MasterChef Junior (2013) s05e04 Episode Script

1 Announcer: Previously, on "MasterChef Junior" - What? Umbrella? - Oh, no.
- Rice! - ( screaming ) Announcer: The first Mystery Box challenge of the season - Gordon: That is delicious.
- Announcer: revealed the early frontrunners.
You clearly were born to cook.
Watch carefully.
- Announcer: But a Gordon Ramsay master class - Whoa! Oh, my Lord.
- Announcer: proved too much - Gordon: Purée's missing.
And unfortunately, your sea bass is overcooked.
Announcer: for Elisabeth and Solomon.
Whoo! - Announcer: Tonight - Both: Corn dogs.
- it's wiener takes all - Yeah! - as the top 18 young home cooks - Take it out, take it out! turn the judges into an American classic.
Then a special guest judge - Christina: Mayim Bialik! - Are you real? - I am real.
- Announcer: makes a big bang.
I am vegan.
( all groan ) - Announcer: Which leaves the talented home cooks - Whoo! - No! - floored.
- She just dropped her burger.
- No.
I can't go home.
( sobbing ) Why? - Hi! - ( yelling ) - Let's go, guys.
- So excited! Sam: I'm nine years old.
And now I'm one of the top 18 chefs in America.
That's big.
Really, really big.
Good to see you all! Sam: If I win the MasterChef trophy, I think I'd be one of the coolest kids in Massachusetts.
Welcome back to the MasterChef kitchen.
- ( cheering ) - Whoo! Whoo! Christina: Now, this next challenge is all about one of the most important skills-- teamwork.
- Yes! - ( cheering ) But not everyone will be competing - in tonight's challenge.
- What? - What? - Uh-oh.
- Why? - And that's where these come in.
- Sticks.
- Grab a short stick and you'll be competing.
Grab a long stick, you'll be cheering on your fellow cooks.
Come on up and grab a stick.
Let's go.
Let's go, let's go, let's go.
- Girl: Excuse me.
- Oh, I got a short stick! - I got a long one.
- Short stick! Oh, I got a short one! Yes! Right, those with long sticks, please come and stand over here.
- Well done.
- Sam: Long stick! Now, you talented six home cooks drew short sticks.
And at the end of your sticks, you have a color on the end.
The person with the same colored stick is your teammate.
- Whoo! - Yes! My partner is Justise, which I'm somewhat worried about.
She likes to take charge as much as I like to take charge.
Please, put these aprons on.
Evan: So our personalities could really clash and we could end up failing the challenge.
All right, now one of my favorite things about food - is how it can evoke a memory.
- Yes.
And what you're cooking tonight definitely makes me nostalgic for my childhood.
- Nice.
- It's a classic.
- Ah, gosh.
- Funnel cake.
- Gordon, Christina: Corn dogs.
- Yes! - Oh, wow, corn dogs! - Oh, yes! - It's nice! - Whoo! Each team will have just 10 minutes - to make as many beautiful corn dogs as possible.
- Yes.
This is what you're going for tonight-- a nice even coat of golden-brown batter, and more importantly, no hot dog showing, whatsoever.
The winning team tonight will enjoy the sweet taste of victory and will not have to cook in the next challenge.
- We need to win this one.
- Yeah, we need to win this.
But there's even more at stake than saving yourselves.
( gasping ) ( squealing ) ( whirring ) What is that? Oh, no, I have a very bad feeling Gordon: There's saving us.
That's right.
We gotta win this.
Listen carefully.
If your team wins this challenge, together you will decide which one of us gets a sloppy mess of batter spilled all over them.
( cheering, giggling ) Christina, pick Christina.
- Pick Christina.
- Get Gordon! - Christina: No, no, no, no.
- Get Gordon! Please, all of you, head back to your stations.
Let's go.
- Yeah, blue team! - ( cheering ) Eddie: I wanna win this challenge so bad, so I can pour batter all over Christina.
First off, she's a girl.
Second of all, um she's a girl.
At your station, you have everything you need to make us perfectly battered, MasterChef-worthy corn dogs.
- Now, are you all ready? - All: Yes, Chef! Ten minutes starts - ( ticks ) - now! ( cheering ) - Gordon: Let's go.
- Help me.
- Okay, throw-- - Are we allowed to stick out the top? No.
Just enough that I can hold it with three fingers.
You got this.
Here, I'm just gonna give them to you.
- I'm gonna put them in the sticks.
- Good.
Now, the secret to a corn dog, - you've gotta skewer it tightly.
- Ah, darn it.
This one broke.
Christina: Roll it in flour first and then you dunk it in batter.
Yeah.
Take it out, take it out, take it out.
Oh, no! Not too thick, not too thin.
But evenly coated is the key.
- Get it evenly coated.
Oh! - Oh! Now, strategy-wise, Gordon, what do you think is the smarter approach? Gordon: So one skewers and flours, the other one fries and dips, yes? Dripping.
Gonzalo: Our strategy is to have Eddie take care of the flour and the batter, and I'll just fry the corn dogs.
Okay, Gonzalo, I'm waiting.
Just get another one going and put flour in it.
So the secret of this one is about teamwork.
- Check your corn dogs.
- Evan: Justise and I, we have to win it.
Because I know we both want to make it to the top 16.
Justise: How many do we have so far? Uh, we have two down.
Our strategy is communicating to each other and making sure every corn dog is perfect.
We got this in the bag, just stay calm.
Don't spaz, okay? Now, we've given them six fryers.
We need them to use all six.
But you can't just drop the corn dog in the fryer.
- Go! - Christina: You've gotta hold the corn dog in the fryer for a minute or two until that shell forms, then you can drop it in.
Go.
Ready, got two.
Me and Peyton's strategy is to do two at a time so we get more done and make as many corn dogs as possible.
Look at Peyton, look at the concentration on that lady's face.
- Incredible.
- Look at the multitasking.
She's working four different fryers at once.
Gordon: I mean, they are flying through.
- Incredible.
Four minutes, guys.
- Mark: You can do it! Are you serious with me? Push it, push it, push it! Hurry, hurry, hurry.
Justise: Corn dogs may look easy, but they can be really difficult.
Agh, they're falling out! Justise: If you don't put the stick in right, it's gonna fall off.
- I got it, I got it.
- You got it? Okay, just get a new one, just get a new one.
If you don't flour the corn dog, - the batter's gonna fall off.
- Eddie, flour them.
- Are you forgetting to flour them? - Yeah.
- Eddie, come on, we need those floured.
- Sorry! Justise: And if you don't fry it right, it's gonna be raw or it's gonna be overcooked and burnt.
- And that's disgusting.
- Those aren't done.
None of those are done.
They should be golden brown.
Start putting some on the rack.
- Two minutes to go, guys.
- You can do it! Peyton, perfectly fried one right here.
It's gonna be a close race.
Blue and red are looking strong but I'm a little worried about the yellow team.
- Okay.
- More flour.
- This is good.
This is perfect.
- Eddie! - Gordon: Last minute, guys! - ( ticks ) - Go! Go! - Come on, guys! ( chanting ) Blue team, blue team! Hurry, hurry, hurry.
Put it in, put it there.
Now, Gordon, I know this might come across as a little selfish, but I'm really hoping the winning team chooses to turn you into the human corn dog.
- Come on, take 'em out, take 'em out, take 'em out.
- Gordon: Let's go, come on! - Let's go, yellow team.
- Keep it goin', guys.
Oh, no, another hot dog got stuck.
Okay, Eddie, there's no more time to make new ones.
I'm just gonna make some new ones, okay? Gordon: Quick, Gonzalo! - Ten, nine - Cooks: Eight - This one's good, this one's good.
- Seven, six - Five, four - This one broke.
- Three, two, one! - Gordon: Stop! Hands in the air.
- ( slaps ) - So good.
- Yeah! - Eddie: Messiest challenge ever! That was an intense 10 minutes.
And now it's time to count those amazing corn dogs.
All right, let's start off with the blue team.
I'm proud, Good job on the fryer.
- Christina: They got a lot done.
- And they look great.
So our corn dogs are looking pretty good.
- Wow.
- I'm just a little worried - about the little swirls on top.
- Oh, dear.
Justise: Even though we have a few minor mistakes, I think we're gonna do pretty well.
So that looks like a dried octopus.
Wow.
Sam: Yellow team, they're lookin' okay.
They have some corn dogs that are kinda fine.
But some corn dogs, one side are covered in batter and it looks perfect, the other side looks like a hot dog.
Somebody sit on that one? Look at these.
They look beautiful.
Lila: I'm looking at our corn dogs and they look pretty good.
Some of them look amazing.
- Wow.
Perfect.
- That's a beauty.
- But some of them look kind of light.
- Damn.
I'm not sure if the judges are gonna take that account.
So this could be anyone's game.
Now, the results are in.
One team got zero perfect corn dogs.
That's us.
The yellow team, Eddie and Gonzalo.
Nice effort, guys.
- ( cooks applauding ) - Didn't quite make the mark.
Please join the cheering section on the side.
Thank you.
Now, the winning team, with 13 beautiful battered and fried corn dogs.
That team is - the blue team! - ( cheering ) - Congratulations.
- Yes! Yes, yes, yes.
We are now in the top 16, we are even closer to that trophy.
Plus, forget the fact that I'm safe, I get to see one of the judges get covered in batter.
Like, who wouldn't wanna see that? Blue team, who's gonna get corn dogged? - Gor-don! - Gordon, Gordon, Gordon! Christina? Christina? ( cooks chanting ) Gordon, Gordon, Gordon! I'm sorry to say Chef, but it's you.
Yes! ( cheering ) Make room for me.
Scoot down.
Christina, you're just too pretty.
Now, what happens before you put the batter on? What goes on? - Cooks: Flour.
- The flour.
Oh-hh! Five, four, three, two, one.
( cooks screaming ) Cook: Flour! All right, what comes next? ( all yelling ) Batter! Whoo! ( all screaming ) - Five - Four, three, two, one.
( all screaming ) Cook: Flour! All right, what comes next? ( all yelling ) Batter! Whoo! ( all screaming ) ( laughing ) It is awesome seeing Gordon drenched in corn dog batter.
I'm just glad that he didn't get skewered too.
( giggles ) Guys, I think it's only fair, - as judges, we stick together.
- Yes! Christina, over here.
- Christina: Oh! - Yes! - What comes first? - The skewer! ( laughs ) The skewer! Evan! Cooks: Three, two, one! ( all screaming ) ( screaming ) Yes! After the flour, what comes next? ( all yelling ) The batter! ( all screaming ) ( laughing ) Wow! Christina, the batter comes down, and she opens her mouth! Oh, why did you do that? - ( laughing ) - Disgusting! Seriously, now.
Blue team, congratulations, yeah? Head upstairs to the safety of the balcony.
All of you guys, line up over here, please.
Let's go.
- ( cheering ) - Gordon: We'll see you in a minute.
Christina: We need to get a little cleaned up.
- Gordon: It's very slippery.
very slippery.
- Cook: Oh, my God.
Gordon's such a gentleman.
Oh, God.
- Cooks: Whoa! - That's crazy! - How'd you guys do that? - ( cheering ) That's magical, bro! - We clean up pretty quickly, right? - Yeah.
Right, there are 16 of you left standing down here.
All cooking to stay in this amazing competition.
But before we tell you what you're cooking, we have a very, very exciting surprise for you.
( gasps ) You're already worked with a world famous chef, Aarón Sánchez.
And now we're thrilled to be joined by another famous foodie.
Oh, God.
Tonight, joining us in the MasterChef kitchen is a quadruple threat.
- What? - Whoa! - What? - She's a huge TV star, mother of two, cookbook author, and neuroscientist? The success of her current sitcom is truly out of this world.
- ( gasps ) - You'll likely know her from "The Big Bang Theory.
" - ( gasping, cheering ) - Oh, my God! Oh, my God! Please welcome Mayim Bialik! ( cheering, screaming ) - Gordon: Welcome, my darling.
Good to see you.
- Thank you.
Good to see you too.
Wow.
- Hi, everybody.
- What? Mayim walks in the door? That's awesome! I know her from "Big Bang Theory.
" - Are you real? - I am real.
Sam: But she's a neuroscientist.
So maybe we might have to like, cook goat brains.
Thank you so much for having me here tonight.
I've heard how skilled all of you young home cooks are, and I can't wait to see you all in action.
You ready to find out what you're making? Yes, Chef! Mayim is one of America's favorite TV actors.
And this challenge tonight is all about the all-time favorite, an American classic.
It is a stunning burger.
( cheering ) ( laughing ) Yeah! A burger! Yes! Burgers in Texas are the best in the world.
Grilled onions, mushrooms, a nice beef patty, cheese.
I love juicy burgers.
Between you all, you've probably eaten and made hundreds of burgers, right? All: Yes, Chef! Tonight, we want a burger and a side that really screams, "you.
" Now, you'll have 45 minutes to run into the pantry and then make us the best burger of your young lives.
- Whoo! - Let's go! Now, is everybody ready? All: Yes, Chef! Your 45 minutes starts Wait, wait, wait.
Wait.
- What? What? - Hold on.
- I'm the special guest tonight.
- - Gordon, boy cook: Yes.
And I think we're gonna play by my rules.
- Yes! - No! And there's one very important thing you need to know about me before we start this challenge.
I am - vegan.
- ( all screaming ) Ugh! That means your burgers have to be vegan too.
( groaning ) ( laughing ) ( screams ) Shayne: What?! A vegan burger? No! You heard Mayim.
No meat, no cheese, - no eggs.
- What? No animal products of any kind.
( groans ) Ugh! I've never even met a vegan.
They don't eat bacon, regular burgers, anything good.
Sounds like complete torture.
I've given the MasterChef pantry a vegan makeover.
Nothing in that pantry has any animal products of any kind.
- Not even honey.
- Oh, my goodness! Now, the vegan twist does make this an even more difficult challenge.
But everything that we said earlier is still true.
This burger should show us who you really are.
- Is that clear? - All: Yes, Chef! Your 45 minutes starts - now! - ( ticks ) - Oh, pantry! - Whoa! ( shouting ) - Grab a basket! - Mine! - Move, kid.
- I need Brussels sprouts! Where's the garbanzo beans? Back home in Brooklyn, I know some people who are vegan.
My parents are dairy-free, so at least I know how to cook without dairy.
- Oh, is this cabbage? - Yeah.
So, today, I'm making a cabbage-carrot burger - ( groans ) - with a side of savory apple fries.
Oh! Aw, man! Where the buns? Where are the buns? Where are the stupid buns? Oh, my God, Eddie! My worst fear-- vegan burgers.
What do we need, what do we need, what do we need? - ( groans ) - Eating vegan food is like eating vegetables all day.
That does not sound appetizing.
Soy sauce, soy sauce.
I know nothing about vegan burgers.
Where-- where's my basket? This challenge is gonna be chaos! - I'm freaking out! - Chaos! I forgot, like, the major things.
- ( groaning ) - Gordon: Let's go.
- It's so heavy.
- Mayim: Let's go, guys.
- Gordon, I need help.
- Christina: Eddie, you can do it.
Come on, you can do that.
Use those muscles.
( groans ) Come on, Eddie.
Let's go.
I'm gonna need a stool.
Whoo! All right, let's go, let's go, let's go! Wow, so this is a tough one.
- None of these kids are vegan - Mayim: Right.
but they're all familiar with a great burger, so tonight's challenge is how can they translate that into flavor, into a meatless version? In place of that sort of meaty patty, these home cooks are gonna need to figure out whether they're using legumes, beans, or peas, starches like rice, quinoa, faro.
And this is, honestly, one of the harder things, as a vegan, to make, because a lot of this is about the chemistry of how these foods are gonna come together.
You don't want it crumbly, you don't want it pasty or weird, so that's gonna be a big thing.
Vegan burger? Oy.
I make a lot of burgers back home, but I don't put vegetables in it.
I put vegetables on it.
I'm making an Indian-spiced vegan burger with bok choy.
So, I'm trying to make a veggie burger a little more fun.
Kids: Whoo! - That was awesome.
- Ugh! ( rattling ) Avani: Tonight, I am making a vegan burger with onions, Brussels sprouts, and corn.
I'm gonna put my Indian spin on this burger.
I might be small, but I can cook much better than you think a little eight-year-old can.
Gordon: Just over 30 minutes remaining.
Here we go.
( claps ) All right, Shayne the Train.
You are our Texan, our resident meat guy.
When was the last time you even ate a dish that didn't have meat in it? I don't think I have.
So, vegan burger.
How's that gonna go? I am doing a Southwest vegan burger with black beans - Okay.
- rice, yellow peppers, some onions - Okay.
- with avocado fries.
My mom loves avocados, so around our house, we try everything and see what we can do with avocado.
All right, I love it, bud.
Can't wait to taste those fries.
- Good luck.
- Thank you.
Good job, Shayne.
I know that, in Jamaica, they do a whole lot of, like, white beans and rice, so inside of my burger, I am putting bell peppers, white beans, onions, and carrots.
My dad is actually vegan, so I definitely am going to use those tricks that my dad has taught me and make a really, really good dish that should impress the judges.
Jasmine's looking good.
They're switching it up.
They're putting their own kick on it.
- Right, Adam, how are you feeling? - I'm feeling good.
Tell me about the burger.
What are you doing? - Wow.
- So, I'm doing, like, a falafel-style burger.
- Mayim: Yeah.
- Why falafel? So, my mom, she was born in Ankara.
- Turkish? - Yeah, I really love falafel.
Tell us what you're doing there, 'cause that looks very, very cool.
Mayim: That looks very fancy.
I've never done anything close to what he's doing right now.
- I'm very impressed.
- Gordon: It's amazing.
He's shaping the burger in that thing.
- I just learned something new.
- See? And what are you gonna be serving with this burger? - I'm serving a potato rosti.
- Wow.
I'm really trying to stick to my roots with this.
Listen, it sounds interesting, and paying homage to Mum as well.
So, you've got just over 12 minutes to nail it.
- Good luck.
- Thank you.
- Sounds good.
- Magic potion, there.
Ah, really good beets.
All right, Sam.
Talk to me about your vegan burger.
What's your vision? I'm looking for kind of a classic, but then, also delicious burger.
- Okay.
- Just corn, bell peppers, and tomatoes.
That sounds almost a little Tex-Mex to me.
I do cook a lot of Southern food 'cause my dad's from Alabama.
- Oh, okay.
- And he taught me how to cook.
Now, Sam, you look like one of the smallest competitors in the kitchen, but, in my opinion, you're easily the most confident guy in the room.
One out of 10, how would you rate your vegan burger - that you're preparing tonight? - I'd say nine and a half.
Nine and a half? All right.
Keep your eye on the clock, sir.
Good luck.
Thank you! Good job, Sam! Wait, how much time's left? ( mimics Gordon ) Five minutes remaining.
( ticks ) Did I sound like Gordon? ( laughs ) Uh, right, has anyone seen Eddie? We've lost Eddie.
( stammers ) Welcome back.
Sir, you're working here.
- Oh, dear.
- Mayim: How's it goin', Eddie? Right, give us a little insight to this burger.
What are you cooking? I'm cooking some-- well, wait, give me a-- I need to put-- um - Earth to Eddie.
- Mayim: Okay, veggies are goin' in there.
All right, describe the burger, please.
- Earth to Eddie.
- Um - Hey, dude.
- Yes? I'm gonna hang you upside-down from the chandelier.
Tell us about your burger.
What are you making? It's a broccoli-asparagus pepper burger - with potato chips.
- Sounds delicious.
I keep on messing it up.
My patty keeps on-- - Is your patty falling apart? - Yes.
- Yeah, this is a problem with vegan burgers.
- Now, there we go.
Whee.
Listen, look at the clock.
Four and a half minutes to go, so we gotta get crackin'.
Gotta get that into the pan, okay? Come on, you can do this.
- Good man.
- Yeah, but it keeps on messing up.
Well, let's try again, okay? So, if we put that in there like that, what happens then? You're shaping a patty.
That's right.
Now, off you go.
Be very, very gentle.
There we go.
- Aw, see? - No, you dropped it.
Okay, let's do it this way, buddy.
So, we cook it in the cutter.
At least like that, we get something cooked.
The heat might help it bind together.
- Exactly that.
- That's our hope.
- You with me? - Yes, Chef.
Good man.
Come on, four minutes to go.
- You can do this, okay? - Eddie: Okay! Four minutes to go.
You can do this, okay? Yes.
Your dish looks really pretty.
Amazing.
So, what do you think so far? Mayim: It's unbelievable.
I mean, the skill level for young people is amazing, first of all, but what they're doing and how different each vegan burger is is fascinating.
We're seeing all highs out there.
I mean, Adam, he's doing a wonderful falafel style.
- Christina: Oh, smart.
- I mean, brilliant.
Really good, indeed.
Christina: Sam is doing a classic vegan burger.
He's trying to get the consistency just right, which we know is the real trickiness behind it.
- Mayim: Nice, Sam.
- Gordon: Wow.
- Last three minutes, guys.
- God! Gordon: Eddie, come on.
You can do this.
Oh, my God, Eddie, come on.
So, Eddie's in a sort of little land of his own.
Okay, that's not even done.
He's not quite with it, so I'm a bit worried about him.
Guys, speed up, please.
Let's go.
( Gordon claps ) In one minute from now, you should start to plate.
- Let's go, Cydney! - Cydney: Oh! Oh, no.
- Oh, no! - Look at Cydney.
- Blast, she's just dropped her burger on the floor.
- Mayim: No.
Oh, no.
This is my worst nightmare.
Oh, no.
- Cydney! - I'm going home! No.
- It's okay, Cyd, calm down.
- Oh, my gosh, I can't go home.
Has she got time to cook another one now? Oh, my goodness.
Oh, why? Why? - Why? - Oh, my God.
Oh, dear.
Dear, oh, dear, oh, dear.
( sobbing ) Last two minutes.
Here we go.
Start dressing those burgers.
- Cydney: Oh! - Oh, no.
- Oh, no! - Look at Cydney.
- Blast, she's just dropped her burger on the floor.
- Mayim: No.
Oh, no.
This is my worst nightmare.
- Oh, dear.
- Oh, my God.
Gordon: Dear, oh, dear, oh, dear.
Has she got time to cook another one now? Oh, my gosh, I can't go home.
It's okay, Cyd, calm down.
Last minute, everybody.
- Oh, no.
- Cydney, you got this.
Cydney, come on.
60 seconds, 60 seconds.
Get it going, get it going, get it going, get it going.
Cyd, calm down.
Come on, Cyd! Ah! Cydney: My burger pretty much just exploded.
But I am not going to give up with this.
I need to just make sure that I have something on the plate so I'll have a small chance of staying.
Justise: Just get it on the plate, Cyd.
You got this.
- Evan: Come on, Cyd! - Okay.
30 seconds remaining! Christina: You can do this, Avani.
Stick with it! - Good girl, Avani.
- It's on the plate.
- Bun, bun, bun.
- Come on, Eddie.
Get your burger on the plate.
Justise: You got this, Eddie! It's okay.
I'm so anxious right now.
Christina: Push, guys, you can do this.
Smiley face.
Chefs, Mayim: 10, nine, eight, seven, six, five, four, three, two, one! Everybody, stop! Hands in the air.
Whoo! - Good job, man.
- Whoo! For tonight's challenge, we asked you to put your spin on an amazing vegan burger and come up with a delicious side.
Time to taste your dishes.
Let's start with Shayne the Train.
Let's go, buddy.
Making a vegan burger is like speaking Russian to me.
I love meat.
It runs through my blood.
I think about it constantly.
But I feel like I just nailed this challenge-- a burger challenge with not one lick of meat.
- I have to ask, have you ever met a vegan? - No, ma'am.
- It's like seeing a unicorn, isn't it? - Yes.
Would you like to shake the hand of a vegan? Look, we shake hands just like normal people.
- No, that's different.
- That's different, yeah.
( laughs ) What's different in that handshake? - Yours is meaty.
- Meaty, yes.
Gordon: Right, Shayne, describe your burger, please.
Shayne: It's a Southwest vegan burger with avocado fries and a Sriracha sauce.
- Look at the color on that.
- Mayim: That's beautiful.
- That looks like a meat burger, young man.
- Mayim: It's beautiful.
Now, what did you bind this with? Black beans, brown rice, peppers, onions, tomatoes.
- Oh, yeah.
- Look at that.
And the sauce is what? It's a Sriracha pepper sauce.
This held together really nicely.
- Mm.
Wow.
- That is really good.
Shayne the Train.
Seriously? Good job.
I mean, everything about this burger and side is really spot-on.
It's a great consistency.
I mean, the rice really-- that's a great binder.
That was super, super smart.
- Avocado fries.
How good are they? - Wow.
- The sauce is fantastic.
- Mm.
- If I was you, I'd turn vegan.
- ( chuckles ) - Do you want to turn vegan? - No, Chef.
'Cause you can certainly nail the burgers, let me tell you.
- I never thought I'd say this, but - What are you gonna say? you've just turned me vegan for the night.
Shayne the Train, well done.
- Thank you.
- Delicious.
Good job, "Shan-ye.
" Thank you.
Next up, please? Donovan.
( cheering ) All right, Donovan, what kind of vegan burger did you make tonight? Donovan: I made an Indian-spiced vegan burger with a smoky Indian-spiced sauce with Indian-spiced bok choy.
Do you eat a lot of Indian food? - I love Indian food.
- Interesting, 'cause you know, a lot of Indian food doesn't have meat.
So, what do you eat when you eat Indian food? What do you like? Chicken Tikka Masala.
Chicken Vindaloo.
- Yes.
- Of course.
Lamb Vindaloo.
I eat a lot of meat.
You just eat a lot of meat? Okay.
What kind of grain did you use? - I used rice flour.
- Women: Rice flour? Well, that's very fancy for someone who's never cooked a vegan burger.
- That's a smart choice.
- Yeah, gives great texture there.
And what's the story with this bok choy? Well, when I finished flambéing it, I put some Indian spices and a little bit of coconut milk in it so it can marinate.
Donovan, ka-pow! The seasoning on the vegan burger patty is spot on.
- It's really good.
- Bok choy's delicious.
I don't know that I would've though of bok choy like that, as a side, but it's really good.
I would have loved for the presentation to be a little more refined, the bun to be a little less toasted.
But for someone that was not excited at all about this challenge, I'm very excited by what you did.
- Yeah, it was really good.
- Nice job.
- Thank you.
- Justise: Good job, Donovan! - Evan: Good job, Donny! - Next up, Jasmine, please.
- Let's go.
- Justise: You got it, Jasmine! Right, Jasmine, describe your burger, please.
Jasmine: I made a vegan burger and my patty is made with white beans, quinoa, carrots, bell peppers, and onions.
And on the side, I have a mustard coleslaw.
Right, so, you've got a big advantage over everybody tonight - 'cause your father is a vegan, right? - Yes.
How many times a week would you eat vegan food? I don't eat a whole lot of vegan food.
I don't really like it, but I have helped my dad make a few dishes.
It tastes a little moist in the middle.
Yeah, I mean, it needs a little bit more spice, a little bit more love, a little bit more texture.
You haven't got a lot in there.
You've got more bread than you have patty.
The side is good.
A bit more acidity, maybe in the slaw so it just lifts everything together.
But I thought tonight you'd be having one of the sort of most delicious burgers based on Dad being a vegan.
Yeah, I definitely think it needed a bit more pizzazz.
- Gordon: Thank you.
- Thank you.
Avani.
Tell us about your vegan burger.
Avani: The patty has Brussels sprouts, corn, and onion in it.
And I put some cayenne in it just to make it spiced a little bit.
And the side, we have a coleslaw with my apple vinaigrette.
Enjoy.
I don't think I've had a burger with Brussels sprouts.
There's a lot of heat to it, but it definitely didn't get cooked.
- You know, it still tastes like-- - Raw spices.
- And raw chickpeas.
- It's spicy.
The coleslaw could've been shaved thinner.
That's how it holds the dressing.
So it looks a little bit clumsy.
Definitely just fell short on the details.
- Thank you, Avani.
- Thank you, Chef.
Good job, Avani! Whoo! Right, next up, Eddie.
- ( cooks clapping ) - You got it, Eddie! I'm really nervous right now 'cause I don't know if my burger had time to cook.
- Come on, Eddie! - It's horrible.
It looks messy, like guinea pig poops.
So, I'm hoping this tastes better than it looks.
Right, Eddie, please describe your dish.
Eddie: Well, it's a vegan burger with red bell peppers, carrots, broccoli, and chickpeas, with a side of potato chips.
I was amazed that you got anything in the bun because when we got there, with literally five minutes to go, you were still piecing it together.
Did it come together the way I tried to show you? Kind of.
Um, let's cut in there and have a look.
- Oh, dear.
- Evan: Oh, no.
I was amazed that you got anything in the bun because when we got there, with literally five minutes to go, you were still piecing it together.
Did it come together the way I tried to show you? Kind of.
Let's cut in there and have a look.
- Gordon: Oh, dear.
- Oh, no.
So, it's very crumbly, Eddie, so, unfortunately, we got an issue with the binding.
It looks like you've got couscous in a bun.
- Wow.
- Is any of this cooked? I tried.
I know I didn't test it or anything 'cause I got it on, like, the last seven seconds.
( whispers ) You can't serve them raw like that.
That's a lot of breadcrumbs, Eddie.
Eddie: Yeah, I didn't measure 'cause I was just, like, rushing it to get at least something on the plate.
- Sure.
- Potato chips are good, Eddie.
- Mm, they're nice and crisp.
- I like those chips a lot.
Gordon: Listen, we know it's a tough challenge tonight, - but unfortunately the burger's very dry.
- Yes.
But the fact that you came up against an issue and you bounced back, that's highly commendable.
You know that.
Yes.
So, I just want to say well done for sticking at it.
- Good job, Eddie.
- Thanks, Eddie.
- Thanks, Chef.
- Thank you.
I feel really, really bad.
So, unfortunately, it's almost like a plate of crumbs.
My burger just fell apart in front of Gordon Ramsay! - Nothing kept it together.
- Not really a burger? - Not in great shape.
No.
- Mayim: Not really a burger.
This is not lookin' great for me.
Next up, Cydney.
Let's go, please.
Thank you.
You got it, Cydney! Cydney: Eddie's vegan burger was a big mess, but mine may be even worse.
With a minute to go, I dropped my burger and I just had to scramble with something on the plate.
I'm not a magician, so I'm hoping that I can sell it to them and, yeah.
Ugh! Right, Cydney.
Describe your burger, please.
So, today I made a cabbage-carrot vegan burger with a side of savory apple fries.
Um, I just want to commend you for bouncing back when you dropped the burger.
- We've all had mistakes at work.
- Totally.
- Thank you so much.
- Gordon: It's how you come back from that.
Um, so, I just put in a little bit of the raw burger because it's not like raw meat.
The flavor's still really good.
Mm, what did you bind it with? I used a little bit of the oil that was left over in the pan.
That's what I love about you.
You're always thinking on your feet.
You know, it is underdone, but the flavor's actually really cool.
Cabbage and carrot.
It's actually pretty neat.
Gordon: I love the idea of the apple fries as a side.
I grew up in L.
A.
This is a very L.
A.
kind of side for a burger - and it's a really creative one.
- Thank you.
Now, the burger needs a touch more cooking inside.
Um, it needs a lotta cooking.
However, the base is there.
Yeah, I enjoyed it.
Whatever happens tonight, just remember, bouncing back like that, from adversity, puts you in a good light.
- Okay? Thank you.
- Thank you.
- ( cooks cheering ) - Thank you! All right, next up, please, Adam.
Yeah, Adam! Adam: I'm proud that I was able to bring my Mediterranean background into this burger, but this is my first time working with vegan products, so I'm not sure how this is gonna go down.
Justise, Evan, from up there, what does that burger look like to you? It looks really good.
It has a nice color to it.
This is a pretty stunning take on a vegan burger.
- Thank you.
- Christina: Yeah, tell us what's goin' on.
So, I have a falafel-style Mediterranean vegan burger.
- Christina: Okay.
- With kale, tomatoes, caramelized onions, and a potato rosti.
All right, now, potato rosti.
- Is that what you wanted it to look like? - No.
- You wanted it a little more done, I take it? - Yes.
Mayim: One of the things about vegan margarine, it actually can be a little more liquidy than regular and it can mess with certain recipes.
I'm gonna taste this.
I'm not afraid.
- It needs more time, but it's actually pretty good.
- Yeah.
Now, this burger.
Let's take a look.
Mayim: Did you sauté this, did you bake it? What did you do? Yes, I pan-seared it and then finished it in the oven.
Mm.
That's pretty good.
Adam, I have to say.
Really nice job.
I think that the patty is well seasoned.
It's picture-perfect.
It feels like we're getting a piece of you, which is what we asked for tonight.
- Nice job, sir.
- Thank you.
- Boy: Good job, Adam! - ( cheering ) Totally order that in a restaurant.
Last up, Sam, let's go, please.
Okay.
Sam: My burger looks great.
I mean, the presentation is a teeny bit iffy, but the burger itself and the side looks awesome.
That looks beautiful.
Sam: So, I think I got this.
All right, Sam, describe the burger, please.
Uh, it's a red bell pepper, tomato, and carrot burger with ketchup and coleslaw.
- Right.
- Does it look okay? Yep, just needs a touch bigger pick in there.
- ( chuckles ) - Gordon: What did you bind that with? Uh, I binded it with black beans, rice, and breadcrumbs.
It's very burnt on one side.
Hmm.
Oh, dear.
Burnt on that side as well.
- Gordon: What's this seasoning in there? - Uh, salt and pepper.
Salt and pepper.
And what's the red stuff on top? - Barbecue sauce? - Uh, ketchup.
- Oh.
- Ketchup.
- Classic.
- Yes, ketchup.
Does it taste good? What's the red stuff on top? Barbecue sauce? Uh, ketchup.
Does it taste good? Ooh.
The inside is not - It's gooey.
- Yeah, it's not-- it doesn't taste cooked inside.
I think beans and rice together might have done that.
It might have made for more gumminess than intended.
Yeah, next time, thin them out.
You can actually do two patties, if they were really thin, and fry them.
At least you'd have a bit of a crunch on there.
What's the dressing on the coleslaw? - I made a Dijon mustard rice vinegar - Mayim: Ah.
- and lime juice.
- That's a very heavy Dijon.
- Yeah.
- I'm just not feeling, like, a balance.
Gordon: No.
The other thing I've got going on - is tonight we've seen some amazing sauces.
- Mm-hmm.
Everyone's got their little twist.
And just to go and splish ketchup all over it, there's no twist in the ketchup.
Ketchup's ketchup.
You didn't really make that.
But, you know, it was a strong effort, okay? Unfortunately, I just think the vegan burger got the better of you tonight.
Thank you, Sam.
My burger kinda sucks.
It's almost like, undercooked.
It's sticky.
Sam: It's icky, it's gooey, they didn't like it.
( sighs ) Pretty much nothing went right.
( whispers ) Yeah, I'm getting cut today.
Gordon: What an evening.
Some of you created burgers with a big bang.
Sadly, others didn't quite hit the same high.
( whimpers ) Mayim: There were two dishes that stood out above the rest.
The second best dish belongs to Adam.
- Yes! - Great job, Adam.
Thank you.
And the very best vegan burger of the evening - Shayne.
- I would eat it every night and order it every time I went to a restaurant.
Shayne.
Shayne the Train.
Man! Adam, Shayne, that means you will be captains in our upcoming team challenge.
- Yeah! - So, get ready.
High five.
Now, you know this is a competition, and, unfortunately, we do have to say goodbye to some of you this evening.
If I call your name, please walk down here to the front.
Cydney.
Sam.
Avani.
( sighs ) Finally, Eddie.
Listen, we are so proud of all four of you, and no matter what happens, you got into the top 20 of the biggest cooking competition in the world.
Now, unfortunately, we have to say goodbye to two of you.
Cydney and Avani, please step forward.
The two of you - please go back - ( gasps ) to your stations.
Cydney: I'm so sorry.
Gordon: Sam and Eddie, you two have been amazing, but tonight, your vegan burgers just missed the mark.
But both of you have accomplished so many things in this kitchen.
Please, both of you, keep hold of those aprons and wear them with pride.
Make your way out and say goodbye to your friends.
Well done, both of you.
Thank you.
- Evan: Good job, guys.
- Thank you! Eddie: I'm really proud of myself.
I came to "MasterChef Junior," first of all, to have fun.
Eddie, you're awesome, man.
Eddie: Even though I didn't get a MasterChef trophy, - I still got an apron.
- Whew.
I'm gonna wear my MasterChef apron everywhere.
Besides in public.
Sam, they call you "The Viper" for a reason.
I was on "MasterChef Junior"! Not many nine-year-olds can say that.
I have bragging rights for a lifetime.
It's gonna look good on my college application.
- Good job, guys.
Good job! - Whoo! Sam out.
Cook: Good job, guys! All: Whoo! - Announcer: Next week - ( sirens wailing ) Our first responders are arriving.
Justise: There are sirens.
I see police cars coming, I see helicopters landing.
Whoa.
Adam: Start mashing! Announcer: When the top six teams cook for American heroes, expectations are sky high.
Hurry up, steaks.
I need that sauce now! - Hold on! - This team might collapse.
That looks like a dog's dinner.
Oh, my gosh.
We are doomed.
We are so disorganized right now, it's a joke.
It's like you've all given up.