if FAT is flavor, these BURGERS gotta be Insane!

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  • Опубліковано 13 гру 2024

КОМЕНТАРІ • 3 тис.

  • @GugaFoods
    @GugaFoods  2 роки тому +237

    Get your greens today! Go to athleticgreens.com/gugafoods to get started on your first purchase and receive a FREE 1-year supply of Vitamin D and 5 travel packs. Thanks to Athletic Greens for sponsoring this video!

    • @etamar3
      @etamar3 2 роки тому +21

      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!

    • @ha-pe8jt
      @ha-pe8jt 2 роки тому

      Second

    • @rodneycrack7766
      @rodneycrack7766 2 роки тому +13

      Dry age steak with cannabis butter 🧈

    • @gdm5979
      @gdm5979 2 роки тому

      Hehe boi

    • @troelsnielsen2848
      @troelsnielsen2848 2 роки тому +2

      what happens if you dry brine before you grind?

  • @forgottenalex
    @forgottenalex 2 роки тому +3603

    Angel being blunt and honest is great for this series. He doesn't come off fake or as a yes man.

    • @hurrdurr9193
      @hurrdurr9193 2 роки тому +224

      Does Leo ever have a differing opinion? Dudes a flipping NPC.

    • @etamar3
      @etamar3 2 роки тому +133

      unlike Leo. total yes man.

    • @sawyerkarr594
      @sawyerkarr594 2 роки тому +52

      @@hurrdurr9193 legit bot

    • @ChauNyan
      @ChauNyan 2 роки тому +71

      @@hurrdurr9193 It's foods, there's no right or wrong answer.

    • @questionmarkquestionmarkques
      @questionmarkquestionmarkques 2 роки тому +51

      @@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

  • @joefjunior
    @joefjunior 2 роки тому +3416

    Love Angel's honesty. No one's gonna tell him what he does or doesn't like.

    • @theaveragemegaguy
      @theaveragemegaguy 2 роки тому +93

      he's the GOAT

    • @Maximus-rm7jn
      @Maximus-rm7jn 2 роки тому +107

      his arteries gonna tell him someday 😂

    • @SAVEYOURSELF1st
      @SAVEYOURSELF1st 2 роки тому +138

      The other dude literally just copies guga😂😂

    • @delusionalmystic
      @delusionalmystic 2 роки тому +107

      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

    • @theaveragemegaguy
      @theaveragemegaguy 2 роки тому +23

      @@delusionalmystic same because he isn’t scared of speaking his mind

  • @andria165
    @andria165 2 роки тому +44

    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

  • @clarkster5106
    @clarkster5106 2 роки тому +799

    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.

    • @Brabant076
      @Brabant076 2 роки тому +14

      I agree it's da wae

    • @spir9t956
      @spir9t956 2 роки тому +67

      I LOVE LEAN 💜💜💜💜

    • @miuuuuus
      @miuuuuus 2 роки тому +33

      @@spir9t956 SAME I ALSO LOVE LEAN 🟪🟪🟪

    • @dask7428
      @dask7428 2 роки тому +26

      Best way to raise fat kids too

    • @Nick_Tank
      @Nick_Tank 2 роки тому +2

      I agree 100%, my family also been doing that ratio and it is the best

  • @benvonseeburg6862
    @benvonseeburg6862 2 роки тому +1655

    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”

    • @anaalvear21
      @anaalvear21 2 роки тому +15

      Lol that's why he needs it though 🤣

    • @grammarofficerkrupke4398
      @grammarofficerkrupke4398 2 роки тому +36

      I used to assume Guga ate like this every single day. I'm glad he does something to counter this diet too.

    • @Piffydaily
      @Piffydaily 2 роки тому +1

      🤣🤣🤣

    • @tankerboysabot
      @tankerboysabot 2 роки тому +41

      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.

    • @deminybs
      @deminybs 2 роки тому +3

      Physical and spiritual health aren't one in the same.

  • @syntax323
    @syntax323 2 роки тому +179

    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
      @williamboyce1009 2 роки тому +1

      I wish his passion for food was as strong as his passion for TRUTH!! FAT IS NOT FLAVOR!!

    • @bl6628
      @bl6628 2 роки тому +34

      @@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.

    • @williamboyce1009
      @williamboyce1009 2 роки тому

      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!

    • @bl6628
      @bl6628 2 роки тому +11

      @@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.

    • @williamboyce1009
      @williamboyce1009 2 роки тому +1

      @@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?

  • @benkirkland5354
    @benkirkland5354 2 роки тому +517

    I’m with Angel on this. He can smell through the flourish and be objective.

  • @thundermiggy2315
    @thundermiggy2315 2 роки тому +830

    Instead of regular butter, I tried home made clarified butter. Better for higher temps. Came out great.

    • @TheMichaellathrop
      @TheMichaellathrop 2 роки тому +47

      I wondered if clarified butter would be an improvement as soon as I watched the video.

    • @TaeyxBlack
      @TaeyxBlack 2 роки тому +16

      @@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_
      @_APV_ 2 роки тому +4

      @@TaeyxBlack Is ghee any different from clarified butter? I thought they are the same, just an Indian name for one.

    • @TaeyxBlack
      @TaeyxBlack 2 роки тому +3

      @@_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

    • @brians1793
      @brians1793 Рік тому +1

      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.

  • @dundun8323
    @dundun8323 Рік тому +11

    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

  • @trenboloneytony7609
    @trenboloneytony7609 2 роки тому +311

    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

  • @joshuaweezorak7042
    @joshuaweezorak7042 2 роки тому +275

    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_retag
      @the_retag 2 роки тому +13

      Bacon fat burgers
      Say flavour even louder
      Maybe with some magic white powder, the king of flavour

    • @the_retag
      @the_retag 2 роки тому +7

      @SprayysFN msg king of flavour hayyaahh.
      Watch uncle roger

    • @trapjohnson
      @trapjohnson 2 роки тому +4

      @@the_retag No no, Haiya is not good. You are looking for Fuyoh!

    • @the_retag
      @the_retag 2 роки тому +2

      @@trapjohnson haiya because he didnt know msg
      Fuyoh if he uses it

    • @elmamo2000
      @elmamo2000 2 роки тому +1

      Try it with wagyu fat next time. Amazing.

  • @jasonjrobinson
    @jasonjrobinson 2 роки тому +46

    I love the food, but it’s all made better by the family sharing the food, working together. It’s all just amazing

    • @foobarmaximus3506
      @foobarmaximus3506 2 роки тому +2

      Nope. Bad food can ruin any family event. Get the food right, and everyone is happy.

  • @RebelWithoutACauseYT
    @RebelWithoutACauseYT 2 роки тому +26

    2:08 "I was left with some 𝐈𝐧𝐜𝐫𝐞𝐝𝐢𝐛𝐥𝐞 balls." -Guga

  • @TheSphero
    @TheSphero 2 роки тому +530

    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.

    • @TheOriginalFaxon
      @TheOriginalFaxon 2 роки тому +23

      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.

    • @Iowagrown123
      @Iowagrown123 2 роки тому +7

      That sounds REALLY good! 😁
      Smoked cheddar is one of my favorites, too.

    • @moomaniac2932
      @moomaniac2932 2 роки тому

      @@TheOriginalFaxon no, you wouldn't do that.

    • @moomaniac2932
      @moomaniac2932 2 роки тому

      @@Iowagrown123 no its not

    • @headmmeat
      @headmmeat 2 роки тому +1

      @@moomaniac2932 yes it is

  • @thomashenryirvin
    @thomashenryirvin 2 роки тому +3

    This channel just makes me so happy. I could watch it for hours.

  • @Equinox68
    @Equinox68 2 роки тому +181

    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).

    • @rjdjdjdj5623
      @rjdjdjdj5623 2 роки тому +6

      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?

    • @Equinox68
      @Equinox68 2 роки тому +16

      @@rjdjdjdj5623 freeze it and grate it into the ground meat. Wagyu fat melts like butter too but it's manageable when very cold.

    • @JohnKelly2
      @JohnKelly2 2 роки тому +1

      Ghee is just clarified butter. It has the same smoke point.

    • @Equinox68
      @Equinox68 2 роки тому +29

      @@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.

    • @c.odubhlaoich2948
      @c.odubhlaoich2948 2 роки тому +6

      I've used ghee like this in smash burgers..but then I used wagyu tallow and won't be going back lol.

  • @spoj3922
    @spoj3922 2 роки тому +67

    "in the end, I was left with some incredible balls" - guga 2022

    • @gamingphantom6305
      @gamingphantom6305 2 роки тому +8

      Once you eat guga's buns you won't eat anything else

    • @fourskinman2463
      @fourskinman2463 2 роки тому +2

      @@gamingphantom6305 Lets go ahead and cook up these balls

  • @opedromagico
    @opedromagico 2 роки тому +3

    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.

  • @No-jz3bp
    @No-jz3bp 2 роки тому +41

    Leo and Guga going "yesss" while angel shakes his head no is my new favourite trend

    • @cedricduval1992
      @cedricduval1992 2 роки тому +6

      Leo's so far up gugas ass

    • @geroge_i_mean_george
      @geroge_i_mean_george 2 роки тому +2

      @@cedricduval1992 every time a new Guga video comes out, I skip ahead. If I see Leo. I don't watch.

    • @cedricduval1992
      @cedricduval1992 2 роки тому +2

      @@geroge_i_mean_george I feel that! I watch it to support the channel I just wish they'd stick with Angel and Maumau.

    • @LeoLeo-dy2gq
      @LeoLeo-dy2gq 2 роки тому

      @@cedricduval1992 he’s not even mate kickback why you even worried about that sort of stuff

  • @Bigolg1975
    @Bigolg1975 2 роки тому +84

    Those burgers were so good it brought a tear to Guga's eyes.

  • @timgathright7188
    @timgathright7188 2 роки тому +10

    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.

  • @stephensano9156
    @stephensano9156 2 роки тому +28

    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.

    • @ThexDynastxQueen
      @ThexDynastxQueen Рік тому

      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.

  • @riddlescom
    @riddlescom 2 роки тому +2

    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

  • @idchance2699
    @idchance2699 2 роки тому +89

    Angel has a pretty sophisticated palate. I instinctively trust his judgment. Guga and Leo should listen to him more.

    • @festusbojangles7027
      @festusbojangles7027 2 роки тому +16

      i never liked leo

    • @thetimeiscoming
      @thetimeiscoming 2 роки тому +10

      @@festusbojangles7027 That's not nice let's not start any beef lol

    • @shaheena.3803
      @shaheena.3803 2 роки тому +1

      All 3 of them overreact for the camera

    • @diannt9583
      @diannt9583 2 роки тому +3

      He doesn't like anything green. Not remotely sophisticated.

    • @festusbojangles7027
      @festusbojangles7027 2 роки тому +6

      @@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

  • @MCrObOt18
    @MCrObOt18 2 роки тому +72

    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

    • @K1NG5042
      @K1NG5042 2 роки тому +4

      Genius

    • @mr.obamium8074
      @mr.obamium8074 2 роки тому +2

      Might have to freeze a plate too so It doesn’t melt. Maybe even put ice under the plate.

    • @nosatn8357
      @nosatn8357 2 роки тому

      And to use clarified butter so it doesn't burn

    • @pvanukoff
      @pvanukoff 2 роки тому

      Mixing the butter into the patty doesn't make a lot of sense. It just melts out anyway.

  • @danielboatright8887
    @danielboatright8887 2 роки тому +3

    I love how Angel didn't hesitate to let us know when quality suffered.

  • @discourius26
    @discourius26 2 роки тому +37

    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.

    • @RossAllaire
      @RossAllaire 2 роки тому +5

      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!

    • @donoimdono2702
      @donoimdono2702 2 роки тому +1

      @@RossAllaire - plus the spatters on the stove when you're done. big mess. I only do smash burgers on the grill.

  • @ollaitsrealgood
    @ollaitsrealgood 2 роки тому +52

    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
      @williamboyce1009 2 роки тому

      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!!

    • @ollaitsrealgood
      @ollaitsrealgood 2 роки тому

      @@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.

    • @dinonuggiesguy4847
      @dinonuggiesguy4847 2 роки тому

      @@williamboyce1009 bro are you channel member?

  • @woodnotemusix
    @woodnotemusix 2 роки тому +1

    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.

  • @SeanBZA
    @SeanBZA 2 роки тому +28

    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.

  • @joewojcik258
    @joewojcik258 2 роки тому +260

    Angel has taste buds that would top any 5 star chef. He knows almost exactly what it is, either burgers or different steaks.. haha

    • @oiajwoadgea6123
      @oiajwoadgea6123 2 роки тому +10

      dude, you dont have a pallette if you dont like chicken / seafood

    • @Exinith
      @Exinith 2 роки тому

      @@oiajwoadgea6123 I prefer chicken

    • @oiajwoadgea6123
      @oiajwoadgea6123 2 роки тому

      @@Exinith well thats the baseline for being a taster.

    • @RP-dy5mu
      @RP-dy5mu 2 роки тому

      @@oiajwoadgea6123 Seafood is for degenerate pederasts.

    • @ilikewaffles3689
      @ilikewaffles3689 2 роки тому +2

      @@oiajwoadgea6123 seafood is trash tho

  • @BrianStDenis-pj1tq
    @BrianStDenis-pj1tq Рік тому +1

    Great comparison and video. 70, 75, 80% all winners in this (or other) comparisons I've seen. Thanks!

  • @Gremalkin1979
    @Gremalkin1979 2 роки тому +72

    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.

    • @xyron5418
      @xyron5418 2 роки тому +5

      yeah, same in the netherlands, we just call it half om half which basically means half/half

    • @dra6o0n
      @dra6o0n 2 роки тому +3

      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.

    • @AltijdReno
      @AltijdReno 2 роки тому

      @@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.

    • @marcel1416
      @marcel1416 2 роки тому +2

      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.

    • @arthena2130
      @arthena2130 2 роки тому

      @@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.

  • @sasha-01
    @sasha-01 2 роки тому +24

    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.

  • @AxieFaction
    @AxieFaction Рік тому

    Nothing makes me want to cook Guga food like seeing him cry after tasting his food! The passion is real! 🔥

  • @DaLightningShow
    @DaLightningShow 2 роки тому +22

    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. 👍

  • @DanTechTV
    @DanTechTV 2 роки тому +16

    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.

  • @FredericoKlein
    @FredericoKlein 2 роки тому +5

    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"

  • @daphoon231
    @daphoon231 2 роки тому +52

    For the butter, just freeze it and use a box grater.

    • @WTFCr3
      @WTFCr3 2 роки тому +3

      How would that prevent it from burning on a searing hot griddle?

  • @michaelmele3932
    @michaelmele3932 2 роки тому +1

    Angel is speaking straight facts today, love it.

  • @AlwaysHonestReviews
    @AlwaysHonestReviews 2 роки тому +3

    Love Angel telling it how it is instead of what you want to hear its what we need

  • @MattGilmourMusic
    @MattGilmourMusic 2 роки тому +5

    Hi Guga! Thanks for another video! Please do wagyu A5 dry aged in black truffles! An idea for your modest expensive video ever :)

  • @kronikrides5143
    @kronikrides5143 2 роки тому +1

    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?

  • @johanlassen6448
    @johanlassen6448 2 роки тому +32

    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.

    • @JustDarKz
      @JustDarKz 2 роки тому +6

      Fr, just talking to talk.

    • @OGPatriot03
      @OGPatriot03 2 роки тому

      @@JustDarKz I mean, that's why we watch these videos.. Commentary.

    • @treyvonervin745
      @treyvonervin745 2 роки тому +1

      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.

    • @JustDarKz
      @JustDarKz 2 роки тому +1

      @@OGPatriot03 when you say so much and they all are differing statements it’s not commentary

    • @JustDarKz
      @JustDarKz 2 роки тому +3

      @@treyvonervin745 it would be a better watch without him

  • @wyrmbuster
    @wyrmbuster 2 роки тому +16

    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.

    • @cherryyy594
      @cherryyy594 2 роки тому +2

      i see lemongrass, galangal and kaffir lime leaves and im already believing you

  • @EliiteMc
    @EliiteMc 2 роки тому

    I don’t think my mouth has ever watered this much watching a video

  • @rosco6412
    @rosco6412 2 роки тому +47

    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.

    • @sociosanch3748
      @sociosanch3748 2 роки тому

      😂 I did think that

    • @limanamil
      @limanamil 2 роки тому +4

      Putting the nut on nutty flavor

    • @DSBP1
      @DSBP1 2 роки тому +1

      Guga after dark dry ages on that.

  • @kenstravels981
    @kenstravels981 Рік тому +9

    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!

  • @cheporestrepo
    @cheporestrepo Рік тому +1

    I love seeing guga with wet eyes at the end wanting to cry cuz he enjoys what he does every single time, thats priceless.

  • @8000Brutto
    @8000Brutto 2 роки тому

    very cool that your friends are so honest if something tastes off
    makes it more real

  • @JLaFs
    @JLaFs 2 роки тому +41

    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

    • @briannabryan2014
      @briannabryan2014 2 роки тому +2

      I was thinking that also. You would be able to incorporate it better into the patty.

    • @TheJayDawgZ
      @TheJayDawgZ 2 роки тому +2

      also grading cheese into your burger has nearly the same effect as butter.

    • @StrangersIteDomum
      @StrangersIteDomum 2 роки тому

      Baste the burger in butter after like a steak

  • @lillegitimate
    @lillegitimate 2 роки тому +4

    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.

  • @eyeque7
    @eyeque7 2 роки тому

    Angel just knows what's good and what isn't. I trust his opinion 100% always.

  • @philurbaniak1811
    @philurbaniak1811 2 роки тому +48

    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! 👍😁

    • @How_Many_Monkeys
      @How_Many_Monkeys 2 роки тому +4

      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 👍

  • @007rooks
    @007rooks 2 роки тому +6

    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!

  • @TheTNK97
    @TheTNK97 7 місяців тому

    I know I’ve seen this one before, but of course I watch it again when I’m STARVING, and burgers are what’s for dinner tonight

  • @vaasnaad
    @vaasnaad 2 роки тому +5

    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.

  • @handcannon1388
    @handcannon1388 2 роки тому +13

    For those who are not grinding their own burger, the packages marked just "ground beef" or "beef hamburger" are generally 25-30% fat.

    • @_Mugman420
      @_Mugman420 2 роки тому +7

      Not in my experience, they usually always say 80% lean 20% fat

    • @4thzone697
      @4thzone697 2 роки тому

      @@_Mugman420 here in the U.K. 20% is standard, and 5% is sold as lean.

    • @_Mugman420
      @_Mugman420 2 роки тому +1

      @@4thzone697 Idk wat that means but hell yeah brother

  • @joelkp1185
    @joelkp1185 2 роки тому +1

    “If fat is flavour, I must be delicious”
    I was in stitches my man, that was such a good one.

  •  2 роки тому +15

    Maybe it would be better if you went with clarified butter instead of regular butter? you can clarify it yourself pretty easily

  • @johnjohnson9567
    @johnjohnson9567 2 роки тому +7

    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.👌👌

  • @supersosiska
    @supersosiska 2 роки тому

    The amount of time this gentlemen said "my balls" in the beginning is astounding! How does he record it with a straight face is beyond me!
    Bravo!

  • @fazehank5311
    @fazehank5311 2 роки тому +40

    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.

    • @gregmeconse894
      @gregmeconse894 2 роки тому +5

      I second this. I'm first nations it's a traditional food of ours.

    • @LovingSoul61
      @LovingSoul61 2 роки тому +2

      I would love to see Guga do this!!!

    • @danemmerich6775
      @danemmerich6775 2 роки тому

      Pemmican is kind of like a survival food. You can make that also.

    • @foobarmaximus3506
      @foobarmaximus3506 2 роки тому

      You saw it in a video game, no doubt. Nothing to do with this video.

    • @fazehank5311
      @fazehank5311 2 роки тому +2

      @@foobarmaximus3506 Yeah because a game about first nations food is something that exists

  • @GregCorson
    @GregCorson 2 роки тому +7

    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!

  • @smittywerbenjagermanjensen4446
    @smittywerbenjagermanjensen4446 2 роки тому

    Love the closeup of the fist bump with the sound effect at 7:52

  • @RightWayBBQ
    @RightWayBBQ 2 роки тому +21

    I love burgers! I vote for the 50%

  • @livingwater8633
    @livingwater8633 2 роки тому +4

    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.

  • @Mastermindyoung14
    @Mastermindyoung14 2 роки тому

    5am workout and athletic greens. That's awesome. I hope you stay at it!!!

  • @t0aster_b4th
    @t0aster_b4th 2 роки тому +11

    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

  • @haoquangnguyen4008
    @haoquangnguyen4008 2 роки тому +58

    Hey Guga, can you please do shrimp paste dry age? It won’t kill right? I don’t know lol

    • @adelaidasicat400
      @adelaidasicat400 2 роки тому +4

      Agree

    • @gdm5979
      @gdm5979 2 роки тому +1

      Oh no

    • @etamar3
      @etamar3 2 роки тому +3

      finally, a like minded fellow, i've been asking this on every video for weeks now

    • @sagetmaster4
      @sagetmaster4 2 роки тому +4

      Only one way to find out

    • @LaurentIpsum
      @LaurentIpsum 2 роки тому +1

      Given everything else he's done to dry age, I think this sounds great

  • @chris6054
    @chris6054 2 роки тому +1

    2:10 you heard it folks, Guga has incredible balls!

  • @secondleasegamer8312
    @secondleasegamer8312 2 роки тому +6

    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.

  • @jrhorsley5467
    @jrhorsley5467 2 роки тому +3

    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.

  • @lucastidwell282
    @lucastidwell282 2 роки тому +1

    It may be 4am and I may be sleep deprived but damn hearing him narrate is just ear candy, not to mention the eye candy of all that amazing meat.

  • @Srduvidos
    @Srduvidos 2 роки тому +4

    2:28 when I'm h0rny and my gf comes back from work

  • @hachnslay
    @hachnslay 2 роки тому +9

    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 :)

  • @Slush02
    @Slush02 Рік тому +1

    Me just laughing every time he says balls, I’m sorry

  • @migsmiguel
    @migsmiguel 2 роки тому +5

    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

  • @256bassfishing
    @256bassfishing 2 роки тому +5

    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.

  • @crcurran
    @crcurran 2 роки тому +1

    I've tried his 20% burger. It' pretty good, but to kick it up a notch or two --
    • add caramelized onions, a bit of roasted garlic, . I make them in the oven and store it in a jar refrigerated for use over a month or two.
    • Toast the brioche rolls
    • To the special sauce, add a little hot sauce, not too much, for a kick. If you add too much it dominates when you want to taste the entire burger.

  • @vvindovvz4726
    @vvindovvz4726 2 роки тому +3

    7:45 Angel be like.. No.. No.. No..

  • @axswords8639
    @axswords8639 2 роки тому +11

    Guga in 2030 : "I dry aged this steak with a mystery cream, can you guess what it is?"

  • @xerokjell7397
    @xerokjell7397 2 роки тому +2

    It's an odd magic trick to just start a Guga vid and hit 6; works almost every time.

  • @jeremylewis4450
    @jeremylewis4450 2 роки тому +13

    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

    • @MNyneGaming
      @MNyneGaming 2 роки тому +3

      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.

    • @Noughtgate
      @Noughtgate 2 роки тому +2

      I honestly think its better with 3, theres a little more enthusiasm

  • @constan-anaconda749
    @constan-anaconda749 2 роки тому +4

    "All of my balls are ready to go"💀💀

    • @MrBeast60o0
      @MrBeast60o0 Рік тому

      I'll be using guga's buns 💀

  • @adrienhb8763
    @adrienhb8763 2 роки тому

    Hey Guga, thanks for your great videos.
    After watching your videos, I have three requests for future videos:
    - Please try some other cattle breeds than wagyu and American beef.
    - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
    - Please cook a foie gras in a terrine using sous vide.
    And yes I'll repeat those requests often. ;)

  • @jazzy_taste
    @jazzy_taste 2 роки тому +12

    Burgers on fire 🔥Lookin' so juicy and melting in your mouth 🤤

    • @djhudson007
      @djhudson007 2 роки тому

      That's not juice bud.. that's that's oil from the fat and butter...

  • @jamesthompson7623
    @jamesthompson7623 2 роки тому +4

    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

  • @AKSURFS
    @AKSURFS 2 роки тому +1

    This looks so delicious✨💖💖

  • @shadowtheimpure
    @shadowtheimpure 2 роки тому

    For me, with grinding, here is what I like:
    Large die: Burgers and meatloaf
    Small die: Bulk breakfast sausage
    Double grind: Any ground meat I intend to put in a sausage casing.

  • @SeniorRed
    @SeniorRed Рік тому

    A few things I'd do if I tried this:
    -I'd do a double grind on both the meat and the fat to help them keep it together some more.
    -Warm up the butter juuuuuust a bit and add seasoning to my liking, I'm thinking just a bit of salt, pepper and garlic would do wonders.
    -Knead the balls tightly to get out any air and to make sure the butter mixes up well with it.
    Same juiciness, more chunkiness, and same heart attack, heck I'm gonna try this soon.

  • @flatterearth
    @flatterearth 2 роки тому +1

    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.

  • @davidmanning1474
    @davidmanning1474 2 роки тому

    I've used butter in burgers for years, I generally melt it down a bit and just mix it in with the egg yolks and the minced meat.

  • @PenguinRainbow
    @PenguinRainbow 2 роки тому

    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

  • @patrickflores1429
    @patrickflores1429 2 роки тому

    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.

  • @gamerdadjaren
    @gamerdadjaren 9 місяців тому

    Love the epic background music while the food is being prepared.

  • @timmorrell8572
    @timmorrell8572 2 роки тому

    Guga, I highly recommend this burger receipe. Mix 85% ground eye round with 15% suet. Form large thin patties. Grill high heat, short time. Serve on a buttered german style hard roll.

  • @MasterDarkenRahl
    @MasterDarkenRahl 2 роки тому

    Butter burgers are a thing here in the Midwest, but you add a good amount of butter as a topping and it melts on. We don't fry burgers in it.

  • @florianmanert4413
    @florianmanert4413 2 роки тому

    Try adding some onions, which are slowly cooked with a lot of butter only slightly browned and some pickles(in tiny pieces), to the sauce! It helps getting it to a new level