I made a Steak Burger that defies logic
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- Опубликовано: 14 май 2024
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Today I tried the burger that is impossible to make. Basically I was trying to make a dumpling soup burger but things went wrong many times until I finally got success!
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Развлечения
I propose “I made 100 years of salads” and force Angel to eat them all
Get some greens into that boy. Do it Guga!
what is salad???
course, in the 50s the salads were made with copious amounts of mayo and/or gelatin
@@Belnick6666 It's what my food eats.
Throw him a bone when you get to the part where taco salad was invented.
Evil.
Drinking a burger is crazy😭
Reminds me of an episode of Ed, Edd n Eddy when Ed was drinking a burger! With a straw too! Lol😅😂
Yeah i expect that if the bone marrow was reduced to no more 2-3% of the burger mixture, that it would of held together a lot better and been less of a Pita
LA Beast disagrees.
Imagine if they did like Pho in a huge fried dumpling like a bowl then add bunch of herbs at the top that falls in as they crack the top shell of the bowl.
@@mindrage92 that actually might taste phenomenal :0
I think if you made them as a slider option it will be a lot better, small burgers which you can do in a single bite and get massive explosion of flavors
Good shout, I would definitely like to see that too.
I REALLY can see this becoming a thing, it's a perfect party food!
Or sloppy joe. All that bone marrow in the sloppy would've been heavenly.
Yes and less dough
Guga try making a deep fried dumpling burger with everything already inside the dumpling. Use the outside like a bun.
Wouldn’t that just be a bigger fried dumpling with cheese?
Like a lettuce-wrapped burger but with the dumpling dough in the role of the lettuce leaf.
rice sheet would have been better.
That would be the thing that russians call 'pirozhok'.
Was thinking the same with a dip sauce
Guga I solved this 2 years ago. Make a chestnut duxelles.
500g mushroom
200g chestnuts
200g shallots
4 cloves garlic
Mince and cook on low heat til as much moisture is removed. Do not use oil or any additional liquid. Mix with 2kg of ground beef. Then proceed like a normal smash burger. You’ll get an amazing crust and the duxelles absolute bs the fat
That sounds awesome.
I didn’t include herbs cause that’s up to the person so do what you like
How do I save this comment ???
@@skibidi.G screenshot it and add it to a favorites collection
@@n30nx4r7 ❤️
I swear one of these days, Guga will post a video somewhere along the lines of "I cooked a steak that punctured the fabric of reality and ATE IT, THIS is what happened!"
before or after the video that says: this burger/steak gave me a heart attack but was worth it 😂
I DRY AGED THE UNIVERSE AND THIS HAPPENED!!!
not before the inevitable "i dry-aged my cousin for a whole year and this is what happened"-video we all know will be coming one day 🤪
Guga embodies gluttony
Thank you for showing the "failures/mistakes" so we know what not to do and why 😊 not enough guides/videos do that anymore and it helps boost the confidence of those who think they're failing
Guga's so crazy. 😂 I love this channel.
"lemme just have a sip of my burger real quick"
Guga we seriously need a chili series (meat and beans). You do a large variety of experiments with other dishes that turn out to be amazing. Give the chili community some love. I bet a large portion of your viewers would love it also.
Guga embodies gluttony
@@user-vq2yl6pi9v please enlighten me what does gluttony have anything to do with chili. Chili has so many different varieties of textures and ingredients that can be incorporated into it. Getting his take on it especially with his experiments would be huge for chili.
Hey guga! I recently got your cookbook and am LOVING it. Love your vids too
Oh I enjoyed this video. The moment yall lined up to eat them, I had a smile on my face the entire time. That last burger, omg. Let's Gooooo!!!!
So in India we have this dumpling chain restaurant called Wow Momo. They do something very similar to your soup dumpling burger...its a chicken momo burger. No beef, of course and its not a soup dumpling, it's a deep fried momo which is a tibetan dumpling...So this was kinda nostalgic for me because I haven't been to India in a while.
I think the bone marrow gelatin could be added in slices, like cheese to a burger that's about to be served if you want the extra flavor.
Yeah, I was surprised he didn't try the juicy Lucy approach, and just make a ball of meat around a slice of gelatin.
I think he should have put it inside the meat like stuff the meat with it
Guga continue to be crazy it’s always a trip seeing you do these experiments
Your amazing creativity never fails to surprise me - thanks a lot for sharing!
Guga you are lookin good man! I've been watching your videos for years thanks for teaching me so much!
Guga embodies gluttony. Hes gained more weight on his neck and chin whatare you yapping about
I am glad despite much struggle and resistance to the concept you found a way to work the concept in and create something funny and crazy which top of that is delicious as well. More so you can create variations of this 'dumpling burger' by adding more ingredients along with a patty inside the dumpling.
I appreciate seeing all the failed experiments, it makes the successful ones all that more fascinating!
Guga you are a madman. That is just nuts!
This is outrageous and I love it!
I love your attitude Guga refuse to fail keep it up
this is creativity on a whole new level
You made a Xiao Long Bao burger!!! You crazy cat!
"Perfectly deep fried, soup dumpling burgers" Guga creating new sentences every day.
Every new video solidifies my belief that guga is going to have major success having a massive burger chain. I say that but i just want to try his burgers
Guga, you are a mad scientist and I love it!
Leo's face shot right at the end! LOL. Is cracking me up.
STEAK DRY AGE IN OYSTER SAUCE PLS
HALF YEAR MARK.
The first thing I do when I see a Guga video is looking for this comment
Same, we want STEAK DRY AGE IN OYSTER SAUCE
I’m not sure Guga is doing dry age experiments anymore. It’s been months since he’s done one…
Guga is totally nuts, I love it!!
Thank you this, is so amazing ❤❤❤❤❤definitely I will try.❤
I love the fact you push the limits with your food and use everyone else as your guinea pigs ❤
Guga Is So Sweet and Kind ✌🏻
Love you guga ♥️♥️♥️
Hey Guga
Just try tot make the bone marow souvide with al the herbs and vegetables that were in your stok. Just keep the temperature above 85°c then the fat wil perfectly render. The vegetables wil infusen in to the fat. Do this for about 8 hours.
Than strain the mixture when it is hot.
After just cool in the fridge.
It wil be pure gelitan an fat
Need to get my burger creativity skills UP after this one 🔥
Wow! That was a crazy experiment!
I could see this working so well with sliders.
You absolute madman, loll.
That sounds fantastic.
My favorite experiment so far
i was expecting Guga to put the bone marrow gelatin sealed into 2 patties, kinda like a Juicy Lucy... but i really liked how it ended up to be nonetheless !
This is what I thought too. He recently did cheese inside for the celebrity burger video.
Hi there guga how about dry aging in cinnamony beef tallow ot in tahini sauce? You can also make Arais for the side dish which is a pita bread grilled with ground beef inside
I like the fact that Guga keeps it 💯 good, bad, or indifferent
Love this idea
The cross section of this burger gives me the feeling of a Beef Wellington so I thought you may try to do a Burger Wellington? This might be a world changing burger in my opinion haha.
The dumpling burger reminds me of the Langos burger from Korzo in Brooklyn, I went there a few times with friends and it was so good. RIP Korzo
Title holds up, I did not see the video turning out this way haha, thanks for the video!
I've found making a "burger juice" out of melted butter, liquid smoke, Worcester sauce and fish sauce does a similar job.
You can pour it into the ground beef as a liquid and mix it well. The butter then solidifes evenly throughout and you left with an amazing smash burger ball.
When we had the first sign of summer this year all the patties flew off the shelves. Had to make do with lean beef. Fixed it with this style of beef stock and tallow I had previously made and kept in the freezer.
Stuffed the inside of the patty and smoked it.
Watching the burger fail was more entertaining than it should have been
Thanks for sharing your thoughts, ideas and videos. Always like the experiment videos. I really like the direction you were going with the bone broth with marrow. Would be interesting if the flavor would be retained if you were to freeze dry the broth into a powder and then mix it into the burger meat. I also really like the idea of the burger wrapped and fried without the bun, just the fried wrapper. Now if you could make a low carb wrapper so it would literally be meat wrapped in protein. Can you make flour out of something like lentils?
Chickpea flour is a thing. You can find it at Indian markets.
This is actually really funny,the whole experiment
Guga, make a video giving you best shot at an impossible or beyond burger making it taste real
thats an expierence to try. such a good idea.
I need this in my life, pronto!
Brilliant! I LOOOOVE soup dumplings.
try it wrapped in foil on the grill without the dough! even just with dry onion soup mix with ground beef is good!
Looks crazy definitely want to try, but way too much dumpling dough piled up in the center!
my dream is to try one of ur burgers man. but i dont live anywhere near you. im up in montana. i love making and trying other peoples burgers and sandwiches. they are my favorite thing to eat. and urs look so good. keep it up man
Guga! You need to make a pop-up restaurant so that I can try out of your delicious foods 😋
Frenchie should do his onion soup burger inside this
Guga You should make a restaurant with all the experiments you made
It made me think of Chinese pan-fried beef pies, but without gelatin...
i love when guga says its easy to make and proceeds to show us a 18 recipe steps
Try freezing the stock in ice cubes. Then place one in the center when cooking. I would like to see how that comes out.
The "soup dumpling burger" reminded me of one of my favorite dishes my grandmother makes. It's called "peremech" in English. You should look it up and give it a try. It's amazing. It's basically what you put in the middle of the burger, but sort of more refined, because, you know, people have been making it for generations.
My indonesian grandma made something like that but with Spring roll dough😂 it was super crispy and juicy inside
This Soup Burger really made my mouth water.
The bone marrow gelatin reminds me of the anime food wars. You should have one of your editors watch it and get video ideas from it bc there’s a lot of really cool stuff they do with food
Let him cook.
Guga: Boils burger
Naw...
Guga never disappoints
You should try a different methods of buns. Like uncooked versus toasted versus steamed
i have allwayxs put it directlyx into the burger an everyxbodyx loved it
Guga, you are truly a mad scientist. I mean that with the greatest admiration 🍻
Thank you Guga! For my anniversary I bought a charcoal grill and some nice ribeyes. The best steak I've ever eaten
I bursted into laugh "that's it, you Guga just became absolutely mad". But it worked and then i laughed more.
I would love to try that dumpling burger.
Guga you should open a restaurant since I really want to it them but your foods always require tremendous effort :D
God those burgers look flawless 🤩😋
Guga reinvented the Tatar Peremech. Congrats man! And welcome to my childhood. I can see you like it. :)
better to add gelly to the souse , but doing chinkaly should be easear in this way
I really shouldn't be watching this late at night and hungry. Maybe I should just rewatch the cooking of the second burger to fix things.
guga: there are two key things to make a burger.
me: YEP, bun and patty.
guga: crust and juiciness.
me: oh, well 😕
I propose a test comparing different types of mayo on a steak to see which one is best
I Love Guga Foods Videos 🩶🤍🖤
Guga is a true genius!
dumpling burger is a really cool idea
I think if you used a binder on the gelatin ones they wouldn't end up melting away
Guga is a genius man 😂 You definitely need an apron eating that burger
lol. Disney world has a cheeseburger bao! Reminded me of it.
❤ THIS IS MAKING ME SO HUNGRY. ❤
Suggestion for your next videos..1. Steak Meal Prep for those who has to work 12 hours in the office a day. Thinking of searing them first, followed by sous vide, then freeze. Come back from work, dump it in sous vide and eat straight. 2. Best suggestion to cook a steak when you live in a small apartment to avoid the crazy smoke and oil all over the place. I find sous vide and torch seems to be the cleanest but your opinion would be good. Anyways thanks man been a fan for many years now
Guga you should honestly start selling these you would make a Fortune. 😋
Its Impossible to mass produce without giving up quality and authenticity, one of the reasons why big/fancy restaurants are so expensive is to serve so many orders with high quality you need not only the best ingredients and stablishment infrastructure but also decent cookwear with experienced/knowledgeable chefs, and in most cases thats not even enough without supervisors. Guga himself cant serve thousands of people and hiring others opens room for laziness and poor technique which would result in a bunch of generic burgers being sold instead of what Guga really wants. Thats why he only sells equipment, seasonings and similar, but not the food itself. Also the stress of running, affording and setting up It all
Its Just not worth it
No one would buy.
Have you ever reviewed the flat iron or also called the top blade steak?
That bone marrow jello was spanked so hard 😂
Guga you make me wanted to get some burger
Just when I think Guga can’t take it to the next level I’m proven wrong 😂
Guga try new zealand steak and yamagotchi cherries plus dry aging in fish sauce pls
I have to give you one thing… I can feel my heart slowing down just watching the video of that burger. 🤣
it's a fine line between genius and insanity
Guga come to Georgia it's ჩაქაფული season!
One could try packing it like a juicy Lucy. Either only gelatin in the center (maybe even frozen), or a layer of gelatin/meat mix in the middle of regular mince. That might give the outer layer enough time to caramelise, before the flood sets in.