Unique Eats Season 4 Episode 2 Between the Bun

Between the Bun is the second episode of season four of Unique Eats. This episode revolves around exploring various unique burger creations from different restaurants throughout America. The show delves into the evolution of the classic American dish, highlighting some of the most creative and mouth-watering burger varieties that can be found across the country.

The episode starts with a visit to the restaurant Slippery Slope, located in Chicago. The chef has created an incredible burger called the “Big Cat” which pays homage to the Chicago Cubs baseball team. It's a double patty cheeseburger topped with pulled pork, ham, and spicy pickles. The host tastes the burger and describes it as a “home run”.

Next on the list is Short Order, a restaurant based in Los Angeles. They serve a classic patty cheeseburger, but with a twist. The bun is made out of a biscuit, which adds a crispiness to the texture. The restaurant’s most popular dish is called the “Old School Burger” and has a fresh beef patty topped with grilled onions, cheddar, and a special sauce. The host describes the burger as “juicy” and “flavorful”.

Traveling across America, the show makes a pit stop at The Spotted Pig, located in New York City. The restaurant is known for serving one of the best burgers in the city, and it's called the “Spotted Pig Burger”. The beef patty is topped with Roquefort cheese and a delicious brioche bun. The host loves the burger, describing it as having the perfect combination of “tang and creaminess”.

The show then heads to Denver to try out the “Lamb Burger” at Park Burger. The burger is prepared with Colorado lamb and topped with goat cheese, red peppers, and finished with a spicy harissa sauce. This burger is an homage to the owner’s Moroccan roots, which is reflected in the flavorful Mediterranean toppings. The host enjoys the dish, especially the blend of flavors in the sauce.

In San Francisco, the show visits a restaurant called 4505 Meats. In this restaurant, the burger is not just made with beef but a combination of beef and bacon. This unique creation is called the “Best Damn Cheeseburger” and is topped with melty cheddar cheese, tomato, lettuce, and a special sauce. The host describes the burger as a “smoky and salty” masterpiece.

The show then ventures to Austin, Texas to try out the “Lamburger” at Hopdoddy Burger Bar. The lamb patty is topped with feta, arugula, tzatziki sauce, and a cucumber salad. The host is impressed with the perfect balance of flavors in this burger and describes it as “fresh” and “lively.”

Finally, the show ends with a trip to a restaurant called Father’s Office located in Los Angeles. This restaurant has a unique burger creation called the “Office Burger”. It's made with dry-aged beef, melted cheese, arugula, caramelized onions, and bacon jam. The host describes the burger as having a perfect balance of sweet and savory flavors.

In the end, Between the Bun is a joyride of flavors, textures, and creative combinations. The show gives a perfect glimpse of how a classic dish like a burger can be redefined and customized to cater to various tastes and preferences.