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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host. I'm Sophie Flay. Yes you are,

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Speaker 1: and I'm Always Hungry. Sophie and I gather around my

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Speaker 1: stove to cook together. Well, you cook, I asked the questions,

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Speaker 1: and eat the food. That's also accurate. That's if there's

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Speaker 1: any food left. We come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. All right, dad, what are

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Speaker 1: we talking about on this episode? Talking about burgers? Let's

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Speaker 1: go Okay, we're recording burger time. Okay, So I'm gonna

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Speaker 1: make classic cheese burgers because I think that, you know,

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Speaker 1: you can make all kinds of fancy burgers and stuff

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Speaker 1: like that, but like, if you know the foundation of

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Speaker 1: how to make a burger, you can build off from there.

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Speaker 1: So the first thing you have to decide is like,

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Speaker 1: how are you gonna cook it? This is gonna be

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Speaker 1: a beef burger with American cheese. But I'm actually gonna

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Speaker 1: cook it on top of the stove. And I always

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Speaker 1: cook my burgers in a cast iron pan like in

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Speaker 1: Bobby's Burger Palace. We cook it on a griddle, which

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Speaker 1: is a flat top, not a grill. You could cook

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Speaker 1: it outside and a grill, but I like it on

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Speaker 1: a griddle. Do you know why? Why do you know? Okay?

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Speaker 1: Because you get a really great crust, and then when

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Speaker 1: the juices come down, it stays in the pan and

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Speaker 1: then becomes part of the burger itself, as opposed to

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Speaker 1: falling through the credits, like trapping all the juices. Yeah, exactly,

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Speaker 1: all right, So I have some burgers here, some beef burgers,

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Speaker 1: and then I put my thumb in the middle of

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Speaker 1: the burger and make a well. Yes, yes you do.

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Speaker 1: That's like your thing, that's your signature things, my thing.

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Speaker 1: But do you know why I'm doing it? Okay? Great,

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Speaker 1: Clearly you haven't really been paying attention. Have you have

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Speaker 1: a cooked a burger? Definitely grilled a burger before? Okay?

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Speaker 1: You have? Yeah, where I don't know, on vacation. I'm challenging.

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Speaker 1: I'm challenging that the validity is I'm gonna gracefully bow

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Speaker 1: out things though. Anyway. The reason why I put a

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Speaker 1: well in the middle of the burger because when you

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Speaker 1: cook a burger, it plumps up like a football. Right,

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Speaker 1: the jewice gets warm inside it, it kind of becomes

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Speaker 1: like the shape of a football. We wanted to be

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Speaker 1: the shape of a burger. And what happens is when

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Speaker 1: that when it plumps up like that, people take the

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Speaker 1: back of their spatula and they press down on the burger.

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Speaker 1: They get it back to the shape. But then you're

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Speaker 1: squeezing out all the juices and you lose all the

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Speaker 1: flavor and the juiciness. Okay, so what I'm doing is

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Speaker 1: I'm faking out the burgers so that it comes back

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Speaker 1: to its normal shape. Oh, got it. It's a good trick. Yeah.

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Speaker 1: Where do you learn that? Burger school? I don't no idea.

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Speaker 1: We are in Los Angeles, California, and today we're talking

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Speaker 1: about what makes a good burger. You're smiling just looking

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Speaker 1: at me right now because I said the word burger.

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Speaker 1: It's like, I think everybody feels that way in some way,

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Speaker 1: shape or form. Even vegetarians like burgers because there's things

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Speaker 1: like veggie burgers and oh yeah, we're going to talk

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Speaker 1: about that the impossible burger. Do you have many strong,

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Speaker 1: hard feelings about burgers that we need to know or

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Speaker 1: can just get right into it. I mean, we can

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Speaker 1: just get right into it. It's pretty easy. We both

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Speaker 1: love cheeseburger. Yeah, salt and pepper on both sides are

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Speaker 1: like a lot of salt and pepper, social salt, cractic

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Speaker 1: black pepper. Okay. So now, so we have canoa oil

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Speaker 1: and we have a hotcast iron pan, and you can

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Speaker 1: hear it sizzle immediately. This isn't fake podcast sound. This

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Speaker 1: is real burger sound. And what happens now is you

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Speaker 1: do nothing. You notice I'm just standing here at the

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Speaker 1: stove looking at you, and I'm not touching it. You

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Speaker 1: have the burger on direct heat on the pan. What's happening?

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Speaker 1: What do you mean? It's creating a crust. If you

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Speaker 1: flip and turning, flipper stearing, it's searing. Exactly. If you

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Speaker 1: flip and turn, and you flip and turn, you're not

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Speaker 1: gonna get a nice brown crush. It's gonna be gray.

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Speaker 1: You're not leaving it long enough, exactly. You're not allowing

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Speaker 1: the direct heat of the pan to do its job.

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Speaker 1: All right, let's get down to the components. I always

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Speaker 1: say that the burger is the quintessential sandwich. There's lots

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Speaker 1: of choices to make when it comes to a burger

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Speaker 1: for six tests. First, let's talk about beef. There's a

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Speaker 1: ratio when you go to the store or you go

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Speaker 1: to the butcher shop or whatever it is, you'll have

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Speaker 1: choices there. If it's really really lean, if it says

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Speaker 1: like lean, in my opinion, that's not good enough. You

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Speaker 1: need more fat in your burger. So, like the classic

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Speaker 1: ratio is beef fat. When the fat melts while you're

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Speaker 1: cooking the burger, it creates juiciness, and obviously fat means flavor.

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Speaker 1: If it's too lean, it's dry. So that's the no

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Speaker 1: go I feel about turkey burgers. I don't love turkey burgers.

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Speaker 1: A non beef burger that I do like is like

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Speaker 1: a salmon burger that I really like. Yeah, but I

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Speaker 1: actually have a question for you. Okay, So the patty

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Speaker 1: that you made and that you typically make for a

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Speaker 1: burger is usually thicker. I feel like we kind of

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Speaker 1: have like a thin patty and then there's like a

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Speaker 1: thick patty. There's I guess you call them smash burgers.

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Speaker 1: At this point. They smash them down, and that burger

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Speaker 1: it literally has no chance of being medium rare, let's say, right,

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Speaker 1: because you're smashing out all the juices out of it.

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Speaker 1: When you cook a smash burger, the one thing that

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Speaker 1: people are trying to do is just it's basically a thin,

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Speaker 1: double sided crust. Yeah right, and and people like it.

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Speaker 1: If you go to Shake Shack, for instance, that's what

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Speaker 1: they're cooking. They're cooking smash burgers, and they use the

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Speaker 1: back of the special and they push it down so

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Speaker 1: that it smashes. That's the whole point. They smash it

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Speaker 1: on the griddle and they get that really great crust.

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Speaker 1: So like, to me, there's really two kinds of beef

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Speaker 1: burgers in the world. There's one that's sort of a

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Speaker 1: thicker burger that you can cook it to order rare medium,

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Speaker 1: rare medium, however you want to cook it, and it's

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Speaker 1: got that sort of beefy flavor to it that you

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Speaker 1: can really sink your teeth into. And then you have

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Speaker 1: a smash burger, which is basically just a crusted burger,

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Speaker 1: both satisfying. I also forgot that when we did the Flaylist,

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Speaker 1: we went to Black Tap and we had the Theresa burger,

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Speaker 1: which I also love. That's a not beef pork. So

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Speaker 1: thereizo is like the Mexican or Spanish style pork sausage.

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Speaker 1: But you like flavor, which, like I'm happy to say,

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Speaker 1: like I think that you got that from me feeding you.

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Speaker 1: You like food with flavor? Yeah, you like food with flavor? Well,

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Speaker 1: I mean why not? Who want bland food? No? I know.

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Speaker 1: I But it's funny though, because I always read like

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Speaker 1: if I see reviews of your restaurants gone yelp or something,

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Speaker 1: it's like so like some people comment so much salt,

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Speaker 1: and like, I understand that, but I don't know. I

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Speaker 1: mean everything we go for it. One of the true

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Speaker 1: differences between a professional cook and at home cook is

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Speaker 1: that we really go for when it comes to seasoning.

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Speaker 1: Just in general, we push the envelope. How you feel

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Speaker 1: about the Impossible Burger and beyond burger plant based burgers.

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Speaker 1: It's tricky because I really feel passionate about trying to

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Speaker 1: do what's best for the environment, and plant based burger

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Speaker 1: is a more environmentally friendly way to eat a burger.

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Speaker 1: But I don't like all of them. That being said,

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Speaker 1: one burger chain that I really like that is a

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Speaker 1: plant based burger, and Impossible Burger is Monty's Good Burger.

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Speaker 1: What's that? You know? I don't know if they're outside

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Speaker 1: of l or California, but there's three locations here. There's

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Speaker 1: one in Echo Park, there's one in Koreatown, and there's

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Speaker 1: one somewhere else. And they serve impossible burgers yep, really,

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Speaker 1: and for me, it's been one of my favorite plant

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Speaker 1: based burgers that I've had. And the patties are thicker,

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Speaker 1: which I think is also where because I think you

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Speaker 1: see like a tooth thin. Usually yeah, they're usually too thin,

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Speaker 1: but you can also do like double stacked or whatever

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Speaker 1: they call it. But yeah, I really like this, and

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Speaker 1: I think it looks the most similar. I feel like

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Speaker 1: everyone knows what a burger looks like and has that

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Speaker 1: picture perfect image in their head, and that seems to

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Speaker 1: also look the most similar to in my opinion, to

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Speaker 1: a Yeah, but what does it taste like? You feel

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Speaker 1: like it tastes like a beef burger. I feel like

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Speaker 1: it tastes very close. Really. Yes, Okay, so you're a fan,

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Speaker 1: all right, but it's not my first choice, Like I'm not.

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Speaker 1: What's your choice? How much would it be a beef burger? Yeah? Okay,

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Speaker 1: so you're still on the beef burger. Yeah, for sure.

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Speaker 1: I don't know. I think that if they said you

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Speaker 1: can't have a beef burger or a turkey burger, it

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Speaker 1: has to be vegetable, as I would go with a

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Speaker 1: veggie burger, you know, it would make something with either

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Speaker 1: chickpeas or black beans or keeno or something along those lines.

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Speaker 1: About mushroom, yeah, I use mushrooms in mine as well.

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Speaker 1: And mushrooms work really nicely because it has that media

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Speaker 1: like texture and flavor. Let's take a peep, and I

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Speaker 1: like mine to be really crusty, nice and brown. This

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Speaker 1: burger is about six and a half pouncers or something

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Speaker 1: like that, and it doesn't take that long. How do

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Speaker 1: you like your bird cooks? Medium? Okay, all right, let's

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Speaker 1: see you can put it looks pretty good. Yeah, I

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Speaker 1: think crusty. Let's turn that over. All right, let's move

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Speaker 1: on to cheese. I would say that of the great

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Speaker 1: chefs of the world, one American cheeses on their burgers

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Speaker 1: because it just works. It's one of those things that

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Speaker 1: works really well and melting credibly well. It has a

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Speaker 1: tangy flavor to it, and it obviously reminds a lot

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Speaker 1: of us of our childhood. And that's what a burger

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Speaker 1: does is great for nostalgia. It's a great satisfying feeling.

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Speaker 1: I grew up eating cheeseburgers in a place called j G. Melon,

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Speaker 1: which you know all about, and simplest burger in the world,

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Speaker 1: but the most satisfying burger. And of course it was

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Speaker 1: American cheese. But I always have two slices of American

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Speaker 1: cheese on my burgers, whether it's at Bobby's Burgers or

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Speaker 1: in my house, like we made it just now. I

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Speaker 1: think that the cheese that gets used a lot that

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Speaker 1: I think is not a good choice is Cheddar. Why.

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Speaker 1: To me, it's all about the meltability of cheese. You

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Speaker 1: must melt the cheese completely, Okay. I actually have signs

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Speaker 1: in the kitchen at Bobby's Burgers where people are cooking

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Speaker 1: it says Bobby says, melt the cheese completely, because it

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Speaker 1: drives me crazy when you order a burger, because it

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Speaker 1: just tastes better and it looks bad. Funny, when I

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Speaker 1: was making the burger just now and I revealed it melted,

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Speaker 1: you're like, oh, that looks really good. I got you.

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Speaker 1: You're done, You're finished, Okay, Cheddar sweats it doesn't melt it.

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Speaker 1: I mean, it melts kind of, but it it's it's

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Speaker 1: wax here. I don't like the texture of it. I'd

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Speaker 1: rather use something like Fontina, which is an Italian selt

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Speaker 1: cheese melts beautifully, has a little nuttiness to it. Munster

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Speaker 1: another good cheese that you can find easily, melts incredibly well.

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Speaker 1: Monterey Jack melts well too, but it doesn't taste like anything.

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Speaker 1: It just tastes like melted. And then Swiss works nicely too,

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Speaker 1: you know, a gree air or something like that. Yeah,

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Speaker 1: what's your number one cheese? I mean for burger definitely

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Speaker 1: American cheese, But like I was saying before, I like

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Speaker 1: a goat cheese burger too, and not melts pretty well. Okay,

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Speaker 1: what happens with goat cheese like fresh coat cheese, is

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Speaker 1: that it doesn't melt like American cheese melts, So it

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Speaker 1: doesn't just like surround the burger. Yeah, but if you

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Speaker 1: soak the goat cheese and olive oil and you wait

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Speaker 1: a little bit, then it's easier to spread. Could you

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Speaker 1: The goat cheese tip? Sophy Flay, bring the noise and

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Speaker 1: goat cheese about all I've got in terms of food tips.

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Speaker 1: I like that about blue cheese. I can't do it.

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Speaker 1: It works, but I don't love blue cheese strong flavor. Yeah,

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Speaker 1: but you know, beef and blue cheese is a classic combination. Yes,

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Speaker 1: blue cheese with steaks and a red wine sauce, so delicious. Perfect. Okay,

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Speaker 1: we have the beef, we have the cheese. Button. Now.

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Speaker 1: You said something to me before about like a bun

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Speaker 1: is very important. What's your thought? Yes, I think it's

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Speaker 1: just as important as the patty, for sure, because I

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Speaker 1: think a bun that's too dry, or that's too soggy,

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Speaker 1: or two it is tough the right word, too firm

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Speaker 1: to firm, yeah, ruins a burger for me. It breaks

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Speaker 1: the burger up. Like I don't love the rio burger

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Speaker 1: bun trend to buttery. No, not too buttery. I think

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Speaker 1: it's too firm. Also, the bottom can fall apart easily.

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Speaker 1: You know what a potato bun is. Yeah, how do

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Speaker 1: you feel about those? I like potato buns. Yeah, they're nice,

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Speaker 1: but they get soggy too, especially if they get like

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Speaker 1: if you take it to go, your burger's ruined by

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Speaker 1: the time you get sesame season. Yeah. I like sesame seeds.

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Speaker 1: Do you I do? Too, but not everybody likes. We

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Speaker 1: serve it at Bobby's Burgers. But a lot of people

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Speaker 1: have seed allergies or allergies for everything these days, as

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Speaker 1: we know, so you have to really be careful and

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Speaker 1: have alternatives for people to eat. We've only flipped our

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Speaker 1: burger one time. All right, I put two pieces of

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Speaker 1: cheese on my burger, oh, edgeway, And here's the way

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Speaker 1: I've melt it. Okay, this is an old sort of

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Speaker 1: Greek diner like New York City Greek diner trick. You

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Speaker 1: take some water, okay, and you put it in the

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Speaker 1: bottom of the pan and you cover it at the

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Speaker 1: same time. Ready, and you can see it. It creates steam.

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Speaker 1: So it's doing two things. It's cooking the edges of

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Speaker 1: the burger because remember, like you have the crust on

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Speaker 1: both sides. But it's also melting cheese perfectly, and you

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Speaker 1: must melt the cheese. All right, Right, let's think about Yeah, Wow,

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Speaker 1: that looks so good. That's the money shot right there,

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Speaker 1: amazing because you've you there. Oh my god, that looks good, right,

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Speaker 1: looks so good because that look like your birds. Yeah,

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Speaker 1: there's there's actually no video evidence of you ever colicking

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Speaker 1: your burger and there never will be ridiculous. Okay, So basically,

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Speaker 1: so now here's what we got. We have a cheeseburger

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Speaker 1: on a bun. Let's go to the continent station. Okay,

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Speaker 1: all right, let's get right down to the nitty gritty.

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Speaker 1: What are you going to put on your burger? I

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Speaker 1: mean that's really the it's really the question today. Just

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Speaker 1: so so you guys understand. We have ketchup, We have

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Speaker 1: Dijon mustard. Now, I didn't have any pickles pickles, which

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Speaker 1: is mistake, a complete mistake. Obviously. I looked at my

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Speaker 1: refrigerator and I was a gas that didn't have many pickles.

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Speaker 1: But we do have halopenia pickles. And sometimes I make

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Speaker 1: pickled red onions, but I have raw red onions because

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Speaker 1: I know you like raw onion. We have tomatoes. I

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Speaker 1: also made this for you, which is a Chipotle ketchup,

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Speaker 1: which is something I love to use. I have a

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Speaker 1: burger chan called Bobby's Burger Palace, and we use Chippotle

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Speaker 1: catch up in that story as well. And then there's

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Speaker 1: all kinds of other things. You can put anything on

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Speaker 1: the burger, as they say, you know, avocados, mushrooms, you know,

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Speaker 1: depending on what kind of cheese you want to use,

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Speaker 1: and then of course let us. The only let us

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Speaker 1: I had in my refrigerator was rugela, which is, you know,

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Speaker 1: if you're making sort of an Italian saw burger, that

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Speaker 1: kind of works, right, But I think you want something

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Speaker 1: crispier than that. Yeah, I mean, if I'm going to

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Speaker 1: use a rugla on a burger, then I want like

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Speaker 1: goat cheese on my burger. Okay, we didn't have that

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Speaker 1: luxury today though. Sorry. Sorry, I'll get you some goat

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Speaker 1: cheese for your fancy burger. And so what are you

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Speaker 1: gonna do here? So I'm probably gonna put everything on

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Speaker 1: my Yeah, I love this Chippotle catch up because I

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Speaker 1: actually really like a Chipotle male on my burger, which

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Speaker 1: is kind of a newer thing I get, I mean

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Speaker 1: not new new. So can I give you a little

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Speaker 1: quick little trivia question? Why? Why? Because I want to

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Speaker 1: make sure that you're learning as we're talking. I'm your father.

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Speaker 1: That's the whole that's a part of your life is

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Speaker 1: that you have to answer questions that I ask you.

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Speaker 1: I know, but you're always asking me questions that you're

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Speaker 1: the expert on and then I just feel dumb. Oh no, no, no,

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Speaker 1: that's not true. I ask you questions because I want

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Speaker 1: you to learn and have knowledge. I want you to

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Speaker 1: rule the world. You know what a chipotle is for pepper?

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Speaker 1: That's the answer. What kind of pepper? What do you mean?

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Speaker 1: What kind of peppers? Well, it's pretty specific. Okay, you're

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Speaker 1: telling me to go. Okay, Sophie, it's a smoke talapano. Okay, yeah,

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Speaker 1: there you go. So I'm putting some ketchup on mine

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Speaker 1: as well, and I'm gonna put some red onion because

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Speaker 1: I like that crunch. You know that the red onion

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Speaker 1: gives it, you know, it kind of cuts through the richness.

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Speaker 1: And then I'm gonna put some potato chips. I always

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Speaker 1: always potato chips on a burger. I've actually trademarked the

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Speaker 1: word crunch of five for for Bobby's Burgers, because we

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Speaker 1: put thin crisp potato chips on any burger for free

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Speaker 1: if you want it, and it gives it that like

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Speaker 1: contract and texture that I think of burger needs. And

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Speaker 1: I'm gonna put some pickled palepenos just because I need

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Speaker 1: some heat on my burger. So here's my burger. Already

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Speaker 1: American cheese melted too, slices, thin red onion, pickled halapenos,

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Speaker 1: and then some ketchup and some potato chips for some crunch.

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Speaker 1: You go, okay, well, I'm still working on it, but

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Speaker 1: I have the chipotle catchup, a little digon mustard, putting

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Speaker 1: some tomato, a little red onion, and potato chips. Oh,

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Speaker 1: and I'm gonna put some rug law on for some

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Speaker 1: healthy Noish Mark cheese burgers are just so satisfying. Okay, So,

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Speaker 1: Sophie l A and you, you you are two huge cities,

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Speaker 1: lots of burgers, but really a different approach. You come

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Speaker 1: to l A. It's probably somewhere between twelve and fifteen

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Speaker 1: seconds before somebody tells you that you have to go

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Speaker 1: to in and Out. I love in and out? Why

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Speaker 1: what is it? What's the secret? What's the magic? I

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Speaker 1: was looking at their website. I was reading like a

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Speaker 1: little bit about their history, and something I wanted to

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Speaker 1: ask you about was they say they mustard cook the patties,

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Speaker 1: so that means that there's a little bit of mustard

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Speaker 1: on the patties and then they flip it. Because I

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Speaker 1: knew you were going to ask me this question. If

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Speaker 1: we talked about in and out, But that was something

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Speaker 1: that really stood out to me when trying to look

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Speaker 1: into it a little bit more. Obviously, you know, they're

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Speaker 1: also known for animal style, so that Thousand Island sauce

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Speaker 1: we were talking about, that's part of you know, making

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Speaker 1: your meal or order animal style, right, but mustard cook

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Speaker 1: have you done that? Do you do that for burgers?

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Speaker 1: But is that something they talk about or is something

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Speaker 1: like like the No, it's on their website on there

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Speaker 1: is about Yep. You know that's really interesting because you know,

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Speaker 1: we're talked about mayonnaise before, and one of the secrets

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Speaker 1: to a really good grilled cheese is slathering it with

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Speaker 1: mayonnaise on the outside and it gives it that golden

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Speaker 1: brown sort of crispy texture and the mayonnaise really helps it.

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Speaker 1: So mustard on a burger to cook it. So while

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Speaker 1: they're cooking it, they use mustard. Yes, wait, hold on,

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Speaker 1: are you looking it up? Yes, that's a pretty cool idea,

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Speaker 1: I know, but to me it would sound like it

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Speaker 1: wouldn't get crusty. Maybe they don't get crusty. So their

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Speaker 1: history is they do it in kind of like a timeline.

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Speaker 1: So one animal style burgers prepared. The first animal style

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Speaker 1: burger is created in response to customer requests. To prepare

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Speaker 1: your burger animal style, we mustard cook the beef patty

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Speaker 1: and add your choice of hand leaped lettuce, tomato, and

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Speaker 1: then you know, whatever else. So they mustard cook it.

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Speaker 1: I've never even heard that before. Is that interesting? I know?

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Speaker 1: And then I looked up what mustard cookie was. I

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Speaker 1: was like, is it what I think it is? Or

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Speaker 1: and it is. I think in New York City there's

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Speaker 1: lots of people that have the favorite burgers and stuff

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Speaker 1: like that, but I think J. G. Melnd is like

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Speaker 1: the go to So why I don't know. I mean, honestly,

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Speaker 1: it's like it because of flavor, but also childhood memories

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Speaker 1: elements kind of mixed in with that. There's some childhood

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Speaker 1: memories there. But like I grew up in that place.

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Speaker 1: I was born in nineteen sixty four. It opened in

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Speaker 1: nineteen seventy two, and I would say from the time

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Speaker 1: I was eight years old going in there with my

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Speaker 1: dad after like playing in Little League games, I've been

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Speaker 1: eating that burger forever. And so yes, it makes me

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Speaker 1: think about that's what a burger should taste like. It's

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Speaker 1: the simplest burger. The bun is really simple and soft.

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Speaker 1: They say that the meat is their own proprietary blend

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Speaker 1: of different things, so of course there's something there. There's

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Speaker 1: there's sort of a nice sort of inherent sweetness to

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Speaker 1: the meat, which is really really nice. They cook it

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Speaker 1: on a griddle, which is I think is important. So

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Speaker 1: they get a really nice crust on the outside, and

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Speaker 1: they put American cheese on it and they give it

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Speaker 1: to you. Was like, you know, an onion. I mean,

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Speaker 1: it's like there's like there's nothing visual that you see

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Speaker 1: that says this is why this is New York's great burger.

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Speaker 1: But you ask anybody that goes there and they're like, oh,

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Speaker 1: J G. Mlains, I'm obsessed. It's just you know, In

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Speaker 1: and Out has that and they just had it has

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Speaker 1: that sort of that cultural draw. And when you go

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Speaker 1: into Melons, there's almost has like a saloon type of

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Speaker 1: feel in there. Has it changed since the day you

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Speaker 1: remember going in your early years. Not? I don't think it, No,

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Speaker 1: not at all. I really don't know. That's part of

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Speaker 1: it too. It's classic. It's it's old school. So I'm

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Speaker 1: going to tell you a very quick story about something

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Speaker 1: that you don't know about me that has to do

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Speaker 1: with J G. Melons. Well, I'm not gonna tell you

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Speaker 1: all the story because I knew it, but but this

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Speaker 1: is kind of an interesting one. You know, the drinking

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Speaker 1: age and across the United States is now, Okay, it

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Speaker 1: never used to be that way. What are you laughing at?

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Speaker 1: I felt like I was like getting a pinball machine.

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Speaker 1: So when I was eighteen years old, I had my

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Speaker 1: first legal drink at the bar at GG Melons with

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Speaker 1: a cheeseburger. Okay, literally like a few months later they

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Speaker 1: changed it to nineteen. So then I had to stop

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Speaker 1: drinking because it was illegal, and I had to wait

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Speaker 1: till I was nineteen. So when I was nineteen, I

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Speaker 1: then had my next first legal drink at the bar JG.

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Speaker 1: Melons with a cheeseburger. And then you know what they

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Speaker 1: did after that? They changed in one nightmare. So then

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Speaker 1: I've had I had my first three legal drinks within

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Speaker 1: a three year period at JG. Melons with a cheeseburger.

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Speaker 1: So I just felt like they were doing this just

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Speaker 1: to me. That's really funny. Yeah, it is, alright, So Sophie,

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Speaker 1: you're satisfied with your burger and your burger choices. Yes,

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Speaker 1: you did a great job, Thank you very much. I'm

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Speaker 1: now full. But do you have to deserve it after

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Speaker 1: a burger? Or is it you have a milkshake? That's right,

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Speaker 1: black and white milk drink. Bring out the milkshakes, Bob,

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Speaker 1: bring out the milkshakes, all right, Fire up the blender.

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Speaker 1: Always Hungry is created by Bobby Flay and Sophie flag.

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Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungary is produced, edited,

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Speaker 1: and mixed by Jonathan hows Dressler. Always Hungry is engineered

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Speaker 1: by Sophie Flay. For more, pod cast on my Heart Radio,

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Speaker 1: visit the i Heart Radio app, Apple podcast, or wherever

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Speaker 1: you listen to your favorite shows.