I Challenged EVERY YouTube Chef (Best Burger Wins)

Today, we're making the internet's most viral burgers from YouTube's greatest chefs. From expertly crafted smash burgers... That is a burger. ...to truly diabolical monstrosities... This burger sucks. ...to a burger with over 1.8 billion views, let's find out which YouTube chef is the Burger King. Starting with Guga's video titled, This Burger Should Be Illegal. 1.7 million views, but keep in mind that as the video goes on, the views will only get higher. Everything starts off with butter. Freshly shredded butter, that looks so satisfying. Next up, you want to grind up your own beef and combine it with the butter. To be specific, 50% of butter. That proportion of butter is out of control. Gonna have to call my cardiologist after this one. I mean, all jokes aside, that's a pretty epic looking burger. Okay, nice sear on there, seasoning with salt and pepper. I mean, just looking at them, I am quite impressed that they're actually holding their shape, given that there's so much butter in there. You'd think it'd just render out and completely fall apart. Wow, that just looks insanely juicy. Let's give it a shot. And this one all starts with the frozen butter. This is so crazy, it's behaving almost exactly like a really hard cheese. I feel like I'm at Olive Garden right now. Kyle, say when. Please, say when, man. Kyle, say when. Kyle, say when! That is just an absurd amount of fluffy butter. All of that butter going into a mere one pound of meat. We just gotta trust the process on this one. Like Guga always says, more butter, more better. Now, we'll just mix it all in. I mean, it looks super cool, but that fat content is concerning. But either way, all that's left to do is to form our patty. It's almost like we've given our burger marbling. Look at that. And we'll get it on the cast iron. I'm so curious to see what's gonna happen here, given that, in theory, all that butter should kind of cook out of it. Wow, that is just an absolutely phenomenal looking crust. But interestingly, you can see there's these weird, like, divots on the patty. I think that's from all the butter seeping out. On with the cheese, and we'll cover it up. And just like that, it should be done. To assemble, it's just our toasted bun, Guga's burger sauce, our beautiful looking butter burger, and that's it. I mean, it looks absolutely phenomenal. The only question is how much of that butter actually stayed inside the patty and whether or not it was actually worth it. All right, guys, I hope you are ready for burgers. Crazy juicy and crazy saucy. That is insanely decadent and rich. Whoa. For me, this is an awesome one-biter. But eating this whole burger, I think I'm feeling, like, sick at the end. It's so fatty. But it still has a really nice crust, which I feel like kind of takes away some of that extra richness. I could easily eat this whole thing. I always thought you needed tomato, lettuce, bacon, all these toppings on a burger for it to really be good. But this is insane. It's just sauce, cheese, patty, and a lot of butter. So I'm not gonna say it's the healthiest burger. Also, a lot of that butter did render out. Like, realistically, is it worth adding that much butter? Probably not. But if we're strictly basing it off of flavor, it's incredible. I feel like a B is fair. I can go with a B. B for butter. Next up, the one and only Nick DiGiovanni. Let's make the world's smallest burger. We're gonna start with some shag patties. Cut out a tiny piece. And season it up. Now cook until golden brown. Don't forget the cheese. Now we'll slice our tomatoes. Bun. Patty. Lettuce. Tomato. And top it off. That has got to be the cutest burger of all time. Let's give it a shot. We start with the world's smallest bun. Burger. Cheese that will gently melt. The lettuce. Tiny tomato that we'll slice with a tiny knife. This is actually impressively sharp. And we'll top it off. Okay, it's good. But needless to say, I'm still hungry. Let's give Nick one more shot. Okay, all kidding aside. Let's see how Chef Nick actually makes his burgers. All right, looks like we're making a smash burger. Personally, I lean more towards like a thick grilled patty. But let's check out his process. You can begin to throw it between your hands. What that's going to do is get out all those air bubbles. That's actually a pretty helpful technique. Looks like he's toasting his buns upside down. I've never seen this before. Okay, we are finally smashing these burgers. Seasoning both sides. And the flipping here is key. Does he have a crunchy bottom? See how that is perfectly brown across the whole thing? That's exactly what you're looking for with a smash burger. What I love here is that the patties are like bigger than the bun. So they're kind of overflowing out of it. Special sauce. Ooh, mustard. That's an interesting one. And ketchup. That is a picture-perfect looking burger. Let's see how it tastes. This one starts with some extremely high quality beef. Using Nick's technique here to get all those air pockets out. Now we'll toast our buns. I am a little skeptical of this process. Because, well, yes, it'll steam the bread. I feel like we might end up missing that char. But I'll try anything once. And it is finally time to smash. We want them nice and thin. Just like this. A little bit of salt and pepper. And this is that deep mahogany color we're looking for. Just like Nick, it's yellow cheddar on two of them. With white cheddar in the middle. And triple stacked them up. Now we go with our steamed bun. Our triple stack of patties. Those extremely thinly sliced pickles. Nick's special sauce. Mustard, as well as ketchup. And finally, the other side of our steamed bun. That's nice and toasted on the top. Talk about an absolute stomper of a burger. Let's see if it tastes as good as it looks. I mean, this one looks crazy. That is a burger. This has what I think Guga's was missing. Which is that freshness. Those thin pickles. They really make a difference. And because it's a smash burger, you get those layers of extremely crunchy bark. Everything about this burger is amazing. There's a bit of creaminess. There's that crunch from the pickle. Those patties and the crust on those patties. I don't think I have anything negative to say about this burger. Weird toast job on it. I can appreciate the thought process. But it's kind of strange having a crispiness on top. I think it has to be S tier. The only reason I'm leaning closer to A is that I personally prefer non-smash burgers. Like, I like a thick patty. I'm right in between an A and an S. I think Ty has to go to the runner on this one. What it means is it's our very first S tier of the day. It is time for Joshua Weissman and his 450 calorie cheeseburger. I recently lost 60 pounds. So I want to show you a little secret that's gotten me back. Lost 60 pounds. Okay, so this is very clearly going to be like a diet cheeseburger. But keep in mind, we are ranking based on taste. Ground beef, 96% lean. That is a very lean blend. So it's inherently not going to be as juicy. Though it'll definitely be a lot healthier. Thinly sliced pickles and a nice light sauce. Let's see how he cooks these. Okay, no oil. And going with the smash technique. One piece of cheese. One only, don't be greedy. Ooh, okay, not toasting the bun. But we have the sauce, pickles, followed by that double stack. Wow, that actually looks unbelievable. Especially for a diet food. I'm excited to give this one a shot. Starting with that extremely lean beef. And interestingly, Joshua uses zero oil. So just on with the balls and we'll give them a smash. Nice. Let's try that again. Round two. That's a lot better. Now we'll just hit him with salt and pepper. And there's very little fat in here. So we got to move quickly before they dry out. We'll give him a flip. We actually got some pretty nice color. Very specifically, just one slice of cheese. We'll top it off. And it should be done. We have the exact same bun. Flat on his healthier burger sauce. It does have a beautiful orange color. One, two, and three slices of pickle. Our double patty. And on with the sauced top bun. I can't lie. This is probably the best looking diet food I've ever seen. Joshua Weissman, 450 calories. I'm excited to see what you guys think. I mean, side by side against those extremely rich burgers from before. You can definitely tell this is a diet burger. Way less fatty. Way less rich. I like it. But the burger itself, it really just kind of tastes like a normal burger I'd cook at home. I love the pickles in there. Gives it a little bit of a crunch and that zestiness. I kind of wish there was ketchup. Maybe it's just because the bun is so dry. This is one where I don't think I'd feel regret. And I like that about it. I think in the realm of diet burgers, this would be an easy S tier. But compared to like these chef crafted, incredibly rich burgers, I feel like something closer to a B is perfect. I'm feeling more a C for this one. I like B because I don't like super rich things. And this is a burger I'll actually go recreate at home. What it means is a very solid B for Joshua Weissman. And just like that, we've made it to the one and only Gordon Ramsay. 76 million views on his burger video. Right. Welcome home. Okay. Chuck and brisket. Good start. We're binding this together with a touch of egg. That sticks it together. And more importantly, try and get this done the day before. Personally, I never use a binder when it comes to burgers. But who am I to judge? I mean, it's Gordon Ramsay. Okay. Seasoning pretty generously. Also getting the sides seasoned up. I mean, this is Gordon Ramsay. One thing we know about Gordon is he loves his food seasoned. Is he seasoning those burger buns? Lift. Quick. In. Toast those buns. Looks like we have some grilled onions that he's also seasoning. Okay. We are really seasoning in layers here. A little bit of butter on there. And it makes the burger so tasty. The patties are already so rich. You'd think they don't need it. But then again, I can't imagine it makes it worse. Season, season, season, season. Okay. We are finally assembling here. Some sauce. So far so good. Some nice butter lettuce. Some beautiful thick tomatoes. Just layers of flavor. More sauce on that tomato. Okay. Now on with the patties. They almost look too good to be real. Like, look at how majestic that burger is. Finally, those onions. Those toasted and sauced buns right on top. All I know for sure is that it looks absolutely mouthwatering. Let's see if it tastes as good as it looks. And we are starting off very controversial with our burger patty that has been blended up with an egg. Seasoning generously with salt and black pepper. Not something I ever do with a burger given how fragile they are. But just like Gordon, I make sure to season those sides as well. Now this is something I absolutely have never done before. But after lightly drizzling the buns, we are actually going to season them with a little bit of salt and pepper. Time for the onions. And you already know the drill. More oil. And we'll season. Clearly with Gordon, he's all about those layers of flavor. I'm just skeptical that it may end up being a bit too much. And onto the grill. Burger down, along with the onions. Some great color on those onions. And we'll give this burger a flip. On with the buns. And just like Gordon, making sure to toast both sides. Now believe it or not, we are seasoning again. Almost like an airdrop from above. Honestly feels like I'm seasoning more of the grill than the burger at this point. With our burger almost done, I'm now gonna paint it with the butter. On with the cheese. I have to say, this is a crazy cook style. I literally seasoned my eye with the pepper. Do not recommend it. And just like that, our burger is finally done. And let's assemble. Starting with that mustard mayonnaise. Gordon's expertly folded butter lettuce to perfectly fit that bun. Beautiful slice of tomato. That we cannot forget to season with salt and pepper. Another dab of that sauce. Our grilled patty. Healthy dose of those caramelized onions. Even more sauce on that top bun. And it's finally done. And that right there is a proper Gordon Ramsay burger. I mean, say what you want about Gordon Ramsay. That looks undeniably delicious. The famous Gordon Ramsay burger. Let's see if it lives up to the hype. Onions immediately jump out. Not just for flavor, but also for amazing texture. Heavily seasoned would be an understatement. I think it is perfectly seasoned. I feel like the one thing it's missing is some crunchy texture. Like if there was bacon on that, I think it'd be an easy S tier. I think I'm closer to an A. I much prefer these big patties compared to a smash burger. It feels like you're eating a burger in your backyard. The sun's out. It just, I could go with a solid A. This is my kind of burger. I love having some freshness, some crunch on there. I just think it's too salty. I'm gonna give it a B. What it all means is Gordon Ramsay's burger is getting a very solid A tier. You already knew he'd be on this list. It's time for Salt Bae and his new Sitter burger. There's no way I pronounce that right. Oh yeah, he's doing his thing here. Slicing into that extremely rare tenderloin. Okay, some fresh bread. Just a massive hunk of beef going on those buns. Here it is. Okay, so that right there, and it took me a long time to figure out what this was, but it's rendered beef fat that is extremely hot. Of course, first hitting it with that salt. And as he shuts the burger, what's basically happening is that rendered fat is almost cooking the beef from the inside out. You can hear that sizzle. It's kind of just finishing that slightly too rare beef, allowing it to finish off at the perfect temperature. It looks insane. I feel like he just called me a name or something. Let's try it out. And it all starts with some beautiful tenderloin. This is the center cut section known as the Chateaubriand. Debatably the most premium cut of beef on the entire calf. For a cut like this, keeping the seasoning simple with just some salt and black pepper. And we'll get it on the grill. Now this one is going to require a nice little homemade bun. Shedding it with a little egg wash. Just like Salt Bae's, we'll also throw on some sesame seeds. And we'll get it in the oven. And just like that, our bun is done. Just like Salt Bae, we'll slice down the middle. And it's time for the beef. Our tenderloin is still essentially raw, which is exactly what we want. Onto the bun. We have the Salt Bae special extremely hot rendered brisket fat. Now we very carefully move that over to the burger. We shut it up and let it sear from the inside out. Crispy, crispy. That right there is the sizzle we're looking for. We take a look at how freaking juicy that is. Dude, that's crazy. Don't wring it out. Dude, sometimes I want to hate on Salt Bae's food. Me too. Sometimes I eat it and it's incredible. Even though we do get that crunch from the rendered fat, I'm missing that creamy component. This one just isn't doing it for me. I'm gonna go with a D. Now this time, I'm on the complete other end of the spectrum. I love this. I think this is an A. I think a B is fair. I love the technique. What it means is today Salt Bae is getting a B. B for Bae. As you guys know, I'm a huge Outdoor Boys fan. Let's see how he makes some burgers. Okay, looks like he is about to cook these burgers in his car. Tin foil down. Now adding in the frozen White Castle burgers. Leaving that directly on the engine. I will be shocked if this actually works. We just give that about 20-30 miles and it should be done. Quite easily the craziest cook style I've ever seen. Let's see if it works for me. All we'll need is some White Castle. They are really not the most photogenic burgers, especially when frozen. Let's see how they look when cooked in my car. Onto the tin foil and let's hit the road. We'll pop the top in with the burgers. Close up the oven and hit the road. One-way ticket to Flavortown. The craziest part is our burgers are literally cooking as we drive. Talk about efficient. What's that guy doing? This guy need a ride? Hey man, you need a ride? I've been walking for six hours. What do you got in there? Oh, uh, just a melon. Yeah, come in. Get in here. Thanks, man. Where are you off to? I was going to Flavortown. Me too. No way. I got like seven hours left. Do you like burgers? I love burgers. Okay, just one second. Oh yeah. Oh, it's actually warm. Oh baby. Perfect. What? What is happening? What is this? Burgers. From the engine? You might call it an engine. You might call it an oven. Just like Luke, we'll see what we got here. Some beautiful White Castle burgers for you. You normally cook food in your engine? It's actually my first time. I think I'm going to walk. Thank you. Yeah, I don't blame you. Sadly, Luke's burger is getting F tier. We have finally made it to the Max the Meat Guy Wagyu A5 Beef Tartare Burger. Quite easily the most controversial burger I've ever made on my channel, so this one should be interesting. Okay, some beautiful looking beef tartare. The question is, will it work as a burger? Very quickly searing it so it's still essentially raw on the inside. Toasted bun, a nice special sauce, and then showered over the top, we have our secret ingredient, the cured egg yolk. I think we can all agree that visually it looks absolutely stunning. The question is, is it actually good? Today, we're going to find out. And it all starts with this beautiful American Wagyu fillet. Now in the video, I did use Wagyu A5, but that was honestly just way too rich. Given that this is still essentially going to be raw, I have a feeling this level of fat content should be far superior. And just slicing it up into nice even pieces. This should be perfect. And now we'll just go in with all of your standard beef tartare ingredients. It's going to have a lot of these extra savory ingredients that makes it super delicious. Now we'll just give it a really nice mix. I know raw beef isn't for everybody, but if you can have an open mind, it's incredible. And it's time for the secret ingredient. It's super simple. All we need is a bunch of fine salt. We'll make four little homes. And in with the yolks. From here, we just completely cover in more salt. Just making sure all of that yellow is covered up. And we form these four cute little mountains. And from here, it's into the fridge overnight. Just like that, it's been 12 hours and it should be done. Now we just uncover our buried treasure, revealing those beautiful orbs of yolk. They're still quite delicate, but you should be able to remove the majority of that salt. Color is absolutely amazing. It reminds me of like a setting sun. We'll get them onto a rack and into a 200 degree Fahrenheit oven. And we're left with these beautifully dried out cured egg yolks. From here, we'll just form our patty. Very different texture than standard ground beef. It almost wants to fall apart. So we just gotta be gentle. And we'll sear. This thing is very susceptible to falling apart. So keeping the heat super high for a very quick sear. To just quickly develop color before really cooking the inside at all. Hitting that bottom bone with just a bit of sauce. On with that tartar burger. Showering with that umami packed cured egg yolk. And we'll cover it up. We'll have to see how it tastes, but just visually, I can't lie, it looks pretty awesome. Okay guys, I know this is my burger, but I want full and complete honesty when you taste this. I'm trying to put this in the nicest way possible. This burger sucks. I'm not a fan of this one, Max. I'm a little disappointed. I'm almost tasting like fish in here. Oh, there's anchovies in it. I actually think there's a little bit too much bread. I wish it was just the bottom bun and then no top bun. I think it would help with this textural battle that I'm feeling when I think I'm biting into a burger, but then it's a sloppy joe. I'm gonna try to be completely unbiased. I think this deserves B tier. I was thinking F, but I did like the seasoning on it. I'm gonna give it a D. All right, Savia, just lay it on me. This doesn't really remind me of burger, but the flavors were great. So I'm gonna give it a C. You guys hated it almost as much as the comment section in my video. All in all, absolutely torn apart on this one. What it all means is that unfortunately, my burger is getting a C tier. Over 100 million views. We have Albert's Fat Magnum Burger featuring Shaq. Okay, Albert's a pretty big dude, but seeing them side by side is a joke. Like Shaq is huge. Mayo, ketchup, mustard, three patties, chicken tenders, bacon, mozzarella sticks, those eggs. That right there is a big boy burger. Not sure what was going on at the end there, but either way, let's give this big boy a shot. To start, this one's gonna require a Shaq-sized bun. Dust with a little bit more flour and we'll let it rise. Just like that. It is now incredibly bubbly. On with the egg wash. Do my best not to ruin the fluffiness. And into the oven. I've never claimed to be a baker, but I can't lie. This looks absolutely perfect. Time for the moment of truth. Let's see if I can not butcher this. That is beautiful. To assemble, we'll hit it with the trifecta. I mean, this just seems excessive. On with the burgers, the cheese, and we'll get it melty. On with the chicken tenders. Cannot forget about the bacon. Some perfectly melty mozzarella sticks. Not two, but four eggs. And finally, that top bun. And that right there is the Albert and Shaq Fat Magnum Burger. I feel like we did it some pretty good justice. It's literally the size of her head. Part of me absolutely hates it, but then there's a teeny little part of me in the back of my brain that absolutely loves it. Dude, there's one highlight for me and that's this bread. It's so soft and fresh. I really like all of these components by themselves. I don't love them all in one bite. But I will say the creativity level is up there. I think Sophia's point is spot on. Individually, all these things are great. I love a good mozzarella stick. I love chicken fingers. I love burgers. But when combined in this absolute monstrosity, it just doesn't work. I mean, I hate to give an F tier, but there's no world where you can eat this. It's bad. I'm sorry, Albert. And I'm sorry, Shaq. I think I'm going down to an F. Albert, if you're watching, I want to apologize. Shaq, I know you're not watching, but if you were watching, I also want to apologize because unfortunately today, it's going to be an F tier. Next up, the one and only Jamie Oliver and his Insanity Burger. All right, looks like he's got a little sidekick today. And we're cooking burgers right over fire. My favorite. Okay, pretty standard. Just forming our burgers. Two homemade pickles. Something tells me that's going to be very helpful for his score. Looks like he's making a standard burger sauce here. Dressing the soft iceberg lettuce in all that creamy sauce. I feel like that's just going to get soggy. I'm nicking this, dude. You're happy about this? You've officially encountered a technique I've never seen before with burgers. And I don't hate it. He's adding mustard to the burger, then searing the mustard. So we do two normal cooks. I'm in two mustard cooks. Looks like we got some cheese and that crispy bacon. You're not going there with the rolls, are you? I am. Toasting those buns in the bacon fat. A lot going on here with this burger. Let's see how it comes together. Adding on that soggy lettuce sauce situation, but topped with that absolutely beautiful looking bacon cheeseburger. I feel like it's either going to be the best burger we've had all day or a complete disappointment. Let's find out. Just like Jamie, we'll start with some ground chuck. And we'll make sure to have our little hype man in the back. Yeah, nice, Chuck. It's the classic meat. And I'll just start by forming out that beautiful patty. Yo, keep all those juices right up in that meat. Hell yeah. Just a little bit of oil on there. And we'll season with some salt and pepper. And we'll hit the grill. Oh yeah, sear that. On with the burger, developing a really nice initial sear. And just like Jamie, we'll hit it with the mustard, making sure to get both sides. Now we'll give it one more flip. I dub the king of the grill. Thanks, man. The mustard seems to have cooked into a surprisingly nice looking crust. Cheese, bacon, and just like that, it should be done. And now we'll just toast our buns in that bacon fat. You are not going in that bacon fat right now. I am. And we'll assemble. We have Jamie's lettuce slaw sauce situation. Our cheesy grilled bacon patty. Some pickles, followed by the homemade pickled onions. Some ketchup on that top toasted bun. And we'll top it off. Oh man, that looks good. Talk about an absolute beast of a burger. I was not prepared to like this one as much as I do. I was so ready to hate on that soggy lettuce mayo sauce thing, but I really don't notice that. I'm getting that bacon, the smokiness, that charred grilled burger flavor. That is good. I love pickles on a burger. It adds that little bit of acidity. Same with the onions. I'm not sure how I feel about the soggy lettuce, but I do like the flavor of that sauce in there. There's two things about this recipe that I'm not the biggest fan of. The mustard, I think, is a waste. Doesn't really do anything. The soggy lettuce, it would be so much better with cabbage. It'll give it crunch. It wouldn't get soggy. But I can get past that because other components are so good. This might be the best burger on the internet. I think it's an A tier. I'm going S tier. I love everything about this burger except for the soggy lettuce. I'm gonna go with an A. I think that's more than fair. Jamie Oliver getting a very, very, very solid A tier. We have made it to Bayashi. If there's one person who makes absurd food, it's him. Let's see how he does his burgers. Starting off hot with a whole bunch of cheese. Okay, a little bit of tomato and avocado to balance out that absurd amount of cheese there. What has he done to that burger and why? Okay, nice sear. Okay. Oh, is that an English muffin? Okay, English muffin, mayo, lettuce, the egg stuffed burger. Oh, I forgot about the cheese. That is just an absolute monstrosity. We're gonna trust the process on this one. Let's see how it tastes. It all starts with the beef and this is Bayashi in Japan after all. So of course, we're using Wagyu. With our patty formed, we are now going to create the hole in the center just like Bayashi. Essentially forming a ground beef donut. Feels weird, but look, I don't make the rules here. But Bayashi says we do. And on with the meat donut. Again, zero seasonings. We're trusting Bayashi on this one. And now we'll add on the egg. Oh no, she broke. And it should be done. To assemble, we'll start with our first piece of toasted bread. Next, the Japanese mayo, the lettuce, the burger. And next, we'll need the very specifically 12 pieces of cheese. This feels excessive, but this is Bayashi after all. And that's sort of the way he operates. I'm trying to get an even cook on this cheese. It's not easy. See if I can get it to steam. Oh yeah, she looking cheesy. Wow, I did not know American cheese could melt like this. This is insane. I'm gonna lift up as much of it as I can, and we'll get it on the burger. We'll continue with the tomato, the avocado, and the top bun. I mean, that right there is a burger. I mean, it is a completely overwhelming burger, but somehow the flavors work. I don't love the cheese. Did you see how many pieces of cheese we used? That would be it. This burger sucks. What don't you like about it? Bayashi's a great guy. We met up with him in Japan, but man, it's just like so impractical. I hate how much cheese is on there. I don't like a really cheesy burger. The shape of the burger makes no sense. It's way too thick. I do think it's interesting using an English muffin. I really like the egg on here and that avocado. It adds a creaminess that I really like. And the tomato adds that freshness. So even though it is really rich, it still has a balance there. I think it's a solid C. I don't love it, but I like this burger. I think a C tier is fair. It was a fun burger to me. I think I gotta give it a D. What it means is that Bayashi is getting a C tier. At 1.8 billion views, we have reached the most viewed burger video on the internet. Wait till you see this. So that first piece of bread he added there is sort of this like thousand layered, almost croissant-like Chinese pastry that kind of puffs up once you cook it. It's starting with a nice fried egg. So far, so good. Wow. This guy's a pro using his hands to flip. Nice flip on that egg. Adding on what looks like some sort of chili sauce. I also just noticed he has a little helper on the side there. She's doing a good job too. Okay, that bun has fully puffed up. As you can see, it's now significantly thicker. If you've never tried one of those things, you absolutely have to. Assembling with some lettuce, then throwing that chili sauce egg on top, and closing it up. I mean, he's got to share with her, right? That is one selfish little man, but I will say the sandwich looks absolutely incredible. Let's give it a shot. Let's cook. Just like that little dude will start with our thousand layer cake. All right, now we're going to add our oil. It's about 80 degrees here in Miami, but we got to proceed. Be honest, Kyle. I feel like I look more like Hugh Hefner than that little dude. All right. Even the way he cracked the egg was satisfying. Let's check on the bread. For some reason, that dude insists upon using his hands, and we'll give it a flip. Oh, that's the sound we're looking for. We'll give our egg a flip. Sweating out of every pore in my body. Let's add the chili sauce. Let's check on that bun. Oh, wow. It is puffed up beautifully. Now I'm going to try sort of opening it up. Wow, look at that. That is absolutely beautiful. Look at all the layers. Reminds me of like a croissant or something. On with the lettuce. We'll get our egg and complete our final burger. It's simple, but I'm telling you, this just looks incredibly satisfying. Check out how crispy that a thousand layer bun is. There really is nothing like it. I love the sauce. It's like a Thai sweet chili sauce, but spicy. For what it is, it's pretty well balanced. I'm not loving it. I love this crispy pull-apart almost phyllo dough, but I don't love everything else. It's just kind of meh. This is definitely not going to be the best of the day for me, but I do just appreciate that simple local food made right. This is so simple. Just hits the spot. But keep in mind, this is a burger video. I agree it's a delicious breakfast, but compared to some of those great burgers we had today, it can't rank high for me. I think I'm a little bit biased because Max and I have a background in China. It's super nostalgic. I'd give this one an A minus. There's no beef. It just hits the spot. I love them. I'm going on the opposite end of this one. I think I gotta go D. I feel like I'm somewhere in between both of you guys. So what we're going to do is give this one a still solid C tier. Well, there it is, guys. What it means is Nick is our winner today. Thanks for watching, and we'll see you next time.