How I MASTER Sous Vide BURGERS | Sous Vide Everything
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- Опубликовано: 4 дек 2019
- Making sous vide burger is not the same as cooking them traditionally at home. It took me a while until I was able to make a proper sous vide burger. On this episode I show you my guide to cooking the perfect sous vide burger and everything I learned ove the years of cooking it sous vide.
Burger that Changed My Life
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#Burger #SousVide #Recipe 
Развлечения
A thing I learned from a chef here in Italy for sous-vide burgers, you can use a ring mold to keep the shape of the burger inside the bag
So nice i like
Eliah J. S. Yes common sense I do that all the time !
You wouldnt have to do that if you let them set up in the freezer after molding them, then placing them in the bag.
"when ever you buy a wagu A5 steak..."
ok guga
ali napso Emelio is the GOAT
Weird flex but ok guga
@Sousvideeverything. I want to just imagine that i can even possibly be like guga and think "whenever you buy a wagyu A5 steak" lol
Got to save that A5 fat. It does wonders.
Sous Vide Everything 😂👌
“do not press your meat too hard”
noted
🤣🤣🤣
Sous Vide Everything YOU GUYS 😂😂😂
Sous Vide Everything can u try and make a really awesome Sous vide roast chicken.
That's what my wife keeps on saying.
Daaaaaaaaaaaa
1. Please never change your dialogue. And
2. Please never change your music.
It’s the most comforting thing ever! Feel like you are part of the family. Our lives have changed our cooking FOREVER!!!!! No one compares to GUGA.
I love watching your videos while eating instant noodles 🙂💔
Me too
Same here!
Me to lmoa
,,do not press your meat too hard"
yup guga. yup.
🤣🤣🤣
Lisa S my mom told me about that
Now here's a man who likes to grind his own meat
When I have made some 3" thick burgers in sousvide, I formed them and put them in the freezer until they were stiff then vacuum sealed them. They kept the shape very well.
I just found your videos about a month ago, and already binged watched almost every video on both your channels! You've definitely inspired me to get in to sous vide and grilling more. Thanks for all the awesome videos and great info!
I have been watching and learning about how to sous vide everything. It has changed alot of things that I cook. You present things in a way that is easy to understand and to comprehend. Thank you for what you are doing and keep up the great work.
Some of the most tasty burgers I had the pleasure to eat had a secret ingredient namely finely chopped green peppers mixed into the mince. It also gives the patty a looser texture.Some people are apparently allergic to peppers. You are an amazing host.
Almost a million subscribers boys! Congratulations. Great video this week.
Mushrooms sauteed in butter and chopped bacon is my favorite to do inside the burger with a slice of pepper Jack. One thing I've tried to do a few times is put chilli and cheese inside the burger patty.
I enjoy a lot of real people and stuff they do on the tube but you and teaching me how to Sous vide’n everything has changed my life
You can freeze the patties first and then you can vacuum them any way you want. They are also perfectly fine straight from the freezer to the bath.
Bro this looks amazing! Your videos always make me so hungry guga :D
Good morning everyone! Great way to start the day
Just bought a Sous machine and discovered your channel ! I love both !!
Hey Guga, just wanted to let you know you have inspired me to be the best cook for my family.. and let me tell you something I am a addict and this has turned my life around to become a better person in life so thank you so much 🙏🙏 🙏
Man. I remember your first videos. You've come a long way mate! Well done!
Stuffed with caramelized onions and sauteed Shiitake Mushrooms with Angus 90-10 + 12% Wagyu fat for the beef!
At 7.13 your reaction made me laugh out loud with shared joy!
I really like the idea of using the pepper to keep all the cheese in one place. Also adds taste, colour and texture. Great idea. I personally haven't seen that before...
When you want the perfect burger, spend $300 on steaks and a few weeks dry-aging them, blend your own beef, then cook. It's super easy!!
That is next level stuff... but the one I actually made on this video was nothing more than what you get on your supermarket.
Not really, cause it's the perfect burger for them. For example, I for one dislike burgers where you have to wear a baby napkin to eat the thing and your jaw aches as you try to take a bite.
aserta
Simple answer...
Don’t make this burger. Problem solved.
Yeah, sure.
Yall need to chill. It's not that hard to make at that level. Like he said, the one he made was a basic burger using sous vide. They didn't even try the others. Yall might be upset thinking it's out of your league, but I'm upset wanting to know what that dry aged burger tasted like. No offense guga, just trying to say it goes both ways for ppl.
Thank you for posting these videos, infinitly helpfull
Note to self, do NOT watch this channel late at night when trying to avoid food
I’m starving for a burger now
GOOD as always Guga!
Love your videos! Much love from Miami.
Form your burgers, freeze, then vacuum seal them so they retain their shape and density. Helps steaks in vacuum bags too.
This looks amazing Guga!
Hi Guga, I'm a lifelong cooking enthusiast but recently added sous vide to my game, first of all I love your channel great job all you guys, just a thought I love bell peppers but for me what I would do is slice sweet onions and then grill them and then take the rings and use them as the mold for the cheese I would also saute mushrooms to go in the middle of the burger, that's just my take on it. Not right or wrong just a different version, oh and I like the idea about adding in bacon there too.
:( Miss the Old Video’s And The Three amigos..
saammeeee
This has to be thee most perfect and beautiful looking burger I’ve ever seen
I made a couple with Parmesan
(it’s what I had in the fridge) it was still good!
That sauce is amazingly good!
I'd like to see the Guga treatment on a Black & Blue Burger, a favorite in my house! 😊
So glad I found this channel about a month ago love the video please keep up the great work
I just had a blue cheese burger. heavenly. thats what you should try next. mushrooms, bacon and blue cheese filling
Made this with 80/20. The bell pepper & sauced were a great addition!
Never been this early to watch anything. So good morning Guga!!!!
Thank you for doing a video that demonstrates uses for the trimmings! Do you have any others?
guga is getting more frequent uploads. YAY!
I was thinking that 2 hours seemed unnecessary, but then I realized that although the meat could get to temp in much less time, it needed the additional time to make sure the meat was pasteurized. Safely cooking meats like chicken and ground meats to lower temps is the best thing about sous vide!
I solved the compression problem by searing before and then chilling in freezer before bagging, this enables me to use my chamber vacuum sealer and get a good vacuum seal for cooking and also for freezing after cooking for later use. I sear again just before serving allowing for melting cheese and over cooking for those who don't know that Medium rare is the only way to go. I have done dozens of these ahead of time for a party held them in a 130 deg water bath and through them on the grill to order with only a few minute turnaround.
This nigga knows how to win.
That looks so delicious !!!
Hi, absolutely love your videos.. watched way too many of them since I found your channel.
Anyway, I tried making the sauce like you and it actually turned out pretty amazing but looked different than yours. Could you share the recipe for it? Like the amounts you used maybe
Thank you, you explicitly gave me the solution to why I never really liked sous-vide hamburgers. I will be trying these emoji-burgers this coming holiday.
Timothy Johnson I’ve also frozen my burgers before I vacuum sealed them. Totally avoids that squished look.
Natalie Stern thanks for that advice. Worth trying.
That maillard reaction definitely makes sous vide cooked meat better, but I've tried it without searing it, and the seasoning came through better. 100% preferred the seared version, but the unseared version was also mad delicious. It was just grey, and didn't look very appealing.
damnn this looks delicious guga! certainly gonna give this a try!💢👊🏼
Oh oh!! A stuffed mushroom and Swiss burger. Like what Hardees makes. With the gravy.
I'm so early! This looks amazing Guga
Have you ever tried semi freezing the patties before sealing? So that they don't get compressed
Guga, great video as usual. I have the Vacmaster 215, you say light setting for vacuuming burgers, would that be 10?, 15? setting?
pretzel buns, mushroom/cheese core and coat patti in rösti
Do one with bluecheese and bacon. Also every burger needs some mustard seed pickles
@zemar's 51 backwards guys those pickles are standard here in norway. Have never tried dill pickles before as i have yet to find them or make them. But the pickles taste like regular pickles but with a hint of mustard as you can imagine. Refreshing with alittle spice saying hello from across the road
Wow, that sounds amazing!
Fantastic burger. Like always
i LOVE when guga says watch this haha
Thanks for the great video as always, very mouth-watering.
Just a thought. You could cut your bags in half and vacpack each burger patty in each newly created bag thus reducing plastic waste.
Can't thank you enough for delivering such awesome content.
So the Wife and I Just watched this. And now we are at the grocery store. How did this happen. You just unlocked a new subscriber my guy!!
why did I watch this 2 hours before lunch? I'm dying here.
After I form the patties in my patty maker I put them in the freezer for about an hour to firm them up so when you vacuum seal them they hold their shape in the bag
Great idea for stuffing a burger without having the internals leak out! Does the cooking time/temp you used pasteurize the meat?
Guga.....I love the videos! On both channels!
Gugu stuffed Pastrami and pepper jack cheese would be awesome!!!
There's a restaurant in Anaheim, CA called "The Catch", because it's near the Anaheim Angles' baseball stadium, that stuffs their burgers with Gouda cheese. So rich, so gooda.
Thanks for making these kinda vids Guga, cause of you I can experience beef kinda (my stomach can't digest beef or pork)
I luv u man! I m gonna make this for the boss lady
A blue cheese stuffed burger would be awesome.
I love to watch your video while eating :-D
This is the only channel on RUclips I can actually SMELL!
Scorching the skins off of peppers makes a huge difference. I’m just too lazy, though: I buy jars of roasted peppers usually, which I admit is not as good.
My family makes Pizza stuffed burgers. They are amazing!!
Foie Gras in the middle, been there done that. Took a trip to heaven
why did i start watching this when I'm hungry!
Sous Vide burgers are my family's favorite thing we sous vide. I have always had better results seasoning the burgers after sous vide before the sear.
Have you ever done a juicy Lucy sous vide??? We did them at 140 degrees for 50 minutes with pepper jack and diced red and orange peppers. Forgot the mushrooms!!. These are AWESOME!!! Peppers were nor sauteed! No pepper or salt. Only garlic powder and a1 sauce with Worcestershire sauce....
just bought all the stuff for homemade big macs...wont SV them, but this cheese stuffing ima try..have some pana gradano here left..
Awesome 🤗😍🍔
I’m not willing to spend the cash for wagu but I have started mixing a bit of high fat pork in with the chuck I grind for burgers and they turn out amazing. Plus, you can still cook them medium rare safely with Sous vide.
I make the SAME SAUCE I swear for burgers, sandwiches, fried chicken and others. The Worcestershire sauce is so slept on 👀
Jake , do you have a recipe for your sauce?
I like how you say done
Firming the outside of them up in the freezer before doing the vacuum would probably work pretty well at keeping their shape, too.
Guga,Yesterday i bought a Sous Vide Stick and mady my average Steake with your instructions. Now i cant eat anything else anymore, thank you for ruining my Life even my favorite Steakehous cant beat this flavor.Thank you for your Videos, im always get hungry after them :-) For everyone who is strugeling, go and buy you a Sous Vide stick.
Smashed burguer for life bro !
Soft and crawnchy!
You should make a portabella ring stuffed with blue cheese and bacon.
Making this now. Just put the meat in the water! Thanks for the ideas.
Great video can you sous vide some veggies then grill them ?
Guga makes food for the chain restaurants to use as advertisement, c'mon those are perfect!!
Guga, when you light the charcoal just for searing, what do you do with it when you're done? Do you let it burn down to ash, or do you soak it down with water to put out the fire to use for next time?
I just think the sauce is spectacular and not ridiculous 😂
Nigga
Can you do a frozen prime rib vs a normal prime rib? Sometimes I like to season and vacuum seal my meats to sous vide later, but I cook and defrost at the same time in the sous vide.
Guga you need the ultimate crossover video with you, Angel & Mamau with waygu burgers and iberico bacon!!!! Sous vide and guga!!!!!
Oh man !!! What a smell... 👍
My favorites hamburger are 2/300 hg and beef mixed with pork ...
🐮+🐷=💘 👋😎🇮🇹
Could you try seasoning the patty then freeze it then vacuum seal while frozen then sous vide ?
@5.54 last bun is smiling haha
Querido Guga, gracias, por tu trabajo! Los videos son maravillosos! Sólo me falta un detalle, podrías poner abajo o decir el peso y la anchura de la carne, la que va al sois vide? Muchas Gracias y un saludo de España!
Blue cheese (Danish) with jalapeno works great as stuffing
Hi Guga Regards from Dominican Republic, one suggestion if I may, please consider what wine or drink can go with the different dishes that you prepare I think that could be awesome!!
Fun videos. How do i get actual recopies like for the burger sauce?
THIS ... aren't half recipes a pain in the ass?
Hey guga! Please try to make some sousvide satay. Its a popular skewered meat in south east asia. Most commonly eaten with peanut sauce. We dont use expensive meats for satay but would love to see you experiment with some.
un poco de cebolla morada picada con el mozzarella hummmmm!!!