I ask you: Is there a better show on television for people who love food, family, and musical sequences about farts than Bob's Burgers ?

There is not.

The brilliantly funny animated comedy, now in its 6th season, is about to air its 100th episode, and what better reason to celebrate than with an actual burger. We combed through all of the hundreds of burgers that have appeared as the "burger of the day" on Bob's chalkboard and begged associate food editor Rick Martinez to develop an official Bon Appétit recipe. Well, we didn't have to beg him too much, as he's a fan of the show—and of burgers. But it was hard settling on which punny-wonderful burger we were craving: Would it be "The Cauliflower's Cumin From Inside the House Burger"? "I Know Why the Cajun Burger Sings"? "Kales From the Crypt Burger"? The "Gourdon-Hamsey"? We all knew one was out: "The Child Molester (Comes with Candy)."

So after intense deliberation, we settled on season two's "Poutine on the Ritz (comes with poutine fries)," based on how funny it sounds and because poutine is awesome.

Martinez had to research poutine in serious depth. And by depth we mean he ate a lot of fries and gravy. Poor dude. The biggest thing he learned was that Canadian poutine, which is usually beef or veal gravy, is not his usual Texas-style gravy. Instead of being super cream-based, there's an element of sourness from vinegar or ketchup. "It's strangely good," he said with authority. So doing his Bon Appétit thing, he one-upped a traditional poutine recipe and basically created the best poutine of all time. "I wanted an umami-forward gravy," he said, dropping the word umami like it's no big deal—we told you this was serious gravy. The base is veal demi-glace (veal stock that's been reduced and super-concentrated), then there are dried porcini mushrooms (in which Martinez drops another umami: "It ramps up the umami and rounds out the beef flavor), and for aromatics we've got onion, shallot, and leek, thyme, parsley, tomato paste for brightness and sweetness, whole black and green peppercorns, Worcestershire sauce for funk/acid/umami, and apple cider vinegar. I'll let all of that soak in, like gravy into fries."

Oh right, the fries. So THEN Martinez spent all this time developing perfectly crispy steak fries, "But you have to accept the fact that the fries are going to go limp no matter what, so don't spend the time and effort on something that's going to get soggy." He switched to frozen, pre-made fries and then "fried the sh*t out of them." That's the technical term meaning, when you think they're done, keep frying. "This isn't the time for baking fries," Martinez said, adding that you'll know when the fries are done when they're a deep golden brown, "You're almost dehydrating it in the oil." The fries by themselves would taste old and overcooked, but then they soak up the gravy and they're amazing. Science!

The 100th episode of Bob's Burgers airs Sunday, May 22 at 9:30/8:30 CT p.m. on FOX