@@lynnkesh254 don't be stupid. Guga isn't releasing this video 100 years ago is he.... Just because the recipe was created a hundred years ago, doesn't mean he was the first to eat it 100 years ago..
@@fuckedupbypiplup4460 I don't like saying who is better, because it's just opinion. Vincenzo's channel is a hybrid cooking/comedy channel, and a lot of Vincenzo's content is reaction-based comedy. Steve's channel is straight-up cooking. I consider Vincenzo's channel more entertainment where you can learn about cooking Italian food, whereas Steven's channel is about cooking Italian food with a strong East Coast Italian American heritage, which is where I come from, so it hits home for me personally. They're just different, and I follow them both and watch regularly.
Simple, yet effective. And you can tune this up tremendously with more ingredients for the broth. It's also a really healthy method as it cuts down on so much fat and oil. Really interesting!
The current trend is smashburgers, and have my griddle outside, so I'm guilty. However, I grew up with thicker pub burgers and the iconic White Castle sliders which are steamed on a bed of onions. This is the perfect blend of the latter. They look excellent!
Blackened Cheeseburger ground sirloin patty , 1/2 lb . salt pepper toss it in a dish of blackened grouper seasoning .coat well . cook to medium . add slice cheese of preference 30-45 seconds before removal from heat . bun of choice and garnish of choice of course . we cooked them on a flat grill . enjoy !
I always poke holes in the meat buns and then put the juicy onion over it, then i flip it and sear it. Keeping the onion juice inside the bun. The burger are always juicy and flavor full, I always add some spice like paprika and little bit of spicy pepper in the meat mix.
A classic burger recipe that stands the test of time. If it tastes good, then it should be worth it. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
Not surprised this is good cause this isn't too far off from white castle sliders (although white castle uses very thin patties and cooks them directly on the onions and uses the steam from the onions to cook the patty) and white castle is my guilty pleasure i always order there when im in a state that has one
There is a very famous burger stand in WI that has been doing this for generations. Place is open during the summer and fall and has a line down the block every minute they are open. Burgers taste more like meatloaf than a burger. Tasty but different.
When it’s boiling, the burger patty's fat melts and it can be used for frying when the water evaporates. I frequently used this method when I’m cooking sausages.
This sounds a lot like the Oklahoma onion burger. It came about during the Great Depression. They used the massive amount of onions to act as a filler because beef was too expensive. It was wildly successful and became a staple to this day.
The onion is high in sugar, and introduces sugars to the broth when cooking. Addition of the meat into that allows for the maillard reaction to happen. Also, the onion allows for a lot of umami flavouring. Add some parmesam or a similar hard (strong flavoured) cheese you'll not regret it - not american cheese in this case.
Meat, onion, bread, horseradish paste, salt, pepper, ketchup…. “Justa tree inndegreediants” and that’s it. Just three ingredients like he said 20 times
The Lipton onion soup mix, bro! That's the secret ingredient. Probably from age 0 - 15 I had nothing but Lipton burgers whether they were pan fried or grilled. And it was always served with caramelized onions then elevated with American cheese, because you can't beat sodium citrate for smoothness.
Sorta reminds me of a take on an Oklahoma Onion Burger. Except you got none of the sear. Like boiled version of it. Sounds pretty good. I bet you could safely go a little leaner beef if you wanted. Or, and I know this isn't a Turkey channel, but this seems perfect for ground turkey that is usually really lean.
I don't remember the show it was but there's a place that has special cookers to make steam burgers and another place that has vertical gas broilers for burgers Update the steam burgers are from Ted's restaurant and the other burgers are from Louie's lunch
When it comes to burgers I love making my own burger blend approx 55% boneless shortrib 30% dry age pellicle trimmings and 15% bone marrow. Super tasty and rich, I prefer doing smash burgers with this. If you try I suggest messing around with the ratios
Can someone comment, is this a New Jersey thing? I know White Castle makes their burgers very similarly, and White Castle is predominantly a New Jersey chain. Also I've come across other burger joints (I believe) that cook it like this too; shout out White Rose in Highland Park, NJ.
isn't this very much similar to white Castle or better yet, white manna in Hackensack, NJ. they cook on onions. it's incredible. white castle isn't even close
Can we get a video of you making a variation of this burger while still trying to get a maillard reaction? Maybe use a flamethrower before or after? Or any other method you deem fit…
My mom makes steak, well a certain piece of the cow this way with only water and onions so definitely the burger going to be good. I might have to try it as a burger now.
I'm glad I'm not the only one that doesn't get the whole smash the burger as thin as possible so the whole thing is just dry ass crust. the crust is good but having a juicy hamburger is way more important and you still get crust on both sides
I cook my burgers this way all the time, I just use a little less water to give it a bit more crust. Also, I usually top it with mayonnaise, ketchup and iceberg lettuce. Best burgers I ever made without a BBQ
Guga, i love watching your videos about meat. Now i want you to make a video about how to make rendang. Its pretty simple dish from indonesia. U gotta need some research from internet in how to make it. Hope u make it for me. I extremely wait for it😁👍
bro you made a qatlet (kaught-let) at least that's what we call it in Armenian. you definitely don't need the onions but that loots damn good. My mom always lets them brown on the pan a little too that way you still have the thiqq juice but it also has a slight crust. kind of like how a little crust was showing up on one of the patties. We normally just eat them as is with other stuff like rice but i occasionally whip out some bread and make little burgers with them.
Nobody expects the Guga inquisition! Only three ingredients it's made of, water, meat and onions, onions, meat and water, and bun. Okay, four ingredients: water, meat, onions and buns, and ketchup. FIVE! Damn, ok, so let's start again: only five ingredients: water, meat, onions, buns, and ketchup, and the ruthless spicy mustard! And horseradish. Okay, nevermind. :D
Guga, could you ever get your hands on some mammoth steak? I know this burger isn't actually 100 years old, like you said in the video, but I've thought several times it would be interesting to see what you could do with some really old steaks! Dry aged for 10,000 years! 🤣🤣 Please try it if you can!
In the USA I cannot find this thick burger which you can ask for the specific doneness. 99% here is Smesh burger well done... And you can put a crust on a thicker burger.
Guga, have you tried an even older recipe, where you cook the bugers in fat that has been rendered from burgers that have been made over several decades???
Guga, I'm surprised you didn't try to make a smash burger the normal way, and then load those extra juicy onions onto the patty, which would then also get the blessing of cheese melted on top. What I'm saying is, why didn't you try a few other onion burger methods along with this one?
It’s just Salisbury hamburger steak and onion We usually serve it with potatoes or even over rice Thats just what’s called natural gravy made without using flour So yeah I can see why use say 100. years old because it’s way older than that
This was a burger I grew up with but my mom added a bit of onion soup mix for seasoning. 🍔
same
awesome, thanks for letting us know! will need to try
When? A hundred yrs ago? Lol
Mmm, onion soup mix is magic. Never seen anyone use it for soup… but so many other uses
@@lynnkesh254 don't be stupid. Guga isn't releasing this video 100 years ago is he....
Just because the recipe was created a hundred years ago, doesn't mean he was the first to eat it 100 years ago..
Yeah! Pete's Burgers. I did a copycat on this burger about a year ago on my burger channel! Cheers, Guga!
Awesome! Can you share the link?
Guga always slays when trying out new recipes. There's just so much to learn about professional cooking on this channel in general.
Guga and George Motz dropping some burger history on us in the same day? My Wednesday lunch break is gonna be extra special.
That needs to be the next colab.
“One ingredient I’ve never used with burgers before is water”
Guga forgetting he previously added ice cubes into his patties.
guga drinks waygu fat
Glad to see Steve getting a shout-out! He’s awesome and his channel is my favorite Italian cooking channel out there 👍
Came here to write that comment too! Been following both Guga and Steve for years at this point. Both legends!
I'll need to look him up. Is he better than vincenzo's plate?
@@fuckedupbypiplup4460 I don't like saying who is better, because it's just opinion. Vincenzo's channel is a hybrid cooking/comedy channel, and a lot of Vincenzo's content is reaction-based comedy. Steve's channel is straight-up cooking. I consider Vincenzo's channel more entertainment where you can learn about cooking Italian food, whereas Steven's channel is about cooking Italian food with a strong East Coast Italian American heritage, which is where I come from, so it hits home for me personally. They're just different, and I follow them both and watch regularly.
@@fuckedupbypiplup4460 Steve's channel is diverse, if you just want a channel with authentic Italian food, Vincenzo is better in that case.
I feel like Steve is criminally underrated in terms of popularity, he does some of the best Italian recipe videos.
5:22 "Leo don't make a mess"
Leo is then the only one to lose a bit of onion before he even takes his first bite. 😂
Simple, yet effective. And you can tune this up tremendously with more ingredients for the broth. It's also a really healthy method as it cuts down on so much fat and oil. Really interesting!
The current trend is smashburgers, and have my griddle outside, so I'm guilty. However, I grew up with thicker pub burgers and the iconic White Castle sliders which are steamed on a bed of onions. This is the perfect blend of the latter. They look excellent!
I was also going to say this seems like the white castle method!!
Reminds me of the way White Castle burgers are cooked, they are streamed on a bed of onions. And yes now I'm hungry, thanks Guga!
The recipe comes from Wisconsin, Pete's hamburger stand. It's still open! As a local, it's awesome to see this recipe getting attention!
We were just there a couple weeks ago!!!
Great burgers!!!
Blackened Cheeseburger
ground sirloin patty , 1/2 lb .
salt
pepper
toss it in a dish of blackened grouper seasoning .coat well . cook to medium . add slice cheese of preference 30-45 seconds before removal from heat .
bun of choice and garnish of choice of course . we cooked them on a flat grill .
enjoy !
3 ingredients + salt, pepper, and 2 sauces. Worth to try out for myself and I can afford it 😂
You missed one of the non-ingredients.
bragging about your income? with inflation most of us can't afford it 🤣😂😐 jk
+ hamburger buns + butter
Was looking for this comment. Idk why he kept saying just 3 ingredients when it's not.
Just how my Aunt Jane made them when I was a boy in the 1950s . She used toasted white bread and buttered bread . They are great
If your ever in Michigan, look for a Telway. It's a mom and pop style burger joint. With only 2 in the metro detroit area. The burgers are love!!!
I always poke holes in the meat buns and then put the juicy onion over it, then i flip it and sear it. Keeping the onion juice inside the bun. The burger are always juicy and flavor full, I always add some spice like paprika and little bit of spicy pepper in the meat mix.
A classic burger recipe that stands the test of time. If it tastes good, then it should be worth it. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
he did it
Not surprised this is good cause this isn't too far off from white castle sliders (although white castle uses very thin patties and cooks them directly on the onions and uses the steam from the onions to cook the patty) and white castle is my guilty pleasure i always order there when im in a state that has one
There is a very famous burger stand in WI that has been doing this for generations. Place is open during the summer and fall and has a line down the block every minute they are open. Burgers taste more like meatloaf than a burger. Tasty but different.
I made these and was impressed, I'm either smash burger guy or I do something similar with dehydrated onions, like a white castle.
When it’s boiling, the burger patty's fat melts and it can be used for frying when the water evaporates. I frequently used this method when I’m cooking sausages.
Yoooo! That thumbnail alone has changed my homemade burger life. Awesome stuff there. Keep on rockin'! 🤘
The desperation at 1:50-ish is seriously priceless! 🤣🤣
I used beef brisket burgers on a pretzel roll with bbq sauce. Wow what an amazing burger thanks for the video.
Pete's Burgers in Prairie du Chein, Wisconsin have made these for over 100 years and they are the best.
This sounds a lot like the Oklahoma onion burger. It came about during the Great Depression. They used the massive amount of onions to act as a filler because beef was too expensive. It was wildly successful and became a staple to this day.
This is honestly something you could do in a one-room apartment, no hard smoke no grease spash/smell. Gonna try it soon
It will smell like onions in there for months if you do. 🤣
I think this must be a technique used in Japan a lot, as when eating out, the burgers were juicy and not browned or charred!
The onion is high in sugar, and introduces sugars to the broth when cooking. Addition of the meat into that allows for the maillard reaction to happen. Also, the onion allows for a lot of umami flavouring. Add some parmesam or a similar hard (strong flavoured) cheese you'll not regret it - not american cheese in this case.
The fact that this is your second channel is amazing
Meat, onion, bread, horseradish paste, salt, pepper, ketchup…. “Justa tree inndegreediants” and that’s it. Just three ingredients like he said 20 times
A burger made for gymbros
LITERALLY was looking for a new 10-12" pan that can handle the oven and broiler that isnt cast iron. thanks!
The Lipton onion soup mix, bro! That's the secret ingredient. Probably from age 0 - 15 I had nothing but Lipton burgers whether they were pan fried or grilled. And it was always served with caramelized onions then elevated with American cheese, because you can't beat sodium citrate for smoothness.
I'd add some powdered onion soup mix with the water and get your flame thrower out to try and get a crust on the outside? New school meets old school?
Add a hand full of crushed cheezt’s to every one pound of burger. Make sure they crush very fine. LIFE CHANGING
So this is how the old time burgers were made, I recall the juicy oniony flavor. Thanks
Sorta reminds me of a take on an Oklahoma Onion Burger. Except you got none of the sear. Like boiled version of it. Sounds pretty good. I bet you could safely go a little leaner beef if you wanted. Or, and I know this isn't a Turkey channel, but this seems perfect for ground turkey that is usually really lean.
I don’t think anything you cook could ever be bad, those looked delicious ❤ your channel 😊
This is also great done in a steamer pot instead of sitting in water. Great with chopped onion in the beef and stuffed with smoked gruyere.
I don't remember the show it was but there's a place that has special cookers to make steam burgers and another place that has vertical gas broilers for burgers
Update the steam burgers are from Ted's restaurant and the other burgers are from Louie's lunch
Bar-BQ Sauce or Ketchup, Onions and or fried Pickles (cut flatways using hamburger grease). 🍔😊
Cook onions like that and have them with bacon and cheese on a big soft toasted white bread roll with brown sauce.
When it comes to burgers I love making my own burger blend approx 55% boneless shortrib 30% dry age pellicle trimmings and 15% bone marrow. Super tasty and rich, I prefer doing smash burgers with this. If you try I suggest messing around with the ratios
The way I made burgers in the mid '60s was Hamburger (no seasoning) two pieces of toast, and Ketchup. That's it.
in the beginning you're talking about the maillard reaction of the meat. But this burger still has LOTS of it! But this time mostly from the onions!!
Guga is fastly becoming one of my favourite chefs
Try that with sweet Vidalia onions and Louisiana creole mustard . Now then , thanks for sharing !
I wasn't hungry when I began this video. Now is another matter. Good recipe.
I'm going to try this with fresh garlic mixed into the onion at the start!
If you've ever heard of White Castle, this is basically how their sliders are made
It's just a huge White Castle! Yum!
Oh, I've GOTTA try this one!
Old news. 20 years ago I’ve been making steam burgers. They are BOMB!!
I've cooked like this many many times when I was growing up. My mom still cooks like this every now and then,
I love you Guga! Open a restaurant already! Just one though, and you gotta be the one behind the grill please and thank you!
Can someone comment, is this a New Jersey thing? I know White Castle makes their burgers very similarly, and White Castle is predominantly a New Jersey chain. Also I've come across other burger joints (I believe) that cook it like this too; shout out White Rose in Highland Park, NJ.
I have a Made In Dutch oven and love it. Really enjoy your videos. Thanks
isn't this very much similar to white Castle or better yet, white manna in Hackensack, NJ. they cook on onions. it's incredible. white castle isn't even close
Can we get a video of you making a variation of this burger while still trying to get a maillard reaction? Maybe use a flamethrower before or after? Or any other method you deem fit…
I just tried this… Incredible…
I like making burgers for the family. I think I'm gonna try making this type next time.
Thanks for the video and the idea.
My mom makes steak, well a certain piece of the cow this way with only water and onions so definitely the burger going to be good. I might have to try it as a burger now.
Caramelized onions cover for the short supply of caramelized beef here
You can't cook burgers the same way every time.
Gotta mix it up and this is DEFINITELY an AWESOME way 🤤
I'm glad I'm not the only one that doesn't get the whole smash the burger as thin as possible so the whole thing is just dry ass crust. the crust is good but having a juicy hamburger is way more important and you still get crust on both sides
I cook my burgers this way all the time, I just use a little less water to give it a bit more crust. Also, I usually top it with mayonnaise, ketchup and iceberg lettuce. Best burgers I ever made without a BBQ
try doing it this way again guga but put the flame to it after to get the crust!!
well onion does make meat tender like pineapple does and on top of that the meat itself already has alot of fat in it so u can cook with it.
*6:29** "SORRY CHILDREN"*
oo oo oo I got it ...use TWO pans one to sear a crust really hot and THEn go into the onion and water pan??? ...what do you think???
"A very generous amount" *shows giant plate of onions*
Bruh i cried just looking at that.
One of my favorite burgers is a patty melt so obviously I will have to try this. Thanks guga you are the man!
you should try the coleslaw burger that is really popular here in Estonia.
Onion jam is one great condiment.
Guga, i love watching your videos about meat. Now i want you to make a video about how to make rendang. Its pretty simple dish from indonesia. U gotta need some research from internet in how to make it. Hope u make it for me. I extremely wait for it😁👍
Love you guga
Очень интересно, у меня как раз есть 8 котлет из постного (сухого) фарша, попробую так сделать. Спасибо.
My mom cooks burgers like this and they are to die for
Yo all cats better watch out cuz Guga changed his life like 10 times already
bro you made a qatlet (kaught-let) at least that's what we call it in Armenian. you definitely don't need the onions but that loots damn good. My mom always lets them brown on the pan a little too that way you still have the thiqq juice but it also has a slight crust. kind of like how a little crust was showing up on one of the patties. We normally just eat them as is with other stuff like rice but i occasionally whip out some bread and make little burgers with them.
Nobody expects the Guga inquisition! Only three ingredients it's made of, water, meat and onions, onions, meat and water, and bun. Okay, four ingredients: water, meat, onions and buns, and ketchup. FIVE! Damn, ok, so let's start again: only five ingredients: water, meat, onions, buns, and ketchup, and the ruthless spicy mustard! And horseradish.
Okay, nevermind. :D
Never disappointed with the eats shown on this channel. Also loving the book guga 😊
This is basically a White Castle burger without cheese, and instead of being a slider it's a full size burger
Guga, could you ever get your hands on some mammoth steak? I know this burger isn't actually 100 years old, like you said in the video, but I've thought several times it would be interesting to see what you could do with some really old steaks! Dry aged for 10,000 years! 🤣🤣
Please try it if you can!
In the USA I cannot find this thick burger which you can ask for the specific doneness. 99% here is Smesh burger well done... And you can put a crust on a thicker burger.
So that Old Lady at one of the Gordon Ramsay episode of Hotel Hell that boils burger was right all along. lol
Guga, have you tried an even older recipe, where you cook the bugers in fat that has been rendered from burgers that have been made over several decades???
Best way to make turkey burgers
A lot like Ted’s Restaurant in Connecticut. They steam the burgers and cheese
Guga come to Petes in Wisconsin and give it a taste
Guga, I'm surprised you didn't try to make a smash burger the normal way, and then load those extra juicy onions onto the patty, which would then also get the blessing of cheese melted on top.
What I'm saying is, why didn't you try a few other onion burger methods along with this one?
Every german warching: congratulations you discovered Hackbraten 😂
Great recipe, Guga! I will try this here at home
You should have done 2 burgers for each, control and 100yr burger, to see which one you guys like better
Three ingredients: water, meat, onions, S&P, spicy mustard, horseradish, ketchup, brioche bun
Have you ever had a steamed burger? There is a restaurant from the 30’s still making them that way.
There’s a burger shack in New York that specialize in these burgers people Waite for hours for them
It’s just Salisbury hamburger steak and onion We usually serve it with potatoes or even over rice Thats just what’s called natural gravy made without using flour So yeah I can see why use say 100. years old because it’s way older than that
These remind me of the burgers I made as a student