Fun fact: The Big 'n' Tasty burger (now known as the Big Tasty) is still available here in Malta. When McDonald's originally removed it, the Maltese population complained about it so much that the burger was re-added to the menu as a permanent addition.
I worked at Wendy's too. It's not technically "frozen," but they are kept in a fridge that may as well be a freezer. It's just double speak and marketing.
Onions on the Oklahoma Onion Burger were waaay too thick, they need to be sliced so thin they are transparent ( idealy with a meat slicer really works ), then they melt in the beef fat, and are far less dense.
Full story: two German sailors ordered some hamburg steaks to go but they were in a hurry and patties were too hot for them to carry. So the chef have a simple but brilliant idea is to put two slices of bread ( some sources said they were two slices of toast ) and gave them to the sailors. The origin of the Hamburger is somehow still being debate: some ( include me ) believe the Germans created the Hamburger since it is confirmed that the Hamburger is named after the city Hamburg aka the place that the first burger was created, others said that the Americans are those who created the burger since its one of their "national" dish ( i think ) and the sheer amount of variations of burgers that the Americans made, America also consumes a lot of burgers compare to some other places
@@MASViper well basically not mongols but the tartars. since tartar is kinda like a burger patty you could retrace it back to the tartars. they supposedly used to sit on their meat during horserides to soften it and it formed kinda a mass like ground beef.
I Love this format where we get to see how to make amazing burgers but we also get to see the history behind them. Heres hoping to more like this video.
Right, I recall I had once tried to cook a homemade ramen burger. It was all right but, at the end, my grandma's cheeseburger with fresh bacon and fresh beef from the local butcher, mayonnaise, mustard, ketchup, relish, lettuce, tomato and old fashioned mash (rutabaga, carrot, potato and parsley boiled then mashed together with milk, butter, salt and pepper) is unbeatable.
Got a old family recipe here, it was invented from my great grandmother in 1950 to feed the men that worked on the family farm, they ate 2 times a day, once at 5 in the morning, another at 7pm. She called it: "Gill Special" It was made with kieser role cooked in a kilm with garlic butter till golden brown, 5 ounces of venison/bison mixed patty mixed with saltand pepper/lemon/lime juice/molasses/honey then char broiled in a kilm till Carmelised, topping is with 1 Swiss cheese slice 1 slice provolone 1 slice of mozzarella, 1 thick slice of bacon cut in half, 1 thick slice of red onion, 6 pickles, mayo with pupon mustard. Hope you make it and give it a try. I'm the last that knows this and now all that read this know too. R.I.P Oma Nett.
Arbys had a venison/elk/beef burger that was chingon!!! I think guga should do a ground liver/ground bacon/beef burger with swiss and grilled onion....maybe a but of lettuce tomato and maybe find a bun that will make it really pop
Thank you. I've had almost the same thing. When I was experimenting. Delcoius. I'm going to try it. Keep sharing it. Because some will let it go. While others will make it their family joy. Thanks again❤😃
As an ex cook at BK, i can say the soul of cooking has died. You don't cook anything yourself, you just put it in a machine, and put the burger itself together. No more seasoning yourself, no more real food, just overpriced garbage. If you ever want real burgers, go to your local family restraunts, or make one yourself, trust me, they're pretty great. (most of the time)
The first hamburger steaks were served in Hamburg, Germany as a cheaper version of the "Rundstück warm" (round piece, warm) which was a slice of roast with gravy sauce in what you call bread rolls. As ground meat was far less expensive the slice of roast was replaced with a burger bun ("Frikadelle") - especially in the port of Hamburg where the workers were in need of cheap meals they could eat in their workplaces. German Immigrants brought the recipe to the US and that's where the Menshes Bros and Louis (Ludwig) Lassen got "their" idea from. In lack of bread rolls they just used slices of bread. But (and that's kinda key) the original hamburger steak is that far off later burgers that to me it only counts as an inspiration. Modern burgers are a solely american invention built on the inspiration. Nowadays over here you have to look for one of the last few non-franchised small diners to get a Rundstück warm, most diners sell american burgers instead.
New Haven native here with fond memories of going to Louis Lunch with my grandfather--a true classic never goes outta style and I make my burgers with toast too.
Let's not forget the Carl's Jr Western Bacon Cheeseburger with the BBQ sauce and onion rings. That was a memorable moment in burger history that is still available today.
I worked at the southern version of White Castle, Krystal, back in the early 1980s. We cooked the onions on top of the square burger patties which were still frozen when we put them on the "grill". It was a large flat, pan-like device.
I worked at McDonald's in the late 90's and early 2000's. When we did the Big n' Nasty (We called it that on the line at my store because of how messy it was to make.) I honestly can't say with certainty that it came with Swiss cheese. Everything I remember was that it came with American cheese. The Deluxe might have co.e with Swiss cheese but I can't remember. Great video at any rate. Thanks!
I don't remember it having swiss either. And funny, because my sister was a manager at McDonald's during this time and they called it the same thing. Haha
I actually like steamed hams, steamed on a bed of onions, seasoned with a hint of garam masala, with portuguese half-soft cheese, pickles and horseraddish- or chili-heavy special sauce. It doesn't have a crust but you don't have to clean a grill or smoke your kitchen.
As versions of the meal have been served for over a century and its origin remains obscure. The 1758 edition of the book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it." A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. It has been suggested that Hamburg steak served between two pieces of bread and frequently eaten by Jewish passengers travelling from Hamburg to New York on Hamburg America Line vessels (which began operations in 1847) became so well known that the shipping company gave its name to the dish. Each of these may mark the invention of the hamburger and explain the name.
That Hamburg roll you describe was commonly pork, because, Germans, fried pork food... ( I also ate a *lot* of them while stationed in Germany.) Anyway. It makes sense that such a popular (and cheap) dish would be served to passengers emigrating, and seeing as pork would be a non-starter for the Jewish passengers then a beef alternative would be a simple solution. (A fried beef 'pattie' between two pieces of bread, hmmm, might prove popular where we are moving to...) I have zero proof of any of this fun thought experiment, though delving into the the history and facts behind it might prove entertaining. (Plus an excuse to revisit the Reeperbahn.)
I worked at Wendy's in the 90's. We didn't butter the buns. We had an auto toaster. Also, we had Fried Chicken, which was amazing. Seems like they made a lot of bad decisions when I left.
Yep, after Dave retired (then died), Wendy's focused on price over quality. Guga also left off the mustard in a "W" on the cheese. The reason the chicken was so good was because it was deep fried in a pressure cooker like KFC did their chicken. Dave started off as a KFC franchisee.
Here in Germany we have something called "Frikadelle/ Bratklops". They are larger meatballs seasoned with fine sliced onions, pickled cucumbers, mustard, salt and pepper (all ingredients are mixed together before beeing cooked in an buttery pan). The Frikadelle is normaly served with a bun on the side.
@@scarlettdevina7054 Half-right. From what I recall, the Hamburg Steak was a thing many German immigrants served in restaurants and to serve workers, they put that Hamburg steak between two buns and the Hamburger was born.
Need to get George Motz involved in this, he has unrivaled knowledge of all of these burgers - how they came about, how they're made, everything. Would be great to see a collab with him sometime.
ah yeah. I'm very surprised they didn't ask him to come out and be in the video. Plus he most likely would have brought some of the original equipment they would have used back then for authenticity sakes.
It very much feels George's series has inspired this one. I love that so much education on the burger history is being spread on the internet. Makes me want to visit America so badly 😊
My recipe for a reasonable homemade burger is 1 pound of good ground british beef blended with 1 large egg, a decent pinch of Maldon Salt - My home Town - and ground black pepper. Hand mixed in a bowl then divided into the size 'patty' you like. Then grilled till the fat runs clear. Serve with your preference of bun and condiments.
Fine video... however, you missed a HUGE segment of burger lore that I'll just refer to as the Truckstop & Drive-In Diner Burger. In fact, it was this humble trucker burger that set the standard for all other burgers for decades to this very day! Between circa 1946 to 1966 (before the US Interstate Road System was constructed), the very influential teamsters union of truckers driving on two-lane highways, published booklets designating the most trustworthy truck stops rated as the cleanest and *safest* roadside diners for truckers to get meals while on road. Main reason, food poisoning in those days was a VERY real concern especially for truckers who found out first-hand after getting sick on the road that there were a lot of unscrupulous roadside eateries out there. So these teamster travel booklets were essential. Even if you weren't a trucker, you could get these teamster travel booklets listing the best diners, or you could just watch out for diners that had a lot of trucks parked out front... hence the rule of the road: "trust the truckers!" You have to keep in mind that travelling in those days was in NO way, shape or form as convenient as today! ;) So. The most popular burger at that time, was akin to the Micky-D regular burger - though still shy of a quarter pounder. It included a hearty bun with mustard, ketchup and pickles (cheese optional). The secret to the Truckstop Diner Burger was all about the well baked buns they used. Since many truckers would order food "to-go," the burger bread had to hold up well and not go soggy - while at the same time keeping the meat warm to give that "warm meal experience." By the 1950s, with the ushering in of a new-found passionate love for the automobile, the "Drive-In" style diners of "American Graffiti" and "Happy Days" fame took center stage as part of the American dream (and this still years before Micky-D got traction in the early 1960s - which sorry to say you kinda got the dates wrong on that, but not a big deal). Part of the secret - it must be said - was that all these diners got their unique diner supplies from just a few large wholesale restaurant suppliers - the two biggest being Sexton and SERCO, who studied the newly emerging roadside diner demand, and helped solve diner's food-services related problems for feeding the travelling masses. So, this became the burger you saw just about everywhere you stopped while travelling around America in those years - just a basic burger with mustard, ketchup & pickle, set a trend as the standard burger. The Bob's Big Boy is often associated with being about as close as it gets to the roadside burger of the day, but even that burger has gone through upgrades and changes. Denny's also used to serve a pretty close cousin of the original road burger, but I haven't had a Denny's burger as of late. Still... All that said, a fun video! Just a bit puzzled that your research didn't uncover this common humble road-side "Truckstop Burger" that was without a doubt the standard by which all other burgers would be compared for decades. Yes! It was THAT tasty and satisfying! Not to mention... it still smacks of influence in every burger we eat today! (Credentials: Employee-logistics manager for whole-sales food dining & distributor services 1960s.)
Thanks for mentioning Sexton. I just became aware of them when trying to discover the origins of the classic Potato Chip Tuna Casserole. Love it or hate it!
I'd argue to say McDonald's was actually very popular even in the 50's as by 1958 they announced that they'd sold about 100 million burgers, which is pretty impressive for a company with less than 1,000 restaurants at the time
The biggest difference I see right away is they way they were cooked. NONE of the mainstream burger joints will cook you a burger anything but well done. It would be a food safety nightmare for them to do so. Every burger Guga cooked was around medium to medium well, which is the way I do mine most of the time. That alone will make every one of those have a better taste.
They made it so you have to cook them well done for one simple reason bacteria grows on the surface of the meat and ground beef gets mixed several times or kneaded if you will while makeing burgers so the bacteria is mixed in so unlike a steak where you can just sear the top botttom and edges killing the bacteria the ground beef has to be brought to temperature to be safely eaten.
this was a cool ass video! This was an awesome format and you clearly did your research. Not to mention, the editing department really went all out finding photographs and visual aids to make this video truly shine. Bravo Gustavo (Guga) and family!
I had to pause at that picture at 7:36 because it is so highly-detailed! It really gives you a snapshot into what was happening at that McDonald's during that time with the styles and everything. It's almost weird to think of people waiting in line at McDonald's in the 1940s with leather jackets and everyone smoking inside constantly
I remember watching a video recently from another cooking youtuber about the history of food, who skipped 95% of the time period and went straight to the last few decades to get to interesting modern cuisine. I really appreciate this video going through the early, basic versions so we can get a real feel for how it developed.
@@goddessstarla yeah, because historical factuality doesn't matter, it was a chance for that person, cough, joshua weissman, to show off his cooking skills with a clickbait-y title.
@@MemekingJag But yeah, it was really sad that he didn't even try to do the original methods or looks of the modern foods too even. Good thing I did check the comments about the misinformation about the sauces which was one I remembered. Hopefully Guga or some other RUclipsr can do a better version, preferably through parts! I love food, and learning about the history as well. I'm glad I found better food RUclipsrs with Guga being one of them. (I'm trying to become a better cook too)
Never heard of the ramen noodle one but been a kids from the 1960s I had tried almost all the other ones. Wendy’s changed my life. I fell in love with the triple with cheese. My girlfriend at the time (my wife now of 43 years) was looking for a part time job so …. I took her to apply at Wendy’s and she got the job. I use to go pick her up and at closing I could eat all I wanted for free😂. Now I only do smash burgers. My number 2 burger is the smoked non flip burgers.
Those smoked burgers are good, but gotta agree with you on the smashed. Either smashed with onions(like the Oklahoma style), or just smashed on a griddle. Something about that thin and crispy meat that is just perfect.
@@bionicpope we had smash burgers for dinner yesterday and every time I'm amazed by the flavor and juiciness of the burgers. I like mine with just cheese and bacon on a butter toasted bun. My supermarket sell the Chuck/brisket burgers and I just cut them to size. THANKS GUGA!!!!
Guga says twice something like "this was very popular" referring to the ramen burger. No. No, it was not. I don't know what 2010's Guga lived in, but in my 2010's I never even heard of a ramen burger.
The Steamed Cheeseburger has a special place for me, at the absolute height of the Steamed Hams meme, I stopped by Ted's in Meridan CT on my way to Boston, and it was absolutely delicious. It's a central Connecticut thing, so you'll be going quite a way to get it if you're not local...but it's worth the drive
First Hamburgers were obviously made in the city of Hamburg/Germany. It made its way into the USA on board of ships with immigrants, Hamburg is a large harbor from which many ships left towards the USA. There's proof of these being sold at the World Convention in 1904 in St. Louis, evidentally named "Hamburg" after the city without the added "er" at the end.
Ehh I mean the very concept of burgers have existed wayyy before Germany was even an idea the first recorded recipe was Isicia Omentata which was from Rome and while granted its a bit more complicated than burgers we know. But burgers as a concept are pretty simple to the point where there are probably recipes from before this one.
@@jpawlus33458 Hamburg has also existed way before Germany was even an idea (it was founded and named around 1200 years ago while the area is populated for more then 2500 years). While there might have been meat & bread combined before in other civilizations the concept named Hamburger originates from Hamburg and it spread to the USA by immigrants from Hamburg/using Hamburg as emmigration harbor. You don't have to believe me, you can just google it.
Due to allergies and dietary restrictions, I can't eat "fast food". Totally enjoyed watching you make the burgers. I have to cook my own at home. I appreciate the tips on the "secret" sauces. It's really fun to experiment with sauces.
can we all just take a moment to appreciate this guy taking 100 years of his life to make these burgers? true commitment to the craft right there! good stuff!
Love Guga. But not a single burger from Texas where they were invented. Instead American copy cat knockoff ground meat sandwiches. Burgers have mustard. Not mayo or ketchup or salad dressing. Americans are sick.
In Antwerp as well - we call it "burgers from the market" because they're only sold at food truck of traveling open air market. The main difference is the bread - we use a "pistolet", which is a typical Belgian bun. Similar in size and shape, but it's crunchy on the outside and fluffy on the inside, while American style buns are soft and buttery and then toasted on the inside to give it some crunch.
@@nelsonbohanon2190 bruh you literally ripped off our language and culture. Do you realise apple pie is a British creation. Your country is like 200 years old, England has been around for thousands of years
@@petermarks7048so…English immigrants to America ripped off your language and culture? Weird, considering that it was their language and culture and they merely brought it to a new home where it then underwent relatively normal changes being now separated from Great Britain. Plus, English in its own right ripped off many other languages: the amount of words that were simply ripped out of other languages-namely from German, French, and Latin, among others-completely discredits your viability in trashing “American English” as being illegitimate. It’s just another dialect, and if you want to get technical, it’s a more globally successful dialect, at that. Silly argument to try to get into.
We have the Big Tasty all over Europe. In France, it has been on the menu for like 15-20 years as a limited special, usually once or twice a year for a month. It seems to be full time since a couple of years now. In some restaurants (in France at least), another type of burgers can be found and I highly recommend them for a change : a beef patty between 2 potato patties. To make potato patties, grate or mince potatoes, season, form the patty (1/2 to 3/4 inch thick), cook like your meat, and these are your buns replacement. Feels more gourmet than a regular burger. Put sauce and veggies as you wish :)
His version is closer to the big tasty not the big n tasty, that had mayo and ketchup not special sauce. I don’t know why they made different versions but I only had the mayo version and the mcdlt from the 80’s that was the same but came in a foam container.
I miss a Big and Nasty. Those were so good. The only thing this video is missing is the Royale Steakburger from Steak 'n Shake. This is the first time I've heard of a ramen burger...
I thought classic burgers like the onion burger were fried in a deep griddle, so the onions would absorb all the juices from the dozens of burgers you were cooking at the time. Healthy? No. Delicious? Yes.
The oklahoma onion burger has not been traditionally deep fried. These days, there is more beef, and there is cheese and condiments, so they are a lot better.
@@markwarner5554 Not deep fried, grilled in its own juices. instead of a flat griddle we use these days, where the oil is scraped off to the side (for later recycling), the griddle was about one inch deep, so you'd have a good layer of oil there by end of lunch rush. The onions and top would pick up all the frond, making them very flavorful.
that thing wasnt invented in louis lunchor anywhere in USA but in Hamburg. Its a century old dish the "Hamburger Hacksteak" and because it was a port city the sailors needed to be back on ship fast so they took their Hamburger Hacksteak to go
Los yanquis son muy dados a inventarse historias para vender que ellos han inventado algo, no os preocupéis, que en el resto del mundo sabemos que las "hamburgers" son de "Hamburg". Saludos desde España.
for the ramen burger, keizo shimamoto has said there aren't any eggs in the buns (he used his own noodles so he probably made them stickier than normal)
Big Tasty is still available in Europe, not as big, but tasty AF.. its the only burger i actually like from McD's :) thanks for the sauce recipe, always was curious what's made of :D
I used to eat out a lot, but ever since I started watching your videos lately, I've been following the steps as best I can remember, and am eating healthier stuff that actually tastes better. Guga is the man, everybody!
Guga, I really enjoyed the burgers by decade, but I think some of the more recent decades could have their own videos to showcase multiple burgers. In the early 2000s, Hardee's introduced their "6 dollar burger" (which was actually less than 6 dollars) along with their other "thickburger" line. Being a broke young man working 40+ hour a week doing manual labor, I can tell you those burgers were an absolute game changer for me.
I was hoping you would do the Arch Deluxe for the 90's. I worked at a McDonald's as my first job and everyone who worked there loved the Arch Deluxe sauce on the fries. I was bummed when they did away with it, and it doesn't seem to be fondly remembered by many. Great video, enjoyed seeing how the burgers changed over the years.
I was hoping you would integrate the German prototype, because the German city of Hamburg is included in the myth of the first hamburger. It was said that the first German emigrants to America needed a cheap meal during the crossing and that's why they sold a patty between a bun with a little gravy on the ships. Otherwise very good video, greetings from Germany
In the Netherlands the Mac Donalds Big and Tasty is still available. It's changed somewhat because they add bacon. The name also changed slightly to simply the Big tasty. My favorite mac burger
The 1900 version is exactly how I make MY hamburgers. The only difference is that I use 90/10 ground beef and because I don't have one of those old fashioned broilers, I sear mine on the stove and finish them in the oven. I usually have mine on a Kaiser roll with just ketchup but I WILL use toasted bread if I don't have the rolls. It's the way my late mother always made them and I grew up on them. I don't go in for all these fancy sauces, vegetables and condiments.
Oooh, the Louis Lunch burger! It's super simple, but tasty as hell. The onion slice has always been on there--and it's great to see that they add the tomato and cheese on the regular now!
The big tasty bacon has to be my favourite mcdonalds burger of all time. The big tasty sauce is just so damn good. It blows everything else on mcdonalds menu out of the water.
I just don’t think anything could beat their mcdlt, it was just so good, I used to get one when I was a kid, then when I was 16 and worked there I liked the arch deluxe
yes but it is only the sauce that is so good haha. I think you could get any burger with that sauce and it would taste all great. Tried to make this sauce for myself so many times but nothing ever came close. There is a saue "white bbq" from devleys which is kinda like the sauce, as far as i know they are the official mcd sauce partners, but their sauces you can by at the store are a little bit different. What a shame. I want that sauceeee.
Absolutely agree on this. In Czechia and Slovakia we do have it in menu as a stable item. There was even a cheeseburger and chicken burger with the big tasty sauce this year. I am getting mcdonalds mainly these.
Great video guys! I really appreciate the historical storytelling and the welcome absence of manufactured drama. Well done, and it would be great to see more of this content. Excellent work! ❤❤❤
We get the Big 'n Tasty occasionally in the UK. It's just called the Big Tasty over here, you can have it with or without Bacon, and the ingredients are basically the same as you showed in this video. No idea if the sauce is the same recipe as the Big 'N Tasty, and the patty isn't as thick, but I still think it's the best burger that McDonald's offers. Just a pity it's only re-released every so often...I wish it was a regular menu item.
The Big Tasty is a regular menu item in McDonalds Croatia, and you can also choose if you want bacon or not, and also go for the double patty option. 100 percent the best item in Mcds
@thebestcomissioner that's because the Big Tasty, no n, is a different burger that's never been available in the US. THE Big N Tasty was just a Whopper clone: kethchup, mayo, pickle, lettuce, tomato and onions. It's still available as the Quarter Pounder Deluxe. There was also another varient that had steak seasoning, red onions, and a 1/3 pund pattie called the Big Extra. That was a spectacular burger.
The Big Tasty has soft bacon and burger sauce that tastes horrid compared to just normal burger sauce. Soft bacon. Not Canadian bacon. Just limp bacon rashers that are softer than genuine raw bacon. I'm greatful for every opportunity I don't use getting one.
@@gregpeabody8536 That is what i found really odd because he said he was going to replicate a Big N' Tasty and even showed the OG ingredient list but decided to do something different. I remember getting the Big N' Tasty and later BigXtra which was always meant to be a Whopper clone that didn't have it's own sauce.
The Big Tasty is on the menu in Latvia all year round. They even have special versions from time to time like Double Big Tasty or Big Tasty with Bacon and you can get Big Tasty dipping sauce.
Same for when I went to Portugal. They still have it, it wasn't as good as I remembered but the sauce is still the best fast food chain sauce I've ever had
What sticks out to me is that the Mcdonalds in my country (Sweden) actually increased the patty size on all of their burgers including the cheese burgers, we also have the big tasty burger here.
I think when creators do an "every burger" video, they use the steamed burger for a shock factor. I'm from CT and that style of burger is so hyper-regional that it's rare to see them outside of a few towns.
In OK for our restaurant style onion burgers (like you made) we usually start by thinly slicing the onions, heavily salting them and squeezing out the excess moisture as best as possible. Home cooks in the state usually just chop them up and mix them in with the meat though
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We appreciate Guga for waiting 100 years to make this video, it's not easy waiting for 100 years to learn every burger, respect.
Now for the dry age 😅
You got it all wrong. He went BACK in time to pull this one off.
100 years of filming the real question is how are they still alive to this day??!!
BUT that does give him time to throw together a quick side dish
2020 burger must be SHITTY VEGAN BURGER
Fun fact: The Big 'n' Tasty burger (now known as the Big Tasty) is still available here in Malta. When McDonald's originally removed it, the Maltese population complained about it so much that the burger was re-added to the menu as a permanent addition.
Still in Russia, too
You can also still find it in Brazil
Romǎnia too
UK too
france too
The fact that *steamed hams* actually do exist blows my mind
They're obviously not grilled
@DarioVarasG Same here!😂
"It's an Albany expression." - "I see."
So once again... Simpsons ftw
Guga is an odd fellow, but I must say, he steams a good ham.
5 year wendys worker here, sorry to say our favorite burger isn’t fresh like we think it is mainly because it’s a fast food restaurant, it’s frozen
I worked at Wendy's too. It's not technically "frozen," but they are kept in a fridge that may as well be a freezer. It's just double speak and marketing.
Do you mean frozen meat or frozen pre-made patties? cause there's a huge difference.
Onions on the Oklahoma Onion Burger were waaay too thick, they need to be sliced so thin they are transparent ( idealy with a meat slicer really works ), then they melt in the beef fat, and are far less dense.
and pickles balance the sweetness of the onions
i like mine caramelized
As a dude who has his family roots in Oklahoma, I will agree
Not to mention he smashed first then added onions. Top with thinner onions and smash them INTO the beef.
you slice vegetables with a mandoline not a meat slicer lmao
Full story: two German sailors ordered some hamburg steaks to go but they were in a hurry and patties were too hot for them to carry. So the chef have a simple but brilliant idea is to put two slices of bread ( some sources said they were two slices of toast ) and gave them to the sailors. The origin of the Hamburger is somehow still being debate: some ( include me ) believe the Germans created the Hamburger since it is confirmed that the Hamburger is named after the city Hamburg aka the place that the first burger was created, others said that the Americans are those who created the burger since its one of their "national" dish ( i think ) and the sheer amount of variations of burgers that the Americans made, America also consumes a lot of burgers compare to some other places
mate the romans had hamburgers America just want to feel special
@@indeed8211americas made a certain version of the burger
btw this story is made up
Well, I also heard, although I don't know if it's true or not, that the Mongols invented the burger patties.
Is it true?
@@MASViper well basically not mongols but the tartars. since tartar is kinda like a burger patty you could retrace it back to the tartars. they supposedly used to sit on their meat during horserides to soften it and it formed kinda a mass like ground beef.
Bud putting meat in between two bread-like item has been around for centuries
1:48 They still serve burgers on toast topped with cheese and caramelized onions in some diners, but it is often referred to as a patty melt.
with a slice of swiss cheese on top on rye toast, very tasty.
nope patty melt is different than the og burger.
Patty melts are different. The whole thing is grilled together usually with Swiss on rye. It was probably popular around the same time, tho.
Five guys wanted to choose quality over profits?! Hahahah couldn't be more different.
Lost their damn way after the 80s i guess and just decided to make trash XD
It's now a soggy mess, literally.
Or funny.
please find the middle bun
Guess they changed they mind.
I Love this format where we get to see how to make amazing burgers but we also get to see the history behind them. Heres hoping to more like this video.
Fully agree, I love me some foodie history.
Idk he should have invited George Motz
I love it too. I also like the channel Tasting History
As someone who was a young adult in the 2010s, the ramen burger was NOT very popular. Probably a meme burger. Hearing about it first time today.
I was basically eating fast food exclusively at that time and I have never heard of it..
It was an early instagram viral food trend. I saw it being served in trendy places like SF and LA
They were everywhere for a hot minute
Same as avocado toast.
Right, I recall I had once tried to cook a homemade ramen burger. It was all right but, at the end, my grandma's cheeseburger with fresh bacon and fresh beef from the local butcher, mayonnaise, mustard, ketchup, relish, lettuce, tomato and old fashioned mash (rutabaga, carrot, potato and parsley boiled then mashed together with milk, butter, salt and pepper) is unbeatable.
Got a old family recipe here, it was invented from my great grandmother in 1950 to feed the men that worked on the family farm, they ate 2 times a day, once at 5 in the morning, another at 7pm.
She called it:
"Gill Special"
It was made with kieser role cooked in a kilm with garlic butter till golden brown, 5 ounces of venison/bison mixed patty mixed with saltand pepper/lemon/lime juice/molasses/honey then char broiled in a kilm till Carmelised, topping is with 1 Swiss cheese slice 1 slice provolone 1 slice of mozzarella, 1 thick slice of bacon cut in half, 1 thick slice of red onion, 6 pickles, mayo with pupon mustard.
Hope you make it and give it a try.
I'm the last that knows this and now all that read this know too.
R.I.P
Oma Nett.
Arbys had a venison/elk/beef burger that was chingon!!!
I think guga should do a ground liver/ground bacon/beef burger with swiss and grilled onion....maybe a but of lettuce tomato and maybe find a bun that will make it really pop
Thank you. I've had almost the same thing. When I was experimenting. Delcoius. I'm going to try it. Keep sharing it. Because some will let it go. While others will make it their family joy. Thanks again❤😃
Thank you
What's a kilm? Sounds really delicious btw
Was she Dutch?
watching this my mouth was watering the whole time, everything looked so good
To be fair, every burger you made was 1000% better than what we get today. This is why I rather cook it at home now. So, good.
Fr
Rise up home cooks!
Amen!
Crispy rare smash burgers with cusos gravel seasoning all the way
Preach, brother! This is why I'm always buying ground beef.
As an ex cook at BK, i can say the soul of cooking has died. You don't cook anything yourself, you just put it in a machine, and put the burger itself together. No more seasoning yourself, no more real food, just overpriced garbage. If you ever want real burgers, go to your local family restraunts, or make one yourself, trust me, they're pretty great. (most of the time)
Corporations want that cash. It drains life of everything
Visit italy (even for the burgers)
I still like BK burgers lol. Best of the fast food places near me
Burger KIng was good in the 80s......sigh....also miss the original Pizza Hut pan pizzas....
Lmaooo Imagine thinking working at a fast food Restaurant has anything in Common with the Art of cooking
Most cultured na citizen
It always sounds like guga is getting more questionable when he lists ingredients and I love it.
Outstanding observation
I thought he was doin it on purpose 🤣
Onion powder? Mustard?? Ketchup??? It's like he is questioning his own choices lol
bro is even losing his voice when making the big mac sauce
As a non-native I thought I wouldn't understand something about that intonation. Thanks :D
The Hamburger was btw created in North Germany. Today we also eat burgers in the first form, but we dont call them "burgers", but "Bulettenstulle"
Hier sagen wir Frikadelle
Who
@@KnightInDaLight. Your mother asked
@@anthemsofeurope2408 fair play
13:30 "These five guys wanted to choose quality and flavor over profit." Hoo boy. What a sentence to say about Five Guys.
Welcome to five guys how we can scam you today
@@mateorios1636fr
I looked for this comment
A well presented history lesson combined with the usual Guga flair? This is the recipe for greatness
except that the Hamburger came originally out of Hamburg, Germany. Not the US.
except that its not american but german
@@SimuLordwrong. It was already sold in a bun in Hamburg, Germany.
Guga time travelled 100 years just for this the dedication is insane.
The first hamburger steaks were served in Hamburg, Germany as a cheaper version of the "Rundstück warm" (round piece, warm) which was a slice of roast with gravy sauce in what you call bread rolls. As ground meat was far less expensive the slice of roast was replaced with a burger bun ("Frikadelle") - especially in the port of Hamburg where the workers were in need of cheap meals they could eat in their workplaces. German Immigrants brought the recipe to the US and that's where the Menshes Bros and Louis (Ludwig) Lassen got "their" idea from. In lack of bread rolls they just used slices of bread.
But (and that's kinda key) the original hamburger steak is that far off later burgers that to me it only counts as an inspiration. Modern burgers are a solely american invention built on the inspiration. Nowadays over here you have to look for one of the last few non-franchised small diners to get a Rundstück warm, most diners sell american burgers instead.
Bron to yap fr
@prosperbukuru7362 you cant even spell born, please be a little quiet with your brain rot yea?
Interesting
Earliest known reference to a Hamburg Steak comes from the 1870's in NYC.
@@prosperbukuru7362and you still read it
I love that Guga kept sticking up for the onion burger 🤣🤣
start with onion burger and add anything you can think of. we will die fat and happy. cheers.
It's the only spice Guga can tolerate
when he said they aint have the money chill out lmao
New Haven native here with fond memories of going to Louis Lunch with my grandfather--a true classic never goes outta style and I make my burgers with toast too.
blud leaving the fourth slice for the cameraman
Wow I can't believe guga invented time travel just so he could record 100 years of burgers, what an astounding amount of dedication
Let's not forget the Carl's Jr Western Bacon Cheeseburger with the BBQ sauce and onion rings. That was a memorable moment in burger history that is still available today.
They don't have Carls Jr on the east coast, they do have Hardee's however which is the same company
yeah disappointed Carl's/ Hardees wasn't on the list. the 5 dollar burger era was also epic.
"Kaiser bun" and uses a brioche.
Who the hell is Carl Jr?
@@LynnJynh9315 Carl's Jr. My favorite. West Coast classics.
I really like this history format. Hope you keep doing these.
Yes there's so many paths/directions Guga could take with this concept! I'd watch a whole show every week!!!
10:03 = Big Mac sauce recipe
Mayo, ketchup, mustard, sweet onions, onion powder, grated garlic, butter pickles, white vinegar, salt, pepper.
I worked at the southern version of White Castle, Krystal, back in the early 1980s. We cooked the onions on top of the square burger patties which were still frozen when we put them on the "grill". It was a large flat, pan-like device.
Krystal is soooo good. When I was a kid whenever we would go to six flags we would always stop by before we left so we could eat them on the way there
I have always loved them. My parents and grandparent's loved them too.@@SweeteaRex
a griddle?@@MarcusTrawick
It's a flat top grill.....
@@guacamolejones6168no. A flat top grill.
I absolutely love this way of making videos, combining food and history is a great idea, please continue doing so!
I worked at McDonald's in the late 90's and early 2000's. When we did the Big n' Nasty (We called it that on the line at my store because of how messy it was to make.) I honestly can't say with certainty that it came with Swiss cheese. Everything I remember was that it came with American cheese. The Deluxe might have co.e with Swiss cheese but I can't remember. Great video at any rate. Thanks!
Every drive through I saw, someone would take the "T" off, and it would say, "Big n' asty" lol
Everywhere on the internet I can find specifies two or three slices of Emmental (Swiss) cheese. It's still being served outside of the US
I don't remember it having swiss either. And funny, because my sister was a manager at McDonald's during this time and they called it the same thing. Haha
I actually like steamed hams, steamed on a bed of onions, seasoned with a hint of garam masala, with portuguese half-soft cheese, pickles and horseraddish- or chili-heavy special sauce. It doesn't have a crust but you don't have to clean a grill or smoke your kitchen.
As versions of the meal have been served for over a century and its origin remains obscure.
The 1758 edition of the book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it."
A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller.
It has been suggested that Hamburg steak served between two pieces of bread and frequently eaten by Jewish passengers travelling from Hamburg to New York on Hamburg America Line vessels (which began operations in 1847) became so well known that the shipping company gave its name to the dish.
Each of these may mark the invention of the hamburger and explain the name.
@@leonrowe5445????????
That Hamburg roll you describe was commonly pork, because, Germans, fried pork food... ( I also ate a *lot* of them while stationed in Germany.)
Anyway. It makes sense that such a popular (and cheap) dish would be served to passengers emigrating, and seeing as pork would be a non-starter for the Jewish passengers then a beef alternative would be a simple solution. (A fried beef 'pattie' between two pieces of bread, hmmm, might prove popular where we are moving to...)
I have zero proof of any of this fun thought experiment, though delving into the the history and facts behind it might prove entertaining. (Plus an excuse to revisit the Reeperbahn.)
@@leonrowe5445 Antisemitic much?
@@Tymdek Yes, problem?
New Haven invented burger....the 1st one on this vid ...
I worked at Wendy's in the 90's. We didn't butter the buns. We had an auto toaster. Also, we had Fried Chicken, which was amazing. Seems like they made a lot of bad decisions when I left.
Tried wendys once and got food poisoning
What bad decisions exactly….?
the salad bar was lit at wendys when i was a kid in the 90s also.
Yep, after Dave retired (then died), Wendy's focused on price over quality. Guga also left off the mustard in a "W" on the cheese. The reason the chicken was so good was because it was deep fried in a pressure cooker like KFC did their chicken. Dave started off as a KFC franchisee.
Wendy's fries are atrocious now and they used to have the second best fries next to McDonald's
Here in Germany we have something called "Frikadelle/ Bratklops". They are larger meatballs seasoned with fine sliced onions, pickled cucumbers, mustard, salt and pepper (all ingredients are mixed together before beeing cooked in an buttery pan). The Frikadelle is normaly served with a bun on the side.
that sounds so good, not suprising considering german americans made the hamburger
Cheapest are disgusting the more expensive ones are sometimes ok but still not for me and they are pork mainly i think.
@@borahaeist3215it wasn’t made by German Americans . Hamburgers existed before already in Germany. Mostly in Hamburg.
@@scarlettdevina7054 Half-right. From what I recall, the Hamburg Steak was a thing many German immigrants served in restaurants and to serve workers, they put that Hamburg steak between two buns and the Hamburger was born.
FINALLY SOME SENSE
@@scarlettdevina7054
7:37 is that Kurt Cobain at Maccies in the 1940s
There's not a burger in this video that I would not eat the living hell out of. They ALL look awesome to me.
human DNA is and was found in mcdonalds burgers buyer beware dont believe u will when u search
The Onion Burger even?
@@booblikon he said every burger
@@booblikon out of all the burgers that one I wanted to try the most. I love onions.
@@karlwithak.its the best. Love it with Bratwurst
Need to get George Motz involved in this, he has unrivaled knowledge of all of these burgers - how they came about, how they're made, everything. Would be great to see a collab with him sometime.
ah yeah. I'm very surprised they didn't ask him to come out and be in the video. Plus he most likely would have brought some of the original equipment they would have used back then for authenticity sakes.
It very much feels George's series has inspired this one. I love that so much education on the burger history is being spread on the internet. Makes me want to visit America so badly 😊
@@SimuLord if we are talking roast beef dripping as well I'm on the next flight haha
Yeah some of these burgers had the right ingredients but the wrong techniques. Would be nice to see George help out!
It really shows how much we love burgers because we have the full recipes from 100 years ago. Great video Guga!
My recipe for a reasonable homemade burger is 1 pound of good ground british beef blended with 1 large egg, a decent pinch of Maldon Salt - My home Town - and ground black pepper. Hand mixed in a bowl then divided into the size 'patty' you like. Then grilled till the fat runs clear. Serve with your preference of bun and condiments.
6:54 fun fact: i work at mcdonalds and the burgers are still assembled upside down to this day
I can tell when I take my wrapper off and the sesame seeds come falling out from the bottom
Fine video... however, you missed a HUGE segment of burger lore that I'll just refer to as the Truckstop & Drive-In Diner Burger. In fact, it was this humble trucker burger that set the standard for all other burgers for decades to this very day! Between circa 1946 to 1966 (before the US Interstate Road System was constructed), the very influential teamsters union of truckers driving on two-lane highways, published booklets designating the most trustworthy truck stops rated as the cleanest and *safest* roadside diners for truckers to get meals while on road. Main reason, food poisoning in those days was a VERY real concern especially for truckers who found out first-hand after getting sick on the road that there were a lot of unscrupulous roadside eateries out there. So these teamster travel booklets were essential. Even if you weren't a trucker, you could get these teamster travel booklets listing the best diners, or you could just watch out for diners that had a lot of trucks parked out front... hence the rule of the road: "trust the truckers!" You have to keep in mind that travelling in those days was in NO way, shape or form as convenient as today! ;)
So. The most popular burger at that time, was akin to the Micky-D regular burger - though still shy of a quarter pounder. It included a hearty bun with mustard, ketchup and pickles (cheese optional). The secret to the Truckstop Diner Burger was all about the well baked buns they used. Since many truckers would order food "to-go," the burger bread had to hold up well and not go soggy - while at the same time keeping the meat warm to give that "warm meal experience." By the 1950s, with the ushering in of a new-found passionate love for the automobile, the "Drive-In" style diners of "American Graffiti" and "Happy Days" fame took center stage as part of the American dream (and this still years before Micky-D got traction in the early 1960s - which sorry to say you kinda got the dates wrong on that, but not a big deal).
Part of the secret - it must be said - was that all these diners got their unique diner supplies from just a few large wholesale restaurant suppliers - the two biggest being Sexton and SERCO, who studied the newly emerging roadside diner demand, and helped solve diner's food-services related problems for feeding the travelling masses. So, this became the burger you saw just about everywhere you stopped while travelling around America in those years - just a basic burger with mustard, ketchup & pickle, set a trend as the standard burger. The Bob's Big Boy is often associated with being about as close as it gets to the roadside burger of the day, but even that burger has gone through upgrades and changes. Denny's also used to serve a pretty close cousin of the original road burger, but I haven't had a Denny's burger as of late.
Still... All that said, a fun video! Just a bit puzzled that your research didn't uncover this common humble road-side "Truckstop Burger" that was without a doubt the standard by which all other burgers would be compared for decades. Yes! It was THAT tasty and satisfying! Not to mention... it still smacks of influence in every burger we eat today! (Credentials: Employee-logistics manager for whole-sales food dining & distributor services 1960s.)
Thanks for mentioning Sexton. I just became aware of them when trying to discover the origins of the classic Potato Chip Tuna Casserole. Love it or hate it!
I'd argue to say McDonald's was actually very popular even in the 50's as by 1958 they announced that they'd sold about 100 million burgers, which is pretty impressive for a company with less than 1,000 restaurants at the time
This comment should be pinned. Thank you!
Excellent info, thanks for sharing!
Thank you for such a story
Half drunk, watching the 5 Guys "All the Way" burger being made, I find myself quietly uttering "My god, it's beautiful"
Drunk thoughts are so profound
@@bunnymaaani’m the 50th like
What's half drunk ?
@@jamalmcdaniel3339tipsy
@@jamalmcdaniel3339not as drunk as one would normally prefer to get, Leading up to "Preferred Drunkeness" Thats hit the spot💪🏾🤣
Fear not the man who cooks 100 years of burgers, fear the man who cooks 1 year for 100 burgers.
17:48
“A Goodnator or a bad one”.
Guga, 2023😂😂😂
Bruh🤣🤣🤣
The biggest difference I see right away is they way they were cooked. NONE of the mainstream burger joints will cook you a burger anything but well done. It would be a food safety nightmare for them to do so. Every burger Guga cooked was around medium to medium well, which is the way I do mine most of the time. That alone will make every one of those have a better taste.
In the burger joint I usually eat my lunch they let you order your burgers rare, medium or well done if you so like.
They made it so you have to cook them well done for one simple reason bacteria grows on the surface of the meat and ground beef gets mixed several times or kneaded if you will while makeing burgers so the bacteria is mixed in so unlike a steak where you can just sear the top botttom and edges killing the bacteria the ground beef has to be brought to temperature to be safely eaten.
It's a personal preference. Everyone likes their meat cooked differently. It might taste better for you but not everyone else.
@@dragonballspaghetti154 no its for health and safety reasons you cant legally order a burger in canada anything under well done
Different country different rules
this was a cool ass video! This was an awesome format and you clearly did your research. Not to mention, the editing department really went all out finding photographs and visual aids to make this video truly shine. Bravo Gustavo (Guga) and family!
CÓMO QUE GUGA ES DE GUSTAVO.
I had to pause at that picture at 7:36 because it is so highly-detailed! It really gives you a snapshot into what was happening at that McDonald's during that time with the styles and everything. It's almost weird to think of people waiting in line at McDonald's in the 1940s with leather jackets and everyone smoking inside constantly
You think people in the 1940s looked like this? 😂 That's the late 1970s or even the 1980s.
I remember watching a video recently from another cooking youtuber about the history of food, who skipped 95% of the time period and went straight to the last few decades to get to interesting modern cuisine. I really appreciate this video going through the early, basic versions so we can get a real feel for how it developed.
I think I may know who you are talking about, there was some misinformation in that video too
@@goddessstarla yeah, because historical factuality doesn't matter, it was a chance for that person, cough, joshua weissman, to show off his cooking skills with a clickbait-y title.
@@MemekingJag lolll
@@MemekingJag But yeah, it was really sad that he didn't even try to do the original methods or looks of the modern foods too even. Good thing I did check the comments about the misinformation about the sauces which was one I remembered. Hopefully Guga or some other RUclipsr can do a better version, preferably through parts! I love food, and learning about the history as well. I'm glad I found better food RUclipsrs with Guga being one of them. (I'm trying to become a better cook too)
Great job guys this was like going through a food museum. Guga you really did your research and recreate the burgers authentically.
👍🏽👍🏽
Never heard of the ramen noodle one but been a kids from the 1960s I had tried almost all the other ones. Wendy’s changed my life. I fell in love with the triple with cheese. My girlfriend at the time (my wife now of 43 years) was looking for a part time job so …. I took her to apply at Wendy’s and she got the job. I use to go pick her up and at closing I could eat all I wanted for free😂. Now I only do smash burgers. My number 2 burger is the smoked non flip burgers.
Those smoked burgers are good, but gotta agree with you on the smashed. Either smashed with onions(like the Oklahoma style), or just smashed on a griddle. Something about that thin and crispy meat that is just perfect.
@@bionicpope we had smash burgers for dinner yesterday and every time I'm amazed by the flavor and juiciness of the burgers. I like mine with just cheese and bacon on a butter toasted bun. My supermarket sell the Chuck/brisket burgers and I just cut them to size. THANKS GUGA!!!!
Guga says twice something like "this was very popular" referring to the ramen burger. No. No, it was not. I don't know what 2010's Guga lived in, but in my 2010's I never even heard of a ramen burger.
The Steamed Cheeseburger has a special place for me, at the absolute height of the Steamed Hams meme, I stopped by Ted's in Meridan CT on my way to Boston, and it was absolutely delicious. It's a central Connecticut thing, so you'll be going quite a way to get it if you're not local...but it's worth the drive
Wow what a fantastic video ❤
Make us Hungry for sure 😅
whatsup vito!!!
Guga was good, this rando on the left side was kind of a moron.
I'm a simple man: If Maestro Vito Iacopelli like video, I like video
First Hamburgers were obviously made in the city of Hamburg/Germany. It made its way into the USA on board of ships with immigrants, Hamburg is a large harbor from which many ships left towards the USA. There's proof of these being sold at the World Convention in 1904 in St. Louis, evidentally named "Hamburg" after the city without the added "er" at the end.
Stop lying bro.
@@liberalbias4462 it's the truth, sorry if you don't like it.
Ehh I mean the very concept of burgers have existed wayyy before Germany was even an idea the first recorded recipe was Isicia Omentata which was from Rome and while granted its a bit more complicated than burgers we know. But burgers as a concept are pretty simple to the point where there are probably recipes from before this one.
@@jpawlus33458 Hamburg has also existed way before Germany was even an idea (it was founded and named around 1200 years ago while the area is populated for more then 2500 years). While there might have been meat & bread combined before in other civilizations the concept named Hamburger originates from Hamburg and it spread to the USA by immigrants from Hamburg/using Hamburg as emmigration harbor. You don't have to believe me, you can just google it.
@@jpawlus33458you are talking about sandwiches. But actual Hamburgers come from Hamburg, Germany.
Why does every word you say sound like a question?
Idk bro
because his voice goes higher at the end of his words / sentences, which people typically do when asking a question
Don’t talk to Guga like that, you worm
Nice profile
because he is from eurasia.
Due to allergies and dietary restrictions, I can't eat "fast food". Totally enjoyed watching you make the burgers. I have to cook my own at home. I appreciate the tips on the "secret" sauces. It's really fun to experiment with sauces.
can we all just take a moment to appreciate this guy taking 100 years of his life to make these burgers? true commitment to the craft right there! good stuff!
everyone be copying the same joke in the comments like they thought of it!
yeah well i actually created this joke back in 1826 soooooo
d
@@devinmichaelroberts9954 it's not that deep dawg
Love Guga. But not a single burger from Texas where they were invented. Instead American copy cat knockoff ground meat sandwiches. Burgers have mustard. Not mayo or ketchup or salad dressing. Americans are sick.
The fried onion burger is something we love in the UK. Usually served by food trucks at festivals and sports games.
In Antwerp as well - we call it "burgers from the market" because they're only sold at food truck of traveling open air market. The main difference is the bread - we use a "pistolet", which is a typical Belgian bun. Similar in size and shape, but it's crunchy on the outside and fluffy on the inside, while American style buns are soft and buttery and then toasted on the inside to give it some crunch.
we know you like our afterthoughts...with that being said our afterthoughts are fiyahhhh
@@nelsonbohanon2190 bruh you literally ripped off our language and culture. Do you realise apple pie is a British creation. Your country is like 200 years old, England has been around for thousands of years
@@petermarks7048so…English immigrants to America ripped off your language and culture? Weird, considering that it was their language and culture and they merely brought it to a new home where it then underwent relatively normal changes being now separated from Great Britain. Plus, English in its own right ripped off many other languages: the amount of words that were simply ripped out of other languages-namely from German, French, and Latin, among others-completely discredits your viability in trashing “American English” as being illegitimate. It’s just another dialect, and if you want to get technical, it’s a more globally successful dialect, at that. Silly argument to try to get into.
@@james-cain shut up you have no history. America is just a made up country.
We have the Big Tasty all over Europe. In France, it has been on the menu for like 15-20 years as a limited special, usually once or twice a year for a month. It seems to be full time since a couple of years now.
In some restaurants (in France at least), another type of burgers can be found and I highly recommend them for a change : a beef patty between 2 potato patties. To make potato patties, grate or mince potatoes, season, form the patty (1/2 to 3/4 inch thick), cook like your meat, and these are your buns replacement. Feels more gourmet than a regular burger. Put sauce and veggies as you wish :)
His version is closer to the big tasty not the big n tasty, that had mayo and ketchup not special sauce. I don’t know why they made different versions but I only had the mayo version and the mcdlt from the 80’s that was the same but came in a foam container.
Those potato patties are a separate dish in East Slavic countries called draniki
I miss a Big and Nasty. Those were so good.
The only thing this video is missing is the Royale Steakburger from Steak 'n Shake.
This is the first time I've heard of a ramen burger...
Guga is one of the few who can make this outcome be positive
Kid: "I want cheeseburgers"
Guga: "We've got cheeseburgers at home"
Those homemade macdonald's burgers look fire.
I aspire to be like him.
I thought classic burgers like the onion burger were fried in a deep griddle, so the onions would absorb all the juices from the dozens of burgers you were cooking at the time.
Healthy? No. Delicious? Yes.
Beef tallow is good for you tho I’d call that healthy
@@noahleonard6075healthy in moderation *
The oklahoma onion burger has not been traditionally deep fried. These days, there is more beef, and there is cheese and condiments, so they are a lot better.
@@markwarner5554 Not deep fried, grilled in its own juices.
instead of a flat griddle we use these days, where the oil is scraped off to the side (for later recycling), the griddle was about one inch deep, so you'd have a good layer of oil there by end of lunch rush.
The onions and top would pick up all the frond, making them very flavorful.
@@msstry1Moderation means consuming enough to satiate. That is what a balanced diet is.
i love how when guga is listing things he says the contents like a question. hes like "some ketchup? mustard? pickles? onions?" i love it
Here in Australia our McDonald’s cheeseburgers cost I think right now 4 dollars
that thing wasnt invented in louis lunchor anywhere in USA but in Hamburg. Its a century old dish the "Hamburger Hacksteak" and because it was a port city the sailors needed to be back on ship fast so they took their Hamburger Hacksteak to go
thx that someone says the truth
Los yanquis son muy dados a inventarse historias para vender que ellos han inventado algo, no os preocupéis, que en el resto del mundo sabemos que las "hamburgers" son de "Hamburg". Saludos desde España.
That's the story I've always heard.
Pretty much like the frankfurter comes from Frankfurt
Did they also come in a bun? Like American style ones?
for the ramen burger, keizo shimamoto has said there aren't any eggs in the buns (he used his own noodles so he probably made them stickier than normal)
It is really soothing how you say beef. I can listen to that the whole day! Really nice video.
I liked cause you only have one liker
00:27
I so love how this house looks.
❤
Big Tasty is still available in Europe, not as big, but tasty AF.. its the only burger i actually like from McD's :) thanks for the sauce recipe, always was curious what's made of :D
You’re not gonna believe this but I am a 26 year old man living in TEXAS and I still haven’t had my first big mac yet
Genocide blood burgers, no thank you
@@AbuZak14 The kiss of death always adds a bit of zing!
My mothers favorite burger was the McRib, which funnily enough is the only pork burger they sell.
Yeah in the UK we get it every few months, only time I go McDonald’s tbh
I used to eat out a lot, but ever since I started watching your videos lately, I've been following the steps as best I can remember, and am eating healthier stuff that actually tastes better. Guga is the man, everybody!
Guga, I really enjoyed the burgers by decade, but I think some of the more recent decades could have their own videos to showcase multiple burgers. In the early 2000s, Hardee's introduced their "6 dollar burger" (which was actually less than 6 dollars) along with their other "thickburger" line. Being a broke young man working 40+ hour a week doing manual labor, I can tell you those burgers were an absolute game changer for me.
_Dude!_ The Frisco Burger from Hardee's. That was my jam in the 90s. Haven't had one in a decade since there's no Hardee's near me.
@@danielseelye6005 Oh yeah the Frisco burger was great as well!
@@danielseelye6005 Remember when you could get two pieces of bone-in fried chicken, a burger AND a hotdog for less that $5? That was peak Hardee's.
5:17 add a good amount of onions * proceeds to add the whole onion*
I was hoping you would do the Arch Deluxe for the 90's. I worked at a McDonald's as my first job and everyone who worked there loved the Arch Deluxe sauce on the fries. I was bummed when they did away with it, and it doesn't seem to be fondly remembered by many. Great video, enjoyed seeing how the burgers changed over the years.
i searche it up reason why sems to be cuz it failed to get populair
Cringy advertising, it was expensive, and had a ton of calories. It was doomed to fail right out of the gate.
What he made was the arch deluxe. The big n tasty was just ketchup and mayo. It was seasoned with Montreal steak seasoning and it didn’t have cheese.
I mostly remember it through the ads at the time. They were advertising the Arch Deluxe as a sophisticated burger aimed for adults.
I was hoping you would integrate the German prototype, because the German city of Hamburg is included in the myth of the first hamburger. It was said that the first German emigrants to America needed a cheap meal during the crossing and that's why they sold a patty between a bun with a little gravy on the ships. Otherwise very good video, greetings from Germany
Who came after niepsclub meme>>>>>>
In the Netherlands the Mac Donalds Big and Tasty is still available. It's changed somewhat because they add bacon. The name also changed slightly to simply the Big tasty. My favorite mac burger
The Big Tasty Bacon is also my favourite McDOnald's Burger (in Germany). It surprises me they don't have in the US
same fave mcdonalds burger here, europe ftw@@BrutzeBratze
In Switzerland it also still exists. But in four variants: Big Tasty, Big Tasty Bacon, Big Tasty Double (two patties), Big Tasty Double Bacon.
@@fabiankunzle1952 Nice. Over here we have the two patties version too now that i think of it.
@@BrutzeBratze It's okay, America has In N Out.
Do more videos like this, its the history of food. Great format, interesting, and insightful. Thanks, guys, you rock!
except it's wrong... burgers originated circa 1880's, NOT 1910... but hey, don't let the truth get in the way of this wankfest bullshit.
Yes, you never know what these foods will bring to your taste buds after one bite. Do you want to try them?
The 1900 version is exactly how I make MY hamburgers. The only difference is that I use 90/10 ground beef and because I don't have one of those old fashioned broilers, I sear mine on the stove and finish them in the oven. I usually have mine on a Kaiser roll with just ketchup but I WILL use toasted bread if I don't have the rolls.
It's the way my late mother always made them and I grew up on them.
I don't go in for all these fancy sauces, vegetables and condiments.
Great video. Loved watching the history of burgers. Great energy guys and like your frankness, calling it as it is whether liked or not❤
Oooh, the Louis Lunch burger! It's super simple, but tasty as hell. The onion slice has always been on there--and it's great to see that they add the tomato and cheese on the regular now!
The big tasty bacon has to be my favourite mcdonalds burger of all time. The big tasty sauce is just so damn good. It blows everything else on mcdonalds menu out of the water.
I just don’t think anything could beat their mcdlt, it was just so good, I used to get one when I was a kid, then when I was 16 and worked there I liked the arch deluxe
yes but it is only the sauce that is so good haha. I think you could get any burger with that sauce and it would taste all great. Tried to make this sauce for myself so many times but nothing ever came close. There is a saue "white bbq" from devleys which is kinda like the sauce, as far as i know they are the official mcd sauce partners, but their sauces you can by at the store are a little bit different. What a shame. I want that sauceeee.
@@Marco-xz7rf
The secret ingredient is a dash of cancer added to it.
Absolutely agree on this. In Czechia and Slovakia we do have it in menu as a stable item. There was even a cheeseburger and chicken burger with the big tasty sauce this year. I am getting mcdonalds mainly these.
I don’t think I’ll ever get tired of your culinary content!
-"How do you like your Burger ?"
...
- *FORGOTTEN!*
Great video guys! I really appreciate the historical storytelling and the welcome absence of manufactured drama. Well done, and it would be great to see more of this content. Excellent work! ❤❤❤
Steamed hams, its a regional dialect
8:10
this is so done well. honestly a history lesson at the same time a nostalgic lession. Goood jerb guys. love watching your vids
All these 100 years videos are nice loving em
The decadence of the 1950s steamed burger vs. the Great Depression burger is just wild
We get the Big 'n Tasty occasionally in the UK. It's just called the Big Tasty over here, you can have it with or without Bacon, and the ingredients are basically the same as you showed in this video. No idea if the sauce is the same recipe as the Big 'N Tasty, and the patty isn't as thick, but I still think it's the best burger that McDonald's offers. Just a pity it's only re-released every so often...I wish it was a regular menu item.
The Big Tasty is a regular menu item in McDonalds Croatia, and you can also choose if you want bacon or not, and also go for the double patty option. 100 percent the best item in Mcds
Hmmm must be your version of the McRib. 🤔. I think you might have gotten the better deal. 😅😉
@thebestcomissioner that's because the Big Tasty, no n, is a different burger that's never been available in the US. THE Big N Tasty was just a Whopper clone: kethchup, mayo, pickle, lettuce, tomato and onions. It's still available as the Quarter Pounder Deluxe. There was also another varient that had steak seasoning, red onions, and a 1/3 pund pattie called the Big Extra. That was a spectacular burger.
The Big Tasty has soft bacon and burger sauce that tastes horrid compared to just normal burger sauce. Soft bacon. Not Canadian bacon. Just limp bacon rashers that are softer than genuine raw bacon. I'm greatful for every opportunity I don't use getting one.
@@gregpeabody8536 That is what i found really odd because he said he was going to replicate a Big N' Tasty and even showed the OG ingredient list but decided to do something different. I remember getting the Big N' Tasty and later BigXtra which was always meant to be a Whopper clone that didn't have it's own sauce.
We still have the “Big Tasty” at McDonalds in Switzerland and it’s usually my go to!
who else is from ig???
Me for some reason
Me too 😂
Me💀
The Big Tasty is on the menu in Latvia all year round. They even have special versions from time to time like Double Big Tasty or Big Tasty with Bacon and you can get Big Tasty dipping sauce.
Same for when I went to Portugal. They still have it, it wasn't as good as I remembered but the sauce is still the best fast food chain sauce I've ever had
Did he ever say why it got removed? Maybe I missed it
This content is terrific! Love the variety and information, thanks guys.
What sticks out to me is that the Mcdonalds in my country (Sweden) actually increased the patty size on all of their burgers including the cheese burgers, we also have the big tasty burger here.
same in germany, only difference is ours comes with bacon
@@gabrigmr5808 In the UK the Big Tasty is seasonal. You can have it with or without bacon.
14:38 Guga be like "Im gonna dry age Angel one day , i swear"
Lol
Guga you knocked it out of the park with this video. I love videos like this how good changes over time.
I think when creators do an "every burger" video, they use the steamed burger for a shock factor. I'm from CT and that style of burger is so hyper-regional that it's rare to see them outside of a few towns.
I think you’re scope of view on the subject is quite narrow
@ravelnavarro4358 doesn’t change my point
In OK for our restaurant style onion burgers (like you made) we usually start by thinly slicing the onions, heavily salting them and squeezing out the excess moisture as best as possible. Home cooks in the state usually just chop them up and mix them in with the meat though
As an Okie, they did that burger wrong.
I live near Hamburger, the home of the first hamburger and that is not how it started
7:50 - S T E A M E D H A M S
5:46 we still make smash burgers like that even after the 2000's job shortage