ALVIN: All right, Seth, now we're going to prep the ingredients for the ube burger and we're going to start with the ube potato right here.

SETH: Now I would've guessed an ube is purple.

ALVIN: No it's not.

When I cut it open, purple inside.

SETH: All right, let's see it.

Oh, wow.

That's like when you break open a rock and find the amethyst inside.

ALVIN: Yeah, it's been very popular lately here in the States, but it's always been used in the Philippines.

SETH: It's kind of a staple ingredient in Filipino cooking.

ALVIN: Yeah.

SETH: And how is the ube actually going to get into this burger?

ALVIN: What we're going to do is we're going to use the ube as the pancake batter and then use the pancake batter as the two buns.

SETH: All right, so we're talking about a Filipino McGriddle here?

ALVIN: Exactly.

My kids love the McGriddle and I made this dish because of my kids.

Before you got here, what we did is we went ahead and peeled the ube, boiled it down, mashed it up, and now we're going to put it into the blender.

SETH: All right.

ALVIN: As I'm doing this, I'm going to mash it down so it can blend a little bit better.

(whirring) So right now I'm just going to just scoop this out into the bowl.

It's very starchy and it has that beautiful smell and the color is amazing.

So right now let's, let's, let me add the rest of the wet ingredients.

So I'm going to start with the ube extract to give it a little more ube punch.

SETH: That's got a nice color.

ALVIN: Then some egg yolks, some condensed milk, egg whites, and some oil.

Now I'm going to grab this whisk and start mixing ingredients together.

And you can see that deep purple color.

SETH: I hope the cameras can pick up just how beautifully purple this thing is.

ALVIN: I'm going to mix it and mix it till it's somewhat smooth.

So let's go ahead and add our dry mix now.

And within the dry mix is flour, baking soda, and some brown sugar and a little bit of salt.

I'm going to give it a little mix.

SETH: Oh, this is a glossy, glossy batter.

ALVIN: Keep on mixing.

SETH: I love it.

ALVIN: Now the ube batter is done.

So last step, here's the homemade fresh longanisa.

It's made out of pork, some brown sugar and some garlic and some salt and pepper.

And we make it fresh homemade every day.

In the Philippines it's typically eaten for breakfast.

The garlic in this is the real key ingredient.

You get that punch.

So I'm going to flatten this out, make it into patties.

And then it's going to be ready for the cooktop.

You can actually see the garlic popping out of this.

SETH: Oh, nice.

ALVIN: You can smell it.

SETH: Oh yeah, everything here is so aromatic.

ALVIN: Now that it's done, I'm going to take the longanisa patties, cook them on the grill.

I'm going to cook the ube pancakes using ring molds.

Fry up two eggs.

Because it's the breakfast sandwich, we got to have some American cheese.

To finish it off, we're going to sprinkle some powdered sugar on top and then be ready to enjoy.

SETH: All right, Alvin, I can see why you call this thing ube burger and not an ube sandwich.

This looks substantial.

Can't wait to dig in.

Get outta here Alvin, all those flavors, the way the garlicky longanisa plays with the sweetness of that ube bun, to that runny egg, it's pretty, but also delicious.

ALVIN: Yeah, you should try it with the ube syrup that we have there, made with some of our ube extract and some powdered sugar.

SETH: Drizzle it right on top?

ALVIN: Drizzle right on and just go ahead and eat it.

SETH: Oh my god.

ALVIN: It's not the cleanest dish in the world when you bite into it, but it's really delicious.

SETH: Well, it'll be a true miracle if I can get out of this segment without getting any of that ube on my shirt.

This is easily the messiest thing I've ever eaten on this show.

But the ube syrup gives it that really nice extra little burst of sweetness.

That's great.