of humor everything made sense
Josh being so excited his burger got a higher score is just so wholesome. I love this concept and hope there are more on the way!
@@ibfitn2bounce917 lol they are coworkers, have you never watched the show 🤣 they are brutal on Josh if it's not good
"The most expensive burger in the city and also my favorite burger in the city"
You know what that means Josh. Time to do a fancypants dance!
Us: "Wait, so it's all mayonnaise?"
Josh: "Always has been."
Imagine needing to yell at your boss for being unsafe. The Mythical Chefs don’t have to 😂
"Onions are just flavor solids." Sure Josh. That makes sense.
we're all flavour solids
to be fair i see where he was going with it....but i think flavor sponges would've been a better description xD
@@ironman1181 100%
I've seen a few different videos on this "make it better" concept, and i love how down to earth Josh is with it.
He's not spending 200 dollars to outdo someone or anything, he's just showing how a good burger made with common ingredients stacks up against fast burgers and gourmet stuff
No thats fancy fast food with the 2,3,4 hundred dollar burgers.
I recently bought a mandolin but have been to scared to used it! thank you mythical kitchen for bringing up and endorsing the fact that I can just use my mythical kitchen oven mitt!!!
Gwynedd’s little “okay, good, i did it.” with the smile was so cute 😂 you can tell she was proud to just be involved & i love her
It's nice to see Josh learning and growing and washing his hands without an argument.
True, but he did play with the mandolin
You’d think they would be prepared for that Tony satcheries cloud by now 😂
Gets em every time
Pretty sure by this point its an intentional bit.
To be honest, I expected the most expensive burger in Los Angeles to be a lot more than $36.
he did say it evens out to be a fifty dollar burger
Something with a 24k gold flaked burger bun
@MegaJerry1996 tax and tip don't count... that was also probably only like an $11 burger (as ingredient costs for restaurants typically are like 30% of the price)... i.e. Josh burger wpuld probably cost 35 in a restaurant.
@@TheEwuplanner no if Josh was the one making it if charge 60 for the burger and show
You are all wrong.
Le Big Mec costs around $46 for the burger and fries last time i had it.
No gold bun. Way more than $11 worth of raw ingredient cost.
The reason it is so expensive is because of the sauce they use. The bun is also high quality and the cuts of meat too, but the real cost is the sauce. It is a large amount of this beautiful bordelaise wine reduction sauce. It's easily half a bottle of wine reduced into a sauce on every burger.
Anyway, it really is delicious, and I highly recommend trying it at least once.
Is it an everyday burger? No, absolutely not. It's like a once in a lifetime or maybe at most once a year burger, but it is unique and tasty enough to absolutely be worth the very very high price.
The thing about sometimes not seeing things right in front of you or just having a complete space-time brain fart is SO real. Once when I was a teenager I was on my cell phone talking to my mom and I literally said “oh hang on mom, I can’t remember where I put my phone” and proceeded to just set the phone down with her on the other end and wander the house for a good 10 minutes before realizing what I’d done
Bros dropping videos at 3 am on a workday. And I'm still watching 😭
All mythical videos come out at this time of day, 6am est. kind of like morning news
Worcestershire sauce mixed with your burger meat is absolutely the way to go. Don't need a ton but it's pretty life changing.
Josh I agree. Bacon tastes great on a burger but you eat the whole piece too often
I like it even simpler than Josh. Decent beef, cooked well. Sharp cheddar. Mixed quality mustard and you may as well make your own mayo. Crisp thick cut bacon solves the whole piece issue. Fresh ripe tomato, I want the juice, who like a dry burger? Sliced red nion an crispy romaine.
Fresh, whole ingredients.
If there's anything I've learned from watching Try Guys, it's that Chef Josh has "Man Eyes" and just won't see crap right in front of him.
"Poor object permanence".
One burger technique my family has always used is to add any odds and ends INTO the burger patty. Grilling onions? Mince the ends and throw in the meat. Using garlic in a side? Bacon? Mince it up and mix it in! That and grilling the bun and you’re good.
This is one that feels approachable, like I could do it in 30 minutes. Definitely not deep frying onion strings, but some storebought onion strings mixed with some sauteed onions seems like it would do the trick.
Unsure how far ahead they plan Last Meals, but after seeing the burger and Joshua Weissman doing his burger with George Motz, I'd love to see them bring Joshua Weissman on for his Last Meal and have Josh and Josh just geeking about food.
I have a particular sauce I like that I make, it's 2 parts mayo, 1 part ketchup, 2-3 parts prepared horseradish (adjust based on the bite you want I like mine particularly bitey), and then season with garlic powder, onion powder, and salt and pepper to taste. Been playing around with different ratios but so far that seems to be the sweet spot. Thought about adding mustard but as it stands, it doesn't really need it. I use it for everything, though I find myself using it more for a sandwich sauce or most often a dip for chicken nuggets. Figured I'd share it because it popped into my head when you mentioned Donkey Sauce.
I love a good burger, but how many burgers could you make for $37 - sounds like a robbery, I don't care if it's french 😆
@@ibfitn2bounce917 cool thanks for doing the math for me
You can buy 10 pounds of 80-20 ground beef at my local grocery store for 30 bucks so at least 10 pounds worth lol
@@ibfitn2bounce917 lazy and obvious troll 0/10 try harder next time
You guys should do a Myth Munchers episode on George Motz. Not because I think he is wrong but I would be down for some Burger Myth Munching
It would be a queen sweep for the Motz. 😂
They have a Burger Myth Munching from May 2021.
I love this concept and Josh and Gwynedd are hilarious together.
This was the first episode Gwyn really seemed to feel comfortable in! Hell yeah!
Just watched Try Guys yesterday and Josh has the same problem as Keith: man eyes.
You know it’s a good burger when you say “I did it” after eating your first bite
I'd love to see Guy on Last Meals!
3:18 "flavor sponge" is what you're searching for Josh
these videos keep me sane! love the work! keep it up!
I fully believe that there's a sweet spot on burgers and that fancy ones can't actually be as good as a great mid-tier burger. The burger just isn't a fancy food at heart.
I agree, there’s a threshold.
The 'only one burner works correctly' thing is so true. But from my experience it's only with any kind of ELECTRIC stove top. Gas is the best IMHO
That’s not what he meant..
Growing up we had gas burners and only ever really used the one closest to the sink
I have a '70s double oven avocado green range with a four burner electric stovetop. Only one oven still works and only for broiling. All four burners work perfectly.
7:04 Chaos josh giving everyone a heart attack
Nothing better than clicking into TH-cam and seeing a new mythical video 😍
Love this concept
Emily no longer drops phone lol she needs to get hydrated from the green bottle
The object permanence issues are so real! My mom visited and moved my coffee canister a foot to the left of its usual place? It no longer existed in my world 😭
found myself smiling for no reason. This had good energy and quality components
ok i sound like a robot, am I dead?
Two professionals in awe of each others ability, you love to see it
I want to know how many times Josh has actually hurt himself but they have to cut it out. The mandolin actions were wild.
I finally know why it's called " a Toast!" Thank you Josh and your relentless appetite for food trivia!
"Crunchies over slurpies." But Josh loves slurping his food.
You don’t have to be fancy with a burger, just make it simple. I like a smash burger, carmelised onions, lil bit of mustard and pepper jack cheese….mmmmm
The amount of times he claps his hands made me bow. Felt like I was getting applause.
I want to see Josh faceoff with George Motz. It would be interesting to see how Josh would handle George's energy and burger skills.
Trevor’s best episode yet.
Love the new mix of judges, thank you
Coming from Try Guys video, he has “man eyes” and so does my husband 😂
Gouda, burger, mayo, chilisauce. Simple never fails.
Great idea for a new series
Pursue a 7/11 sponsorship featuring the Philly cheese steak hotdog
Thank you for teaching me about wine sops / toasts. Makes me feel more valid about growing up dipping my Challah in my Manaschevitz 😂
Another good burger to me still smash burger, lil bit of onion rings or petals with a spicy mustard…doesn’t really matter on the bun as long as it’s soft with a light toasting
2:48 Easiest way to get crispy bacon pieces is to cook the entire strip until its crunchy, then shatter it. 4:30 omg there he goes again! Aoili is garlic and oil. You dont just add minced garlic to mayo and say its aoli. Thats garlic mayo. Aoli and Mayo are not the same thing.
I'm so particular with burgers. Every time I watch you make one there's at least one time that I point at the TV and say "he ruined it"
Yall are insane for paying anything above 12 dollars just for a burger
Gwynnedd is so tiny! She’s usually sitting next to Rhett & Link so I had no perspective.
I learn something new from Josh every video ❤
When my son, who is now 16, was 4 I told him that onions weren't onion (which he had just proclaimed he didn't like) but they were flavor crystals. He gobbled them right up after that. 😂
And how old was your child when you stopped manipulating their preferences with lies?
I feel posh because I have 2 burners that work properly lol
I love how chaotic he is in the kitchen!!
4:32 In France they call this aioli. Here I call it gross mayo.
THEY DID IT. Maybe do Sit down vs Mythical vs Fancy?
8:28 "nothing raw on my hand" proceed to eat with hand covered in raw flour...
what an obtuse take... we all know what he meant
more of this format please!
Josh's burger looks really really good and it seems not to dificult to do, I want to try his recipe!
This makes me think of the movie The Menu. Cheeseburger scene is great!
Looks like a killer burger! Great job, Josh and MK!
Josh has a case of the Mondays where his brain is refusing
My favorite part of this whole thing. Most EVERYONE everywhere hates on American Cheese all the time, but apparently if you have an expensive restaurant that you can charge $37 for it on your hamburger lol.
There is a difference between American cheese and processed American style cheese food slices.
Back in the 80s I lived in a rural area with a widowed mom. They gave out surplus rations to so many people who were struggling and a big part of it was cheese. Big Velveeta style loafs, but it was real American cheese made in the US Midwest from surplus milk. And it was really good. Along with the flour, lard, canned veg and sugar, you could make a little go a long way. Of course we bought local milk and eggs from neighbors and had a garden. But I had many a meal of bread made with government flour, an apple from the tree outside and good old American government cheese.
Morning Mythical Beasts!
Josh: 'Imgonnadojujitsunow'
😂😂😂
Our taste tester has a million dollar smile 😁
You need to be taught by George Motz. Burgers are inferior when they are crutched by sauces
I'm so glad that I don't live in a State that the cheapest burger is $4.19.
Cheese burger at In-N-Out is $2.88 no idea why they went with a $4 burger from 7-11..?
@@BPAkuji I'm guessing because they all know what In-N-Out tastes like, and most likely do not know what a 7-11 tastes like.
0:58 Josh "explains" why they went with the 7eleven burger.
The object permanence rant is so real. ADHD in the kitchen is truly chaotic.
Should do a grilled vs. cast iron vs. griddle burgers taste test.
LIES! The cheapest burger is the JBC at Wendy's! Lmao love the show
5:20 didnt know he had the buns already made
No "WashJosh" when he washed his hands?
Does Josh seem a little extra ADHD/unhinged this episode 😂😂😂 i love this man we must protect him at all costs 😂😂🤦🏻♀️🤦🏻♀️
It is 6 am and hes dropping the best video 😭
Josh had me at bacon jam. I just discovered this perfect topping last year. I’m almost 40. I only want this on my burger from now on
9:55 shocked there was no wash josh
the one burner that works thing is so real
Much love Josh it's obvious youre a mouth breather though your jaw is receded
Bougie burgers are an affront to God. Any chef that tries to charge nearly $40 for a burger should go bankrupt.
Bro even McDonald's is basically $10 for a burger nowadays (in CAD) so yeah for a 5 star restaurant $40 is expected.
@@TehPwnererr69 A big mac combo in LA now is almost $20 US
They use half a bottle of wine to make the sauce for the burger. The wine costs over $20. The burger is not something you should eat daily, but it is delicious and a one of a kind experience that is totally worth trying at least once.
“We literally don’t endorse that”😂❤
Josh’s burger looks solidddd I wanna go home and make that now😂
Tony's is how they know to pick your dish. It's the only seasoning you use consistently. Sooo.... we know where this is going.
1:30 That's a knife and fork burger
More of this as a new series please?
can we please get a written recipe in the description or comments for the bacon jam pleaseeeee
Shoutout to the editor for the little new sound effects 😂
You should try getting Goose Wayne in last meals 😂
Vincent burger at Chloe by Vincent in Minneapolis is the absolute best burger.
Thank you for saving me at work.