@@Isaac962hshsue people have different lifestyles and experiences. im sure whatever you struggle with in your life, somebody could come along and say _hey yo just dont do that, its not hard._ 💀
In Utah there is a local hamburger franchise that started up in the early 60's. They created a sauce for French fries and the patiened the name "Fry Sauce" Very much like your sauce however it is missing the ingredients that made their world famous. Buttermilk. The Franchise, Arctic Circle. 1/2 cup Mayo and Ketchup, 3 Tsp of Buttermilk and 3 Tsp pickle juice. Now you have a Life Changing Burger. Love the channel.
Has Guga done an onion smash burger yet? Just watched a video on something called an Oklahoma burger the other day and it looks BOMB. Why settle for fake powder when you can have legit caramelized onions?
Guga, I've been mixing onion soup mix, Worcestershire sauce, salt, pepper (and sometimes mayo) in my hamburger meat for a few years. I mix those into the meat before cooking. I've had compliments saying they were the best burgers each person had ever had. Really enjoy your videos and things you experiment with improving. Thanks
Made it. You are right, it is great. I must say I made my own dip mix ( in Mexico cant find store mix). From now on this is the way to go. Looking forward to your cookbook in May
My mother has been doing the onion dip burgers since I was a child (back in the 60s). She used Lipton Onion Soup mix. She mixed it into the ground beef and then made the burger patties instead of your method of putting it on the patties as they are grilling.
I’ll have to try that French onion dip! One thing that I’ve been doing with my smash burgers is sautéing onions and mushrooms on the griddle in advance, chopping them fine, and adding it the the ground beef. Makes a great savory burger! Also I just noticed that you hit 4M subs!!!!! Congratulations!
Maybe instead of adding it to the ground beef, you should just use it like a topping? By personal experience, I found that the more things you put in a burger mix, the less it holds together.
Dude, that onion one really did change my life! My husband and I both loved it... and he doesn't even like onion all that much. I did make my own version of the seasoning packet thing, but still. We're making them again this weekend.
Yo Guga! Absolutely loving the look of those burgers, defenitely giving it a try myself. Say, I respect you using American cheese for your burgers, after all it melts perfectly without splitting and for burgers specifically it is just what you want. But what I wanted to ask is if you have ever considered trying to make your own American cheese? I saw an older video of yours (I think on SV everything) where you had actually made your own cheese, and there are so many other things you like to make from scratch, so yeah! What would be the Guga way of making American cheese?
I remember in one of Babish's videos (Grilled Cheese Deluxe I think) he makes his own cheese product using blends, and that melts just like American. Perhaps experimenting with different blends using that method could create the perfect burger cheese.
This is spot on the real deal. I've been meaning to do this since last year. Finally, did it just now. Only difference is I put it on after flipping so it wouldn't burn. And I used cheddar. Friggin' DELICIOUS. It's a WINNER!
I just wanted to say thank you, ever since I started watching your videos, I've began experimenting with cooking. Kind of lit a passion in me for it, it's a very fun hobby.
I think everyone should have fun while cooking and experiment, that's what leads to improvement, a lot of home cooks that are bad cooks just keep making the same mistakes, with experimenting you get to tell what works and what doesn't and apply what works to a recipe and create your own. It's one of the many things I've learned to appreciate, anyways I'm glad to see someone have the same love for cooking I gained from doing the same thing, watching Guga.
Bro, I do understand the need for good seasoning to create the best tasting food for ail types, BUT to get the most out of your seasoning, it is imperative that you season at the right time. Smash burgers are very juicy when they are flipped, therefore, when you are going to season the burger do it after you flip them, where the seasoning dissolves with the juices on the top to get the most out of the seasoning. When you put the seasoning on the raw side of the burger then flip them, the seasoning is being cooked past its recommended usage, or chemical status. In this way, you will get the most out of the seasoning. I think this explains why the Ranch seasoning did not perform as well as the onion soup mix. Just a thought from a smash burger lover!
I’m not surprised by this. One of my many meatloaves, I use the French onion soup mix along with all the basic meatloaf ingredients, and it is always phenomenally delicious. But leave it to Guga to think of putting it on a smashburger! Definitely going to start doing this to my smashburgers!
OK, Guga! I made a plate full of these 2.0 burgers for the 4th of July. My whole family practically did backflips in the yard with how awesome they were! Thank you thank you thank you!!!
I got an idea for an experiment: The butter of the gods (as a compound butter) with homemade msg, on steaks. Sounds like the perfect steak, would be curious how it tastes.
For the next burger experiment, in your homemade brioche buns, the experiment should be substituting wagyu tallow instead of butter in the bread dough.
Guga: 1 packet Onion Soup Mix - add to 1/4 cup worchistire sauce to let it hydrate, mix with meat then grill/smash. It's not a topping - it has to hydrate. Same with Ranch Dressing mix.
High thought of the day: perhaps you could use a mesh strainer to divide the powder from the chunks in the onion seasoning. Incorporate the solids in with the meat and use most of the powder in the sauce somehow.
Guga, Angel, Leo, Maumau, somebody. It is time you learned of the chile of the gods. One thing commonly asked at a restaurant for many many dishes is red or green. You can even order Christmas (both). Stumps everyone outside of New Mexico, Colorado is the exception. It comes in no heat (why, why why?) mild, medium, hot, and continuing up to so hot you'd rather eat a habañero. It makes meats, pastas, side dishes, cultural and regional dishes, change traditional, and even ice cream. As useful as garlic, salt and pepper. It is called, The Green Chile. Add your heat preference to that burger, and you will make version 3.0 of this burger. Even Angel will have 1 vegetable he won't throw out. So it is enough talking and time to use some Green Chile.
It's funny my mom back in the day used French onion dip powder for burgers and they always came out good. The only difference is she made thick burgers whereas I prefer smash burgers/ thinner burgers to better taste the seasoning. All in all its extremely delicious regardless
U gotta go to the deli counter and get that deli American cheese. It’s much sharper then the individual packed cheese. So in the end the burger tastes better because of the sharper cheese. Just my opinion. BEFORE ANYONE SAYS ANYTHING THERE IS A BIG DIFFERENCE BETWEEN THE DELI CUT AMERICAN CHEESE COMPARED TO KRAFT SINGLES!
I'd love to see Guga try provel cheese. From St. Louis, provel is a processed cheese made by combining provelone, chedder, and swiss. Fairly mild, provel gains a unique tangy flavor once its been melt, such as on a pizza or, say a burger.
Guga should try switching the order of dishes for both leo and angel just to see their reaction when leo says "omg that's so good" and angel says "what are you talkin about?"
Angel is right! Ever since I started smashing burgs at home, I just can't eat Five Guys/In and Out/etc any more. Guga, finely chop up some garlic and onions, and get some relish in that sauce! I'm sure you'll love it! As for me, I'm gonna have to find some french onion dip packets to test out! Thanks again for kicking butt!
Interesting, I have always added a healthy portion of minced dehydrated onions to my smash burgers, the onion soup must escalate that onion-y goodness with the chives and other ingredients. Awesome tips!
Funny you should do this now. I had the bright idea to make french onion burgers with Swiss cheese the other day. My wife said they were the best shed ever had. Awesome video brother
If you want to try another burger experiment (can't smash them due to the ingredients) make something akin to a meatloaf burger. Basically dice some onions and mix them into the meat with seasonings and an egg, no bread crumbs. Then fry them up. You'll get nice texture on the burger along with great flavor from the onions. For even more of a boost, mix in bacon and/or mushrooms (canned ones work or if raw, cook them down first).
The way my family has always made burgers and steaks is using Dales steak sauce. Marinating steaks for 45 minutes on each side and grilling it with salt and lemon pepper seasoning. Burgers you would mix the dales and ranch with the burger and season with salt and lemon pepper. Always turned out great for me.
So the next level to that is to combine cooked potroast with raw ground beef and minced onions, mushrooms, garlic, tomatoes, green onions, and serrano peppers (or whatever spicy pepper you prefer), season it with alittle goya sazon and mash it together. Roll it into a ball and then smash it on the grill or skillet with american cheese and then serve place on the buns with the special sauce on the buns already and smash and enjoy. Smash burger V3 this right here is the ultimate! For the ones that are willing to go the distance into the land of paradise.
@@TheNyster yeah, no. Wagyu literally means Japanese cow, 4 breeds Kuroge, Akage, Mukaku, and Nihon Tankaku. All wagyu is Japanese and is noted with a certificate of origin and authenticity. otherwise it must be stated as American or Australian "wagyu". American and Australian crossbred one of those Wagyu breeds with Angus cattle to create their own hybrid to market as "wagyu". the intramuscular fat content determines its final marble score grading.
Been making burgers with the french onion dip powder for the past month , ever since I watched this video, I haven't made them any other way! Thanks for the amazing tip!
Did this with the onion dip mix exactly as guga says and it was wonderful! Also made another one but added bacon and carmalized onions and I think it got even better!
@@AceMcCrank I didn't know. I actually discovered his channel until recently, I have seen many of his videos but not all of them. I'll check it out! Thanks
I mix 93/7 beef, 2 eggs (per 1lb beef), onion soup mix, Worcestershire sauce, bread crumbs, garlic, salt and pepper in a bowl. Then make your patties. Top it off with sharp cheddar cheese. My son calls them "dad's famous burger." 😁 Yum!!! 😋
Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 113th time asking btw!
My mom always said the "secret ingredient" in her burgers is the ranch seasoning powder. We used a lot more than you used in this though and also use Worcester sauce, in not just the sauce, but the meat too
Bless your heart for recommending American Cheese. I’ve been advocating this for years. It is absolutely the perfect cheese for a backyard burger or even a smash burger. It just has unmatched melting properties.
It melts perfectly. Also, it's why I like Preggo spaghetti better than fancy Italian restaurant sauces. It's what I grew up on, and it what I expect it to taste like.
Ive worked at 4 fast food places (steak n shake, wendys, checkers, five guys) and two american scratch kitchens (Simply saras in jax and plan chek in La) anyone who is familiar with iconic burger places will know plan chek. I can confirm that the all time best burger is a smoked/seared 60/40 brisket & chuck on a sesame brioche bun with muenster cheese. Sauce is mayo/mustard and ketchup. Ive probably had 1,000 burgers in the last few years, no joke. What I described is the best burger ive had and for everyone Ive ever made it for.
Burgers look amazing...but incomplete. Gotta upgrade and it'll change your life forever. Top them with Jiffy peanut butter (good amount, with or without nuts), jelly of your choosing (good amount as well), and freshly sliced jalapeños (with or without the seeds). The keys to heaven are now yours!
I live in WA state and when I get off work I enjoy watching you, Sunny from The best food show, and Matty Matheson along with a couple others to help build my appetite so I can eat something. I really enjoy Guga foods and Sonny's channel on you tube. Thank you for all your content I really enjoy all of you food guys and of course Uncle Roger thank you all
Guga. This was delicious. Had the wife watch this video which was her first Guga video she watched and she made me make the french onion dip burgers. They were amazing!! Thanks for all of the amazing content.
GUGA!!! You're the MAN! Oat least you get credit for listening to us, your faithful burger boys! Im gonna do this! One question, how hot is your grill when you put the meet on? 400 degrees?
My signature burger combines a hash brown patty with a sauce comprised of mayo and Lipton onion soup mix. If you make the sauce fresh, it has crunchy bits intact.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I like the beef french onion soup mix when I'm doing burgers, meatloaf, meatballs etc. I learned that trick from my mom, who has been doing this for years.
Suggestion on version 3.0, do it Oklahoma style. For the burger, go for 30:70 fat to lean meat ratio and grind some short rib in there. When cooking, aside from the French onion dip powder, add very thinly sliced onions on top before flipping and get those onions caramelized. Also, try using Japanese mayonnaise instead of the regular variant and Dijon mustard instead of yellow. The changes don’t make the burger overly complicated, but I bet it’s going to put even more depth to this burger. Now I want a burger too…
I have using this for many years. But I mix the ranch or onion soup mix into the meat and then measure out the burgers so the seasoning is all through the meat.
I've personally done the French Onion Dip mix for decades. I blend it in with the meat, then sprinkle on top halfway through cooking. Glad you discovered it now too, can't go wrong with an extra punch of flavor!
Thank you for a very entertaining video and for introducing me to the *very best* burger I've ever made! I made them exactly as you show down to the chuck and brisket ground beef and the French onion mix (this one says "soup and dip mix"). I let the cheese skirt the burgers a little, then put them on grilled Brioche buns with your sauce, and they were incredible!!!
Been using French Onion Soup mix, on cheap steaks in the oven, for years. Old 1970's thing. Soup mix, onions, mushrooms, on top of crap steak, covered in foil in the oven for about an hour. Best thing you will have ever.
I just made a smashburger that changed my life. I took ground venison, and because I don't eat pork I was thinking of a way to add some fat. I ended up putting marrow bones in the sous vide for a couple of hours, pushing out all of the goodness, strained the liquid fat, and immersion blended it all together. I chilled the marrow fat until it was solid, crumbled up 3 ounces of it into a pound of ground venison, and made smashburgers on a griddle. My wife told me it was the best and juiciest burger she'd ever had. The marrow made the venison taste extremely beefy. Give it a try!
Amazing just to watch the video itself! Guga can you make a video about how to make the burger from scratch, from the making of the bun, so we can try it at home too😅 Thanks Guga!
We don't have sachet packets like that in the UK. Yeast.... Marmite. Salt won't be needed if you use that. Dehydrated chives and onion powder is easy. You could make this into a stock, a dressing or make some concentrated flavoured butter that you smear on a burger. This has given me something I can work with and definitely would go well with beef. You could even freeze pucks of flavoured butter and put it inside a stuffed burger.
We always mix ranch powder and Worcestershire sauce into our burger meat while we are making the burgers getting that umami and MSG in there. Then when they are on the grill we sprinkle lemon pepper on them.
The fact that angel has an uncle like guga that HE ALSO WORKS FOR and he’s still in shape is a miracle.
🙋🏻♂️
Maybe because Guga also has Angel on a dry age diet routine
Its not hard to not be fat💀
work out baby
@@Isaac962hshsue people have different lifestyles and experiences. im sure whatever you struggle with in your life, somebody could come along and say
_hey yo just dont do that, its not hard._ 💀
In Utah there is a local hamburger franchise that started up in the early 60's. They created a sauce for French fries and the patiened the name "Fry Sauce" Very much like your sauce however it is missing the ingredients that made their world famous. Buttermilk. The Franchise, Arctic Circle. 1/2 cup Mayo and Ketchup, 3 Tsp of Buttermilk and 3 Tsp pickle juice. Now you have a Life Changing Burger. Love the channel.
as a fellow utahn trying to mix up mayo and ketchup my whole life not tasting right. I thank you, haha, leaving work now to mix up this recipe
@@1987cfry How was it?
@@OllihuAkbarits p good
I can't stop watching Guga vids
I'm hittin' the grill and trying an onion smash burger this summer for sure
Not waiting till summer I’m trying this week 😂
Walter VS Finger
maybe make a parody vid...jus sayin...
making this right now 👀
Has Guga done an onion smash burger yet? Just watched a video on something called an Oklahoma burger the other day and it looks BOMB. Why settle for fake powder when you can have legit caramelized onions?
Guga, I've been mixing onion soup mix, Worcestershire sauce, salt, pepper (and sometimes mayo) in my hamburger meat for a few years. I mix those into the meat before cooking. I've had compliments saying they were the best burgers each person had ever had. Really enjoy your videos and things you experiment with improving. Thanks
would be interested to try with Japanese mayo instead, its regularly used for fried chicken(karage) mixes and stuff. be curious if in the difference.
that sounds amazing, normally i just make my burger meat like someone would make meatballs and then put mustard in the mix
Mixing the seasoning in the meat will make them tough. Add seasoning on top of the patty.
I disagree
I’ve been using onion soup mix since forever. I let it set in the meat for a few hours to soften up the onion pieces . Always amazing
My mom has been using onion soup mix for at least 30 years! And I do too, always get compliments.
How does Guga make my mouth water in every post, this man is a gift from god
Guga or his food?
THE FOOD. 🤦♀️
@@DatBoiE 😂😂😂😂
@@DatBoiE both lmaooooo
nah dw its a joke, i was talking about his food
Made it. You are right, it is great. I must say I made my own dip mix ( in Mexico cant find store mix). From now on this is the way to go.
Looking forward to your cookbook in May
My Mom, has been using French Onion Dip mix in hamburgers since the 1970’s, I am glad you guys finally caught on! 😂
Learned it from my mom in the '70s too. What's old is new again
I thought it said: This Burger changed my WIFE! 🤣
is it better you season the beef of the burger or season them while they cook on the skillet
@@burundianfamily2982 I'd say on the skillet since you have a lot of sugar in that mixture and that is prone to burning fast.
@@arslogica he read the ingredients, there is literally zero sugar in it.
0:59 "i now have my balls ready to Go" manscaped sponser
My mother has been doing the onion dip burgers since I was a child (back in the 60s). She used Lipton Onion Soup mix. She mixed it into the ground beef and then made the burger patties instead of your method of putting it on the patties as they are grilling.
I do the same thing,,,have for many years..my kids think my burgers are the best ever!!
Fish Sauce and don't tell anyone!!!
@@jcwoods2311 yesssss
@@jcwoods2311tell me more. Is this a viet thing? JUY uyy
I cannot watch a single Guga video without getting insanely hungry no matter when/what I ate before
I’ll have to try that French onion dip! One thing that I’ve been doing with my smash burgers is sautéing onions and mushrooms on the griddle in advance, chopping them fine, and adding it the the ground beef. Makes a great savory burger! Also I just noticed that you hit 4M subs!!!!! Congratulations!
Maybe instead of adding it to the ground beef, you should just use it like a topping? By personal experience, I found that the more things you put in a burger mix, the less it holds together.
Dude, that onion one really did change my life! My husband and I both loved it... and he doesn't even like onion all that much. I did make my own version of the seasoning packet thing, but still. We're making them again this weekend.
Yooo where u at. Ima come join u at the table 😮
My family has always used the French onion for years. Best way to make a burger I usually mix it in with the hamburger mix before making patties
This is the way
Nothing can go wrong with Guga's balls and Guga's buns. Phenomenal as always.
pause.
No one take this out of context. it will be apocalyptic
Yo Guga! Absolutely loving the look of those burgers, defenitely giving it a try myself. Say, I respect you using American cheese for your burgers, after all it melts perfectly without splitting and for burgers specifically it is just what you want. But what I wanted to ask is if you have ever considered trying to make your own American cheese? I saw an older video of yours (I think on SV everything) where you had actually made your own cheese, and there are so many other things you like to make from scratch, so yeah! What would be the Guga way of making American cheese?
Good point!
I remember in one of Babish's videos (Grilled Cheese Deluxe I think) he makes his own cheese product using blends, and that melts just like American. Perhaps experimenting with different blends using that method could create the perfect burger cheese.
@@Zorovee Indeed, I saw that video too. That's also one of the reasons why I want to see Guga's take on it.
Man just said Yo like it's 1992 or something...
This is spot on the real deal. I've been meaning to do this since last year. Finally, did it just now. Only difference is I put it on after flipping so it wouldn't burn. And I used cheddar. Friggin' DELICIOUS. It's a WINNER!
Hey, pssst…. Sounds great 😎 but have you ever heard of cheeseburger with chamembert? 🤫
@@DieKochmanns no, but I will try it!
@@markennes5208theres a new video with Chamembert on ur Channel right ?
I just wanted to say thank you, ever since I started watching your videos, I've began experimenting with cooking.
Kind of lit a passion in me for it, it's a very fun hobby.
Same
Hey man I'm happy for you.
I think everyone should have fun while cooking and experiment, that's what leads to improvement, a lot of home cooks that are bad cooks just keep making the same mistakes, with experimenting you get to tell what works and what doesn't and apply what works to a recipe and create your own. It's one of the many things I've learned to appreciate, anyways I'm glad to see someone have the same love for cooking I gained from doing the same thing, watching Guga.
fun and tasty and rewarding
Bro, I do understand the need for good seasoning to create the best tasting food for ail types, BUT to get the most out of your seasoning, it is imperative that you season at the right time. Smash burgers are very juicy when they are flipped, therefore, when you are going to season the burger do it after you flip them, where the seasoning dissolves with the juices on the top to get the most out of the seasoning. When you put the seasoning on the raw side of the burger then flip them, the seasoning is being cooked past its recommended usage, or chemical status. In this way, you will get the most out of the seasoning. I think this explains why the Ranch seasoning did not perform as well as the onion soup mix. Just a thought from a smash burger lover!
Hey Guga, have you considered making your own burger seasoning based on the french onion poweder? I bet people would love it
That stuff gets cost effective at a couple million units.... Stay away from the food industry if you don't want to burn money.
Dang bro! Taking the smash to another level! LOVE your vids....you inspire me all week and help to shape my weekend menu. Keep up the great work!
The French onion soup mix is something we’ve done for years with burgers, it works great
How much per pound? I think I want to try this tonight!
@@SpecialOrder we do one packet for two pounds but it can be done to taste
we have used that soup powder for meat balls for centuries... mightaswell use for burgers also
I’m not surprised by this. One of my many meatloaves, I use the French onion soup mix along with all the basic meatloaf ingredients, and it is always phenomenally delicious. But leave it to Guga to think of putting it on a smashburger! Definitely going to start doing this to my smashburgers!
Definitely buying French Onion powder today. I remember my mom adding it to sour cream to make dip!
OK, Guga! I made a plate full of these 2.0 burgers for the 4th of July. My whole family practically did backflips in the yard with how awesome they were! Thank you thank you thank you!!!
I got an idea for an experiment: The butter of the gods (as a compound butter) with homemade msg, on steaks.
Sounds like the perfect steak, would be curious how it tastes.
Same
Nope. Smash burger formed into compound butter then spread on steak
Looks so good I’ll have to try it out, I usually put a mix of dried diced onion, garlic, pepper, and salt. The onion adds a very nice flavor!
For the next burger experiment, in your homemade brioche buns, the experiment should be substituting wagyu tallow instead of butter in the bread dough.
I like it when you do the cross section of the burger as it always looks so good.
Also adding some caramelised onions would make it even better
Guga should make Oklahoma onion burgers next, its the latest craze in the algorithm
Shut up
Guga: 1 packet Onion Soup Mix - add to 1/4 cup worchistire sauce to let it hydrate, mix with meat then grill/smash. It's not a topping - it has to hydrate. Same with Ranch Dressing mix.
I'm doing this and not telling my family to see if they notice a difference. Thanks Guga!
Hi
Did you get a chancre to do it?
My brain exploded
High thought of the day: perhaps you could use a mesh strainer to divide the powder from the chunks in the onion seasoning. Incorporate the solids in with the meat and use most of the powder in the sauce somehow.
Guga, Angel, Leo, Maumau, somebody. It is time you learned of the chile of the gods. One thing commonly asked at a restaurant for many many dishes is red or green. You can even order Christmas (both). Stumps everyone outside of New Mexico, Colorado is the exception. It comes in no heat (why, why why?) mild, medium, hot, and continuing up to so hot you'd rather eat a habañero. It makes meats, pastas, side dishes, cultural and regional dishes, change traditional, and even ice cream. As useful as garlic, salt and pepper. It is called, The Green Chile. Add your heat preference to that burger, and you will make version 3.0 of this burger. Even Angel will have 1 vegetable he won't throw out. So it is enough talking and time to use some Green Chile.
It's funny my mom back in the day used French onion dip powder for burgers and they always came out good. The only difference is she made thick burgers whereas I prefer smash burgers/ thinner burgers to better taste the seasoning. All in all its extremely delicious regardless
U gotta go to the deli counter and get that deli American cheese. It’s much sharper then the individual packed cheese. So in the end the burger tastes better because of the sharper cheese. Just my opinion. BEFORE ANYONE SAYS ANYTHING THERE IS A BIG DIFFERENCE BETWEEN THE DELI CUT AMERICAN CHEESE COMPARED TO KRAFT SINGLES!
I'd love to see Guga try provel cheese. From St. Louis, provel is a processed cheese made by combining provelone, chedder, and swiss. Fairly mild, provel gains a unique tangy flavor once its been melt, such as on a pizza or, say a burger.
I lived in StL for 5 years. Provel is the worst. It tastes like what would happen if American cheese drank a bucket of snot and then threw it up.
American or nothing on a burger
Thank you for changing up the music. The same music all the time makes me have flashbacks to working retail. Love these burgers!
Guga should try switching the order of dishes for both leo and angel just to see their reaction when leo says "omg that's so good" and angel says "what are you talkin about?"
Angel is right! Ever since I started smashing burgs at home, I just can't eat Five Guys/In and Out/etc any more. Guga, finely chop up some garlic and onions, and get some relish in that sauce! I'm sure you'll love it! As for me, I'm gonna have to find some french onion dip packets to test out! Thanks again for kicking butt!
Interesting, I have always added a healthy portion of minced dehydrated onions to my smash burgers, the onion soup must escalate that onion-y goodness with the chives and other ingredients. Awesome tips!
Funny you should do this now. I had the bright idea to make french onion burgers with Swiss cheese the other day. My wife said they were the best shed ever had. Awesome video brother
If you want to try another burger experiment (can't smash them due to the ingredients) make something akin to a meatloaf burger. Basically dice some onions and mix them into the meat with seasonings and an egg, no bread crumbs. Then fry them up. You'll get nice texture on the burger along with great flavor from the onions. For even more of a boost, mix in bacon and/or mushrooms (canned ones work or if raw, cook them down first).
Guga, I just made them for my family and they all were stunned. Thank you for sharing your passion and make other people happy. God bless you
Guga's life has been changed so many times due to food! Haha love it
The way my family has always made burgers and steaks is using Dales steak sauce. Marinating steaks for 45 minutes on each side and grilling it with salt and lemon pepper seasoning. Burgers you would mix the dales and ranch with the burger and season with salt and lemon pepper. Always turned out great for me.
Guga, you should make a burger toppings/ingridients tierlist
So the next level to that is to combine cooked potroast with raw ground beef and minced onions, mushrooms, garlic, tomatoes, green onions, and serrano peppers (or whatever spicy pepper you prefer), season it with alittle goya sazon and mash it together. Roll it into a ball and then smash it on the grill or skillet with american cheese and then serve place on the buns with the special sauce on the buns already and smash and enjoy. Smash burger V3 this right here is the ultimate! For the ones that are willing to go the distance into the land of paradise.
Try the wagyu steaks from Walmart there in a gold package!
They’re pretty good! And not too expensive
all that glitters is not gold. walmart sells hybrid American wagyu, not actual pure Japanese Wagyu
Walmart steaks are not bad
@@TheNyster yeah, no. Wagyu literally means Japanese cow, 4 breeds Kuroge, Akage, Mukaku, and Nihon Tankaku. All wagyu is Japanese and is noted with a certificate of origin and authenticity. otherwise it must be stated as American or Australian "wagyu". American and Australian crossbred one of those Wagyu breeds with Angus cattle to create their own hybrid to market as "wagyu". the intramuscular fat content determines its final marble score grading.
0:59 had my mother breathlessly laughing.🤣
“I highly recommend grinding your own meat” 💀💀💀
“I now have my balls ready to go.” 😳
Thanks for helping me up my burger game!
Been making burgers with the french onion dip powder for the past month , ever since I watched this video, I haven't made them any other way! Thanks for the amazing tip!
People have been using French onion soup mix in burgers long before Guga
Did this with the onion dip mix exactly as guga says and it was wonderful! Also made another one but added bacon and carmalized onions and I think it got even better!
All the equipment was mentioned , all but the burger masher! Great video!
Do a dry age steak with anchovies. butter blended with anchovies, maybe? Anchovies infused oil? Greetings from Costa Rica. Love your content
He has done anchovie butter before.
@@AceMcCrank I didn't know. I actually discovered his channel until recently, I have seen many of his videos but not all of them. I'll check it out! Thanks
I mix 93/7 beef, 2 eggs (per 1lb beef), onion soup mix, Worcestershire sauce, bread crumbs, garlic, salt and pepper in a bowl. Then make your patties. Top it off with sharp cheddar cheese. My son calls them "dad's famous burger." 😁 Yum!!! 😋
This sounds great
Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 113th time asking btw!
Dem Guga Bunz Are always the Best way to go
My mom always said the "secret ingredient" in her burgers is the ranch seasoning powder. We used a lot more than you used in this though and also use Worcester sauce, in not just the sauce, but the meat too
Bless your heart for recommending American Cheese. I’ve been advocating this for years. It is absolutely the perfect cheese for a backyard burger or even a smash burger. It just has unmatched melting properties.
It melts perfectly. Also, it's why I like Preggo spaghetti better than fancy Italian restaurant sauces. It's what I grew up on, and it what I expect it to taste like.
How many food items have changed this fellas life?
Wow, the video is actually better! I haven’t watched the video for a long time but, the new ones are interesting!
We always blend the ranch seasoning into the burger using it just on top never did much but mixed into the burger it’s always great
Ive worked at 4 fast food places (steak n shake, wendys, checkers, five guys) and two american scratch kitchens (Simply saras in jax and plan chek in La) anyone who is familiar with iconic burger places will know plan chek. I can confirm that the all time best burger is a smoked/seared 60/40 brisket & chuck on a sesame brioche bun with muenster cheese. Sauce is mayo/mustard and ketchup. Ive probably had 1,000 burgers in the last few years, no joke. What I described is the best burger ive had and for everyone Ive ever made it for.
Burgers look amazing...but incomplete. Gotta upgrade and it'll change your life forever. Top them with Jiffy peanut butter (good amount, with or without nuts), jelly of your choosing (good amount as well), and freshly sliced jalapeños (with or without the seeds). The keys to heaven are now yours!
I live in WA state and when I get off work I enjoy watching you, Sunny from The best food show, and Matty Matheson along with a couple others to help build my appetite so I can eat something. I really enjoy Guga foods and Sonny's channel on you tube. Thank you for all your content I really enjoy all of you food guys and of course Uncle Roger thank you all
Good luck to you man, keep eating!
Guga. This was delicious. Had the wife watch this video which was her first Guga video she watched and she made me make the french onion dip burgers. They were amazing!! Thanks for all of the amazing content.
7:32 this is why angel is the better reviewer. He genuinely has a better pallet than the other two.
As a burger lover, I am so grateful you made this video so everyone can try.
6:22 gotta be the funniest thing I seen on guga vids 😅😂
AGAIN you have the best food videos on RUclips!
GUGA!!!
You're the MAN!
Oat least you get credit for listening to us, your faithful burger boys!
Im gonna do this! One question, how hot is your grill when you put the meet on? 400 degrees?
I'll have to give this a try Brother-Guga! Great video (as usual), Cheers!
My signature burger combines a hash brown patty with a sauce comprised of mayo and Lipton onion soup mix. If you make the sauce fresh, it has crunchy bits intact.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
It's always such a joy when you add things we can just pull out of our spice cabinet to experience it along with you
Mississippi pot roasts were a thing last year. I'm glad it hit the bun. Nice job!
My brother and I have been adding onion soup mixture to our burgers for 20 years. Always enhances burgers. Glad you've discovered it, Guga!
If you leave some muenster out at room temp, it will melt comparably well as the American cheese. Brie works well too but is tricky to slice.
I like the beef french onion soup mix when I'm doing burgers, meatloaf, meatballs etc. I learned that trick from my mom, who has been doing this for years.
Suggestion on version 3.0, do it Oklahoma style. For the burger, go for 30:70 fat to lean meat ratio and grind some short rib in there. When cooking, aside from the French onion dip powder, add very thinly sliced onions on top before flipping and get those onions caramelized. Also, try using Japanese mayonnaise instead of the regular variant and Dijon mustard instead of yellow. The changes don’t make the burger overly complicated, but I bet it’s going to put even more depth to this burger.
Now I want a burger too…
I have using this for many years. But I mix the ranch or onion soup mix into the meat and then measure out the burgers so the seasoning is all through the meat.
Congrats on 4M, Guga! Love your videos!
I've personally done the French Onion Dip mix for decades. I blend it in with the meat, then sprinkle on top halfway through cooking. Glad you discovered it now too, can't go wrong with an extra punch of flavor!
Thank you for a very entertaining video and for introducing me to the *very best* burger I've ever made! I made them exactly as you show down to the chuck and brisket ground beef and the French onion mix (this one says "soup and dip mix"). I let the cheese skirt the burgers a little, then put them on grilled Brioche buns with your sauce, and they were incredible!!!
Been using French Onion Soup mix, on cheap steaks in the oven, for years. Old 1970's thing. Soup mix, onions, mushrooms, on top of crap steak, covered in foil in the oven for about an hour. Best thing you will have ever.
I just made a smashburger that changed my life. I took ground venison, and because I don't eat pork I was thinking of a way to add some fat. I ended up putting marrow bones in the sous vide for a couple of hours, pushing out all of the goodness, strained the liquid fat, and immersion blended it all together. I chilled the marrow fat until it was solid, crumbled up 3 ounces of it into a pound of ground venison, and made smashburgers on a griddle. My wife told me it was the best and juiciest burger she'd ever had. The marrow made the venison taste extremely beefy. Give it a try!
Usually I will mix the onion mix in the ground beef then form the patties, I am definitely going to apply the seasoning on the patties when cooking.
0:49 when the blend is done you want to make balls. -Guga 2023
Amazing just to watch the video itself! Guga can you make a video about how to make the burger from scratch, from the making of the bun, so we can try it at home too😅
Thanks Guga!
We don't have sachet packets like that in the UK. Yeast.... Marmite. Salt won't be needed if you use that. Dehydrated chives and onion powder is easy. You could make this into a stock, a dressing or make some concentrated flavoured butter that you smear on a burger. This has given me something I can work with and definitely would go well with beef. You could even freeze pucks of flavoured butter and put it inside a stuffed burger.
I’m gonna be making these burgers tomorrow for the fam. Can’t wait to see their reaction. They are used to bubba burgers on the grill 😂🤣😂
Thank you, just love it
I like how Guga turned the burger that changed his life into an open source project. Can't wait for V2.1 :)
that was AMAZING thank you guys for making all of these awsome vids
Watching this video again and seeing Leo do the burgerdance again is just great. Love your video's googa. Love from Amsterdam ❤
We always mix ranch powder and Worcestershire sauce into our burger meat while we are making the burgers getting that umami and MSG in there. Then when they are on the grill we sprinkle lemon pepper on them.
As long as guga makes videos like these I will keep watching. Thanks to these videos I would feel confident around the grill.