I once won a competion for Swedish McDonalds, it was called the McFiggehn: 150g beef patty with chorizo-sausage, a hot chili sauce, tomatoes, onion, american cheddar and ementaler cheese and a bread with corn grits
Regarding matching too much: it's sort of like noticing that "similar colors are more pleasant together," and making an "optimal design" that's all shades of blue.
I mean, when someone says "complementary colours", they are talking about the 2 or 3 colours that are furthest away from each other on the colour wheel.
That's exactly what I thought of. It's like their first attempts with the large dots were making a design with analogous colors and at the end with the smallest dots was them making them with contrasting colors. To put it in a visual way.
@@LoonyHalfBlood - Yea, thats what I was thinking, the bigger the dots the more they flavors work with each other, which causes the flavors to all be homogenized, the smaller dots all stand out which when together in the same bite makes you go "ooh... ahh... wait?? yea.... nice" because their all unique but together in the same bite
MatPat does bring up a good point, experimentation is what leads to the perfect recipes. Trial and error is the best way to craft the perfect meal. Don't be afraid to try new things.
in school i had to make a "healthy" burger for food tech, it had caramelised onion hummus and leafy salad in the burger. i also used a bagel instead of a bun and put some allspice in the patty. it was a very good burger.
There's something...odd about seeing so much of Mat's arms and chest. So used to him in so many layers and rocking the signature theory wear, seeing him in something a bit tighter and short sleeved feels like seeing your teacher at the beach.
@@A_Humble_Writer lol imagine just running into the guy at Ralphs or starterbros. (Face it we’d all ask fan questions and casual ones) since when are u able to meet your favorite UA-camr. Or a UA-camr (that’s not at a convention) I could go on about this but I’ll stop here.
@@TheUltimateMachineGod yeah it’s something when you’re literally able to defeat a god in a cooking competition to see who is a better cook and when he lose he is in disbelief until he tried your meals you cook and realize how good your cooking is like king Neptune is the god of the sea but spongebob is experienced in cooking the best burger so delicious that literally divine being find that his burger better than what meals divine can typically eat.
@@alexanderhood8993 Though there are 3 Neptunes that’ve been shown in the Sponge Bob universe… Maybe there is a Neptune for each sea (The 7 seas) and only one of them is the actual God 🤔… But hey that’s just a… You know the rest 😏
"The blend made for a suprisingly boring experience" This my friends is why the key to life is contrast. Specifically creating and idea with color or flavor or sounds, and then using something that is considered very different from that idea contrast and enhance that core idea.. This is why ABAB song formats exist, the color wheel exist, and even combos such as sweet and spicy.
My hypothesis is that the Flavor Pairing theory works best for dishes that have a more uniform/homogeneous flavor, like the aforementioned spaghetti, and also coffee that tastes the same all throughout. Burgers on the other hand (at least for people who care about things like this) aren’t about the uniformity, rather the variety of distinct flavor profiles coming together. If I were to guess, pizza would be another type of dish where Flavor Pairing theory wouldn’t really be too applicable. Applying that burger mentality to say, coffee, would be like drinking coffee and expecting to be able to distinclty taste the water, the coffee powder, cream, etc. instead of tasting the uniform coffee blend
@@nejishadow nah, don't crush them unless you're going to mix them into the mince. Have them whole as part of a stack, especially if you're putting them on top rather than below.
I find it so fascinating how similar food pairing is to music: dissonance in music makes for an interesting and exciting song, while cohesive chords and notes may sound good, but wind up being plain and boring.
But it needs to have at least one commonality. Like, you know want a symphony, not just cacophony, but not to the point where it’s all the same. It’s a harmony.
Although it is possible to write music with hardly any dissonance that is great. Look up Shostakovich's Fugue in A Major (it's got a prelude too). It does have minor chords for contrast against major, though.
Well, they're literally the same thing but with different senses. Actually, interesting thought: Would a synesthete hear a burger as, like, an orchestra or something because of how many different flavors there are?
I feel like if we’ve learned anything from this episode it’s that burgers can be made with a lot of weird things you don’t typically think of and taste amazing
Here's the thing: pairing is GREAT when you are taking two separate bites or sips of different things, like the famous wine and cheese example. When you are only taking a bite out of one dish, and getting multiple flavors out of it, you need some contrast. So it doesn't really work to apply it to a burger. It helps you design a meal, not a single course.
This. A leafy green salad with a honey vinaigrette is a nice side salad WITH a fancy burger. It doesn't mean you put those same leafy greens and honey ON the burger.
Hello, I'm a gastronomy student and I thought I might give my 2 cents on this ep! So, the aroma pairing was a thing I didn't knew about, but what I knew about is that mixing and matching is very important when it comes to developing dishes, when you make as dish with too many similar flavors it becomes boring and uninteresting, as you just found out, but on the other hand if you make flavors contrast too much there is no harmony in the combinations, it's just flavors for flavors and they won't mix together at all, much less nicely. What you need is balance between the 2, the ideal dish has both elements that mix nicely and blend well together as ingredients that don't much at all and allow you to taste the difference between them. Using the basic burguer as an example you have the lettuce that shows no contrast to the flavor of the patty, as its own flavor is very weak, but it brings out a different texture, same goes for the cheese, it melts into the patty and it's texture becomes basically indistinguishable, but the flavor is different and pronounced when you taste it in a bite! If you think about it and start analysing even the most basic home cooked meal you will see that many of the most common ones work like that too :D Hope you guys found my comment interesting, have a great day, Theorists!
A theory building off of this somewhat that occurred to me, would it then be best to make dishes with contrasting elements that then have elements that bridge that contrast, so the you still do get the contrast but in a more smooth combination?
@@blackmantis1511 as a cook it amazes me how complex people tend to make the science behind the art. See when I am in the kitchen my brain isn't thinking ooh this contrasts with this and this could be something to bridge that contrast, or these pair well together. When I cook I look at the available ingredients and think more of the portions.. I am under the impression that with any list of ingredients something amazing can be made it only matters the amount of each ingredient. I have been cooking this way since I was 17 and am now 22 and in those 5 years have never had a single complaint weather I was cooking for friends, family, catering events, or when I worked in various restaurants.. don't over complicate cooking just make something beautiful and be confident in your judgment.
Yeah, and the same burger also had a whole pineapple slice in it, don't know how it wasn't that sour but me and my sister kinda theorized that it might have been slightly roasted.
You can also treat honey like any sugar and caramelize it. It resembles a jam like consistently, and you can add anything you want to it for more flavors. My favorite is make a spicy honey mustard with it.
Matching flavors don't guarantee a more interesting meal. That's how you get things like salted caramel, chocolate pretzels, teriyaki, sweet and sour, etc. I am a trained cook and would love to help you with some of these videos (for free, I'm not trying to make money just would love to help make these videos the best they could be).
Right the whole idea that more aromatic pairings automatically means better combinations is just false in my opinion. The science behind food pairings are real chemical pairings, but that doesn't necessarily translate to better flavor
As a fry cook who used to work at a local burger place: There's so many good burger toppings (blue cheese, mushrooms, avocado, bacon, fried eggs) but I think what makes or breaks a burger is how you season the meat itself. If the meat is bland it kinda sucks the flavor out of all the other ingredients.
Hey Matt, sort of a tame Food Theory question for you, "Why do some things taste better at different temperatures (I.E. why do some drinks/foods taste better cold and others taste better hot)"?
Dr pepper tastes great hot (I'm talking hot as in "you stayed all day at the Salt River Az hot and got back to your truck and found a hot can of goodness" hot)
Alot of people call me weird before they try it, but I swear sour cream instead of mayo on the bottom bun and just a super tiny sprinkle of cinnamon on the meat itself make for a great burger regardless of the few extra toppings people also add or don't add on top of that.
The secret to a good burger in my family isn’t so much about the toppings, but the actual burger itself. We have this great recipe that uses grey poupon, A1, eggs, and panko to create a sort of “meatloaf burger” that has great flavor and is especially juicy
I think this works well with my contrast theory- the crunchy panko, and the creamy ingredients would be a good one-two punch all by itself... one would think... However I've tried meatloaf like this and, yes, it's delicious, but you don't really taste the "creamy ingredients", per say. So I would wager a bree cheese would go well. Leaning again towards slapping a pineapple slice on bottom (good sweet contrast with your salty meatloaf). Anyone daring enough to try?
1:10 Starting stack order 4:28 Foods that pair best with a hamburger. 6:57 The Mattypatty 8:57 The Stephy patty 11:30 The computer designed burger... 13:00 The Dissonant Burger 15:00 Next time on Game Theory...the lore of Rock-Paper-Scissors!
@@justafan9206 thank you. Also...next on Game Theory: Rock-Paper-Scissors, tic-tac-toe, and Cat's cradle take place in the same universe as Duck-Duck-Goose, explore the exciting lore.
One of the best burgers I’ve ever had was apple wood smoked bacon, paired with apple slices and honey, and a fried egg. lettuce and fried onion optional
I think they forgot to take into account, the different recipes will affect different stack styles. The krabby patty order may not have worked for those sets of ingredients
That last burger is immediately appealing BECAUSE it samples a wide variety of flavors and then creates the dissonance between them for even more sensation! I’ll have to try it myself
Do a grill cheese episode. Different bread types, cheese, other things. My personal recommendation is wheat bread, butter spread on outside, honey mustard thinly spread on inside buns and a slice of america, shredded cheddar and than Muenster cheese. Cooked on medium slowly to perfection. My perfect grilled cheese. Oh yeah and it’s cooked on a cast iron griddle
I second the grilled cheese episode. My grilled cheese is: Garlic butter spread on the outside of wheat bread, Dijon mustard or spicy mustard on the inside with Muenster cheese (two slices) on the inside to completely cover the inside. I, too, cook in cast iron. Every so often I'll add some spices to the garlic butter blend (cayenne pepper or crushed red pepper flakes and some basil or oregano).
I just realised that the reason why the ones with the most matches didn’t work was because the blend meant a lot of similar aromas, not a lot of very different aromas like burgers usually are.
@@nicolemelo8994 wow, they have an epiphany that they didn’t have during the video, and thought about it and worded it differently, so that it makes more sense in their own mind, and your knee-jerk reaction is to sh*t on them for actually coming to that conclusion? Really?
One of the best burgers i've had contained: Brioche bun,i think it was goats cheese not brie, sun dried tomatoes, lettuce and i think a honey mustard sauce. Really hope you make a video on our burger suggestions!
Ultimate mozza burger: In last 5 minutes of cook time on flat top grill, smother burger patty with shredded mozza. Let melt on top and make a crispy cheese skirt around the edges. Sesame bun bottom (toasted) Mayo Grilled onion ring shaped slices Invert burger patty on onions Guacamole to top of burger Smoked bacon Tomato Lettuce Ketchup and mustard on top bun
This might actually be really helpful for picky eaters. Having different ingredients that blend really well together aromatically could help people with picky palates expand those palates because the new ingredients blend with ones they already enjoy. I should try some alfalfa springs on my next burger, maybe that'll help me eat more greens!
The issue that MatPat encountered was that everything tasted the same, this is because the aromas matched so much. The reason the opposite flavours make a better burger is because they give different experiences, different flavours that burgers taste good.
You need some complementary and some contrasting. It's a balancing act. Also, everything was branched out of the meat, maybe some links between ingredients themselves as well.
I would love to be a part of this channels team. I would have made a horseradish ketchup sauce. Toasted the bread Warm up the brie a bit to spread it on the toasted bottom bun. For the peppers (either fresh or cooked and seasoned.) Chips as usual.
I like to cook my burgers in honey so you get that perfect sweet and savory mix, then I toast my buns with olive oil and garlic salt so it's like garlic bread. It's very small and simple changes to the classic burger but it makes ALL the difference. Give it a try :)
I think the most flavourful burger I’ve ever had would be the VADA PAV from India. Its actually vegetarian but trust me, its better than a lot of meat burgers I’ve had.
@@tojesake4564 Idk about a place in the US, but it is suuper easy to make it at home. You take potatoes, boil 'em then saute and mash em in a blend of spices with basil leaves and coriander. That's your filling. Now you take gram flour and make a liquidy paste to cover your filling and deep fry them. That's the vada. Now we make coriander chutney, which is mixing coriander leaves, salt lemon juice some green chillies and about enough water to fill 2/3rd of the container with the ingredients in a juice mixer. Also, for a sweet chutney you can dilute tamarind paste to a similar consistency to that of the coriander chutney. Finally, you can use a simple burger bun and vada as the patty with the chutneys as your ketchup/mstard layer.
Dude, I came here to say the same exact thing. I don't know about burgers a lot. I don't know if Vada Pav would be considered a burger. But I know one thing for sure, no matter how many times I've had it, it still is the best thing I ever eat. The ingredients are so simple yet they combine to form magic. The thing with vegeterain or vegan burgers in the West is that they try to imitate meat instead of being their own thing, people will always feel disappointed with it or think something is missing. I think Vada Pav could be great alternative to Vegan "Meat" Burgers everywhere.
"Bacon is like the AimBot of burgers..." I agree wholeheartedly. If you really want to turn on God mode, toast your buns, add a couple strips of bacon, maybe make a simple aioli for the top and bottom bun, and you can literally put anything else you want on it. It will make it at least twice as good.
My “perfect pairing” includes some out of the ordinary toppings and a few tried and true classics. Sriracha Mayo is the primary condiment, on a toasted Brioche bun. A coleslaw serves as both an acidic factor and a crunch factor, while I personally put it underneath the patty, I’ll leave that decision up to you. The other toppings I include are Fried Mushrooms and Onions, sauted in olive oil until the onions are slightly caramelized and the mushrooms begin to get a nice brown on both sides. As for the cheese, nothing beats a good slice of smoked Gouda.
this actually makes a lot of sense. it’s why weird food combinations exist, because where the combination might be really disgusting sounding, the contrast of two different flavors cancel each other out, creating something delicious for the tastebuds 😋
Going through and watching all the Food Theory videos I haven't watched yet, and the concept of a burger tournament from fan recipes sound friggen awesome. Has that actually been done yet? I want the part 3 to the Food Theory Burger Saga
This was the first thing o thought when the bring up the honey, maybe honey "raw" it's a pretty boring idea, but with more preparation, even chipotle infused honey, there is a lot to work with
This definitely needs to be an ongoing series where we improve the Burger step by step to create the best outcome! Actually let's do that to more different types of dishes! AND I think Myth Munchers would definitely work well together with the theorists here! You definitely need to work together with the Mythical Kitchen from GMM on at least some of these episodes.
Yeah, I feel like getting Mythical Kitchen/GMM involved together with Food Theorists on some dishes could be really cool. Like I remember Rhett & Link found gouda (I think it was specifically smoked gouda) to be their preferred cheese to put on a burger, and Myth Munchers did all their testing on the "rules" of making a burger. Plus I would love to see Mat reacting to the pure chaotic energy that is Josh.
@@R0D3R1CKV10L3NC3 Also we know they are already friends, like maybe not close friends. I'm shocked that they haven't jet at least mentioned eachothers findings in their videos.
*then* “By calculating the amount of air in between coins, measuring the coins by compare and contrast, and figuring out which type of money is being used in the theorized part of Ireland that we think Scrooge lives in, we can figure out that old Scrooge carries 3 quadrillion+ in his money bin!” *now* -burp- “We tested every burger, and this is the goodest.”
Here's an interesting combo I've tried before: Monterey jack cheese Thinly sliced apples (any red apples work, just make sure you fry them before assembly) Dijon mustard Chili flakes Enjoy >:)
Burger: Slightly Toasted Bun, Bacon, Patty, Queso, Small/Somewhat Broken Tortilla Chips, Lettuce, and Tomato (sliced or diced). I found this concept from the Queso Burger from Chili's, and changed a few things about it. Overall, even though it may be a little odd, this is one of my favorite burgers of all time.
For the website-generated burger, those "too wet" condiments would be absolutely amazing marinades and/or bastes for the meat. I think there is some definite things that can be followed here; they, like the contrasting components, need to be, not just used, but used in the right way.
@@thinkdogeys9993 Soaked wasn't the right word... Imagine a normal top hamburger bun and using the bottom of it to soak up some olive oil. Basically that.
question: if we as people like foods that are "contradictory" wouldnt that be an evolutionary thing in theory? Then you would be more likely to get a larger variety or vitamins and mineral so you would be more likely to survive in theory
I put cheese, bacon and pickle flavored chips on my burgers. The reason I don’t use actual pickles is because real pickles make the bun soggy and it falls apart once you start eating it. But I also use a pretzel bun so it is way more stable. Also the order I would stack it in (bottom to top) is burger, cheese, bacon, and chips. The cheese makes the rest on the ingredients stick on better and the bacon keeps the chips away from the burger so it has more of a crunch.
My best burger: Top bun Mayonnaise Beetroot (yes I am Australian ) Grilled egg (another very Aussie thing) Grilled onion Tomato Lettuce Beef patty Bottom bun Sometimes I also add bacon between the tomato and lettuce. Also another fact with the egg, us aussies also put it on pizza! It’s really good!
Not really. Doing analogies to music theory (that's what I'm more familiar with, as I'm just a beginner home-cook), what they basically did was writing a piece with only an A-Part in the beginning and for the final test they wrote a piece with so many and frequently changing parts that the music ended up without any actual structure and just clusterfucked notes together without a proper harmonic progression. It's not that 'Nothing was outstanding' in the final experiment. It's rather that none of the different flavours were supporting each other to create different harmonies which would in the end contrast each other. They had many different tastes and that's what they liked. But they'd have had to add either bonus components which matched with each member of their set to strengthen them, or add bridge-ingredients between the components to make them loosely blend. It's not like everything had outstanding flavour. More simple, none of the flavours that could've been outstanding were properly supported. If you'd like it more in a video-game way: They had multiple damage dealers in different teams, but neither of them was supported by either a tank or a healer and they couldn't team up whiti each other because there were no diplomats. What I like to do when designing recipes this way is that I choose ingredients with a similar flavour profile to the main ingredient and then try to chain more ingredients onto the first generations which diverge more and more away from the main ingredient and the other 'flavour-pillars' that move away from the main ingredient in the central. This way, I get a lot of contrasting flavours which are bridged to each other with the central ingredients, creating harmony and dissonance. You can see this approach in a lot of Mahlers symphonies (which I can only recommend). Very strong structures with a lot of contrast but properly supported through bridging parts, making each repetition of the central ideas an interesting and attention-grabbing contrast, despite the movement already having surpassed the 30 minutes mark. despite having the symphony already been 'dragging on' longer than one hour. Simply beautiful. Listen to Mahlers symphonies pls. This is only one of many valid approaches though.
Yeah, it is. I’ve actually had a burger at a local restaurant that had bacon, peanut butter, blackberry jam (pretty sure it was blackberry), and jalapeño slices. It was a surprising hit.
I feel like it's important to also recognize that sensory memory is extremely powerful - nostalgia can make things taste better than they actually do because smell is one of the strongest triggers for sensory memories to resurface. Since these flavor combinations are new to you, they don't have a solidified memory to them yet.
Exactly. Someone decided on the original hamburger ingredients and we have not strayed far - that is because burgers are now big business and everyone is playing it safe.
Someplace needs to do a "UA-cam Cafe" where their menu is entirely of interesting things from channels like this. Theory Burger would be a good menu iteam for this hah
This is why in culinary school you are taught to balance flavors. Sweet, salty, savoury, spicy, and sour/acidic. If you feel you're missing something in a dish and you already added salt try adding something sour like vinegar or lemon juice. Also textures are very important as well. That's why adding potato chips to a burger or sandwich can turn out so nice. same for the ciabatta bun, it adds a little bit more texture than your typical hamburger bun. Everybody knows how sad it is when something is too mushy or when you feel something hard in a soft food. NOT GOOD. So finding that right balance is key. Nothing too bold as to make it taste out of place but not all the same taste as it'll just end up tasting like (and pardon the pun) a nothingburger.
I use American cheese, onions, and I make my own “Horsey sauce” with my homemade horseradish (fermented in seasoned rice vinegar), Mayo, salt, pepper, & MSG.
15:33 Steph: *a monologue about the burger's taste analyzing why it's good and how the flavours contrast* Mat for no apperant reason: huh 🤔 huh 🤨 huh 🧐 huh 🤓
One thing I'm sure many of you have not seen or eaten is a PB and j burger with the order being bottom bun jelly burger cheese bacon peanut butter top bun. Let me tell you this thing is 🔥🔥🔥🔥
I have eaten a PB&J burger just like the one you mentioned, and I second that it is 🔥🔥🔥🔥 it sounds like it should be disgusting, but was the most delicious burger I’ve ever eaten
I’ve had a pb&j burger before that also had bacon and jalapeño slices on it, and it was very dissonantly delicious. The sweet, savory, and spicy flavors clashed beautifully.
Matpats kitchen: man, mats living room gets all the credit for youtube when will I get to be on the internet Matpat: hey, let's make a food channel Mats kitchen: :D
Actually, the burger place near my house uses blue cheese for their burger, and it tastes surprisingly good. It kinda makes sense now watching this video!
This one seems interesting to me, I think it blends at least somewhat well, yet still has some oomph to it: Ciabatta Bread Top - Cherry Tomatoes - Gouda Cheese - Kalamata olives - Oregano - The Meat. - Celery - Pesto sauce - Ciabatta Bread Bottom You can even go fancy and cook the burger with Red Wine or infuse the celery in the burger I just did the same thing at home, with the wine but without celery and barbeque instead of pesto, you dont feel much the olives or tomatoes, as such, re-ordering might be needed but the other stuff were still good.
When it comes to burgers, I like the combination of tahini, blue cheese (stilton), strawberries and butter lettuce along with the meat patty in a nice toasted bun
Can't quite wrap my head around strawberries & blue cheese but can't deny that strawberries & almond butter was life changing. I don't even like almonds.
Strawberries and Stilton are a *great* pairing. Can't just be any blue cheese - Gorgonzola will taste funky w/strawberries imho and Roquefort is too strong. I would probably use a Greek yogurt, but I bet the nuttiness of tahini works well too with the Stilton in particular. Personal preference at that point.
I know I'm a little late to the party, but I've definitely heard quite a few people mention peanut butter being really good on burgers (which kinda makes some sense; satay with peanut sauce is a thing). I also really enjoyed Alton Brown's Reloaded burger recipe. The patties are deep fried (which makes forms a crispy crust and helps the juices from escaping while cooking), toasted buns, pickles, mayo and mustard, and melted cheddar cheese seasoned with garlic powder and smoked paprika. Simultaneously simple and complex.
The fact that Mat and Steph didn't toast the buns at all is a big missed opportunity. It's such a game changer to the overall flavor of any sandwich, especially if they're 'toasted' on a grill with some sort of sauce or butter.
It’s just how you think about the joke. To make it funny to everyone you have to make ends “meat.” Humour has to be beefed as much as it needs to be to be considered funny. Overworking a joke makes it stupid and I unfunny. There’s a ketchup on joke making. You mustard people say this, but I won’t shove it down your throat. I talk way too much, cheesus Christ. Let’s just relish the moment. I can’t pickle and choose. Thank you for your thyme.
From all my years of food industry, what I found the best tasting burger that never feels the same is: Bun, honey/hickory BBQ sauce, tomato, pepper jack cheese, Colby jack cheese, honey mustard, burger, repeat cheeses, another burger, butter on bottom bun sometimes add pickle, bottom bun. Cook the burger medium rare, if your burger isn't pink in the middle you're a failure who dishonors your ancestors.
Dollar Store Burger: Walk into a dollar store that sells food, get the cheapest buns and premade patties you can find, whatever cheese they got that still tastes like the real thing, shredded is fine, replace the onion and ketchup with salsa, ideally thick and not runny, then replace the lettuce with bacon, then throw some pickles on it. That's how a po-boy eat!
I once won a competion for Swedish McDonalds, it was called the McFiggehn: 150g beef patty with chorizo-sausage, a hot chili sauce, tomatoes, onion, american cheddar and ementaler cheese and a bread with corn grits
Jeez that sounds amazing
gg
Nice figgehn those were the old times.
boi
@Villiam Hofgaard agressivt
Regarding matching too much: it's sort of like noticing that "similar colors are more pleasant together," and making an "optimal design" that's all shades of blue.
I mean, when someone says "complementary colours", they are talking about the 2 or 3 colours that are furthest away from each other on the colour wheel.
That's exactly what I thought of. It's like their first attempts with the large dots were making a design with analogous colors and at the end with the smallest dots was them making them with contrasting colors.
To put it in a visual way.
666 Likes.. Not touching it.
@@LoonyHalfBlood - Yea, thats what I was thinking, the bigger the dots the more they flavors work with each other, which causes the flavors to all be homogenized, the smaller dots all stand out which when together in the same bite makes you go "ooh... ahh... wait?? yea.... nice" because their all unique but together in the same bite
@@LoonyHalfBlood that’s the perfect comparison actually
MatPat does bring up a good point, experimentation is what leads to the perfect recipes. Trial and error is the best way to craft the perfect meal. Don't be afraid to try new things.
Bruh you again
Ok
Oh hey I found you here hello.
Ok
UA-cam keeps unsubing me to your channel. You should complain to them
Steph. You nailed that on the head. Contrast is super important in food. At times you want an acid to cut that rich creaminess. 100%.
in school i had to make a "healthy" burger for food tech, it had caramelised onion hummus and leafy salad in the burger. i also used a bagel instead of a bun and put some allspice in the patty. it was a very good burger.
That sounds amazing! Def gonna try it.
i also have to do this at the end of the year lol
my pe teacher had us do something similar lol
That’s sound cool!
Sounds nasty.
There's something...odd about seeing so much of Mat's arms and chest. So used to him in so many layers and rocking the signature theory wear, seeing him in something a bit tighter and short sleeved feels like seeing your teacher at the beach.
I mean, if it's a cute good looking teacher! Mat is cute, hello!
or at the grocery store. Feels weird.
@@A_Humble_Writer lol imagine just running into the guy at Ralphs or starterbros. (Face it we’d all ask fan questions and casual ones) since when are u able to meet your favorite UA-camr. Or a UA-camr (that’s not at a convention) I could go on about this but I’ll stop here.
It's just a shirt
Have you noticed MatPat is getting a cliché dad gut too?
Moral of the Story: Spongebob knows what he is doing.
@@TheUltimateMachineGod yeah it’s something when you’re literally able to defeat a god in a cooking competition to see who is a better cook and when he lose he is in disbelief until he tried your meals you cook and realize how good your cooking is like king Neptune is the god of the sea but spongebob is experienced in cooking the best burger so delicious that literally divine being find that his burger better than what meals divine can typically eat.
@@TheUltimateMachineGod yeah indeed.
@@alexanderhood8993 Though there are 3 Neptunes that’ve been shown in the Sponge Bob universe… Maybe there is a Neptune for each sea (The 7 seas) and only one of them is the actual God 🤔… But hey that’s just a…
You know the rest 😏
In deed
Guess there really is a reason why he is employee of every month
Besides doing most of the work the most energetically
Love the fact the desciption has said "The CORRECT Wat To Build A Burger! ► " instead of the best way for over 2 years lol
Lol, that’s actually hilarious!
I like that if you go to the website they're using it specifically calls out that you should match aromas but contrast tastes and textures.
@@VERYDARKPURPLEI was about to say. I don’t believe a single word that was just spoken is English.
@@VERYDARKPURPLE wet?
it's still there
"The blend made for a suprisingly boring experience" This my friends is why the key to life is contrast. Specifically creating and idea with color or flavor or sounds, and then using something that is considered very different from that idea contrast and enhance that core idea.. This is why ABAB song formats exist, the color wheel exist, and even combos such as sweet and spicy.
As the old adage goes, “opposites attract”
Love your examples, very much agree
My hypothesis is that the Flavor Pairing theory works best for dishes that have a more uniform/homogeneous flavor, like the aforementioned spaghetti, and also coffee that tastes the same all throughout. Burgers on the other hand (at least for people who care about things like this) aren’t about the uniformity, rather the variety of distinct flavor profiles coming together. If I were to guess, pizza would be another type of dish where Flavor Pairing theory wouldn’t really be too applicable. Applying that burger mentality to say, coffee, would be like drinking coffee and expecting to be able to distinclty taste the water, the coffee powder, cream, etc. instead of tasting the uniform coffee blend
Should have looked for this before I posted a comment, 100% on point
It is literally a burger, Socrates
“There are no rules to a burger other than it has to taste good”
*looks at bag of Doritos*
Borgir
Borgito
Crushed doritos on a patty? Sounds like a valid topping to me
@@nejishadow nah, don't crush them unless you're going to mix them into the mince. Have them whole as part of a stack, especially if you're putting them on top rather than below.
@@freshprinceofsolaire.2123 u on to somethin🤔
This made me laugh way harder than it should have
I find it so fascinating how similar food pairing is to music: dissonance in music makes for an interesting and exciting song, while cohesive chords and notes may sound good, but wind up being plain and boring.
Agreed. Same with fashion. Matching to a tee is boring but using items that compliment each other are when people look their best.
But it needs to have at least one commonality. Like, you know want a symphony, not just cacophony, but not to the point where it’s all the same. It’s a harmony.
Similar in art, most of the time contradicting colors pair off well because it let the artist choose the focus and control the emotion of the painting
Although it is possible to write music with hardly any dissonance that is great. Look up Shostakovich's Fugue in A Major (it's got a prelude too). It does have minor chords for contrast against major, though.
Well, they're literally the same thing but with different senses.
Actually, interesting thought: Would a synesthete hear a burger as, like, an orchestra or something because of how many different flavors there are?
I feel like if we’ve learned anything from this episode it’s that burgers can be made with a lot of weird things you don’t typically think of and taste amazing
Here's the thing: pairing is GREAT when you are taking two separate bites or sips of different things, like the famous wine and cheese example. When you are only taking a bite out of one dish, and getting multiple flavors out of it, you need some contrast. So it doesn't really work to apply it to a burger. It helps you design a meal, not a single course.
that makes sense
This. A leafy green salad with a honey vinaigrette is a nice side salad WITH a fancy burger. It doesn't mean you put those same leafy greens and honey ON the burger.
This makes sense and could explain why I hate burgers and sandwiches
Thank you, i was trying to articulate that but couldn't figure out exactly how to phrase it. That, however, was absolutely perfect.
When I saw that bacon doesn't pair well with beef (smallest green dot), I knew the pairing site was off somewhere.
Matpat: I want a good burger
Computer: How about Spaghetti!
Me: I want a at least a good burger
Grill: How about a house fire?
Matpat: *Surprised Pikachu Face* O=
ua-cam.com/video/VknRIudo9hw/v-deo.html
you: burger time
propane grill: exsplosin time
Hello, I'm a gastronomy student and I thought I might give my 2 cents on this ep!
So, the aroma pairing was a thing I didn't knew about, but what I knew about is that mixing and matching is very important when it comes to developing dishes, when you make as dish with too many similar flavors it becomes boring and uninteresting, as you just found out, but on the other hand if you make flavors contrast too much there is no harmony in the combinations, it's just flavors for flavors and they won't mix together at all, much less nicely. What you need is balance between the 2, the ideal dish has both elements that mix nicely and blend well together as ingredients that don't much at all and allow you to taste the difference between them. Using the basic burguer as an example you have the lettuce that shows no contrast to the flavor of the patty, as its own flavor is very weak, but it brings out a different texture, same goes for the cheese, it melts into the patty and it's texture becomes basically indistinguishable, but the flavor is different and pronounced when you taste it in a bite! If you think about it and start analysing even the most basic home cooked meal you will see that many of the most common ones work like that too :D
Hope you guys found my comment interesting, have a great day, Theorists!
Thanks
basically food is about balance, there is no need for an entire book
A theory building off of this somewhat that occurred to me, would it then be best to make dishes with contrasting elements that then have elements that bridge that contrast, so the you still do get the contrast but in a more smooth combination?
@@blackmantis1511 as a cook it amazes me how complex people tend to make the science behind the art. See when I am in the kitchen my brain isn't thinking ooh this contrasts with this and this could be something to bridge that contrast, or these pair well together. When I cook I look at the available ingredients and think more of the portions.. I am under the impression that with any list of ingredients something amazing can be made it only matters the amount of each ingredient. I have been cooking this way since I was 17 and am now 22 and in those 5 years have never had a single complaint weather I was cooking for friends, family, catering events, or when I worked in various restaurants.. don't over complicate cooking just make something beautiful and be confident in your judgment.
TL;DR food is balance
Honey is actually very good on burgers, but not just plain honey. I'd suggest mixing the honey with the mustard, just like the Jollibee Aloha burger.
Yeah, and the same burger also had a whole pineapple slice in it, don't know how it wasn't that sour but me and my sister kinda theorized that it might have been slightly roasted.
So make honey mustard basically
Yes! Honey mustard is so good on burgers, a hot honey could also be super tasty
@@BaguetteDeMal exactlt
You can also treat honey like any sugar and caramelize it. It resembles a jam like consistently, and you can add anything you want to it for more flavors.
My favorite is make a spicy honey mustard with it.
Matching flavors don't guarantee a more interesting meal. That's how you get things like salted caramel, chocolate pretzels, teriyaki, sweet and sour, etc. I am a trained cook and would love to help you with some of these videos (for free, I'm not trying to make money just would love to help make these videos the best they could be).
Would love to see this!
That’d be amazing
y e s
Right the whole idea that more aromatic pairings automatically means better combinations is just false in my opinion. The science behind food pairings are real chemical pairings, but that doesn't necessarily translate to better flavor
yes please 👍
As a fry cook who used to work at a local burger place: There's so many good burger toppings (blue cheese, mushrooms, avocado, bacon, fried eggs) but I think what makes or breaks a burger is how you season the meat itself. If the meat is bland it kinda sucks the flavor out of all the other ingredients.
I love eggs on burgers. I actually like eggs even on pizza. Often I order burger or pizza with egg if there isn't one already.
@@patrikpolda Scrambled Eggs or the kind we eat on breakfast?
Contrastly though, if the other ingredients are too flavorful then a bland burger is what you would need to balance it out.
@@PurpleHeartE54 fried egg
@@patrikpolda
Eggs on pizza is a new thing for me to hear. Though I bet there's weirder toppings. Though this one got me curious XD
Hey Matt, sort of a tame Food Theory question for you, "Why do some things taste better at different temperatures (I.E. why do some drinks/foods taste better cold and others taste better hot)"?
Oooooo good one!
this is an interesting one
Dr pepper tastes great hot (I'm talking hot as in "you stayed all day at the Salt River Az hot and got back to your truck and found a hot can of goodness" hot)
@@MissEwe I like it ice cold 😂
also pretty much nothing tastes better at room temperature...
Alot of people call me weird before they try it, but I swear sour cream instead of mayo on the bottom bun and just a super tiny sprinkle of cinnamon on the meat itself make for a great burger regardless of the few extra toppings people also add or don't add on top of that.
Definitely trying this!
The sour cuts the other flavors and the sweet does the same. You wants different parts of the tongue active for a burger.
I do cream cheese. The chive kind.
@@TheLordDraculayum
I’m gonna try this now. Thank you! 👀
The secret to a good burger in my family isn’t so much about the toppings, but the actual burger itself. We have this great recipe that uses grey poupon, A1, eggs, and panko to create a sort of “meatloaf burger” that has great flavor and is especially juicy
That. Sounds. Delicious~!!!
Yuck
I hate A1 and your just eating meatloaf on a bun really
Thats pretty similar to how my dad make burgers when I was growing up. Always tasty
I think this works well with my contrast theory- the crunchy panko, and the creamy ingredients would be a good one-two punch all by itself... one would think...
However I've tried meatloaf like this and, yes, it's delicious, but you don't really taste the "creamy ingredients", per say. So I would wager a bree cheese would go well. Leaning again towards slapping a pineapple slice on bottom (good sweet contrast with your salty meatloaf). Anyone daring enough to try?
1:10 Starting stack order
4:28 Foods that pair best with a hamburger.
6:57 The Mattypatty
8:57 The Stephy patty
11:30 The computer designed burger...
13:00 The Dissonant Burger
15:00 Next time on Game Theory...the lore of Rock-Paper-Scissors!
-GG-
Good one
@@justafan9206 thank you.
Also...next on Game Theory: Rock-Paper-Scissors, tic-tac-toe, and Cat's cradle take place in the same universe as Duck-Duck-Goose, explore the exciting lore.
One of the best burgers I’ve ever had was apple wood smoked bacon, paired with apple slices and honey, and a fried egg. lettuce and fried onion optional
Well bacon issss the aimbot of burgers so....
Dose any here like whendys
and over easy egg on a burger is always DELICIOUS
Not gonna lie, I actually want this now
I think they forgot to take into account, the different recipes will affect different stack styles. The krabby patty order may not have worked for those sets of ingredients
The magic of making a burger summed up in one comment
“Bacon is the Aimbot of burgers” -MatPat 2021
A truer sentence has never been spoken
Very true
If bacon is aimbot for burgers then what's auto-reload for burgers?
Jewish people are the anti-cheat software
And in my opinion champions is the xray. Put them together and you have a hacked burger.
I burped while drinking soda then it spilled all over my eyes
Mr. Krabs may be a greedy crustacean, but he knows how to make a good burger.
ua-cam.com/video/O3RgjhNeso8/v-deo.html.
he can smoke a good ham
krusty bus station
@@em__1 of crab meat
it's made with CRAB!!!!
“A party I’m not attending.”
You feel ok after sleeping on the couch Matt?
That last burger is immediately appealing BECAUSE it samples a wide variety of flavors and then creates the dissonance between them for even more sensation! I’ll have to try it myself
The only real life law about burgers is probably “don’t poison the customers John.”
John: youre no fun
@@theedgelord2043 lmao
I'm not John so I can legally poison the customers
The edgelord
:0
@@theedgelord2043 *ron: atleast I never poisoned 50 customers secretly and stuffed there body's in my basement
Once again my life philosophy of “trust in Spongebob” has been proven true
its never steered me wrong
SpongeBob for the win
"Shrek is love, SpongeBob is life"
Think about that.
@@SilverDungeoneer
Or read it. . . ¯\_( ͡° ͜ʖ ͡°)_/¯
Yup
Do a grill cheese episode. Different bread types, cheese, other things.
My personal recommendation is wheat bread, butter spread on outside, honey mustard thinly spread on inside buns and a slice of america, shredded cheddar and than Muenster cheese. Cooked on medium slowly to perfection. My perfect grilled cheese. Oh yeah and it’s cooked on a cast iron griddle
I second the grilled cheese episode. My grilled cheese is: Garlic butter spread on the outside of wheat bread, Dijon mustard or spicy mustard on the inside with Muenster cheese (two slices) on the inside to completely cover the inside. I, too, cook in cast iron. Every so often I'll add some spices to the garlic butter blend (cayenne pepper or crushed red pepper flakes and some basil or oregano).
Make sure to include that you can use Mayo instead of butter based spreads and it comes out pretty good
You need to try sprinkling shredded cheese on the outside of the bread. It gives you a good crunch and a nice cheese taste.
that idea for a grill cheese episode sounds really good.
There's actually a small restaurant chain in Ohio called Tom & Chee, that literally only serves different kinds of Tomato Soup and Grilled Cheese.
I just realised that the reason why the ones with the most matches didn’t work was because the blend meant a lot of similar aromas, not a lot of very different aromas like burgers usually are.
You basically just reiterated what was said in the video, completely unnecessary.
@@nicolemelo8994 wow, they have an epiphany that they didn’t have during the video, and thought about it and worded it differently, so that it makes more sense in their own mind, and your knee-jerk reaction is to sh*t on them for actually coming to that conclusion? Really?
@@nicolemelo8994 You basically just said nothing of value, completely unnecessary
@@hazeltree7738 glad you joined in on the trend
but that's just a theory
I’ve got a theory that Matt is never leaving his house he just uses a green screen for the outside stuff
but then he records the outside areas himself
@@vii-ka no
But thats just a theory, A conspiracy theory!
@@novaaelius8844 i was just about to make that joke
@@zeeveestudios Rip
Hey, if you guys are running sumer-themed theories. Then why not smores or dark history of marshmellows
yeah I heard that marshmallows are kinda crazy lol nice pfp btw
Yes
This is an amazing Idea
I love smores :O I used 2 be a girl scout and we would make them at camp
what
The reason they didn't have mayo is because it's an instrument.
Agreed, it made one of the best songs of all time
@@axolotlwithaglock1769 thats why we got a ch chart
True.
*karlson vibe intensifies*
@@axolotlwithaglock1769 ?
Only a year late, but Steph trolling Matt with the bag towards the end? That's couple goals right there
Matt: “I’m a man who likes bold flavours”
Also Matt: *attempts to create a burger with ingredients that match and blend together the most effectively*
@create *s h u t
@create *_stfu_*
MatPat: share your burger ideas combos with us
Me: well if you insist
1.Bread
2.Mayo
3.Meat
4.Mayo
5.Bread
MatPat: share your burger ideas combos with us
Me: well if you insist
1.Bread
2.Mayo
3.Bread
@@birdie394 that's just sad what kind of burger has no meat unless your a vegetarian
One of the best burgers i've had contained: Brioche bun,i think it was goats cheese not brie, sun dried tomatoes, lettuce and i think a honey mustard sauce. Really hope you make a video on our burger suggestions!
burgr
brger
bger
Strawberries on a burger
Bgr
Ultimate mozza burger:
In last 5 minutes of cook time on flat top grill, smother burger patty with shredded mozza. Let melt on top and make a crispy cheese skirt around the edges.
Sesame bun bottom (toasted)
Mayo
Grilled onion ring shaped slices
Invert burger patty on onions
Guacamole to top of burger
Smoked bacon
Tomato
Lettuce
Ketchup and mustard on top bun
@about you did you seriously just link a song?
What do you mean by invert?
Wat?! My brain committed suicide and my stomach is confused
@@johnjohnjohnson7720 cheese on bottom i think
@@johnjohnjohnson7720 melted cheese top into the onions, flip the smothered burger from the grill onto them
This might actually be really helpful for picky eaters. Having different ingredients that blend really well together aromatically could help people with picky palates expand those palates because the new ingredients blend with ones they already enjoy. I should try some alfalfa springs on my next burger, maybe that'll help me eat more greens!
The issue that MatPat encountered was that everything tasted the same, this is because the aromas matched so much. The reason the opposite flavours make a better burger is because they give different experiences, different flavours that burgers taste good.
You need some complementary and some contrasting. It's a balancing act. Also, everything was branched out of the meat, maybe some links between ingredients themselves as well.
Yes.
Yes! I find when I eat sandwiches, turkey and cheese makes a nice and interesting combination.
yes, that’s so true
I thought the same thing too. If everything has the same aroma, then it's a boring experience/taste. So, that website is useless.
I feel like Steph's patty is something they'd sell at Wendy's.
Yes, I totally agree
mcdonalds atleast
Yes
I would love to be a part of this channels team.
I would have made a horseradish ketchup sauce.
Toasted the bread
Warm up the brie a bit to spread it on the toasted bottom bun.
For the peppers (either fresh or cooked and seasoned.)
Chips as usual.
I like to cook my burgers in honey so you get that perfect sweet and savory mix, then I toast my buns with olive oil and garlic salt so it's like garlic bread. It's very small and simple changes to the classic burger but it makes ALL the difference. Give it a try :)
That sounds amazing
Honey is always a great trick for meats.
I hope I remember this
I do the same thing with my buns however if you have a charcoal grill it will give the burger that bit of sweetness on its own
Why does this remind me of the bread in a fancy feature that, prob bcuz it sounds amazing
I think the most flavourful burger I’ve ever had would be the VADA PAV from India.
Its actually vegetarian but trust me, its better than a lot of meat burgers I’ve had.
Do you know if you can get it in the U.S.? I'm intrigued and want to try it.
You can get the ingredients in the us
@@tojesake4564 I can send the recipe link
@@tojesake4564 Idk about a place in the US, but it is suuper easy to make it at home. You take potatoes, boil 'em then saute and mash em in a blend of spices with basil leaves and coriander. That's your filling. Now you take gram flour and make a liquidy paste to cover your filling and deep fry them. That's the vada. Now we make coriander chutney, which is mixing coriander leaves, salt lemon juice some green chillies and about enough water to fill 2/3rd of the container with the ingredients in a juice mixer. Also, for a sweet chutney you can dilute tamarind paste to a similar consistency to that of the coriander chutney. Finally, you can use a simple burger bun and vada as the patty with the chutneys as your ketchup/mstard layer.
Dude, I came here to say the same exact thing. I don't know about burgers a lot. I don't know if Vada Pav would be considered a burger. But I know one thing for sure, no matter how many times I've had it, it still is the best thing I ever eat. The ingredients are so simple yet they combine to form magic. The thing with vegeterain or vegan burgers in the West is that they try to imitate meat instead of being their own thing, people will always feel disappointed with it or think something is missing. I think Vada Pav could be great alternative to Vegan "Meat" Burgers everywhere.
"Bacon is like the AimBot of burgers..."
I agree wholeheartedly. If you really want to turn on God mode, toast your buns, add a couple strips of bacon, maybe make a simple aioli for the top and bottom bun, and you can literally put anything else you want on it. It will make it at least twice as good.
ua-cam.com/video/O3RgjhNeso8/v-deo.html...
ua-cam.com/video/m6mdKTJ_O2Q/v-deo.html
Speaking of bots... 👆
@@GGolden2500 Yeah, I've been getting so many of those recently for some reason. I've just started reporting them.
Burger bacon has to be extremely crispy for it to be good in my opinion
My “perfect pairing” includes some out of the ordinary toppings and a few tried and true classics. Sriracha Mayo is the primary condiment, on a toasted Brioche bun. A coleslaw serves as both an acidic factor and a crunch factor, while I personally put it underneath the patty, I’ll leave that decision up to you. The other toppings I include are Fried Mushrooms and Onions, sauted in olive oil until the onions are slightly caramelized and the mushrooms begin to get a nice brown on both sides. As for the cheese, nothing beats a good slice of smoked Gouda.
"Bacon is OP."
Pork belly kicks the door down like the Kool-Aid man.
Oh yeah!
Check out the Kool-Aid Man episode if you haven’t XD
Pork chop: *loads Ithaca model 37 pump action shotgun*
POV: Im Muslim 🙃
@@can-28-28 pov: someones muslim
To quote Applejack: "I didn't learn anything, I was right the whole time!"
same
you can usually throw tomatoes at almost anything and it will work
Ew quoting mlp
@@GameyRaccoon bro shut up
@@HornAndHaloEntertainment ew
@@HornAndHaloEntertainment to be fair adults who watch MLP are either sweet old grannies or deranged depraved 30 year old unemployed weirdos
this actually makes a lot of sense. it’s why weird food combinations exist, because where the combination might be really disgusting sounding, the contrast of two different flavors cancel each other out, creating something delicious for the tastebuds 😋
u did not had to place that emoji there u knew u did had to put that emoji there why did u put that emoji there
@@justaguy8711 because i can 😂
@@lovelysophxox *dies in 诶都不二百*
@@justaguy8711 pft just another loser 😂
Not even I use emojis often, but i know that Sophia could put an emoji if they want.
Going through and watching all the Food Theory videos I haven't watched yet, and the concept of a burger tournament from fan recipes sound friggen awesome. Has that actually been done yet?
I want the part 3 to the Food Theory Burger Saga
"I'm sorry my burger is OP and you are jelly" all right that's the highlight of the episode
I agree, it needs to be nerfed. The devs are so lazy with balancing.
You’re right MatPat we need a science burger food chain
As long as he doesn't name it burger theory cause thats a lawsuit
He should get mark rober to help as well
MATPAT IS NOT GOOD MY CONTENT IS SO MUCH BETTER
@@TheDevPodcast good joke
@@zachoman420 this video has existed for 8 minutes and 17 thousand people have already seen it
Whenever it comes to honey, cook the honey into the meat, not like a condiment
This was the first thing o thought when the bring up the honey, maybe honey "raw" it's a pretty boring idea, but with more preparation, even chipotle infused honey, there is a lot to work with
Glazed burger...
As a glaze while grilling the meat is an amazing move, esp good when combined with a little spice
UNLESS there's gorgonzola🤌
@@Burning_Dwarf some jalapeno or chilli flakes
The way Steph fixes Mat's hair ❤❤❤ They're literally the perfect #couplegoals on UA-cam 😊
This definitely needs to be an ongoing series where we improve the Burger step by step to create the best outcome!
Actually let's do that to more different types of dishes! AND I think Myth Munchers would definitely work well together with the theorists here! You definitely need to work together with the Mythical Kitchen from GMM on at least some of these episodes.
ua-cam.com/video/O3RgjhNeso8/v-deo.html...
ua-cam.com/video/m6mdKTJ_O2Q/v-deo.html
Get this man a medal
Yeah, I feel like getting Mythical Kitchen/GMM involved together with Food Theorists on some dishes could be really cool. Like I remember Rhett & Link found gouda (I think it was specifically smoked gouda) to be their preferred cheese to put on a burger, and Myth Munchers did all their testing on the "rules" of making a burger.
Plus I would love to see Mat reacting to the pure chaotic energy that is Josh.
@@R0D3R1CKV10L3NC3
Also we know they are already friends, like maybe not close friends. I'm shocked that they haven't jet at least mentioned eachothers findings in their videos.
Theory: best brand of bubble gum for blowing bubbles
I would watch that👍👍👍
Correct
Yep
Yaaaaaaa
ua-cam.com/video/m6mdKTJ_O2Q/v-deo.html
*then* “By calculating the amount of air in between coins, measuring the coins by compare and contrast, and figuring out which type of money is being used in the theorized part of Ireland that we think Scrooge lives in, we can figure out that old Scrooge carries 3 quadrillion+ in his money bin!”
*now* -burp- “We tested every burger, and this is the goodest.”
@@scoutgamer4782 i hate you and respect you at the same time…you got me
@@starslaps9576 how do you not recognise the link, the Q's are the giveaway
@Enzo Rafael Souza Silva how do you not recognise the link, the Q's are the giveaway
@@scoutgamer4782 nice try. Cant fool a person who memorized the link
@@scoutgamer4782 I think I've got rickrolled once or twice, but thanks to the internet I memorised the link. I'll never click a link that ends in XcQ
10:13 "The burger for people who hate surprise parties."
... feeling a little called out right now.
I like how matpat says the sandwich is called the MattyPatty like we don't remember doki-doki-literature-club 😳
“Everyone wants a piece of MattyPatty!”
“There’s enough MattyPatty to go around!
I remember that game
Well, it’s a mean sandwich, just like the original mattypatty!
what
Here's an interesting combo I've tried before:
Monterey jack cheese
Thinly sliced apples (any red apples work, just make sure you fry them before assembly)
Dijon mustard
Chili flakes
Enjoy >:)
That actually sounds amazing
Hmmmmm, uk i might try that
"Bacon is the aimbot of burgers" probably my new favorite MattPatt quote
11:50 best part of the episode for me, the reaction MatPat has is just gold
Burger: Slightly Toasted Bun, Bacon, Patty, Queso, Small/Somewhat Broken Tortilla Chips, Lettuce, and Tomato (sliced or diced). I found this concept from the Queso Burger from Chili's, and changed a few things about it. Overall, even though it may be a little odd, this is one of my favorite burgers of all time.
For the website-generated burger, those "too wet" condiments would be absolutely amazing marinades and/or bastes for the meat.
I think there is some definite things that can be followed here; they, like the contrasting components, need to be, not just used, but used in the right way.
The bread could also be soaked in it!
@@Laff700 but then its a soggy bun )=
@@thinkdogeys9993 Soaked wasn't the right word... Imagine a normal top hamburger bun and using the bottom of it to soak up some olive oil. Basically that.
I absolutely splash in Worcestershire sauce into my ground meat when I make burgers. It amps up the meatiness.
This is basted
question: if we as people like foods that are "contradictory" wouldnt that be an evolutionary thing in theory? Then you would be more likely to get a larger variety or vitamins and mineral so you would be more likely to survive in theory
In theory - yes
@about you that video made me feel ill
@about you Allah doesn't want you to spam videos in youtube comments
I mean, this would make sense. The more similar everything tastes, the closer the nutritional value should be overall.
in FOOD theory
I put cheese, bacon and pickle flavored chips on my burgers.
The reason I don’t use actual pickles is because real pickles make the bun soggy and it falls apart once you start eating it. But I also use a pretzel bun so it is way more stable. Also the order I would stack it in (bottom to top) is burger, cheese, bacon, and chips. The cheese makes the rest on the ingredients stick on better and the bacon keeps the chips away from the burger so it has more of a crunch.
Matt, I will have to test this out as part of a Peer Review. I will report back.
Interested to hear your findings, chef. You always make great stuff!
lol
Telll meeee
I think you should probably try throwing away anything filling less/more than half
I love u
Ym a fan of u from the food anime
My best burger:
Top bun
Mayonnaise
Beetroot (yes I am Australian )
Grilled egg (another very Aussie thing)
Grilled onion
Tomato
Lettuce
Beef patty
Bottom bun
Sometimes I also add bacon between the tomato and lettuce. Also another fact with the egg, us aussies also put it on pizza! It’s really good!
How do you grill an egg? Where I'm from we also sometimes put eggs on pizza, either boiled eggs, or sunny-side up, but how do you grill them?
I can hear the angry Italians in the distance
runny eggs are actually amazing on a burger.
Our BBQ has 2 sections to it, the actual grill and a flat part to cook things like eggs. With that I guess just using a pan would get the same result
Moral of this Episode: If EVERYTHING has an outstanding flavor, nothing has. Basically "unique" would just be the new norm.
Syndrome was right all along
Not really.
Doing analogies to music theory (that's what I'm more familiar with, as I'm just a beginner home-cook), what they basically did was writing a piece with only an A-Part in the beginning and for the final test they wrote a piece with so many and frequently changing parts that the music ended up without any actual structure and just clusterfucked notes together without a proper harmonic progression.
It's not that 'Nothing was outstanding' in the final experiment.
It's rather that none of the different flavours were supporting each other to create different harmonies which would in the end contrast each other.
They had many different tastes and that's what they liked.
But they'd have had to add either bonus components which matched with each member of their set to strengthen them, or add bridge-ingredients between the components to make them loosely blend.
It's not like everything had outstanding flavour.
More simple, none of the flavours that could've been outstanding were properly supported.
If you'd like it more in a video-game way:
They had multiple damage dealers in different teams, but neither of them was supported by either a tank or a healer and they couldn't team up whiti each other because there were no diplomats.
What I like to do when designing recipes this way is that I choose ingredients with a similar flavour profile to the main ingredient and then try to chain more ingredients onto the first generations which diverge more and more away from the main ingredient and the other 'flavour-pillars' that move away from the main ingredient in the central.
This way, I get a lot of contrasting flavours which are bridged to each other with the central ingredients, creating harmony and dissonance.
You can see this approach in a lot of Mahlers symphonies (which I can only recommend).
Very strong structures with a lot of contrast but properly supported through bridging parts, making each repetition of the central ideas an interesting and attention-grabbing contrast, despite the movement already having surpassed the 30 minutes mark.
despite having the symphony already been 'dragging on' longer than one hour.
Simply beautiful.
Listen to Mahlers symphonies pls.
This is only one of many valid approaches though.
Something I didn’t expect to taste good on a burger is peanut butter and raspberry jam with Swiss cheese but you know it’s surprisingly delicious
well jam is good with cheese and a lot of people like PB&J sandweges
I had a peanut bacon burger at a restaurant once. It was amazing.
@@Bobblehead-nz9cn you deserve to go to the same place as the pineapple pizza eaters
Yeah, it is. I’ve actually had a burger at a local restaurant that had bacon, peanut butter, blackberry jam (pretty sure it was blackberry), and jalapeño slices. It was a surprising hit.
I feel like it's important to also recognize that sensory memory is extremely powerful - nostalgia can make things taste better than they actually do because smell is one of the strongest triggers for sensory memories to resurface.
Since these flavor combinations are new to you, they don't have a solidified memory to them yet.
Color of plate (and room) also has an effect.
Exactly. Someone decided on the original hamburger ingredients and we have not strayed far - that is because burgers are now big business and everyone is playing it safe.
@@matthewallen9072 That's a really good point! I didn't think of that.
@@Transformers2Fan1 I didn't know color could influence us, though it makes sense.
Someplace needs to do a "UA-cam Cafe" where their menu is entirely of interesting things from channels like this. Theory Burger would be a good menu iteam for this hah
We really need this
Would be a nightmare bc of the massive ingredients. All good restaurants have a small menu/items with similar ingredients
I have tasted a burger once in a restaurant that had coffee jelly, and I loved it. They also added crispy onions and the combination was amazing!
This is why in culinary school you are taught to balance flavors. Sweet, salty, savoury, spicy, and sour/acidic. If you feel you're missing something in a dish and you already added salt try adding something sour like vinegar or lemon juice. Also textures are very important as well. That's why adding potato chips to a burger or sandwich can turn out so nice. same for the ciabatta bun, it adds a little bit more texture than your typical hamburger bun. Everybody knows how sad it is when something is too mushy or when you feel something hard in a soft food. NOT GOOD. So finding that right balance is key. Nothing too bold as to make it taste out of place but not all the same taste as it'll just end up tasting like (and pardon the pun) a nothingburger.
I use American cheese, onions, and I make my own “Horsey sauce” with my homemade horseradish (fermented in seasoned rice vinegar), Mayo, salt, pepper, & MSG.
How long do you ferment it and seasoned how, if you don't mind
Home made is said to be better so maybe that might work. I just don't know the taste of horse radish since I never tried it. Also what's MSG?
Ooooooo homemade horseradish sounds amazing!!
@@jajathenewking6131 msg is monosodium glutamate
@@punchygameing920 I can search what it is now, thank you.
Clashing ingredients, that sounds like cooking out of "Food wars"
Was hoping for mat to get a food gasm
@@titaniumwolf8756 We can only hope, we can only hope.
"You're a party in a bag. A party I'm not attending."
Steph legit turned into the essence of the 👁👄👁 meme
👁👄👁
HOLY MOTHER OF GOD NEARLY 300 LIKES? THIS COMMENT ISNT FUNNY STAAAHHP
👁👅👁
Bun, mayo, patty, lettuce, pepper Jack cheese, grilled mushrooms, avocado spread on top bun. Not a stable burger but it tastes good
"its something i put in my mouth"- matpat summarizing food theory research, i'm sure.
I genuinely love how much Matt and steph are also learning with us
15:33
Steph: *a monologue about the burger's taste analyzing why it's good and how the flavours contrast*
Mat for no apperant reason:
huh 🤔
huh 🤨
huh 🧐
huh 🤓
One thing I'm sure many of you have not seen or eaten is a PB and j burger with the order being bottom bun jelly burger cheese bacon peanut butter top bun. Let me tell you this thing is 🔥🔥🔥🔥
No offense, but that sounds really bad
@@johnthedork723 that's true but it's fire though
i have
I have eaten a PB&J burger just like the one you mentioned, and I second that it is 🔥🔥🔥🔥 it sounds like it should be disgusting, but was the most delicious burger I’ve ever eaten
I’ve had a pb&j burger before that also had bacon and jalapeño slices on it, and it was very dissonantly delicious. The sweet, savory, and spicy flavors clashed beautifully.
Matpats kitchen: man, mats living room gets all the credit for youtube when will I get to be on the internet
Matpat: hey, let's make a food channel
Mats kitchen: :D
I think The StephyPatty should have been named The Steph Slider. The lack of alliteration hurt.
Petition to call the computer cheeseburger the "Qwerty Patty"
yes
I'll sign
*Aggressively signs*
YES
Actually, the burger place near my house uses blue cheese for their burger, and it tastes surprisingly good. It kinda makes sense now watching this video!
This one seems interesting to me, I think it blends at least somewhat well, yet still has some oomph to it:
Ciabatta Bread Top - Cherry Tomatoes - Gouda Cheese - Kalamata olives - Oregano - The Meat. - Celery - Pesto sauce - Ciabatta Bread Bottom
You can even go fancy and cook the burger with Red Wine or infuse the celery in the burger
I just did the same thing at home, with the wine but without celery and barbeque instead of pesto, you dont feel much the olives or tomatoes, as such, re-ordering might be needed but the other stuff were still good.
how does gouda taste on burger? in my opinion thats the worst ”normal” cheese
Tip: Add beef bouillon to season the meat. Brings the entire burger up another notch.
Yes, and I usually mix in a little Lipton dry onion soup mix...
"80% of what we taste is actually smell" now imagine not being able to smell much (like me) or anything at all.
Same I feel you
When people got covid and lost their sense of smell, not only were they feeling ill, they couldn't even have the joy of tasting food :(
No not really I don’t believe that about the smell
My fellow anosmiac, I feel you.
@@KGreen-wz5xr I can confirm. Without smell, taste is kinda gone.
0:13 personally I would have gone with Sci-Fries
YOURERE A GENIUS
One of the best toppings I’ve ever put on a burger was garlic stuffed Spanish queen olives cut thinly on it. So good.
A blue cheese stuffed olive would smash a burger too. 🍻
Mix them into your patty meat, it'll change your life
@@SarahKochera and some slivered almonds
Food Theory: "Is taste subjective?"
god the bots
hmm i really wonder about that one alot............
MATPAT IS NOT GOOD MY CONTENT IS SO MUCH BETTER
@@TheDevPodcast An opinion most of us don’t share
Probably
When it comes to burgers, I like the combination of tahini, blue cheese (stilton), strawberries and butter lettuce along with the meat patty in a nice toasted bun
Can't quite wrap my head around strawberries & blue cheese but can't deny that strawberries & almond butter was life changing. I don't even like almonds.
What an extraordinary combination! Definitely interested in this!
@@alexisrae8372 I can't remember where I found it exactly but I think it was a video that mentioned putting them on toast
Strawberries and Stilton are a *great* pairing. Can't just be any blue cheese - Gorgonzola will taste funky w/strawberries imho and Roquefort is too strong. I would probably use a Greek yogurt, but I bet the nuttiness of tahini works well too with the Stilton in particular. Personal preference at that point.
"I've Been Doing A Lot Of Game Theory Lately"
Will Definitely Be smth Else
I know I'm a little late to the party, but I've definitely heard quite a few people mention peanut butter being really good on burgers (which kinda makes some sense; satay with peanut sauce is a thing).
I also really enjoyed Alton Brown's Reloaded burger recipe. The patties are deep fried (which makes forms a crispy crust and helps the juices from escaping while cooking), toasted buns, pickles, mayo and mustard, and melted cheddar cheese seasoned with garlic powder and smoked paprika. Simultaneously simple and complex.
Yesss I had a peanut butter burger once and I was expecting it to be horrid but it was actually pretty good
Peanut sauce is not peanut butter and true peanut sauce doesnt have peanut butter in it. It has pureed peanuts.
I never said it was the same thing. My point was "a peanut-based sauce on a savory food isn't unheard of".
The fact that Mat and Steph didn't toast the buns at all is a big missed opportunity. It's such a game changer to the overall flavor of any sandwich, especially if they're 'toasted' on a grill with some sort of sauce or butter.
Steph cracks me up. Love seeing her more often in your channels.
i'm just sad matpat "lettuce" down with the jokes.. are we drinking diet joke now?
_Diet Joke_ Lmao
maybe tomato's episode will be better..
It’s just how you think about the joke. To make it funny to everyone you have to make ends “meat.” Humour has to be beefed as much as it needs to be to be considered funny. Overworking a joke makes it stupid and I unfunny. There’s a ketchup on joke making. You mustard people say this, but I won’t shove it down your throat. I talk way too much, cheesus Christ. Let’s just relish the moment. I can’t pickle and choose. Thank you for your thyme.
@@CadesEscapades Don't you mean "Thank you for your thyme?"
@@geniusgamer3840 I fucking love you random stranger
From all my years of food industry, what I found the best tasting burger that never feels the same is:
Bun, honey/hickory BBQ sauce, tomato, pepper jack cheese, Colby jack cheese, honey mustard, burger, repeat cheeses, another burger, butter on bottom bun sometimes add pickle, bottom bun.
Cook the burger medium rare, if your burger isn't pink in the middle you're a failure who dishonors your ancestors.
Dollar Store Burger: Walk into a dollar store that sells food, get the cheapest buns and premade patties you can find, whatever cheese they got that still tastes like the real thing, shredded is fine, replace the onion and ketchup with salsa, ideally thick and not runny, then replace the lettuce with bacon, then throw some pickles on it. That's how a po-boy eat!
ua-cam.com/video/O3RgjhNeso8/v-deo.html...