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.



  • American cheese
  • Cooked bacon
  • 2 pounds of ground beef
  • Pepperjack cheese
  • Pastrami
  • Hamburger buns

Method: 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.
  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.
  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.
  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.
  5. Serve and enjoy!


  • 1 tablespoon olive oil
  • 2 inch knob of ginger, peeled and grated
  • 3 inch knob of turmeric, peeled and grated
  • 1 bird’s eye chili, chopped
  • 3 cloves garlic, grated
  • 1/4 teaspoon cinnamon
  • 2 teaspoons chili powder
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon nigella seed
  • 1/2 cup malt vinegar
  • 28 ounce can crushed tomatoes
  • 1/3 cup brown sugar
  • 1 teaspoon pink Himalayan salt

Method: Himalayan Ketchup

Makes 3 cups

  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.

  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.