I think if you made them as a slider option it will be a lot better, small burgers which you can do in a single bite and get massive explosion of flavors
Yeah i expect that if the bone marrow was reduced to no more 2-3% of the burger mixture, that it would of held together a lot better and been less of a Pita
Imagine if they did like Pho in a huge fried dumpling like a bowl then add bunch of herbs at the top that falls in as they crack the top shell of the bowl.
Thank you for showing the "failures/mistakes" so we know what not to do and why 😊 not enough guides/videos do that anymore and it helps boost the confidence of those who think they're failing
Guga I solved this 2 years ago. Make a chestnut duxelles. 500g mushroom 200g chestnuts 200g shallots 4 cloves garlic Mince and cook on low heat til as much moisture is removed. Do not use oil or any additional liquid. Mix with 2kg of ground beef. Then proceed like a normal smash burger. You’ll get an amazing crust and the duxelles absolute bs the fat
I swear one of these days, Guga will post a video somewhere along the lines of "I cooked a steak that punctured the fabric of reality and ATE IT, THIS is what happened!"
Guga we seriously need a chili series (meat and beans). You do a large variety of experiments with other dishes that turn out to be amazing. Give the chili community some love. I bet a large portion of your viewers would love it also.
@@CgssCENTURY please enlighten me what does gluttony have anything to do with chili. Chili has so many different varieties of textures and ingredients that can be incorporated into it. Getting his take on it especially with his experiments would be huge for chili.
So in India we have this dumpling chain restaurant called Wow Momo. They do something very similar to your soup dumpling burger...its a chicken momo burger. No beef, of course and its not a soup dumpling, it's a deep fried momo which is a tibetan dumpling...So this was kinda nostalgic for me because I haven't been to India in a while.
GUGA-doubt you’ll see this by now but you should try this again, using more bone marrow and maybe even cut it with something a little like with wagyu tallow so you have a bit more. The gelatin was the problem. Great video BTW!
I am glad despite much struggle and resistance to the concept you found a way to work the concept in and create something funny and crazy which top of that is delicious as well. More so you can create variations of this 'dumpling burger' by adding more ingredients along with a patty inside the dumpling.
Every new video solidifies my belief that guga is going to have major success having a massive burger chain. I say that but i just want to try his burgers
I thought this was gonna be one of those a.i. commercials with a burger exploding with some lady saying how great the burger is while it's becoming part of her face. 😂
The "soup dumpling burger" reminded me of one of my favorite dishes my grandmother makes. It's called "peremech" in English. You should look it up and give it a try. It's amazing. It's basically what you put in the middle of the burger, but sort of more refined, because, you know, people have been making it for generations.
Hey Guga Just try tot make the bone marow souvide with al the herbs and vegetables that were in your stok. Just keep the temperature above 85°c then the fat wil perfectly render. The vegetables wil infusen in to the fat. Do this for about 8 hours. Than strain the mixture when it is hot. After just cool in the fridge. It wil be pure gelitan an fat
I've found making a "burger juice" out of melted butter, liquid smoke, Worcester sauce and fish sauce does a similar job. You can pour it into the ground beef as a liquid and mix it well. The butter then solidifes evenly throughout and you left with an amazing smash burger ball.
i was expecting Guga to put the bone marrow gelatin sealed into 2 patties, kinda like a Juicy Lucy... but i really liked how it ended up to be nonetheless !
Suggestion for your next videos..1. Steak Meal Prep for those who has to work 12 hours in the office a day. Thinking of searing them first, followed by sous vide, then freeze. Come back from work, dump it in sous vide and eat straight. 2. Best suggestion to cook a steak when you live in a small apartment to avoid the crazy smoke and oil all over the place. I find sous vide and torch seems to be the cleanest but your opinion would be good. Anyways thanks man been a fan for many years now
When we had the first sign of summer this year all the patties flew off the shelves. Had to make do with lean beef. Fixed it with this style of beef stock and tallow I had previously made and kept in the freezer. Stuffed the inside of the patty and smoked it.
The music of this video made me think, what about candied meats? I've heard of people coating various meats in soft candy before, and it's even been done in The Marvelous Misadventures of Flapjack for an episode, and I imagine it not only would be a funny video for the reactions, but it could also be made as a halloween special.
Thanks for sharing your thoughts, ideas and videos. Always like the experiment videos. I really like the direction you were going with the bone broth with marrow. Would be interesting if the flavor would be retained if you were to freeze dry the broth into a powder and then mix it into the burger meat. I also really like the idea of the burger wrapped and fried without the bun, just the fried wrapper. Now if you could make a low carb wrapper so it would literally be meat wrapped in protein. Can you make flour out of something like lentils?
Its Impossible to mass produce without giving up quality and authenticity, one of the reasons why big/fancy restaurants are so expensive is to serve so many orders with high quality you need not only the best ingredients and stablishment infrastructure but also decent cookwear with experienced/knowledgeable chefs, and in most cases thats not even enough without supervisors. Guga himself cant serve thousands of people and hiring others opens room for laziness and poor technique which would result in a bunch of generic burgers being sold instead of what Guga really wants. Thats why he only sells equipment, seasonings and similar, but not the food itself. Also the stress of running, affording and setting up It all
I feel like this is the real burger of the future, like this for real isnt gonna pop at first but give this a couple decades it will be a staple for the burger bet
Dood stuff it with caramelized onions around the patty to fill out the space left and soak up the flavor. Munster cheese and a burger sauce made with diced pickled jalapenos and I bet it would blow your minds. Gonna try it soon myself!
Hi Guga I have a suggestion for another experiment. 1. Try to batter the soup dumpling patty (without the dumpling skin) like a fried chicken. 2. Leave the bun out and make a soup dumpling beef patty wellington, but deep-fried. 3. The original soup dumpling burger as the control burger. Okay, I can't wait anymore. I have to make a burger NOW because of your delicious looking food content. I gained 10kg of weight already because of you man. Greetings from Germany and keep up the wonderful work you are doing.
I suggest making a cavity in the center of the paddies and put the gelatin soup in it. When I cook a Japanese style hamburger steak, I usually use eggs and bread crumbs to keep ground beef together. It prevents crumbling and contents leaking out.
One could try packing it like a juicy Lucy. Either only gelatin in the center (maybe even frozen), or a layer of gelatin/meat mix in the middle of regular mince. That might give the outer layer enough time to caramelise, before the flood sets in.
chinese soup dumplings started by people using bone marrow broth and skin based broth together in solidified cubes and then after steaming, it is the soup inside the dumpling
The cross section of this burger gives me the feeling of a Beef Wellington so I thought you may try to do a Burger Wellington? This might be a world changing burger in my opinion haha.
I'll be the one to say it, prop for you for keeping the mistake in the process in, it show how much thought are needed to refine this burger, it look tasty.
Slice the bone marrow gelatine and put it between two burger patties when assembling the burger. The heat will melt the gelatine and it becomes super juicy
I propose “I made 100 years of salads” and force Angel to eat them all
Get some greens into that boy. Do it Guga!
what is salad???
course, in the 50s the salads were made with copious amounts of mayo and/or gelatin
@@Belnick6666 It's what my food eats.
Evil.
@@MilanByoutube genius
I think if you made them as a slider option it will be a lot better, small burgers which you can do in a single bite and get massive explosion of flavors
Good shout, I would definitely like to see that too.
I REALLY can see this becoming a thing, it's a perfect party food!
Or sloppy joe. All that bone marrow in the sloppy would've been heavenly.
Yes and less dough
Drinking a burger is crazy😭
Reminds me of an episode of Ed, Edd n Eddy when Ed was drinking a burger! With a straw too! Lol😅😂
Yeah i expect that if the bone marrow was reduced to no more 2-3% of the burger mixture, that it would of held together a lot better and been less of a Pita
LA Beast disagrees.
Imagine if they did like Pho in a huge fried dumpling like a bowl then add bunch of herbs at the top that falls in as they crack the top shell of the bowl.
@@mindrage92 that actually might taste phenomenal :0
Thank you for showing the "failures/mistakes" so we know what not to do and why 😊 not enough guides/videos do that anymore and it helps boost the confidence of those who think they're failing
Guga try making a deep fried dumpling burger with everything already inside the dumpling. Use the outside like a bun.
Wouldn’t that just be a bigger fried dumpling with cheese?
rice sheet would have been better.
That would be the thing that russians call 'pirozhok'.
Was thinking the same with a dip sauce
So just a regular dumpling with burger sauce?
Guga I solved this 2 years ago. Make a chestnut duxelles.
500g mushroom
200g chestnuts
200g shallots
4 cloves garlic
Mince and cook on low heat til as much moisture is removed. Do not use oil or any additional liquid. Mix with 2kg of ground beef. Then proceed like a normal smash burger. You’ll get an amazing crust and the duxelles absolute bs the fat
That sounds awesome.
I didn’t include herbs cause that’s up to the person so do what you like
How do I save this comment ???
@@skibidi.G screenshot it and add it to a favorites collection
@@n30nx4r7 ❤️
I swear one of these days, Guga will post a video somewhere along the lines of "I cooked a steak that punctured the fabric of reality and ATE IT, THIS is what happened!"
before or after the video that says: this burger/steak gave me a heart attack but was worth it 😂
I DRY AGED THE UNIVERSE AND THIS HAPPENED!!!
not before the inevitable "i dry-aged my cousin for a whole year and this is what happened"-video we all know will be coming one day 🤪
Guga embodies gluttony
Guga we seriously need a chili series (meat and beans). You do a large variety of experiments with other dishes that turn out to be amazing. Give the chili community some love. I bet a large portion of your viewers would love it also.
Guga embodies gluttony
@@CgssCENTURY please enlighten me what does gluttony have anything to do with chili. Chili has so many different varieties of textures and ingredients that can be incorporated into it. Getting his take on it especially with his experiments would be huge for chili.
Hell yeah we do
"lemme just have a sip of my burger real quick"
I appreciate seeing all the failed experiments, it makes the successful ones all that more fascinating!
Guga's so crazy. 😂 I love this channel.
So in India we have this dumpling chain restaurant called Wow Momo. They do something very similar to your soup dumpling burger...its a chicken momo burger. No beef, of course and its not a soup dumpling, it's a deep fried momo which is a tibetan dumpling...So this was kinda nostalgic for me because I haven't been to India in a while.
GUGA-doubt you’ll see this by now but you should try this again, using more bone marrow and maybe even cut it with something a little like with wagyu tallow so you have a bit more. The gelatin was the problem. Great video BTW!
I am glad despite much struggle and resistance to the concept you found a way to work the concept in and create something funny and crazy which top of that is delicious as well. More so you can create variations of this 'dumpling burger' by adding more ingredients along with a patty inside the dumpling.
Guga you are a madman. That is just nuts!
Guga you are lookin good man! I've been watching your videos for years thanks for teaching me so much!
Guga embodies gluttony. Hes gained more weight on his neck and chin whatare you yapping about
@@CgssCENTURYwait until this mf see the last video
this is creativity on a whole new level
I think the bone marrow gelatin could be added in slices, like cheese to a burger that's about to be served if you want the extra flavor.
Yeah, I was surprised he didn't try the juicy Lucy approach, and just make a ball of meat around a slice of gelatin.
I think he should have put it inside the meat like stuff the meat with it
"Perfectly deep fried, soup dumpling burgers" Guga creating new sentences every day.
Hey guga! I recently got your cookbook and am LOVING it. Love your vids too
2:45 - Steamed hams
Guga continue to be crazy it’s always a trip seeing you do these experiments
Your amazing creativity never fails to surprise me - thanks a lot for sharing!
Guga, you are a mad scientist and I love it!
Oh I enjoyed this video. The moment yall lined up to eat them, I had a smile on my face the entire time. That last burger, omg. Let's Gooooo!!!!
Every new video solidifies my belief that guga is going to have major success having a massive burger chain. I say that but i just want to try his burgers
I could see this working so well with sliders.
I thought this was gonna be one of those a.i. commercials with a burger exploding with some lady saying how great the burger is while it's becoming part of her face. 😂
AI is ruining us 😂
Guga Is So Sweet and Kind ✌🏻
This is outrageous and I love it!
The "soup dumpling burger" reminded me of one of my favorite dishes my grandmother makes. It's called "peremech" in English. You should look it up and give it a try. It's amazing. It's basically what you put in the middle of the burger, but sort of more refined, because, you know, people have been making it for generations.
My indonesian grandma made something like that but with Spring roll dough😂 it was super crispy and juicy inside
Guga reinvented the Tatar Peremech. Congrats man! And welcome to my childhood. I can see you like it. :)
I love the fact you push the limits with your food and use everyone else as your guinea pigs ❤
Watching the burger fail was more entertaining than it should have been
is guga losing weight??
Yup
puY
Yeah
He changed his diet
He's dry aging
Hey Guga
Just try tot make the bone marow souvide with al the herbs and vegetables that were in your stok. Just keep the temperature above 85°c then the fat wil perfectly render. The vegetables wil infusen in to the fat. Do this for about 8 hours.
Than strain the mixture when it is hot.
After just cool in the fridge.
It wil be pure gelitan an fat
Why does this video sounds like a horror movie ?🤣👻
Guga is totally nuts, I love it!!
Leo's face shot right at the end! LOL. Is cracking me up.
I've found making a "burger juice" out of melted butter, liquid smoke, Worcester sauce and fish sauce does a similar job.
You can pour it into the ground beef as a liquid and mix it well. The butter then solidifes evenly throughout and you left with an amazing smash burger ball.
You made a Xiao Long Bao burger!!! You crazy cat!
I bursted into laugh "that's it, you Guga just became absolutely mad". But it worked and then i laughed more.
i love when guga says its easy to make and proceeds to show us a 18 recipe steps
when you chopped the soup dumpling in half and let all of the soup out I died a little inside.
I actually threw up a lil.😂
My screen turned red when I seen it 😫😫 💦💦
i was expecting Guga to put the bone marrow gelatin sealed into 2 patties, kinda like a Juicy Lucy... but i really liked how it ended up to be nonetheless !
This is what I thought too. He recently did cheese inside for the celebrity burger video.
Suggestion for your next videos..1. Steak Meal Prep for those who has to work 12 hours in the office a day. Thinking of searing them first, followed by sous vide, then freeze. Come back from work, dump it in sous vide and eat straight. 2. Best suggestion to cook a steak when you live in a small apartment to avoid the crazy smoke and oil all over the place. I find sous vide and torch seems to be the cleanest but your opinion would be good. Anyways thanks man been a fan for many years now
I love your attitude Guga refuse to fail keep it up
Try adding flour or cornstarch to the meat to help reduce the separation of liquid from meat
Need to get my burger creativity skills UP after this one 🔥
The dumpling burger reminds me of the Langos burger from Korzo in Brooklyn, I went there a few times with friends and it was so good. RIP Korzo
When we had the first sign of summer this year all the patties flew off the shelves. Had to make do with lean beef. Fixed it with this style of beef stock and tallow I had previously made and kept in the freezer.
Stuffed the inside of the patty and smoked it.
guga you have to try chicken 65 with some lemon
Guga changing the physics of burgers
My favorite experiment so far
The music of this video made me think, what about candied meats?
I've heard of people coating various meats in soft candy before, and it's even been done in The Marvelous Misadventures of Flapjack for an episode, and I imagine it not only would be a funny video for the reactions, but it could also be made as a halloween special.
I like the fact that Guga keeps it 💯 good, bad, or indifferent
Frenchie should do his onion soup burger inside this
This is one of those experenice that im gonna go to try right now and get yelled at when i fail this and the kitchens in a mess. 😂😂😂
Thanks for sharing your thoughts, ideas and videos. Always like the experiment videos. I really like the direction you were going with the bone broth with marrow. Would be interesting if the flavor would be retained if you were to freeze dry the broth into a powder and then mix it into the burger meat. I also really like the idea of the burger wrapped and fried without the bun, just the fried wrapper. Now if you could make a low carb wrapper so it would literally be meat wrapped in protein. Can you make flour out of something like lentils?
Chickpea flour is a thing. You can find it at Indian markets.
Guga You should make a restaurant with all the experiments you made
This is actually really funny,the whole experiment
The music makes it sound like a sinister science experiment lol
Guga you should honestly start selling these you would make a Fortune. 😋
Its Impossible to mass produce without giving up quality and authenticity, one of the reasons why big/fancy restaurants are so expensive is to serve so many orders with high quality you need not only the best ingredients and stablishment infrastructure but also decent cookwear with experienced/knowledgeable chefs, and in most cases thats not even enough without supervisors. Guga himself cant serve thousands of people and hiring others opens room for laziness and poor technique which would result in a bunch of generic burgers being sold instead of what Guga really wants. Thats why he only sells equipment, seasonings and similar, but not the food itself. Also the stress of running, affording and setting up It all
Its Just not worth it
No one would buy.
I really shouldn't be watching this late at night and hungry. Maybe I should just rewatch the cooking of the second burger to fix things.
Wow! That was a crazy experiment!
guga: there are two key things to make a burger.
me: YEP, bun and patty.
guga: crust and juiciness.
me: oh, well 😕
Guga, man, someone suggested making them into sliders, if you sell those even at a premium you're gonna get VERY rich very fast!
He's already rich.
@@spacegaming7015 But is he VERY rich?
Jokes aside, more money never hurts!
Thank you Guga! For my anniversary I bought a charcoal grill and some nice ribeyes. The best steak I've ever eaten
I feel like this is the real burger of the future, like this for real isnt gonna pop at first but give this a couple decades it will be a staple for the burger bet
Bro was like, I couldn't get my original idea to workout. SO I DEEPFRIED IT.
Love you guga ♥️♥️♥️
it's a fine line between genius and insanity
You've created the first successful soup sandwich in history.
Guga is the first person to make an actual soup sandwich.
Title holds up, I did not see the video turning out this way haha, thanks for the video!
Dood stuff it with caramelized onions around the patty to fill out the space left and soak up the flavor. Munster cheese and a burger sauce made with diced pickled jalapenos and I bet it would blow your minds. Gonna try it soon myself!
Hi Guga
I have a suggestion for another experiment.
1. Try to batter the soup dumpling patty (without the dumpling skin) like a fried chicken.
2. Leave the bun out and make a soup dumpling beef patty wellington, but deep-fried.
3. The original soup dumpling burger as the control burger.
Okay, I can't wait anymore.
I have to make a burger NOW because of your delicious looking food content.
I gained 10kg of weight already because of you man.
Greetings from Germany and keep up the wonderful work you are doing.
Guga crushes it every time!
All I can think of when I see this is Crimson's "Larks Tongues in Aspic"
try it wrapped in foil on the grill without the dough! even just with dry onion soup mix with ground beef is good!
Let him cook.
Guga: Boils burger
Naw...
I suggest making a cavity in the center of the paddies and put the gelatin soup in it.
When I cook a Japanese style hamburger steak, I usually use eggs and bread crumbs to keep ground beef together.
It prevents crumbling and contents leaking out.
Can't stand bread crumbs within burgers. (Which is why I don't care for most meatloaves).
One could try packing it like a juicy Lucy. Either only gelatin in the center (maybe even frozen), or a layer of gelatin/meat mix in the middle of regular mince. That might give the outer layer enough time to caramelise, before the flood sets in.
dumpling burger is a really cool idea
I think if you used a binder on the gelatin ones they wouldn't end up melting away
chinese soup dumplings started by people using bone marrow broth and skin based broth together in solidified cubes and then after steaming, it is the soup inside the dumpling
You absolute madman, loll.
That sounds fantastic.
Guga low key breaking the limit KEKW
I need this in my life, pronto!
The cross section of this burger gives me the feeling of a Beef Wellington so I thought you may try to do a Burger Wellington? This might be a world changing burger in my opinion haha.
"Burger tastes like the kiss of a dragon" man, Angel's onto something!
I'll be the one to say it, prop for you for keeping the mistake in the process in, it show how much thought are needed to refine this burger, it look tasty.
Slice the bone marrow gelatine and put it between two burger patties when assembling the burger. The heat will melt the gelatine and it becomes super juicy
Just when I think Guga can’t take it to the next level I’m proven wrong 😂
Try freezing the stock in ice cubes. Then place one in the center when cooking. I would like to see how that comes out.
I have to give you one thing… I can feel my heart slowing down just watching the video of that burger. 🤣
at this point GUGA needs to open a restaurant ASAP
In Greece the last burger is called Manty. And we do not deep-fry it,but still it's a great idea!
Guga is a genius man 😂 You definitely need an apron eating that burger
❤ THIS IS MAKING ME SO HUNGRY. ❤
I never thought I'd live to see the day when someone could unironically say that they drank a burger