I’m gonna take some salt and then I manually rub it into my hands, that way people get a little taste of you with every pickle-y bite. Hey, welcome to Mythical Kitchen, where dreams become food. Imagine a world with me, imagine a world for one second, where no borders exist, where the fire nation, the water clan, the earth club and the air people all live together in harmony. Where there are no corporate boundaries, where McDonald’s and Burger King and Pizza Hut, they are all one. Where Panda Express is melded throughout the hamburgers and french fries of all fast food restaurants out there. What I’m saying is I’m making a beef and broccoli Big Mac. It’s a Panda Express, McDonald’s hybrid, and it is going to be dank! Trevor, how dank is it going to be? Dank! Dank Dank Dank Dank It’s going to be dank. And if you’re following along at home, you can find the three steps that we will have had done by then there. And also, down underneath, in the far below, way beneath the Grundle, you will find a recipe. That’s how we normally do it, right? You can tell I’ve been on vacation. That’s why I’m so tan. Let’s get cooking, that’s what we do. That’s what we normally say. It’s all coming back, it’s all coming back. Panda, Panda, Panda, Panda, I have Big Macs in Atlanta. Yeah, yeah, come on, shower it on me, I get off on this. We’re starting off, we’re going to corn starch, dredge and deep fry some burger patties. Cause here’s what Panda Express does, all of their best meats, they are dredged in corn starch and deep fried. So we’re doing a little play on beef and broccoli. I want to give a little cornstarch coating for all that delicious beef and broccoli sauce. There’s gonna be a lot of oyster sauce, some Shaoxing wine, it’s going to give it something to cling to, which is great. So I’ve got two big old third pound burger patties, just going to season them up with salt and pepper. And then, I’ve never deep fried a burger, shockingly. Well, I’ve deep fried a whole burger. I’ve never really deep fried just a burger patty. Well, no I have, but I, that was a Katsu fried burger patty. I’ve never done exactly this is what I’m saying. So I’m just gonna salt and pepper up those burger patties. And then we’re gonna kind of like put them in here. Just sort of get some of the cornstarch all around it, sort of mash it together there. We’re just gonna wing it and add it to the deep fryer and hope it works out. That’s kind of most of cooking though, You just like wing something in the hot oil that’s dangerous and hope it works out. God speed. Oh, did that fold on itself? Nah, it’ll probably work. Think I can throw two in there at one time? Yeah, we’re getting a thumbs up from the audience. Gonna dredge the other one, there we go. all right, get it nice and coated, nice and coated. Oh, that’s getting angry. Splash that around and then kind of like, oh God! And then now it’s like a big old jacuzzi from hell. And then you’re just going to wait a couple of minutes. There’s no textbook on how long to deep fry this. We got a paper towel. Ooh, look at go. It smells interesting. All right, burgers are done. That did a number on the deep fryer. Oh, this is actually really freaking cool. It’s got such an incredible texture on it. Something I’ve never seen. You can see the cornstarch on the outside, but we still got like a nice medium cook on the burger cause it cooked so hot. But that cornstarch on the outside is going to give this beautiful sauce something to cling to the way that I cling to anyone who shows me more than 20 seconds worth of attention. All right, let’s make some sauce. Puppy monkey baby, puppy monkey baby, puppy monkey baby puppy monkey baby, puppy, shut up! No you do better! You come out here and do better! All right so we’re going to make one of my favorite foods in the world. I call it a thick brown sauce. A thick brown sauce we’re going to glaze both the burger patties in, I mean, this is the beef and broccoli sauce. I’m sorry I looked down and I was like, what are all these things? Then I realized they’re ingredients for making food. This is the beef and broccoli sauce that you saute the beef and the broccoli in typically, except we are going to do this separately because the broccoli, this is your vegetable, it’s called broccoli, it’s going to act essentially as the lettuce in a Big Mac, because a Big Mac is two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. We’re trying to follow that format exactly, but we’re hitting it with broccoli instead of lettuce. So what I’m going to do, I’m going to take some vegetable oil. I’m going to get that heating. I’m gonna drop in some garlic and some ginger. Shimmy shake that around, get that nice and expressed in the oil there. Once you smell it getting nice and fragrant You can go ahead and you can take your sesame oil get that a little bit nice and toasty in there. Sesame oil is one of those flavors that you really associated with the old Panda Express. Then now we’re going to take oyster sauce. Oyster sauce is one of my favorite ingredients. Honestly, keep a bottle at home. It just makes your food taste delicious. About three tablespoons of that in there. Garlic’s ready, you don’t want you to garlic to brown, anytime you see that happening you go bam, chicken stock. We’re gonna add some chicken stock in there. Then we’re going to go soy sauce. Then we’re going to go white pepper. White pepper is one of the flavors that you really associate with the Panda Express. We’re going to sort of whisk that together. Now this is looking nice and brown. I know what you’re saying, Josh, you mentioned the thick brown sauce. Right now this is just a brown sauce. Well, let me add, hold on, that’s sugar. What happened? How old is this sugar? It’s like a rock candy. Jeez, this isn’t normal. I heard you saying Josh, you mentioned the thick brown sauce. This is just a brown sauce currently. Well, let’s add some thickness here, wa-ah-ah, the thickness with which you are down. Wa-ah-ah. There it is. All right, now we’re going to add a cornstarch slurry. That’s what’s going to give you the thickness. Now we’re just going to whisk that together. This is what I want to see. We’re just going to thicken it up. That’s the texture we’re looking for. We want it to coat the back of that spoon. Give it a little taste. It’s very panda, oh it’s so Panda-y. We’re gonna take the burger patties. And we were just going to get them in there. We want the sauce to coat the outside of them. So we’re gonna give them a quick flip and then we’re going to take them out. It looks like a Salisbury steak, which is one of the great cons of my childhood. It’s just a burger patty with thick brown sauce. But it’s like a pleasant con you know, it’s like when Bernie Madoff takes all your money you’ll be like oh, well now I have a story. Yeah I got some light boo’s. All right, now we’re taking the broccoli. We’re gonna pop it in there. I’m going to saute it around, get that coated in a nice thick brown sauce. That’s going to act as the lettuce, boom done. Let’s do some more stuff. All right so now we’re going to start our pickles. They’re just, I just said I was gonna make the pickles. All right, so anyways. We have a pot and a cucumber and I’m just gonna start naming things. There’s a camera. This is called a bowl, that’s called a whisk. Also, apparently I called the silicone spatula, both a whisk and a spoon in the previous thing. Disregard me, just don’t listen to anything I say, unless I tell you to listen to it. So we’re gonna go ahead and we’re gonna put some water, Oh God, oh Jesus, oh, why do I do that everytime? Water, some vinegar and some soy sauce. We’re making soy pickles. We’re making some like spicy, soy pickles here. And then I’m going to take some sugar. Add that there, a little bit of sesame oil. Kind of reinforcing all those flavors in there. I’m going to put some Sesame seeds as well. And then a little bit of sriracha. There we go, there we go. I’m just gonna let that come to a boil, even though it is already boiling. And then I’m gonna take this here cucumber. And it’s going to start slicing this cucumber into nice even, cucumber slices. Then we’re gonna take these cucumbers, pop them into a bowl. This one got thick. I’m gonna take some salt. And I always like, when I’m making pickles, I take salt. And then I manually rub it into my hands, that way people get a little taste of you with every pickle-y bite . No, the reason you do this is you want to massage the salt in there. It’s gonna start to break down the cell walls of the cucumber, it’s going to make it nice and pliable and give it a nice snap for a pickle. When you do this, you can already feel the cucumbers exuding their wetness and wetness is the essence of moisture and moisture, of course, is the essence of beauty. Don’t boo me! Don’t you dare! Don’t Trevor, don’t! Thank you. Boo. All right, so that’s boiling we’re going to take these cucumbers and you’re going to shove them into a jar. So we’re going to make these pickles. We’re going to take this here soy pickling liquid, and we’re just going to pour it over the top. Please be enough, please be enough, God, someone get me a diet Red Bull to top this off. Now we’re making a special sauce. Anytime I go to Panda Express, I love just applying all the hot sauce they give me, but I also love mayonnaise, So I’m trying to, you know, introduce my love of mayonnaise with my love of the special sauce, or what am I talking about? This is special sauce from McDonald’s, but now also Panda Express, which is why we were putting Sambal in it, or a chili garlic sauce as is often called in Chinese restaurants, we are adding that, along with Ketchup for some sweetness and a little bit of green onion for some crunch, you know, we already got the pickles going on and a little bit of grated ginger. And I’m going to go ahead and I’m going to use my rolling pin here to whisk it up. I still said whisk, I didn’t even mean to. I just say whisk, no, no, here’s the thing. This is called a silicone spatula, but whisk is just a verb, meaning to mix. And when I said it should coat the back of a spoon, I meant, if you’re using a spoon. I don’t think I said anything wrong. Whisk, verb, to mix or fluff up by or as if by beating with a whisk. Do not test me. Boo. This tastes good, those are pickles. Let’s make a burger. Okay. Why, why? I haven’t done anything. I need to feel like I’ve earned praise. That’s why I enjoy cats over dogs. We’re taking egg roll wrappers and we’re wrapping them around every component of a Big Mac bun. This is an actual Big Mac bun from a McDonald’s, the old Irish burger chain down the road. And I’m going to wrap them in egg roll wrappers and then deep fry them, duh. So we’re kind of going to do this crunch wrap style. And it’s going to create a nice, beautiful crispy bun. And I think this whole burger has 3,800 calories and I am going to enjoy every single one of them. Toothpick and toothpick. All right, so now we’ve got this all toothpicked up. I don’t know, whatever. Ain’t no wrong way to do it. All right, now we start wrapping some more buns and then we can start stacking all this stuff up. Splappity sploop, swiggity, swiggity, look at that booty. And let’s check on this. This is looking beautiful. Look at that, take that out there, that’s a nice deep fried wonton burger bun. Another burger bun in there. Floppity sploop this down. Stop it, it’s like wrangling a koi fish. You ever jump into a koi pond and try and wrangle the fish out there? That’s why I am not allowed back to my dad’s law firm. Is my dad dead, or is he a lawyer? Because I threaten to have him sue you, but I also talk about how he’s dead a lot, you decide. One more time. Mmm-hmm, little foldy, foldy. There you go, that’s looking good. Another one out, there we go. Pop one more in and it’s going to start getting all messed up. You can see we’ve got these fresh buns, hot out the fryer, dripping with with some grease. We’re going to take these and I’m going to make a hamburger out of them, If you please milady. And now for the ceremonial building of the Big Mac. All right, so what we’re going to do, there’s a bottom button right there. And I’m going to schmear some sauce on there. We’ll just give the bottom a good sauce schmear. Then I’m going to take one of these burger patties. Here’s the thing, I know what you’re thinking. Big Macs, Josh, they only have one slice of cheese on them. Not my Big Mac, see I don’t have a skimp like McDonald’s, I don’t got any margins to cut. Put burger patty on there. Yeah, yeah, oh the sounds this is making from the stickiness of that burger patty is impeccable. Fantastic, now we’re going to take some of this here broccoli, which is acting as our lettuce, and we’re just going to kind of arrange that around, some nice little happy broccoli trees. There is so much sodium in this and I’m so excited to eat it. Fantastic and now pickles. Crack open these soy pickles. What you gotta do is you gotta take and kind of get the moisture on the ground. You’re gonna put a couple of pickles on there. Then we’re going to pop our middle bun on, yeah, yeah. And now we’re going to take now the burger patty. Pop that right on top. Couple of broccoli’s, I have switched to just going hands. I’ve abandoned the spoon. My fingers weren’t in my mouth. One more little dollop of sauce. And now we’re going to crown our Big Mac. How am I going to eat this? What, what? I can’t, I can’t physically eat the whole thing. That was a taste and textural sensation. Not going to lie, I forgot. After the crispy wontons, you just get oil bun, which is not bad, it tastes really good. It’s literally the perfect hybrid between a Big Mac and beef and broccoli. If you ever thought that beef and broccoli from Panda Express does not go with American cheese, you would have been sorely mistaken. It’s really delicious, I mean, that beef and broccoli recipe, I’m just dripping as I gesture, oh God. That beef and broccoli sauce is absolutely money, it is just so on-point to what Panda Express’ beef and broccoli tastes like. You just get all that in a very easy to eat sandwich. This is incredible, this is like one of my favorite things we’ve ever made. And the deep fried burger held so much sauce in there. It was unbelievable. But what’s food without good friends? I got a whole nother burger here to feed somebody. Let’s go do that. Gonna go feed my friend a Big Mac. I hope he likes it or I will be sad. Hey yo, David. Wanna eat this Panda Express Big Mac? Yeah! Yeah, wait, wait, wait. Hold on, you hold this, you film me. I’m gonna film you. I have to feed this to you with this spork. So this is our Panda Express beef and broccoli Big Mac. You don’t have any food allergies, do you? No, not that I know of. Oh, God, one day we’re going to kill someone like this. I’m going to try and lift it up with this spork. Can he do it, can he do? World’s strongest man. He’s in there, he’s in there. Yeah, you can just take it with your hands, this isn’t going to work, this isn’t going to work. All right, so this is like a deep fried beef patty, coated in cornstarch, beef and broccoli sauce, broccoli lettuce on there, Sambal special sauce, soy pickles and a whole wonton bun. You got to like really crush it and go for it, man. I know you can go for. Gotta stretch my mouth real quick. It’s important to stretch. All right, here we go. Yeah, it’s a thick boy. Mmm, okay it’s good. It’s good as heck, right? I like the bun material. That’s the first time that someone’s ever told me they like my bun material. But yeah, the meat’s there, I like the broccoli on top. The broccoli, it’s like a condiment, but also a vegetable. I’m a huge fan man, you’re a huge fan? Choose broccoli over lettuce right now. Broccoli 2021, up and comer. All right man, you can enjoy that for lunch. I hope you enjoyed this episode of Mythical Kitchen. Thank you so much for stopping by. We got new episodes out every week. We got new episodes of our podcast, A Hot Dog is a Sandwich out every Wednesday, wherever you get your podcasts. Hit us up on Instagram at Mythical Kitchen, with pictures of your mythical dishes under hashtag dreams become come food. Just like Varun did. Varun is from India, he started cooking when he was 10 years old. He mostly cooked south Indian dishes, but said he wanted to start cooking some more American food. So we made this absolutely gorgeous roast chicken. He said it was inspired by Mythical Kitchen. He said Nicole is fricking awesome, I absolutely agree, Varun. Keep cooking and y’all out there, please keep tagging us. I’ll see you next time. I ate three bites of that and I was full. Yeah, this is pretty good. Yeah, I’m not eating the sweet green today. Yeah, this came right on time. Hey, cook up your own feast while wearing the Mythical Kitchen apron. Available now at mythical.com.