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THE ULTIMEATUM INSPIRED BY REGULAR SHOW

Picture for The Ultimeatum inspired by Regular Show

18,175,557 views  Regular Show regularly shows some fantastical and impossible food items - sandwiches that kill you, wings that kill you, skydiving pizza pockets - but few are quite so worthy of recreation as the Ultimeatum, the burger-within-a-burger-between-two-burgers. And ketchup from the Himalayas. Follow along this week to see if we can beat Chef Ajay Maldonaldo at his own game.

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original

metric

INGREDIENTS

Ultimeatum

American cheese

American cheese

Cooked bacon

Cooked bacon

of ground beef

2 pounds of ground beef

Pepperjack cheese

Pepperjack cheese

Pastrami

Pastrami

Hamburger buns

Hamburger buns

Himalayan Ketchup

olive oil

1 tablespoon olive oil

knob of ginger, peeled and grated

2 inch knob of ginger, peeled and grated

knob of turmeric, peeled and grated

3 inch knob of turmeric, peeled and grated

bird’s eye chili, chopped

1 bird’s eye chili, chopped

garlic, grated

3 cloves garlic, grated

cinnamon

¼ teaspoon cinnamon

chili powder

2 teaspoons chili powder

mustard seed

½ teaspoon mustard seed

ground cumin

½ teaspoon ground cumin

ground coriander

½ teaspoon ground coriander

nigella seed

½ teaspoon nigella seed

malt vinegar

½ cup malt vinegar

can crushed tomatoes

28 ounce can crushed tomatoes

brown sugar

⅓ cup brown sugar

pink Himalayan salt

1 teaspoon pink Himalayan salt

DIRECTIONS

Ultimeatum

1.

Start by making two burgers with the ground beef. These need to be about 5 inches in diameter. Make one patty, top with american cheese and bacon. Cover with the other burger and seal the edges. Season with salt and pepper.

of ground beef

2 pounds of ground beef

American cheese

American cheese

Cooked bacon

Cooked bacon

2.

Cook in a pan on medium high heat for about 5 minutes each side, or until it’s been cooked how you like it. Remove from the pan and fry up some pastrami in the meat fat. Set aside.

Pastrami

Pastrami

3.

Once that’s cooked, make two smash burgers: In a large cast iron skillet, heat vegetable oil over high heat, until smoking.  Place beef balls (4 ounces of beef, divided into two balls) several inches apart in skillet, and smash down using a large, flat spatula.  Use a rolling pin or the handle of another spatula to press the burgers firmly down, until they are thin and craggly. Cook for approximately 60 seconds, until the bottom is charred and crispy.  Flip, and immediately top with cheese. Remove from heat, but leave burgers in the pan while you assemble, so the cheese melts completely.

Pepperjack cheese

Pepperjack cheese

4.

Place one burger in a bun on the bottom, top with large stuffed burger, top that with some Himalayan Ketchup, and top that with the other burger.

Hamburger buns

Hamburger buns

5.

Serve and enjoy!

Himalayan Ketchup

1.

Heat olive oil in a large saucepan until shimmering. Add ginger, turmeric, chili, garlic, cinnamon, chili powder, mustard seed, cumin, coriander, and nigella seed, and sauté for 1-2 minutes until fragrant. Add vinegar and stir into a paste, followed by crushed tomatoes and brown sugar. Stir until homogenous, and cook uncovered at a bare simmer for 1 hour.

olive oil

1 tablespoon olive oil

knob of ginger, peeled and grated

2 inch knob of ginger, peeled and grated

knob of turmeric, peeled and grated

3 inch knob of turmeric, peeled and grated

bird’s eye chili, chopped

1 bird’s eye chili, chopped

garlic, grated

3 cloves garlic, grated

cinnamon

¼ teaspoon cinnamon

chili powder

2 teaspoons chili powder

mustard seed

½ teaspoon mustard seed

ground cumin

½ teaspoon ground cumin

ground coriander

½ teaspoon ground coriander

nigella seed

½ teaspoon nigella seed

malt vinegar

½ cup malt vinegar

can crushed tomatoes

28 ounce can crushed tomatoes

brown sugar

⅓ cup brown sugar

2.

Pour the mixture into a high-powered blender, and blend on high speed for 3 minutes, until completely smooth. Scrape through a fine mesh sieve, whisk in salt, and cool before serving.

pink Himalayan salt

1 teaspoon pink Himalayan salt

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