I tried making this Viral Burger, it was so hard!
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- เผยแพร่เมื่อ 29 ก.ย. 2024
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#food #recipe #burger
DRY AGE STEAK IN OYSTER SAUCE
Dry age it in a soggy carpet
@emerald025 think again
Shut up
He's back
@@凸凹出凹凸
Or sock! Especially sock would have more FLAVOR!
(Funny that in PL „sock” means „skarpeta” - and it’s spelled alike carpet).
The burgers are based off of lattice style, which is popular in St. Louis, central Illinois, and Indianapolis. So either the creators were from the Midwest or were very familiar with that style of hamburger.
Judging from the idiotic, "Filthy Fries," it looks to be another LA edgelord who copied someone else's idea then edged it up to be a gimmick...typical LA nonsense.
Yep im from chicago and these are popular here. Also, steak n shake (which was founded in IL) makes these types of burgers and they're my fav. Love steak n shake.
@@gregoryl.levitre9759 L.A is burger town it has by far the best burger restaurants and the most burger restaurants in the whole country
@@thelonercoder5816Frisco Melts all day baby!!!!
Culver’s Butter Burgers are that style.
These are called "Lacy Edge Burgers" - I think they're from Illinois
I think I've seen that on TV. Isn't that the one where they just give you a burger with cheese and mustard, but they don't have any ketchup?
I like places like that. The burger is simple but really tasty
That's not lacy edge. That's ULTRA SMASH. Lacy Edge patties has a little dome form in the center.
Steak and Shake Bloomington Illinois. The original is now a Monical’s Pizza the crispiest thin crust pizza ever.
@@venomslair137 yeah, George Motz goes for the lacy edge patties. So there's a bit more chew in the middle of the burger with those crispy edges. This new burger is going for just crispy edges and middle.
edgeeeeee
I just started the video but i already know its a banger😂
I like both crispy (well done) burgers and juicy burgers equally. I make either one depending on my mood and upon guest's request. I make those well done burgers with a very well grinded beef with 40%. The burnt fat gives it so much more flavor that the juicier version can't compete against. Im not the sauce type neither, I just love and prefer the taste of the well seasoned burger patties on its own without sauces. I also add blt in my burgers as well, it never fails to please the taste buds! Enjoy!
Every time I watch these videos I get so hungry, your food looks so good 😊
guga, I promise It won't be dry if you take it out sooner. Max 1 minute on the first side and when you flip you add the cheese and it's done. It stays extremely juicy. you just overcooked it
We have a burger chain here here in the Midwest called Freddy’s frozen custard and these look just like they’re steak burgers
Freddys is good i like there fried steak sandwiches but Culvers burgers taste so much better
Yes these are exactly like Freddy’s even the fries and the fry sauce looks the same
They're here on the East Coast too. I'm in NC. Never been yet, but I've heard nothing but good things.
@@electron0075The fry sauce is different. It's more of an Idaho/Utah dry sauce at Freddy's
Got them here in southwest NM as well.
It's a modification of the lacey edge burger. Looks great but credit where it is due.
How about trying this same challenge but on a burger with lettuce and tomatoes? Also add onions (either caramelized or raw & thinly sliced). These extra ingredients should help bring that additional moisture that the thinner patties lack.
Guga, I heard you were gonna make the Hawk Tuah burger next, cant wait to see it!
Those are just like steak'n'shake burgers, where I worked for a few years. They aren't new, but they're really, really good!
Right? And if gonna stack three and basically make a layered smash burger what the difference??
Guga come on man, a super lean burger can be delicious even George Motz has shown us some crazy 90-10 recipes.
Ironically, I used to get my meat from walmart, and it was always 27% fat, but it didn't shrink that small. The main issue is that in that experiment you were doing the normal smashing method instead of the one that you discovered later in the video. I used to always do the lacy edge method that you saw later in the video when I had that beef, as it's basically what you are forced to do if you don't want it to shrink too much. It was also the perfect size for the bun as it shrunk the perfect amount.
thanks for putting the extra work into explaining the process so its easier for us to make at home and learn
Guga out here figuring out burgers from competition so he stays on top
Noone deserves to have their brand in Walmart more than you guga and the boys. Can't wait to get them all
While not having such a large griddle pan: I'd fry ground beef up to this state of browning. Where it's only roast aroma. Add some grated cheese to form a pattie from that.
And go on from that: toast the buns in the fat from the beef? That would be: let the buns soak up fat from the beef, before even adding the cheese?
My experimental kitchen!
guga you need to mix them do a triple burger but put one of you juicy ones in the middle!
I think a good combo could be putting the ultra-smash patty on bottom for the texture, then a standard smash patty on top for a little more juiciness. Might get more 'complexity' out of a smashburger lol.
Shout out to the people dismissing this burger in the comments because of their own biases, in spite of Guga & co's reactions to trying them lol
I do this at work it’s not that hard but I love the fact you learned how to do this
One of the best local burgers places around me used to keep the burger in a round metal circle to keep the grease in, but they also would reach under the fryer with the spatula and added lard or fat from a box of open bag of it from somewhere to each burger, they were not smash burgers, but they were really amazing and tasted great!
Hey, very nice!!
Try combining one patty from the new burger with one from the “old” burger??🍔
Hands up for Leooo!! Experiments like this we can see how the description guy shines. I dont know why, but i only can trust Leo for this avaluation. ❤
I shot a copycat of this burger a couple weeks ago. My sauce is a little different than the one you came up with, not not too different. Good job, brother!
Your videos sound like an infomercial more and more every day.
Guga, if you ever visit Prague, you NEED to try Burgerman restaurant and theirs burgers. All of them. But highly recommend the Onion burger and the Bacon one.
Guga. you need to make a double burger. 1 patty of yours and a extra thin patty on top. crispy plus juicy.
when guga keeps saying "it is not easy to master the technique" I kinda wanna see the bts
I need a Guga / George Motz crossover episode
When Guga said he didn’t know what sublime meant. I felt that
Hamburger Happiness in Dixie Inn, Louisiana has been making burgers like that for over 60 years. But theirs are never so dry they need a gallon of sauce.
Hi Guga, why don't you combine the two to make an ultimate burger. One of your patties for the juiciness sandwiched by two of the super thin crunchy ones 😉
The burgers might not be thick, but Guga is 😂. Bro looks extra juicy today 🙂. Damn
Title: "I tried making this Viral Burger, it was so hard!"
Guga in the video: "And it was super simple"
What you should do is do a normal patty in between two thin and crispy ones
I got heartburn looking at this video 😂😂
Easy Street Burgers is akin to Depression Era burgers. In the great words of Wendy's: Where's the Beef?
Nope! Don Dunn was making this exact style burger at the New Hope General store in the 1980's. Someone has reproduced it, or stumbled upon the same style.
RIP Don Dunn, I have missed you and your burgers for years. You were a true and loyal neighbor and friend. (FYI, Don put a little smoke on his meat before grinding it, so even better)
You are so great of being Burger and Steak King.
Title: it was so hard!
Guga in the video: it’s super simple and here’s how!
THAT LOOKS LIKE FUN TO MAKE I MAY TRY THIS ON THE GRILL TOMORROW
You should be using a large square flipper and a weight to pee the patties. You get a rounder better product, and it works great for flipping the patties
reminds me of a tick-cocked up version of the Oklahoma smashed onion burger with your choice of condiment and extra steps......😅🤣 add some onions, it'll be juicier...
Take a shot every time googah says “I had to figured it out”
Use the lean ground beef and add smoked Wagyu tallow.
Guga why dont you try 2 ultra smash burgers in the middle your own juicy one? The combo between texture and juicy ness should kill!
Why not the best of both? 2 thin patties on a thick n juicy patty 🤤
You out here making me hungry, at least I have enough skill to make those into reality with practice
Perfectly timed video , just as I’m about to eat ow yeeeee
I gotta say...there should be cheese on top of EACH patty . Other than that , those burgers look amazing !
o lawd pls let me eat that food that looks so good omg
try smashing the burger with a little bit of partially frozen wagyu tallow on the smasher.
Guge and motz need to collab
Add dry aged trimmings to the ground beef! Your welcome!
if you reduce the sauce i would really like that... overdoing it with the sauce removes the point of having so much beautiful maillard.
PRACTICE MAKES PROGRESS!
TIL: Guga did not know how to make smash burgers... I could have sworn he's done smash burger videos before.
In my opinion, you should not add garlic to the meat if there is already garlic in the sauce, stick to the simplicity of salt and pepper, especially because garlic powder has a very intense flavor,I don't like feeling only one flavor but that's just my opinion, everyone likes something different.
Dry age beef in oyster sauce. Or dry age oysters into beef fat
Guga, will you PLEASE do a deal to sell your products here in the UK? 🙏♥
DRY AGE STEAK IN PASTA DE GUAVA
Less fat is better for beefy flavor... More fat is better for above flame cooking... Because the drippings add the flavor through smoke... But griddle cooking... Flavor is developed through seasoning.... And honestly... Any food that is edible, is good food... Wait until youre all starving when the infrastructure collapses... Even racoon meat will be a blessing
Eastcoast guys discovering California burgers
Am I the only 16 year old who watches guga for fun?
yea im 6 yo
Omg twin
this is a usa version of a traditional serbian fast food (Pljeskavica)🤝🏻🇷🇸❤️🇷🇴
Man i sure wish all these "1 cup, half cup , 3 cups" would be actual units that the rest of the world could understand.
Hey Guga! I checked out your "everything I use" Amazon list and still can't find the burger press you use ☹️ Any where I can find the link for that? Thanks!!
Next guga experiment be like "I cooked steak with a nuclear bomb"
Im drooling while watching this video
“Rye” age a steak - dry age a steak covered in caraway seeds.
When I read "paper thin burger", I thought the kind of burger from White Mana. The thumbnail even looks similar.
So, it's the 'best burger in the world' as long as there is way more cheese than beef and way more sauce than both.
It's not a burger. It a sauce and cheese sandwich with ground beef topping
GUGA IN WALLYWORLD??? HOLY IM ON THE FUCKIN WAY 🏎💨💨💨
So thaaaaaaaat’s why i couldn’t find your stuff in Walmart. It’s in a weird ass location
Why don’t you combine the two? Have a Guga burger patty topped and bottomed with the ultra thin patty? Best of both then.
Drinking game. Take a shot to the word “everybody”
Why not mixing both batties in one bun🤯
Juicy and crispy in the same time
Merge both burgers onto one!
I hate to say it, but it has just taken the Internet thirty years to recreate the burgers served by G.D. Ritzy's around the Midwest in my youth.
Title: I tried making this Viral Burger, it was so hard!
Guga 30 seconds into the video: And to make it? Its super simple and here's how.
I just gained 5 pounds and took 6 weeks off of my life just watching this video. Worth it!
I hope the shots of the beef were old footage... The 80/20 beef had a sell-by date of 16/Dec/2023. As this video was posted 23/Jun/2024, it's juuuuust a little expired at that point. Even if kept frozen I probably wouldn't want to eat that.
At this rate Guga is going to figure out KFC's secret recipe .
Glen and Friends Cooking already did that.
I think he already did
It’s not a secret if everyone knows about it
He did it
Almost every cooking TH-camr did
"I Tried to make this viral burger, it was so hard" 0:28 and to make it was super simple and here's how 😂
The hard part was figuring it out.
to be fair, hard is not the opposite of simple... hard means not easy, simple means not complicated :D 2 different things
I think it’s just a meme when he says something is “super simple to make” - in every single video he’s like “and this side dish is super simple to make” but then immediately describes like a 2 hour process that requires 30 different ingredients and like $2000 work of specialty cooking equipment haha. at this point I’m sure he’s mostly just messing with the audience whenever he says it.
you cant make this on a normal grill
hidden message to his wife
__Sauce Recipe__
2 cups mayo
1 cup ketchup
0.5 cup mustard
2 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp onion powder
__Beef Seasoning__
2 Tbsp salt
1 Tbsp garlic power
1 Tbsp black pepper
1 tsp smoked paprika
20% fat ground chuck (not regular beef. they are different) I think...that wasn't clear in the video. 7% won the test but he said he had to figure out 20%. So I guess he ultimately used 20%?
This is the kind of comment that should have been in the description. Thank you!
Legend.
Thank you for the breakdown, much appreciated!
Depends on the type of 'cook' you want, and how flavorful you want it. Yea higher fat shrinks a lot, but it also releases that fat and tallow to fry in its own fat, and gives more flavor. If you want less frying action and less patty shrink, go lower fat, but tradicional burger meat is 80/20.
I think he used 7% because he said if not for the sauce, it would be dry and aweful. 20% wouldn't be dry.
Guga needs to listen to Motz about the grind. It's not a lean blend, it's a smaller, extra grind in the 80/20 or 70/30 that breaks down the fat nodules and makes the thin smash stay together more. Still looks delicious Guga.
"Guga needs to listen..." Good luck with that.
Don't read my name
I just made a similar comment before I read this. Fine grind per George.
@@leeroderick 😆
Lol. Berger bonanza!!
I can't speak specifically to this burger, but a sauce should compliment a burger, not over power it. If you have to drown your burger in sauce, it can't be that great of a burger. I am with Leo on this one!!
That's George Motz's belief as well and he's the king of burgers!
I've been cooking for over 15 years, and yes this is exactly right. Everything you put on the burger is a compliment, the meat is the main piece
Completely agree, I'm surprised Guga liked this one more
If it's good it's good
It's a social media gimmick burger, basically. I like my burgers smashed, but these are crushed. I am sure the crispy edges are good and all but as said here the sauce will be kind of strong.
Guga promotes amazing cooking equipment*
Me: *continues crying in British *
me in Thai : first time?
They sell it for 50 bucks on Amazon!
is just existing products with his brand
I'll buy it for ya if u want.
what amazing cooking equipment?
Hi from Turkey! I watch every single video of you Guga and my mouth watering every single freakin time! I wish I could try a Guga Steak or a Guga Burger... Damn bro😂 Phenomenal as always 🫡🫡
Guga should rent/lease a restuerant and do a limited special service every few months for a price of course. Steaks , burger and a few of his special side dishes on menu. Just a idea.
@@plessis2023 Agreed.
Freddys frozen custard been making these burgers forever. Nothing new! Ijs, no hate. Have to give credit to them before influencers get credit.
There is sure a lot of not using oyster sauce in this video. You know what would fix that? A good old rousing round of oyster sauce tests!
It's gonna happen.
16 would be proud
Sugar is resistant to this suggestion.
To get a very uniform smash on my patties, I make uniform balls and then smash them between parchment paper using a tortilla press. Leaving the patty on the parchment, you can stack them up to take them out to the flattop. The patties don’t stick together in the stack either. Every single patty is paper thin and it reduces the effort at the flattop.
Oooo, I'm gonna have to try that
That's just a thin patty not a smash burger, the whole point is to aggressively smash the burger on the griddle so it turbo sears
Another fellow tortilla presser! Totally agree with this method to efficiently get the properly caramelized meat-crust. 👍
@@DianaMain There's nothing stopping you from putting pressure on the pre-flattened patty while it's on the griddle. It's the same difference, it doesn't matter if you press out the patty on the griddle or off of it, you can still put pressure on it when you start cooking it.
@@DianaMain this is a complete L take. Whether you smash it before or after, it's still a smash patty
This is a recommendation coming from someone who has made burgers like that for years. There's a place here in the midwest that is called Freddy's frozen custard, they are circles smashed to paper thin edges, scraped off with a sharpened burger trowel (dexter russell is the one they used) and they would have the patties about the size of a CD with a slight dome shape so little juicer at the center getting that benefit you're looking for. They started as square patties formed that were somewhere around 2in x 2in x 3/4in - sear the square on one side for about 10seconds (grill at 450* or so) so that the spatula doesn't stick too much to the patty and sticks to the grill more when you smash. When you smash you press it down 3-4 times before you start to shape it with the trowel (it may take you a few tries to get it right). I'm really curious if anyone tries this even after quitting there I got my own spatula to match theirs ( normally they use 1 in each hand to help with control but I got good enough to only need one) They are delicious burgers I love to make once in a while rather than a smoked burger.
freddys is arguably the best national chain. We only have one like 2 hours from here but whenever I drive by its usually better than all the hyped smashburger places in Los Angeles.
I LOOOOOVE Freddy's! Those thin patties are to die for. As well as their custard. And fries. Perfection all across the board!
@@thedoad I have no clue how far the chain goes these days, I know little over 10 years ago there were only 2 and all the sauce n seasoning was prepped fresh daily, once it became a chain it all became pasteurized and made in a factory doesn't taste quite the same.
Freddy's underrated af fr
I just love the way Guga says 'SAWSS' 😄
Guga is a professional, but at home if you're having issues with the patties sticking to your smashing impliment of choice, start with a ball to get a little char on one side then flip it and smash it as that char/fonde or whatever the word is for it will help it not stick to your smasher.
Also while it's not the same as the technique they used here, there is a variant of this burger (the more original version) called the Lacy Anne (like the cookies) where you keep the middle a bit thicker so it can retain that jucieness we know & love while still getting that crispy meat crust around the edges. This is more difficult to make however as you can't just smash it uniformely & have to more like 'smear' out the edges.
If it's so good, why does it have to be drowned in sauce?
Juiciness ma gee. C'mon
Because it's the cover up lol
That's not drowning in sauce, that's a generous portion of sauce
@@thetogo2962 someone almost drowned in a generous portion of water.
Because its horrendous without sauce 😂
A chain restaurant called *Freddy's* has been making the thin burgers for years. I hate their skinny fries though.
It's only "viral" because of these so-called "influencers".
True but Freddy’s burger is pretty plain
@@syn1183 You can add additional toppings... just have to ask. And their sauce is essentially the same.
1:00 just listen to the video with eyes closed for 2 mins 💀
🤣🤣🤣🤣
😂😂😂
I don't get it Diddy Junior
@@ChuckyFF101 มั่ย
@@ChuckyFF101No problem.
I know I'm not drunk, so Guga must be drunk thinking the 7% looked better than the 20% fat. You had such a better crust on that 20% fat patty
Sure he get better smash on 20%, but the issue is the size of patty after cooked was so SMALL that it was pointless to make it because the fat was already rendered too much in the pan.
If you wanted to make it good, the composition should between 85-90% meat and 10-15% fat to prevent lots of shrinking during smash time, this will make your patty still have moist but not shrinking a lot compared to normal patties where they make thick and juicy one.
This Viral Burger was meant to have patty as thin as possible without sacrificing the size too much, dont compare this to regular homemade burgers where you can make it as lik as you wanted to.
@@hartonosutrisno5452 the fat content doesn't matter if you smash properly, the correct blend as shown by ever smash shop on the planet is like 20% fat with an extra fine grind, its the grind that makes it not shrink as much as it grips the flat top and gives the paper thin smear