Heston travels to the birthplace of the American hamburger, Louis' Lunch in New Haven, Connecticut. In tasting their hamburger, he wants to ensure that his perfect creation does not stray too far from the fact that a burger is not refined cuisine. He starts with the meat patty, in which he uses a variety of cuts of beef, each important for the different quality they bring to the patty. The other consideration is how the meat is ground and formed into a patty to ensure a wide open structure. And in cooking the patty, he wants to replicate a rotisserie so that the outside caramelizes to produce flavor while the inside remains juicy. In constructing the burger, its overall size is an important characteristic, which primarily falls to the amount of the condiments and the size of the bun. The other consideration with the bun is to create one that has the soft texture of commercial hamburger buns but with a better flavor. With the choice of condiments, he wants to create something akin to processed cheese slices, and he makes his own homemade ketchup using what most chefs consider the waste part of the tomato. Mustard, mayonnaise, shredded iceberg lettuce, slightly blanched shredded onions, sliced tomatoes and pickles complete the creation.