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hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!
i trust his palette over the others part of it is that he keeps himself healthy, so his tastebuds aren't just calibrated to look for maximum salt, sugar, butter
Guga always getting straight to the point of the video with no prolonged introductions and sharing his every social account is one of the things i love about his videos
My family have been making burgers with 70% lean and 30% fat for generations now. Truly is the best way to make a burger, the taste is just incredible.
Fats are healthy for us. Since september of 2021 I went from 261 to 227 just on diet alone because I switched to eating more fats and proteins and much less carbs. The food industry has lied to us about fats and our health.
10:08 You can see Guga's passion for food in his eyes tearing up. I love it! Keep doing what you're doing! Your experiences have made me make some damn good meals for my family!
@@williamboyce1009 Fat most definitely adds flavor. Too much of a flavor puts things out of balance. "Fat is flavor" does not mean just make something fatty as hell for the sake of adding fat. Everyone here said the 50% fat was way too much. I wouldn't call this dishonest.
NO,, Fat does NOT add flavor! Taste your fat someday without adding seasoning! NO SEASONING and tell me how much flavor it has! FAT HAS VERY LITTLE FLAVOR!
@@williamboyce1009 Okay, better said that fat enhances flavors already present. Fat does indeed have a flavor but by itself it is not very pleasant. Almost the same way putting salt or MSG on your tongue isn't really enjoyable either. Maybe I should have said they add TO other flavors, in a combination.
@@bl6628 I disagree, and until it is tested properly this will continue to be an issue. Fat is NOT flavor, it is simply a canvas for some spices to hold flavor! Tell me, do you eat fat/oil out of the bottle?
@@TheMichaellathrop this was my thought as well. that burning is just the milk solids. clarifying it would remove the milk solids and just leave the pure fat. could also just buy ghee
@@_APV_ no there's no difference, but i've had trouble in the past clarifying my own butter, so if there's an application where i need to make sure there's 0% milk solids, i'll buy ghee. it's also a nice shortcut if i don't feel like melting down and resolidifying my own butter
Yep, I like the taste of butter better but for applications like this ghee can be better than butter. I really think though beef fat is the way to go, I think ghee and butter just melt too soon, I think even below body temp. The difference between quality grass-fed fat and grain-fed is so crazy too, the grain-fed is hard waxy and almost tasteless when rendered then hardened. I actually love cooking 80/20 grass-fed, add about half a teaspoon of Real Salt per pound, then I put it in a glass container let it cool and put it in the fridge so the fat just settles to the bottom and hardens. I get leaner beef on top then the beef on the bottom is just in a cake of delicious grass-fed salty fat, I just eat hunks of it cold it's so good. Even cold it's soft it's not waxy and tastes so good. It's great for targeted keto where with carbs I eat the lean beef on top, without carbs the bottom has a more ideal amount of fat for keto. It makes food prep pretty quick and easy when I only need to do that every other day at home between part-time jobs. Also I cook it on low/medium heat just enough so it's mostly visibly brown(maybe still with a slight pink tint) and the fat renders with no or minimal red juices, it's a bit tricky to get right but I basically want the small bits of beef more like medium rare to medium than well-done, still some close to raw bits. I start with the pan just warm enough to start rendering the fat to lube the pan and to get moisture to steam but not to burn/sear meat or start sizzling, for 7 minutes or so. I mostly just want the pan just hot enough to kill bacteria and enough of the meat in contact enough with the pan to kill enough bacteria to not be an issue and trust stomach acid to take care of the rest. Grain-fed makes the rumen acidic hence acid resistant bacteria like e coli, 100% grass-fed shouldn't get it unless cross-contaminated with grain-fed so I don't worry too much about bacteria even with ground beef as long as it's 100% grass-fed, being frozen 2 weeks kills parasites. It can be a challenge to get the end result to not have red juices at the bottom and just the rendered fat without overcooking, I don't mind if it's too raw though taste-wise I just don't get the cake of rendered fat with beef in it quite like I want but I love the taste and texture of more raw meat.
Ran into a situation where I was given 97% lean beef and was told to make burgers for dinner. Big brained and used a whole stick of butter in 2 lbs of the beef. Soften the butter and mixed it in as well as a little it of salt. Formed the patties and stuck them in the freezer to stiffen up as they were pretty delicate from the butter mixture. Cooked on the grill and the family didnt even notice it was lean beef. some years later same scenario except i used bacon fat this time around.
The most life-changing burger I've ever had was inspired by Slater's 50/50; 50% lean beef, 50% ground bacon. Top with smoked Guga, I mean gouda, a fried egg to dull the richness, pickled onions, and a small swipe of horseradish mustard, on a toasted garlic roll.
That sounds delicious, but I can't do horse radish. I'd probably swipe it for a honey dijon that is fairly spicy but also not too sweet, or a hand made BBQ sauce. Can't do store bought stuff anymore, not when I have access to home smoked beef drippings and I'm making it to use up in a night! Usually I make pizza with it as the sauce base, but i've been wanting to do it on burgers lol. My smoke drippings are 100% applewood and loose charcoal, with some wagyu fat drippings that I used to baste with, and I put a bit on top when I wrap to help keep moisture in. Tri-tip, brisket, you name it, the homies and I have smoked it or have plans to smoke it.
At first, I compared this butter burger to the Wisconsin butter burger. However, after Guga identified the butter may have burned on the high temp grill, and Wisconsin's burger contains 20% fat already, the Wisconsin burger is a better example of a butter added burger, because the butter is added as a condiment on the buns and receives no further heat. This was a great test by Guga and the fellas.
Thats where Culver's is from, right? I haven't had a chance to try their burgers as I'm in Florida and there's only 1 location in my city but I was wondering what they do differently to not have issue Angel tasted, now I know. Thanks.
Use ghee next time. Won't burn so easily. Also I like to grind in the fatty part of bacon with my chuck. And if I buy burger already ground, I've always preferred 73/27 (that's how they sell it at my store).
How would you use Ghee when it tends to come as a liquid? I had this thought myself when he said about the butter burning but couldn't figure out how to pull it off. Unless he were to maybe soak the ghee into the beef itself?
The butter technique is what I use for turkey burgers. It works great because turkey meat is so lean, the butter helps give it some fat. Grate some onions in there too to help out stay moist and you get GREAT turkey burgers.
As a scientist, your approach to cooking is inspiring. Btw, just had an idea for a paper describing this testing method (which Guga would co-author ofc ). I would call it "Open Sauce"
Guga, you may be "delicious," but you're *by far the most actually delicious youtuber around* and we love you for it. Never change your personality. Good luck with your weight loss journey! We're rooting for you! :D Best wishes!
@@williamboyce1009 I think you might be missing something there buddy. Fat definitely is flavor. If you're "correct," why can I tell the difference between Tallow, Lard and Schmaltz on taste alone? God help you if you ever discover duck fat. Go try a spoonful of that and tell me that "fat has little to no flavor." I'd accuse you of being high, but if you actually were smoking some good weed, you'd probably have the munchies and you'd think everything tastes good. Maybe you should go get stoned. On something green and leafy. Not whatever made you think I'm gonna be able to tell Guga anything in the first place because I don't actually know him. And next time, make your own stupid comment before contaminating mine with your drivel.
Here in sweden [Blandfärs] aka "mixed mince" is sold everywhere. It is 50% pork and 50% beef, with a fat content of 20%. Perfect for burgers. So i agree with angel, control is the best.
I wonder, mixing pork and beef together for a burger does change the flavor profile so you taste it as 'sausages' rather than 'beef'. Pork has a distinct flavor profile and tends to be overpowering in richness versus beef at the same fat content level.
We have that "mixed mince" in Germany as well - but we also can get 100% minced beef or 100% minced pork in the supermarket. Problem though is that the pre-packed minced meat in the supermarket doesn't say the fat to meat ratio (as far as I am aware), so you would need to go to a butcher or ask the meat counter in the supermarket (if they will do it...) to mince a specific ratio for you. I myself like to use 100% beef for burgers, nothing added to the raw meat, salted and peppered during cooking. "Frikadelles" are usually made with "mixed mince" over here in Germany.
@@dra6o0n We alos have once with pure pork or pure beef with the same fat content. So if you don't like the mix you can choose. I go for pure beef cause I like my burgers with pure beef.
I've done this experiment a few years back when I went from a propane grill to a charcoal gril. The 80/20 mix that I used to use on the propane was just too dry. The 7/30 was just right. I've done a few with a higher fat content, but I found they fell apart on a grate and I once used egg as a binder and it turned out too much like a meatloaf. 70/30 is the way to go, unless you are going to use cast iron, which I only use indoors and I am forbidden from making indoor smash burgers on the stove again.
I’ve been watching you for some time, way back when you were all sous vide, and really love the food you’ve been making, but I’ve always thought to myself, “this can’t be good for his health long term.” Glad you’re working out and getting healthier.
Should try with 30% fat and Ostrich mince, dry meat that soaks up the fat, so it tastes delicious yet does not drip any fat off it. Did some last week, using butter, and it was great.
Ground 80 20 sirloin. Thick crispy bacon . Lard and cheese added on turn . Lettuce tomato onions . Secret sause . Brioche bun. Meat cooked medium rare with flame char. Drain excess fat and set on towel for a minute . Served on top of basket of steak fries
For future experiments like this, you might want to consider putting the butter in the freezer for a while to harden and then grating the butter on a cheese grater
Hey guga instead of basting butter on a steak how about you try to see if you can boiled a steak in butter I’m curious if that would work please try it 🙏🏻
Hey Guga! this got me to try grinding my own beef. I used a chuck roast but it was pretty low on fat, only about 7%. Fresh ground tasted much more beefy but could be more juicy. I didn't have any beef fat trimmings to grind in. How about an experiment on what you can add (after grinding) to "too lean" hamburger to make it juicer? I tried stuffing a burger with some bacon fat, but that didn't quite do the trick, maybe I need to mix it in instead of just stuffing the center? Would love to see an experiment on what to add and how to do it!
These look so good! 💜👍 I'd love to try a fat/ butter hybrid, maybe 80% beef, 10% fat, 10% butter? Or pork/beef mix or pork/beef fat mix? Smash Burger with Bacon Fat! 👍😁
The other night I minced up some bacon and mixed it right into the ground beef. Around 20-25% bacon to beef. It blew my mind how good it was. Soooo much better than just putting bacon on top of the patty. Highly recommend you give it a shot 👍
from experience, grating frozen butter (and keeping it cold throughout the whole process) seems much easier that cubing it, as well as the fact it makes it feel more tender.
Hey Gurgle, you should try dry aging steaks with foods thrown into a processor. An example could be McDonald’s Big Mac and use the Mac sauce as a binder for the processed food to stick during the aging process.
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
I did this experiment back in October with 20%, 30%, and 40% fat. I definitely agree 30% is the best. For folks trying to follow along at home, you can mix in ground steak fat to regular 80/20 beef. Just account for the fat already inside the 80/20.
Damn you, Guga! You discovered my secret! I mix tiny cubed butter just like you did, into the burger when I grill. Until now, no one has known why my burgers are so good! LOL The secret is a thick patty, a quick direct flame sear and then indirect to preference. The butter won't burn and kind of steams the meat from the inside.
One time my Grandfather was next to me while eating T's. I cut the fat off and ate the meat, then. He took his knife and stabbed a piece of fat I cut and slapped it in his mouth. After chewing and swallowing, he said, "Boy, that's where the flavor is!" Great memory. And, he was right!
Leo still needs to settle into his own opinions. Dude went from "20% butter is better" to "they are just as good" to "its slightly worse" in 10 seconds. Hats off to Angel. Best palate out of all of them.
I learned about this thing called "pemmican" in history class that's made with dried meat, fat and berries. I'm wondering what it would be like if you made it with wagyu beef, tallow or both.
The first 20% butter patty you need to lower the heat, to caramelize the butter with lower heat. “Personal opinion” It won’t burn the butter. An yes with more fat locks in flavors. Good vid man. Who doesn’t love burgers?
I used to do butter after watching a Gordon Ramsay video but it never gave me the texture that I was looking for, and the butter corrupted the flavor a bit too much. Now my go-to is 75-25, it is a bit rich but it's a great balance imo if you're just cooking this for your dinner one day. If going for a family BBQ style burger where people are gonna be eating multiple burgers, I would do 15-85 or 20-80 at most.👌👌
Guga, será que se você clarificar a manteiga (e fazer ela sólida novamente, resfriando ela) o gosto não poderia melhorar? Achei legal o experimento, vou tentar assim
Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
I'd have to guess melting butter on top after cooking is likely a considerably better idea than mixing butter with the meat. I'm no expert, but it sounds much more amazing that way
HAMBURGER EXPIREMENT: Swap out the added fat in 80/20 burgers with different kinds of fat. I'd like to see Butter, Bone Marrow, Beef Tallow, and Hump Fat used to see what gives the best flavor.
In the spirit of burgers and a past experiment using whiskey in steak, I'd like to see you make tequila burgers. Hear me out. I've marinated my ground beef in tequila and salt for 24hrs before combining a mix of minced onions, garlic powder, panko bread crumbs, paprika, pepper, and egg before forming them into patties, but if course you can go much simpler with garlic powder and pepper and just make smash burgers. Tequila seems to leave a much smoother flavor than whiskey. I would make it more often, but Patron is expensive. Lol.
You tested 20, 30 and 50 - You found out, that 30% was Juicier. 10:15 :"20% fat on your burger is perfect, If you want to go a little bit beyond just go 30, no more than 30" - What about 40? What if a 28.54% Fat Burger was the best? What about a 15% Fat Burger? Please revisit this in at least 5% increments :)
Your burger look amazing, Leo is like a little kid telling you what you what you want and Angel tells it how's it is lol. Both bring something to the channel but I miss just guga and Angel
I honestly prefer the trio dynamic, since it’s a nice balance between Angel and Guga’s simplicity and Leo’s more in depth descriptions. I can see why someone would like one over the other though.
Dude tell Leo to stop always over analysing everything. It's as if he's simply saying what he thinks guga wants or trying to be a know-it-all just relax like Angel
If you want butter to mix better in ground meat for burger or sausages. I suggest you freeze the stick of butter and then grate it. You will get a much more even mix than with cubes of butter.
Guga PLSSS can you make LÁNGOS? It’s a traditional Hungarian food. It’s very flavourful and it’s very fulfilling. 🙏🏽 i love your vids so much, i even cooked some of your foods. The best thing you have taught me is the Brazilian style chicken drumstick. 🤤❤️
Another excellent video Guga... Thank You! I have been grinding my own burger meat for a while, the only difference is that whilst i use 25% fat, that fat is half beef and half pork fat (belly).
My butcher makes burgers with both chuck and the pelical trims from dry aged steaks. You do a baby trim on the dry aged meat to remove any molds then you do the book pelical removal and grind that up, it's a game changing burger
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hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
now I know that this comment doesn't have a lot of likes right now, but watch this!
Second
Dry age steak with cannabis butter 🧈
Hehe boi
what happens if you dry brine before you grind?
Angel being blunt and honest is great for this series. He doesn't come off fake or as a yes man.
Does Leo ever have a differing opinion? Dudes a flipping NPC.
unlike Leo. total yes man.
@@hurrdurr9193 legit bot
@@hurrdurr9193 It's foods, there's no right or wrong answer.
@@hurrdurr9193 in another video (i think it was the preserved lemon one) angel, guga and leo all have different opinions so i dont think hes a yesman
Love Angel's honesty. No one's gonna tell him what he does or doesn't like.
he's the GOAT
his arteries gonna tell him someday 😂
The other dude literally just copies guga😂😂
i trust his palette over the others
part of it is that he keeps himself healthy, so his tastebuds aren't just calibrated to look for maximum salt, sugar, butter
@@delusionalmystic same because he isn’t scared of speaking his mind
Guga always getting straight to the point of the video with no prolonged introductions and sharing his every social account is one of the things i love about his videos
My family have been making burgers with 70% lean and 30% fat for generations now. Truly is the best way to make a burger, the taste is just incredible.
I agree it's da wae
I LOVE LEAN 💜💜💜💜
@@spir9t956 SAME I ALSO LOVE LEAN 🟪🟪🟪
Best way to raise fat kids too
I agree 100%, my family also been doing that ratio and it is the best
Guga- “this burger is 50% fat and is gonna give you a heart attack”
Also Guga- “this year I’m making a commitment to my health”
Lol that's why he needs it though 🤣
I used to assume Guga ate like this every single day. I'm glad he does something to counter this diet too.
🤣🤣🤣
Fats are healthy for us. Since september of 2021 I went from 261 to 227 just on diet alone because I switched to eating more fats and proteins and much less carbs. The food industry has lied to us about fats and our health.
Physical and spiritual health aren't one in the same.
10:08 You can see Guga's passion for food in his eyes tearing up. I love it! Keep doing what you're doing! Your experiences have made me make some damn good meals for my family!
I wish his passion for food was as strong as his passion for TRUTH!! FAT IS NOT FLAVOR!!
@@williamboyce1009 Fat most definitely adds flavor. Too much of a flavor puts things out of balance. "Fat is flavor" does not mean just make something fatty as hell for the sake of adding fat. Everyone here said the 50% fat was way too much. I wouldn't call this dishonest.
NO,, Fat does NOT add flavor! Taste your fat someday without adding seasoning! NO SEASONING and tell me how much flavor it has! FAT HAS VERY LITTLE FLAVOR!
@@williamboyce1009 Okay, better said that fat enhances flavors already present. Fat does indeed have a flavor but by itself it is not very pleasant. Almost the same way putting salt or MSG on your tongue isn't really enjoyable either. Maybe I should have said they add TO other flavors, in a combination.
@@bl6628 I disagree, and until it is tested properly this will continue to be an issue. Fat is NOT flavor, it is simply a canvas for some spices to hold flavor! Tell me, do you eat fat/oil out of the bottle?
Instead of regular butter, I tried home made clarified butter. Better for higher temps. Came out great.
I wondered if clarified butter would be an improvement as soon as I watched the video.
@@TheMichaellathrop this was my thought as well. that burning is just the milk solids. clarifying it would remove the milk solids and just leave the pure fat. could also just buy ghee
@@TaeyxBlack Is ghee any different from clarified butter? I thought they are the same, just an Indian name for one.
@@_APV_ no there's no difference, but i've had trouble in the past clarifying my own butter, so if there's an application where i need to make sure there's 0% milk solids, i'll buy ghee. it's also a nice shortcut if i don't feel like melting down and resolidifying my own butter
Yep, I like the taste of butter better but for applications like this ghee can be better than butter. I really think though beef fat is the way to go, I think ghee and butter just melt too soon, I think even below body temp.
The difference between quality grass-fed fat and grain-fed is so crazy too, the grain-fed is hard waxy and almost tasteless when rendered then hardened. I actually love cooking 80/20 grass-fed, add about half a teaspoon of Real Salt per pound, then I put it in a glass container let it cool and put it in the fridge so the fat just settles to the bottom and hardens. I get leaner beef on top then the beef on the bottom is just in a cake of delicious grass-fed salty fat, I just eat hunks of it cold it's so good. Even cold it's soft it's not waxy and tastes so good. It's great for targeted keto where with carbs I eat the lean beef on top, without carbs the bottom has a more ideal amount of fat for keto. It makes food prep pretty quick and easy when I only need to do that every other day at home between part-time jobs.
Also I cook it on low/medium heat just enough so it's mostly visibly brown(maybe still with a slight pink tint) and the fat renders with no or minimal red juices, it's a bit tricky to get right but I basically want the small bits of beef more like medium rare to medium than well-done, still some close to raw bits. I start with the pan just warm enough to start rendering the fat to lube the pan and to get moisture to steam but not to burn/sear meat or start sizzling, for 7 minutes or so. I mostly just want the pan just hot enough to kill bacteria and enough of the meat in contact enough with the pan to kill enough bacteria to not be an issue and trust stomach acid to take care of the rest. Grain-fed makes the rumen acidic hence acid resistant bacteria like e coli, 100% grass-fed shouldn't get it unless cross-contaminated with grain-fed so I don't worry too much about bacteria even with ground beef as long as it's 100% grass-fed, being frozen 2 weeks kills parasites. It can be a challenge to get the end result to not have red juices at the bottom and just the rendered fat without overcooking, I don't mind if it's too raw though taste-wise I just don't get the cake of rendered fat with beef in it quite like I want but I love the taste and texture of more raw meat.
I love angels honesty. He’s definitely needed on this show. He always gives his honest opinion and I respect the hell out of it
Angel has always been the best critic for this channel and a part of a lot of the success, respect to the entire crew to make this show possible
I’m with Angel on this. He can smell through the flourish and be objective.
Ran into a situation where I was given 97% lean beef and was told to make burgers for dinner. Big brained and used a whole stick of butter in 2 lbs of the beef.
Soften the butter and mixed it in as well as a little it of salt. Formed the patties and stuck them in the freezer to stiffen up as they were pretty delicate from the butter mixture. Cooked on the grill and the family didnt even notice it was lean beef.
some years later same scenario except i used bacon fat this time around.
Bacon fat burgers
Say flavour even louder
Maybe with some magic white powder, the king of flavour
@SprayysFN msg king of flavour hayyaahh.
Watch uncle roger
@@the_retag No no, Haiya is not good. You are looking for Fuyoh!
@@trapjohnson haiya because he didnt know msg
Fuyoh if he uses it
Try it with wagyu fat next time. Amazing.
I love the food, but it’s all made better by the family sharing the food, working together. It’s all just amazing
Nope. Bad food can ruin any family event. Get the food right, and everyone is happy.
2:08 "I was left with some 𝐈𝐧𝐜𝐫𝐞𝐝𝐢𝐛𝐥𝐞 balls." -Guga
The most life-changing burger I've ever had was inspired by Slater's 50/50; 50% lean beef, 50% ground bacon. Top with smoked Guga, I mean gouda, a fried egg to dull the richness, pickled onions, and a small swipe of horseradish mustard, on a toasted garlic roll.
That sounds delicious, but I can't do horse radish. I'd probably swipe it for a honey dijon that is fairly spicy but also not too sweet, or a hand made BBQ sauce. Can't do store bought stuff anymore, not when I have access to home smoked beef drippings and I'm making it to use up in a night! Usually I make pizza with it as the sauce base, but i've been wanting to do it on burgers lol. My smoke drippings are 100% applewood and loose charcoal, with some wagyu fat drippings that I used to baste with, and I put a bit on top when I wrap to help keep moisture in. Tri-tip, brisket, you name it, the homies and I have smoked it or have plans to smoke it.
That sounds REALLY good! 😁
Smoked cheddar is one of my favorites, too.
@@TheOriginalFaxon no, you wouldn't do that.
@@Iowagrown123 no its not
@@moomaniac2932 yes it is
At first, I compared this butter burger to the Wisconsin butter burger. However, after Guga identified the butter may have burned on the high temp grill, and Wisconsin's burger contains 20% fat already, the Wisconsin burger is a better example of a butter added burger, because the butter is added as a condiment on the buns and receives no further heat. This was a great test by Guga and the fellas.
Thats where Culver's is from, right? I haven't had a chance to try their burgers as I'm in Florida and there's only 1 location in my city but I was wondering what they do differently to not have issue Angel tasted, now I know. Thanks.
"in the end, I was left with some incredible balls" - guga 2022
Once you eat guga's buns you won't eat anything else
@@gamingphantom6305 Lets go ahead and cook up these balls
Use ghee next time. Won't burn so easily. Also I like to grind in the fatty part of bacon with my chuck. And if I buy burger already ground, I've always preferred 73/27 (that's how they sell it at my store).
How would you use Ghee when it tends to come as a liquid? I had this thought myself when he said about the butter burning but couldn't figure out how to pull it off. Unless he were to maybe soak the ghee into the beef itself?
@@rjdjdjdj5623 freeze it and grate it into the ground meat. Wagyu fat melts like butter too but it's manageable when very cold.
Ghee is just clarified butter. It has the same smoke point.
@@JohnKelly2 ghees smoke point is 482°F and butter is 302°F. It's the dairy solids that burns first which is removed in the ghee process.
I've used ghee like this in smash burgers..but then I used wagyu tallow and won't be going back lol.
This channel just makes me so happy. I could watch it for hours.
Those burgers were so good it brought a tear to Guga's eyes.
The butter technique is what I use for turkey burgers. It works great because turkey meat is so lean, the butter helps give it some fat. Grate some onions in there too to help out stay moist and you get GREAT turkey burgers.
On a keto-carnivore diet I've been eating a fatty burger everyday for months as my main meal. I love it. I used to get 80/20 but I'll try 70/30 today.
Gonna try this! I think a good method for the butter would be to freeze the stick and then put it through a cheese grater
Genius
Might have to freeze a plate too so It doesn’t melt. Maybe even put ice under the plate.
And to use clarified butter so it doesn't burn
Mixing the butter into the patty doesn't make a lot of sense. It just melts out anyway.
Leo and Guga going "yesss" while angel shakes his head no is my new favourite trend
Leo's so far up gugas ass
@@cedricduval1992 every time a new Guga video comes out, I skip ahead. If I see Leo. I don't watch.
@@geroge_i_mean_george I feel that! I watch it to support the channel I just wish they'd stick with Angel and Maumau.
@@cedricduval1992 he’s not even mate kickback why you even worried about that sort of stuff
Great comparison and video. 70, 75, 80% all winners in this (or other) comparisons I've seen. Thanks!
Angel has a pretty sophisticated palate. I instinctively trust his judgment. Guga and Leo should listen to him more.
i never liked leo
@@festusbojangles7027 That's not nice let's not start any beef lol
All 3 of them overreact for the camera
He doesn't like anything green. Not remotely sophisticated.
@@thetimeiscoming i don't trust him. he's got beady little eyes that dart around shiftily. Like he's secretly planning to replace angel or poison guga
Hi Guga! Thanks for another video! Please do wagyu A5 dry aged in black truffles! An idea for your modest expensive video ever :)
As a scientist, your approach to cooking is inspiring. Btw, just had an idea for a paper describing this testing method (which Guga would co-author ofc ).
I would call it "Open Sauce"
Angel has taste buds that would top any 5 star chef. He knows almost exactly what it is, either burgers or different steaks.. haha
dude, you dont have a pallette if you dont like chicken / seafood
@@oiajwoadgea6123 I prefer chicken
@@Exinith well thats the baseline for being a taster.
@@oiajwoadgea6123 Seafood is for degenerate pederasts.
@@oiajwoadgea6123 seafood is trash tho
Guga, you may be "delicious," but you're *by far the most actually delicious youtuber around* and we love you for it. Never change your personality.
Good luck with your weight loss journey! We're rooting for you! :D Best wishes!
FAT IS NOT FLAVOR!! TEll Guga to shut me up, and prove me wrong! He can't because I'm not wrong, I am correct! Fat has little to no flavor!!
@@williamboyce1009 I think you might be missing something there buddy.
Fat definitely is flavor. If you're "correct," why can I tell the difference between Tallow, Lard and Schmaltz on taste alone?
God help you if you ever discover duck fat. Go try a spoonful of that and tell me that "fat has little to no flavor."
I'd accuse you of being high, but if you actually were smoking some good weed, you'd probably have the munchies and you'd think everything tastes good. Maybe you should go get stoned. On something green and leafy. Not whatever made you think I'm gonna be able to tell Guga anything in the first place because I don't actually know him.
And next time, make your own stupid comment before contaminating mine with your drivel.
@@williamboyce1009 bro are you channel member?
Guga: This is a family channel
Also Guga: These are my [meat] balls. Using Guga [Hamburger] buns.
I sure he’s trolling… he’s from Florida.
Here in sweden [Blandfärs] aka "mixed mince" is sold everywhere. It is 50% pork and 50% beef, with a fat content of 20%. Perfect for burgers. So i agree with angel, control is the best.
yeah, same in the netherlands, we just call it half om half which basically means half/half
I wonder, mixing pork and beef together for a burger does change the flavor profile so you taste it as 'sausages' rather than 'beef'.
Pork has a distinct flavor profile and tends to be overpowering in richness versus beef at the same fat content level.
@@dra6o0n It does, I personally don't like the taste of pork so I tend to avoid the 'half om half' we have at Dutch supermarkets.
We have that "mixed mince" in Germany as well - but we also can get 100% minced beef or 100% minced pork in the supermarket.
Problem though is that the pre-packed minced meat in the supermarket doesn't say the fat to meat ratio (as far as I am aware), so you would need to go to a butcher or ask the meat counter in the supermarket (if they will do it...) to mince a specific ratio for you.
I myself like to use 100% beef for burgers, nothing added to the raw meat, salted and peppered during cooking.
"Frikadelles" are usually made with "mixed mince" over here in Germany.
@@dra6o0n We alos have once with pure pork or pure beef with the same fat content. So if you don't like the mix you can choose. I go for pure beef cause I like my burgers with pure beef.
This looks so delicious✨💖💖
I've done this experiment a few years back when I went from a propane grill to a charcoal gril. The 80/20 mix that I used to use on the propane was just too dry. The 7/30 was just right. I've done a few with a higher fat content, but I found they fell apart on a grate and I once used egg as a binder and it turned out too much like a meatloaf. 70/30 is the way to go, unless you are going to use cast iron, which I only use indoors and I am forbidden from making indoor smash burgers on the stove again.
I hear ya. My wife always knows when I'm done making smash burgers on the cast iron skillet because the smoke alarm goes off!
@@RossAllaire - plus the spatters on the stove when you're done. big mess. I only do smash burgers on the grill.
If fat is flavor, I must be delicious.
Wise word to live by. Adding this quote with the "I'm not fat, I'm fluffy" quote from Gabriel Iglesias. 👍
I’ve been watching you for some time, way back when you were all sous vide, and really love the food you’ve been making, but I’ve always thought to myself, “this can’t be good for his health long term.” Glad you’re working out and getting healthier.
Should try with 30% fat and Ostrich mince, dry meat that soaks up the fat, so it tastes delicious yet does not drip any fat off it. Did some last week, using butter, and it was great.
Love Angel telling it how it is instead of what you want to hear its what we need
Ground 80 20 sirloin. Thick crispy bacon . Lard and cheese added on turn . Lettuce tomato onions . Secret sause . Brioche bun. Meat cooked medium rare with flame char. Drain excess fat and set on towel for a minute . Served on top of basket of steak fries
For the butter, just freeze it and use a box grater.
How would that prevent it from burning on a searing hot griddle?
For future experiments like this, you might want to consider putting the butter in the freezer for a while to harden and then grating the butter on a cheese grater
I was thinking that also. You would be able to incorporate it better into the patty.
also grading cheese into your burger has nearly the same effect as butter.
Baste the burger in butter after like a steak
Hey guga instead of basting butter on a steak how about you try to see if you can boiled a steak in butter I’m curious if that would work please try it 🙏🏻
Hey Guga! this got me to try grinding my own beef. I used a chuck roast but it was pretty low on fat, only about 7%. Fresh ground tasted much more beefy but could be more juicy. I didn't have any beef fat trimmings to grind in. How about an experiment on what you can add (after grinding) to "too lean" hamburger to make it juicer? I tried stuffing a burger with some bacon fat, but that didn't quite do the trick, maybe I need to mix it in instead of just stuffing the center? Would love to see an experiment on what to add and how to do it!
These look so good! 💜👍
I'd love to try a fat/ butter hybrid,
maybe 80% beef, 10% fat, 10% butter?
Or pork/beef mix or pork/beef fat mix?
Smash Burger with Bacon Fat! 👍😁
The other night I minced up some bacon and mixed it right into the ground beef. Around 20-25% bacon to beef. It blew my mind how good it was. Soooo much better than just putting bacon on top of the patty. Highly recommend you give it a shot 👍
Very nice. Thank you.
A local chef made a burger with dry aged beef and brisket, 20% bone marrow, and an umami porcini rub! Would love to see your take on this!
That sounds like the ultimate burger
I love how Angel didn't hesitate to let us know when quality suffered.
5am workout and athletic greens. That's awesome. I hope you stay at it!!!
from experience, grating frozen butter (and keeping it cold throughout the whole process) seems much easier that cubing it, as well as the fact it makes it feel more tender.
No
Hey Gurgle, you should try dry aging steaks with foods thrown into a processor. An example could be McDonald’s Big Mac and use the Mac sauce as a binder for the processed food to stick during the aging process.
Gurgle
Gurgle
Gurgle
Either way I like this idea a lot actually
Gurgle
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
i see lemongrass, galangal and kaffir lime leaves and im already believing you
I did this experiment back in October with 20%, 30%, and 40% fat. I definitely agree 30% is the best. For folks trying to follow along at home, you can mix in ground steak fat to regular 80/20 beef. Just account for the fat already inside the 80/20.
Love the closeup of the fist bump with the sound effect at 7:52
Damn you, Guga! You discovered my secret! I mix tiny cubed butter just like you did, into the burger when I grill. Until now, no one has known why my burgers are so good! LOL
The secret is a thick patty, a quick direct flame sear and then indirect to preference. The butter won't burn and kind of steams the meat from the inside.
Hey Guga, can you please do shrimp paste dry age? It won’t kill right? I don’t know lol
Agree
Oh no
finally, a like minded fellow, i've been asking this on every video for weeks now
Only one way to find out
Given everything else he's done to dry age, I think this sounds great
Me just laughing every time he says balls, I’m sorry
One time my Grandfather was next to me while eating T's. I cut the fat off and ate the meat, then. He took his knife and stabbed a piece of fat I cut and slapped it in his mouth. After chewing and swallowing, he said, "Boy, that's where the flavor is!" Great memory. And, he was right!
Leo still needs to settle into his own opinions. Dude went from "20% butter is better" to "they are just as good" to "its slightly worse" in 10 seconds.
Hats off to Angel. Best palate out of all of them.
Fr, just talking to talk.
@@JustDarKz I mean, that's why we watch these videos.. Commentary.
He’s still the newest one out of the 3 so he’s more likely to conform to what the other 2 say is what I’ve noticed.
@@OGPatriot03 when you say so much and they all are differing statements it’s not commentary
@@treyvonervin745 it would be a better watch without him
Great experiment and good hints. Loved the video and your feedback
Maybe it would be better if you went with clarified butter instead of regular butter? you can clarify it yourself pretty easily
I learned about this thing called "pemmican" in history class that's made with dried meat, fat and berries. I'm wondering what it would be like if you made it with wagyu beef, tallow or both.
I second this. I'm first nations it's a traditional food of ours.
I would love to see Guga do this!!!
Pemmican is kind of like a survival food. You can make that also.
You saw it in a video game, no doubt. Nothing to do with this video.
@@foobarmaximus3506 Yeah because a game about first nations food is something that exists
The first 20% butter patty you need to lower the heat, to caramelize the butter with lower heat. “Personal opinion” It won’t burn the butter. An yes with more fat locks in flavors. Good vid man. Who doesn’t love burgers?
2:28 when I'm h0rny and my gf comes back from work
7:45 Angel be like.. No.. No.. No..
Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!
For those who are not grinding their own burger, the packages marked just "ground beef" or "beef hamburger" are generally 25-30% fat.
Not in my experience, they usually always say 80% lean 20% fat
@@_Mugman420 here in the U.K. 20% is standard, and 5% is sold as lean.
@@4thzone697 Idk wat that means but hell yeah brother
I used to do butter after watching a Gordon Ramsay video but it never gave me the texture that I was looking for, and the butter corrupted the flavor a bit too much. Now my go-to is 75-25, it is a bit rich but it's a great balance imo if you're just cooking this for your dinner one day. If going for a family BBQ style burger where people are gonna be eating multiple burgers, I would do 15-85 or 20-80 at most.👌👌
Eating MULTIPLE burgers??
is that not normal? @@boarbot7829
I eat 50 percent fat beef all the time. Keto baby! Lost 60 lbs and am the healthiest I've ever been. The secret is no carbs.
I love burgers! I vote for the 50%
Guga, será que se você clarificar a manteiga (e fazer ela sólida novamente, resfriando ela) o gosto não poderia melhorar? Achei legal o experimento, vou tentar assim
very cool that your friends are so honest if something tastes off
makes it more real
I love seeing guga with wet eyes at the end wanting to cry cuz he enjoys what he does every single time, thats priceless.
I would love to see a dry age experiment with two of the greatest sauces ever made. Country Bobs or Arby's Three Pepper Sauce.
Arby's is garbage. No matter what you call it.
Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
😂 I did think that
Putting the nut on nutty flavor
Guga after dark dry ages on that.
I like that the guy on the left had his own opinion
I'd have to guess melting butter on top after cooking is likely a considerably better idea than mixing butter with the meat. I'm no expert, but it sounds much more amazing that way
Guga in 2030 : "I dry aged this steak with a mystery cream, can you guess what it is?"
Oh no
Also in 2030: Epstein found alive.
Angel is speaking straight facts today, love it.
HAMBURGER EXPIREMENT: Swap out the added fat in 80/20 burgers with different kinds of fat. I'd like to see Butter, Bone Marrow, Beef Tallow, and Hump Fat used to see what gives the best flavor.
In the spirit of burgers and a past experiment using whiskey in steak, I'd like to see you make tequila burgers. Hear me out. I've marinated my ground beef in tequila and salt for 24hrs before combining a mix of minced onions, garlic powder, panko bread crumbs, paprika, pepper, and egg before forming them into patties, but if course you can go much simpler with garlic powder and pepper and just make smash burgers. Tequila seems to leave a much smoother flavor than whiskey. I would make it more often, but Patron is expensive. Lol.
Would love to see you compare different grinds,
Like chuck vs brisket. Etc
"All of my balls are ready to go"💀💀
I'll be using guga's buns 💀
You tested 20, 30 and 50 - You found out, that 30% was Juicier. 10:15 :"20% fat on your burger is perfect, If you want to go a little bit beyond just go 30, no more than 30" - What about 40? What if a 28.54% Fat Burger was the best? What about a 15% Fat Burger? Please revisit this in at least 5% increments :)
Awesome as always. Would love to see one of the viewers get the chance to be a Guga taste tester for a day
Burgers on fire 🔥Lookin' so juicy and melting in your mouth 🤤
That's not juice bud.. that's that's oil from the fat and butter...
Your burger look amazing, Leo is like a little kid telling you what you what you want and Angel tells it how's it is lol. Both bring something to the channel but I miss just guga and Angel
I honestly prefer the trio dynamic, since it’s a nice balance between Angel and Guga’s simplicity and Leo’s more in depth descriptions. I can see why someone would like one over the other though.
I honestly think its better with 3, theres a little more enthusiasm
You are the superstar Guga! Love it
Dude tell Leo to stop always over analysing everything. It's as if he's simply saying what he thinks guga wants or trying to be a know-it-all just relax like Angel
Option, Freeze butter then grate mix before it softens or get cold again. Some biscuit recipes recommend this.
need a video on how to make a guga steak! I think I have learned from watching several videos but can't believe there is not one on how to cook steak!
Love the epic background music while the food is being prepared.
If you want butter to mix better in ground meat for burger or sausages. I suggest you freeze the stick of butter and then grate it. You will get a much more even mix than with cubes of butter.
Guga PLSSS can you make LÁNGOS? It’s a traditional Hungarian food. It’s very flavourful and it’s very fulfilling. 🙏🏽 i love your vids so much, i even cooked some of your foods. The best thing you have taught me is the Brazilian style chicken drumstick. 🤤❤️
Another excellent video Guga... Thank You! I have been grinding my own burger meat for a while, the only difference is that whilst i use 25% fat, that fat is half beef and half pork fat (belly).
Animal fat doesn’t cause heart attacks. Canola oil does.
I love you guys and your take on these burgers. Leading the way so I can go straight into the supreme options! Thank you guys!!!!
Nothing makes me want to cook Guga food like seeing him cry after tasting his food! The passion is real! 🔥
"All of my balls are ready to go..."
I... ah... hmm... I come for the food, I stay for the accidental innuendo :P
My butcher makes burgers with both chuck and the pelical trims from dry aged steaks. You do a baby trim on the dry aged meat to remove any molds then you do the book pelical removal and grind that up, it's a game changing burger
i think you should give the butter another try but this time use clarified butter. that should eliminate the burnt taste