Why my burgers are BETTER than most!
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- Опубликовано: 24 ноя 2022
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Today I show how and why my burger are better than most. It's all about the way I cook it.
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#burger #cooking #howto
Be the first to get My Cookbook: geni.us/qGCPO thank you for your support and I know you will love this book.
You should try using muenster cheese that is sliced thin.
Preordered it on your first announcement :)
The run just arrived! Can’t wait to use, first up is salmon tonight
Rub
When u open your own steak house? Bald salt bae?
I now understand why Leo had two top buns on one of his burgers in the wagyu burger episode! Guga dropped the bottom 😂
I like how many fans also thumbbed this !
GCU, everything is connected! 😂
@@damndrums🤣🤣🤣
100% would love to see an indoor burger!
seconded! i havent seen the sun in months (UK moment) :D
I make mine exactly like this indoors (my stove has a cast iron insert, but one like Guga's is fine)... The only difference is the temperature. Just keep it a little lower (Medium High on my stove) and you will not get flame ups.
This method, minus the fire, is perfectly suited to cooking inside. You might not get the smoky flavor, but you genuinely just need a good pan without a non-stick coating and something to smash the burger down with. The method of smash burgers was developed to be used within diners and other restaurants that didn't use a flaming grill, and thus smash burgers work just fine inside.
your kitchen would be covered with grease splatter... I've done it multiple times.
@@gladyslucas198 Then you're cooking at a far too high temperature, and/or not using an appropriate pan.
GUGA!! congratulations on your first new cookbook! Coming from someone who's been a subscriber and fan since the beginning. Super proud and amazed at how far you have come!! ❤️
I made these exact burgers at 1.5oz(single stack) on hawaiian buns as smash burgers (with a single pickle slice) for lunch. INCREDIBLE! Changed my burger game Guga, thank you!
Guga, with the paint scraper hack, you have to make sure there is no lacquer or other non-food-grade coating on the scraper to prevent rust. You can easily remove any coating with a razor blade scraper or sand paper, but to be safe, just make sure you buy a stainless steel one.
This should get pinned. Sounds pretty critical
yeah definitely should be pinned. Safety first
OMG. That would be on the handle, you don't use to handle to cook LOL. In any event, who would care :P :P :P
@@privatename6891 Nah they use carbon steel for the metal blade, spring steel or similar. To save money they just coat it with a lacquer or similar coating to prevent rust from wet drywall mud. (Stainless is way more expensive than carbon steel) Ingesting burnt polymers is not something I wanna do. Will it kill you right away? Probably not right. Is it harmless? Probably not. Also who puts the handle onto the grill… I was obviously talking about the part that touches the food and the grill. Also plasticizers aren’t the best for you even if they don’t get burned. Why do you think water bottles love boasting to be BPA free? That stuff leaches out out and is very bad for you even at room temp.
@@-a13x-75 I just hope Private isn't making food for anyone. I've been in the industry for 20 years and would fire anyone who said "who would care :P :P :P" I care. I don't want people getting sick or worse because of something as simple as making sure I'm not cooking some kind of toxin into their food.
Guga has his own cookbook and his own seasoning. When can we expect a Guga Foods Restaurant?
Ooh good idea
nah dont, having restaurant will 100% drop the quality of his food, except he doing it personally
Guga could take over fast food for real
@@aschryu1682 And also he will have less time to make videos like these, if not, at all.
@@FahmiZFX i'd rather taste his steaks than drool over the screen, Guga restaurants would be 🔥
Thank you Guga!!!,
This was the first time I have ever made a smash burger,
With that being said.
Tonight I made the best burger I have ever tasted in my life, thanks to your expert tips.
Getting that "burger hay" was a little crazy (indoors) but WOW totally worth it.
Love these videos where you share the technique.
It has really helped to up my cooking game.
Love this. Thanks Guga you are awesome! You have taken my burger game to the next level of these past couple years. Thanks so much for all you and your teams hard work! ✌️
Working for Guga and getting all the food sampling has to be one of the most underrated perks to the job.
underrated? UNDERRRATED? are you kidding, pay me meat please
@@ernesto8290 It would be hard to choose between having cash or food as payment lmao
@@ernesto8290 exactly
@@YoungBlood507 Would you like $500 for the week or this A5 Wagyu?? Haha
@@atle127 haha I think 500! Cause I could still buy a little wagyu steak and have some left over! But if guga cooked it then I’ll take the steak! xD
Congrats on the book my man. You and Alton Brown are hands down my favorite food knowledge sources.
Youve come a long way man and Looking back at the old videos to now you have gotten so much more enthusiastic and fun its awesome to see that youre doing so well! Thank you for your new book and teaching us throughout the years.
Thank you so much, Guga! My family is about to be extremely happy! You sounded like the Bob Ross of burgers when you showed the crosscut of Angel's burger! 🍔
I was thinking the same thing Guga should do a video impersonating Bob Ross, and of course he needs a 'fro.
Love these new educational videos. The pacing is perfect
Love these videos where you actually take your time to explain rather than your experiment videos. Keep it up!
Just bought your book GUGA!! You’re my favorite guy to watch on RUclips for all things food. You elevated my steak game so much so I had to show love back!
Awesome video. One of my fave of yours and one of the best burger videos ive seen in general. Loved every minute of it. Thank you!
i really love this more traditional style of tutorial video on this channel! i would love to see a thick steakhouse style burger cooked indoors that you could actually cook to medium rare. and congratulations on the cook book guga!
Wow Guga! With these new lights and camera it looks amazing! Really happy that the book is gonna be out soon! Not possible to buy it in Slovakia, still, sending the best from here! Stay safe and enjoy Your life with great food! :D Love You all, guys!
Love the new channel really interesting watching from a different angle great idea! Congratulations on your new cook book aswell Guga keep up the good work im a massive fan! 🙌🏻💯
I really like that format, enjoyed the first vid, this one's amazing too. Looking forward for more!
I really love this content guga. I really dig the one on one feel. It’s nice to just have you walk us through the fundamentals.
*HORRIBLE* *AMATEUR* direction letting meat remain in flames. Carbonizes it and makes it bitter. Simply taste it 2 samples to discredit. Also repeated exposure not a good cancer strategy. Brown to deep brown but not black from a meat eater.
Loving these more in-depth videos, Guga!
Love the step by step process.
Thanks Guga!
Awesome! Can't wait to try it! Thanks for the lesson Guga!
I’m limited to indoors. I have made some delicious smashed myself, but would love to see the method to an indoor burger seeing how the smoke can be an issue, worth the taste. Love you videos and keep them coming!
Best burger for sure! I make frequently on weekends exactly as Guga doing it. With buns and with sauce. Only extra is: I am adding onion into the burger too. It is simply amazing! Thank you Guga to sharing this! Greetings from Hungary :)
Love your work brother!
Can't wait for the book!!
You’re the man Guga! You’re positivity is infectious and I love it!
Great tutorial, among the best! I have personally found that if you let the burger rest a bit before you put it on the bun it doesn't get as messy and the bottom bun holds up better!
I’d love to see an indoor burger tutorial please
This method, minus the fire, is perfectly suited to cooking inside. You might not get the smoky flavor, but you genuinely just need a good pan without a non-stick coating and something to smash the burger down with. The method of smash burgers was developed to be used within diners and other restaurants that didn't use a flaming grill, and thus smash burgers work just fine inside.
Congrats on the book! You deserve it and you have the right to be proud of it!
Gotta say this type of video is great! Quite different from your usual content but very fun to watch.
I made them the same time when I saw it !!!! Was really tasty - juicy !!! Very easy and fast to make them!!! Thank you Guga for another one tasty video !!! Our love from Greece
I remember discovering your channel a few years ago and being very upset about how you just wasted so much good meat an food for stupid and useless experiments.
I must say... i realy enjoy your channel now and love watching your videos. Im a professional German Chef and i love how you love what your doing. I even learn something every now and then from your videos.
I am very proud of you and how you grew in your passion.
I am even considering buying your book(if you ship to Germany).
Keep up the good work.
I appreciate you and your channel Guga!
Fand’s auch schrecklich als er „Experimente“ gemacht hat, bei denen man genau wusste, dass es nicht schmecken wird. Ich glaube aber in Amerika sehen das viele eher locker und ihnen ist wichtiger unterhalten zu werden.. aber du hast recht, der Kanal hat sich gut entwickelt
@@jensspank7287 Ja das stimmt leider... America interessiert sich absolut null für die Umwelt und Nachhaltigkeit ist auch völlig irrelevant. Man muss ja nicht päpstlicher sein als der Papst und versuchen alleine die Welt zu retten wie das in Deutschland oft der Fall ist, aber America scheißt ja absolut auf alles🤣
Da gibt es eine TV Serie in den USA wo Hobby Schmiede ihre eigene Interpretation einer vorgeschriebenen Waffe aus irgendeiner Epoche schmieden sollen und dann werden diese auf Schärfe und Qualität geprüft. Um die Schärfe zu testen zerhacken die einfach echte tote Schweine und werfen sie am ende weg🤷♂️🤣 Das ist der absolute Supergau.
The way I see it is that Guga entertains millions of people by using up few steaks or a primal cut. That has more value than only a few people eating a regular steak by themselves.
But we don't know they're stupid until *after* they're done... Well, some of them I could've called a long way in advance but some of them were legitimately good questions.
We could ALL learn something new from chefs and outdoor cooks who know more than us. You have a lot to offer as well as Guga.
Congrats on the book! Also, I love this content format as well, more informal (not that the other channels are).
I have been watching your Awesome channels for ever and think you are the best, I love your whole team and all of your food, I just purchase your book and it is AMAZING Thank you so much Guga
I used your Smash Burger recipe when I made burgers for my daughter and my wife a few days ago and they loved it! My wife struggles when it comes to food so it surprised me in a positive way when she said that I have to make this again for her soon. So tomorrow we will go for round two 🤜🤛
Your wife struggles when it comes to food? What does that mean.
Congrats Guga and team on the release of your cook book! Eager to check it out.
Really enjoying the "how to" videos that will compliment the cook book - something like video instructions to go along with the cook book.
Was wondering if there is any information you are able to share on "how to" videos for sous vide methods as well as dry aging?
Got my book ordered!! Cant wait to try some of the recipes out!
Amazing looking burgers! Congrats on the cookbook. It will definitely be on my shelf when it comes out!
Yo you should try smash burgers with Red Robin's campfire sauce! It takes 2 cups of mayo, 2 cups of Hickory Brown Sugar BBQ sauce, and half a table spoon of chipotle seasoning. It's SO GOOD with smash burgers I even put some on TOP of my bun. :)
Edit: I meant chipotle seasoning instead of sauce
Mother of God. That sounds AWESOME.
Sounds fancy! Awesome!
Chipotle powder you mean? Smoked jalapenos ground up?
@@CarlGorn I mean that could work too, but I was thinking of the Dash Brand Southwest Chipotle Seasoning Blend.
Hey guga and crew great video! Can you show a video on the cleanup process, I want to see how you handle all that oil splatter, grill maintenance, proper care of that griddle, etc. Thanks!
I think the secret is to force your nephews to do it for you.
Cast iron is much more forgiving than people think. Cleanup on that griddle would be as simple as letting it cool, washing with soap and water (soap does NOT hurt cast iron seasoning if done right), and drying completely. Nothing else to it.
@@Patryn71 definitely doesn't need soap.
@@kobeandgary Definitely doesn't hurt it either. I use it all the time and it harms nothing.
@@Patryn71 it helps nothing.
We pre-ordered to the Netherlands soon as you put it in your first video. Love watching and learning from you.
wow you put a lot effort into this video, thankyou for all the advice
Congratulations Guga for the new book 👍
Guga's energy is so infectious, I'm sure the positivity seeps into the bergzzz
Yajirobe, would you like to see Guga cook Cymbal?
Guga!! Love your channel. Great video, more cooking videos.
Preordered your book, looking forward to it.
I love all of your videos! They have made me a better cook. Doing my first dry aged ribeye right now thanks to you. I can’t wait. Do you have a recipe for the burger sauce?
Hey Guga, congrats on the cookbook! Can't wait to get a copy! Curious why this is specifically an outdoor recipe. Would a strong kitchen vent and window open work or no way?
Nope. That fire will go too crazy, the smokiness would be insane, the splattering would be all over your kitchen and if you are using and induction or electric stove that will not work. I will make an indoor version soon.
One thing I think you should add to your method, is to let the burger rest for a good 3-5 minutes on your cutting board. You can put a loose piece of foil over it as well to retain temperature.
I find that putting the burger directly on the bun causes too much grease/juice to leak out, and it makes the bun soggy (not to mention the whole thing just becomes a greasy mess to eat). Leaving it on a cutting board for a few minutes, I find, helps really retain those juices so they don't leak everywhere. It's kinda the same application as covering a steak, helps gives your burger a little bite too which is always nice with the heavy crust.
I can understand doing that with a burger (or two or four) but if its got cheese melted onto it how does that work?
that is normally the point of toasting the buns it makes a layer that is less absorbent, other tricks such as coating the bottom with mayo or another type of of thick sauce or with leaves like lettuce or tomato so that the burguer juices don't sog the bun normally those options work fine enough though resting is indeed another viable option and works completely fine
Keep the tutorials coming Guga, watching you explain how to do what you do is just as fun as watching you do experiments.
Uncle Guga, I tried your smash burger technique and it was the best burger I've ever made! For years, I've been grilling burgers over the gas grill using the traditional method (grill one side at 350, flip after 5-7 minutes). The meat turned out either too red, too dry or tasted like it was steamed and the cheese never fully melted. The only thing I did differently was I covered the smasher with non-stick Reynolds grill aluminum foil rather than use parchment paper (it burnt on me due to the high heat).
Guga, este livro você tem previsão de traduzir para o Português?
Pensei em usar em nosso Buteco Raiz aqui na cidade.
Parabéns pelo livro e pelos seus Vídeos!
Forte Abraço aqui de Itajaí/SC
Here's a tip - Open your sliced cheese beforehand, then put them back in their plastic. That way when you're in the middle of the chaos, you don't have to worry about fumbling with the wrapper (especially with gloves on).
@@BadarThanu just eat the plastic no waste
Add on Didn't know it comes that way cool
Such a Great shot!!! Love this. Good job angel
Just pre-ordered your cookbook!! Thanks Guga!
love this Guga, pls do more instructional videos so that we can learn some of your amazing grilling skills...!!! 🙂
Love the new way to make your videos Guga keep it up man
Did not know you had a book, just bought it. can't wait for it to arrive
cause you made em
Guga! These videos are great! Keep 'em up, and cheers everybody!
Just subscribed and pre-ordered the cookbook.
Thanks Guga.
We did this at the camp ground this summer. Kids loved 'em. I like mine with mushrooms and sautéed sweet onions. That triple decker is insane!
Hello my friend, first of all I really appreciate the title of this video. Nothing but the truth, you explained your burger tactics beautifully and really straight forward. I really don't dig those "... and then THIS happened" videos/titles, but this one right here is 100% on point. Good luck with your book, I hope I'll be able to buy it on my side of the big pond. Best Regards from Germany!
The lighting and camera work was awesome in this video!
Another great tutorial, love it!
Thanks for sharing this amazing recipe I’m really excited to try it 😊
Sooo excited for this cookbook!
Congrats on the book! 🍻
Really nice work! Like and add to favorites.
That looks delicious! I can't wait to see what's different in the indoor version
I used to do this back when I didn't have an outdoor BBQ grill. My advice is put some foil around the grilling plate (not on top of the fire) to save up on the cleanup regarding those oil stains/splashes later on.
Wow. Paint scrapper! Amazing tip! Thank you, boss! 🙏
simple yet so good.. will make this soon
thankyou so much for the clear tutorial Guga sir 😄❤️
YES!! Please do an indoor version of this for those who live in high metropolitan cities and small apartments. This was uhhh-maze-iiinngg!
I just bought your book, can't wait to check it out.
Thank you, Guga! That was a master class!
Will be buying the cookbook for sure!!
Just ordered the book can't wait to read it.
I've always used a paint scraper for the bbq. It works really well.
congratuliations Guga!
i love to watch what you cook and the kind of experiments you do on Food
I'm really loving this channel.
This guy is an amazing cheff!!
Guga so happy i just crossed your channel,
NEW SUBSCRIBER ,
Love ❤ your energy , the secrets and the jokes,
But especially how profesional and detailed the tutorial is,
Can't wait to see all of your videos, 👍
Just saw this ... very clever introduction to your cookbook !!!!
Just preorderd! Can't wait.
please make more of these I love it
I am 100% buying the book i love what you are doing i hope you never stop
I just ordered your cookbook, can’t wait to read it
Truly inspiring. I will be trying these out
i really love these kind of videos.
Thanks for your burgers Guga! They were a hit on vacay!!!!
Great technique and attention to detail! ... the thinner, the better! also, i never added sauce to my burgers..but somehow I trust and will try it next time i grill burgers
Awesome.., can’t wait to get my hands on your book Guga… ❤
This burger video is awesome! Thank you
The camera skills are quite impressive! Awesome job Angel and Leo.
exactly how i make them, fantastic as you said :)
Keep these type of videos coming Guga!!