__Sauce Recipe__ 2 cups mayo 1 cup ketchup 0.5 cup mustard 2 Tbsp garlic powder 1 Tbsp smoked paprika 1 Tbsp onion powder __Beef Seasoning__ 2 Tbsp salt 1 Tbsp garlic power 1 Tbsp black pepper 1 tsp smoked paprika 20% fat ground chuck (not regular beef. they are different) I think...that wasn't clear in the video. 7% won the test but he said he had to figure out 20%. So I guess he ultimately used 20%?
Depends on the type of 'cook' you want, and how flavorful you want it. Yea higher fat shrinks a lot, but it also releases that fat and tallow to fry in its own fat, and gives more flavor. If you want less frying action and less patty shrink, go lower fat, but tradicional burger meat is 80/20.
I think it’s just a meme when he says something is “super simple to make” - in every single video he’s like “and this side dish is super simple to make” but then immediately describes like a 2 hour process that requires 30 different ingredients and like $2000 work of specialty cooking equipment haha. at this point I’m sure he’s mostly just messing with the audience whenever he says it.
Guga needs to listen to Motz about the grind. It's not a lean blend, it's a smaller, extra grind in the 80/20 or 70/30 that breaks down the fat nodules and makes the thin smash stay together more. Still looks delicious Guga.
Hi from Turkey! I watch every single video of you Guga and my mouth watering every single freakin time! I wish I could try a Guga Steak or a Guga Burger... Damn bro😂 Phenomenal as always 🫡🫡
Guga should rent/lease a restuerant and do a limited special service every few months for a price of course. Steaks , burger and a few of his special side dishes on menu. Just a idea.
I can't speak specifically to this burger, but a sauce should compliment a burger, not over power it. If you have to drown your burger in sauce, it can't be that great of a burger. I am with Leo on this one!!
It's a social media gimmick burger, basically. I like my burgers smashed, but these are crushed. I am sure the crispy edges are good and all but as said here the sauce will be kind of strong.
To get a very uniform smash on my patties, I make uniform balls and then smash them between parchment paper using a tortilla press. Leaving the patty on the parchment, you can stack them up to take them out to the flattop. The patties don’t stick together in the stack either. Every single patty is paper thin and it reduces the effort at the flattop.
@@DianaMain There's nothing stopping you from putting pressure on the pre-flattened patty while it's on the griddle. It's the same difference, it doesn't matter if you press out the patty on the griddle or off of it, you can still put pressure on it when you start cooking it.
The burgers are based off of lattice style, which is popular in St. Louis, central Illinois, and Indianapolis. So either the creators were from the Midwest or were very familiar with that style of hamburger.
Judging from the idiotic, "Filthy Fries," it looks to be another LA edgelord who copied someone else's idea then edged it up to be a gimmick...typical LA nonsense.
Yep im from chicago and these are popular here. Also, steak n shake (which was founded in IL) makes these types of burgers and they're my fav. Love steak n shake.
Guga is a professional, but at home if you're having issues with the patties sticking to your smashing impliment of choice, start with a ball to get a little char on one side then flip it and smash it as that char/fonde or whatever the word is for it will help it not stick to your smasher. Also while it's not the same as the technique they used here, there is a variant of this burger (the more original version) called the Lacy Anne (like the cookies) where you keep the middle a bit thicker so it can retain that jucieness we know & love while still getting that crispy meat crust around the edges. This is more difficult to make however as you can't just smash it uniformely & have to more like 'smear' out the edges.
I think I've seen that on TV. Isn't that the one where they just give you a burger with cheese and mustard, but they don't have any ketchup? I like places like that. The burger is simple but really tasty
@@venomslair137 yeah, George Motz goes for the lacy edge patties. So there's a bit more chew in the middle of the burger with those crispy edges. This new burger is going for just crispy edges and middle.
This is a recommendation coming from someone who has made burgers like that for years. There's a place here in the midwest that is called Freddy's frozen custard, they are circles smashed to paper thin edges, scraped off with a sharpened burger trowel (dexter russell is the one they used) and they would have the patties about the size of a CD with a slight dome shape so little juicer at the center getting that benefit you're looking for. They started as square patties formed that were somewhere around 2in x 2in x 3/4in - sear the square on one side for about 10seconds (grill at 450* or so) so that the spatula doesn't stick too much to the patty and sticks to the grill more when you smash. When you smash you press it down 3-4 times before you start to shape it with the trowel (it may take you a few tries to get it right). I'm really curious if anyone tries this even after quitting there I got my own spatula to match theirs ( normally they use 1 in each hand to help with control but I got good enough to only need one) They are delicious burgers I love to make once in a while rather than a smoked burger.
freddys is arguably the best national chain. We only have one like 2 hours from here but whenever I drive by its usually better than all the hyped smashburger places in Los Angeles.
@@thedoad I have no clue how far the chain goes these days, I know little over 10 years ago there were only 2 and all the sauce n seasoning was prepped fresh daily, once it became a chain it all became pasteurized and made in a factory doesn't taste quite the same.
We got 2 of them near me in the Houston area. Their burgers, fries, and custard are definitely top tier! Plus, the app basically gives you 10% off all your orders. Can't beat that! Don't do the cheese curds or chicken tenders though, wouldn't recommend those.
seriously. angel and leo must have done something SO AMAZING in their past life to be blessed to be your cousins today. they get to taste the best things in the world.
From my experience, another thing that helps get a super thin smash patty is the actual coarseness of the grind. If you actually want very thin burger you need a very fine mince. You can either grind it yourself that way or you can take store bought ground beef and pulse it a few times in a food processor. Remember to throw in some ice cubes, you don't want the mince to get hot, or the fat will begin to melt and you will wind up with a paste. Adding ice cubes keep the meat ice cold so that when you pulse it in the food processor it pebbles up and the fat does not melt. Get it as fine as you can and then when you press it on the grill you will be able to get it much thinner than before and with fewer holes and tears.
How about trying this same challenge but on a burger with lettuce and tomatoes? Also add onions (either caramelized or raw & thinly sliced). These extra ingredients should help bring that additional moisture that the thinner patties lack.
Sure he get better smash on 20%, but the issue is the size of patty after cooked was so SMALL that it was pointless to make it because the fat was already rendered too much in the pan. If you wanted to make it good, the composition should between 85-90% meat and 10-15% fat to prevent lots of shrinking during smash time, this will make your patty still have moist but not shrinking a lot compared to normal patties where they make thick and juicy one. This Viral Burger was meant to have patty as thin as possible without sacrificing the size too much, dont compare this to regular homemade burgers where you can make it as lik as you wanted to.
@@hartonosutrisno5452 the fat content doesn't matter if you smash properly, the correct blend as shown by ever smash shop on the planet is like 20% fat with an extra fine grind, its the grind that makes it not shrink as much as it grips the flat top and gives the paper thin smear
7% fat is too little for a good ground beef patty. The smash element makes it crispy but it will be so dry. Sauce can't fix the natural beef fat that is missing. Maybe the trick is just more meat per patty at 20% or more so that when it shrinks, it won't disappear.
You can say that the patties are all crust, zero juice. That crust gives a lot of flavor and texture. You can even season it before making the balls for smashing
A chain restaurant called *Freddy's* has been making the thin burgers for years. I hate their skinny fries though. It's only "viral" because of these so-called "influencers".
Guga for Father’s Day I got your burger press and griddle for a gift. They both are awesome and before making smash burgers I was using spatula and weight method. Not even and couldn’t get it flat enough. The griddle itself works great and can do two patties at a time no issue and even had some veggies on it for fajitas yesterday. One issue I have that should be an easy fix that I recommend is with the clamps holding it to the grill. My grill has the wavy style of grates. The locking mechanism is what piece so as you spin it to tighten the part to attach to the grate is spinning and I had a hard time locking it down. You make that a two piece with a metal hook you can hold in place while you lighten the lock nut part it would be perfect.
hear me out.. what if you take a quarter inch patty and cook it normally, then sandwich it in between 2 paper thin patties (with cheese in between of course). i feel like that would solve the lack of juiciness problem, and the burger wont have to heavily rely on the sauce. hope you give that a try
As a New Yorker I am sick of smash burgers! That entire trend started at a lower east side burger spot. Since then everybody makes them. Some good. Some not. These days, I’d rather just a normal burger. People are now charging $20 a burger just due to popularity. Not that it got any better. Shockingly the quality actually went down somewhat. Regardless, they are over hyped. A normal grilled burger is just fine with me!🤷🏾♂️
McDonalds 1/10 pound patty is just right. You can build a lot with those patties. Yet you can not buy them anywhere. Nor their buns. I like their buns a lot yet no one sells anything quite like them.
According to George Motz, you need a really fine grind to make a lacy burger hold together. You may be able to get away with more fat if you use a finer grind and smash it like you did. I think that is worth trying out. Still looked delicious though!
guga, I promise It won't be dry if you take it out sooner. Max 1 minute on the first side and when you flip you add the cheese and it's done. It stays extremely juicy. you just overcooked it
It was so hard? It's a lacy edged smash burger, probably one of the first burger patties ever. Secret sauce? Same "secret sauce" as every other cooking channel on UA-cam, except most of them also add fine chopped dill pickles or relish. Come on Guga, do better. Not sure what was so difficult about a lacy edge smash burger with cheese and stripped down Thousand Island/Russian dressing on it? It may have taken a couple tries to get the meat seasoning down, but seriously, I doubt it was all that difficult. I love your Souse Vide Everything channel, but I was a little disappointed with my first visit to Guga Foods. You make entertaining, informative videos, you have subscribers and loyal fans in the millions, do you really need these kind of clickbait video titles?
Guga I would recommend u some stuff that will make them better:) 1. There are multiple types of smashing techniques, fat smash, ultra smash, lazy edge, etc. All of them require practice and have to be done properly, it’s not just smashing them with a lot of weight and that’s it, that’s why some of them broke on you for example. 2. Most of the places that make smashburgers with an amazing crust, don’t use oil, when u use oil the meat sticks to the smasher instead of the griddle when u are smashing them, cause there’s oil between them and the griddle. Don’t use oil and try it out and you’ll see. 3. For them to have a better crust, have the balls on a cold container or refrigerator and cook them at 3 to 7 degrees Celsius. If they are too cold or too warm, the crust is not good enough.
Some people use a different smasher, with a longer straight perpendicular handle. They start with a ball and press down the edges with a consistent rotating motion creating a very thin edge (dubbed as lacy edges) while keeping the middle a little bit thicker from the rest. I think this would solve the dryness while still having paper thin and crispy edges with a crust that everyone will love.
Im trying all your burger ideas but liked the regular smash best up to now, what I'm doing for a couple of years now is to add a little bit of blue cheese under the top layer of chedder or whatever other cheese Im using. Im not a fan of blue cheese, but a little bit gives such a great extra flavor to the burger.
6:49 had to look it up to be sure, and as a compliment is doesint get much better than saying somehting is sublime, definition, of such excellence, grandeur, or beauty as to inspire great admiration or awe. guga made a burger that just about gave this man a religious experiance bro ^^
tried those thin burgers and think it's a good experience, but not something to eat regularly. Too dependent on the sauce to survive. Guga's smash burgers all week!!!!
I use a paper plate to smash the patty before cooking-you can peel the plate off the same way you remove those sheets from when you use pre-formed patties
Im a "texture-eater" through and through. Its more important than taste to me ( as long as the taste is good enough ). Cripsy charred meat and tons of sauce is EXACTLY my vibe.
This is similar to a smash burger in Portland, Oregon at a place called Lo’s Burgers. Key differences: No issue with a dry patty; these are juicy burgers. Also, they do one that is close to the Oklahoma onion burger with three types of onion (raw, caramelized/smashed, and crispy fried). Big difference between this and a typical OK burger is that the patty gets that thin edge treatment. Those crispy edges are like beef bacon. Guga, if you find yourself in the Pacific Northwest, you need to check this place out.
One of the best local burgers places around me used to keep the burger in a round metal circle to keep the grease in, but they also would reach under the fryer with the spatula and added lard or fat from a box of open bag of it from somewhere to each burger, they were not smash burgers, but they were really amazing and tasted great!
A thing my band director told me all throughout high school was that practice doesnt make perfect practice makes permanent. because the more you practice something the more *consistent* you get at it. you dont get better at it if you arent practicing the proper way.
I live very close to Easy Street burgers and they're good and worth trying, but they're not usually worth the wait just for meat lace, but then I'm very proud of the burgers I make at home.
Guga, if you ever visit Prague, you NEED to try Burgerman restaurant and theirs burgers. All of them. But highly recommend the Onion burger and the Bacon one.
I'd be interested to see you make a hybrid burger with a easy street style super thin patty and and normal smash patty together so you would get the crisp and flavor of the deep crust while still having the juice of the burger that changed your lives. Maybe it would make it better or maybe it doesn't come through strong enough to make it worth it.
A food truck here on Oahu HI named Smashed Hawaii makes their smash burgers exactly like this. They’ve been around for a few years already. Killing the smashed burger scene here. 🤙🏾
Ironically, I used to get my meat from walmart, and it was always 27% fat, but it didn't shrink that small. The main issue is that in that experiment you were doing the normal smashing method instead of the one that you discovered later in the video. I used to always do the lacy edge method that you saw later in the video when I had that beef, as it's basically what you are forced to do if you don't want it to shrink too much. It was also the perfect size for the bun as it shrunk the perfect amount.
I feel like thin sliced beef with meat glue grilled into a burger might make an interesting experiment to toss in. You could even measure it out somewhat and get near an 80/20 or so my mixing different sliced beefs. Just an idea.
DRY AGE STEAK IN OYSTER SAUCE
Dry age it in a soggy carpet
@emerald025 think again
Shut up
He's back
@@ΣΩΣ-φ1γλ
Or sock! Especially sock would have more FLAVOR!
(Funny that in PL „sock” means „skarpeta” - and it’s spelled alike carpet).
__Sauce Recipe__
2 cups mayo
1 cup ketchup
0.5 cup mustard
2 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp onion powder
__Beef Seasoning__
2 Tbsp salt
1 Tbsp garlic power
1 Tbsp black pepper
1 tsp smoked paprika
20% fat ground chuck (not regular beef. they are different) I think...that wasn't clear in the video. 7% won the test but he said he had to figure out 20%. So I guess he ultimately used 20%?
This is the kind of comment that should have been in the description. Thank you!
Legend.
Thank you for the breakdown, much appreciated!
Depends on the type of 'cook' you want, and how flavorful you want it. Yea higher fat shrinks a lot, but it also releases that fat and tallow to fry in its own fat, and gives more flavor. If you want less frying action and less patty shrink, go lower fat, but tradicional burger meat is 80/20.
I think he used 7% because he said if not for the sauce, it would be dry and aweful. 20% wouldn't be dry.
At this rate Guga is going to figure out KFC's secret recipe .
Glen and Friends Cooking already did that.
I think he already did
It’s not a secret if everyone knows about it
He did it
Almost every cooking UA-camr did
"I Tried to make this viral burger, it was so hard" 0:28 and to make it was super simple and here's how 😂
The hard part was figuring it out.
to be fair, hard is not the opposite of simple... hard means not easy, simple means not complicated :D 2 different things
I think it’s just a meme when he says something is “super simple to make” - in every single video he’s like “and this side dish is super simple to make” but then immediately describes like a 2 hour process that requires 30 different ingredients and like $2000 work of specialty cooking equipment haha. at this point I’m sure he’s mostly just messing with the audience whenever he says it.
you cant make this on a normal grill
maybe he meant he was hard while making it
Guga needs to listen to Motz about the grind. It's not a lean blend, it's a smaller, extra grind in the 80/20 or 70/30 that breaks down the fat nodules and makes the thin smash stay together more. Still looks delicious Guga.
"Guga needs to listen..." Good luck with that.
I just made a similar comment before I read this. Fine grind per George.
@@leeroderick 😆
Lol. Berger bonanza!!
Ya. Smaller burger patties , let the cheese go over the side and burn, cheese every patty to prevent drier experience
Hi from Turkey! I watch every single video of you Guga and my mouth watering every single freakin time! I wish I could try a Guga Steak or a Guga Burger... Damn bro😂 Phenomenal as always 🫡🫡
Guga should rent/lease a restuerant and do a limited special service every few months for a price of course. Steaks , burger and a few of his special side dishes on menu. Just a idea.
@@plessis2023 Agreed.
turkey :3 🦃
I can't speak specifically to this burger, but a sauce should compliment a burger, not over power it. If you have to drown your burger in sauce, it can't be that great of a burger. I am with Leo on this one!!
That's George Motz's belief as well and he's the king of burgers!
I've been cooking for over 15 years, and yes this is exactly right. Everything you put on the burger is a compliment, the meat is the main piece
Completely agree, I'm surprised Guga liked this one more
If it's good it's good
It's a social media gimmick burger, basically. I like my burgers smashed, but these are crushed. I am sure the crispy edges are good and all but as said here the sauce will be kind of strong.
To get a very uniform smash on my patties, I make uniform balls and then smash them between parchment paper using a tortilla press. Leaving the patty on the parchment, you can stack them up to take them out to the flattop. The patties don’t stick together in the stack either. Every single patty is paper thin and it reduces the effort at the flattop.
Oooo, I'm gonna have to try that
That's just a thin patty not a smash burger, the whole point is to aggressively smash the burger on the griddle so it turbo sears
Another fellow tortilla presser! Totally agree with this method to efficiently get the properly caramelized meat-crust. 👍
@@DianaMain There's nothing stopping you from putting pressure on the pre-flattened patty while it's on the griddle. It's the same difference, it doesn't matter if you press out the patty on the griddle or off of it, you can still put pressure on it when you start cooking it.
@@DianaMain this is a complete L take. Whether you smash it before or after, it's still a smash patty
The burgers are based off of lattice style, which is popular in St. Louis, central Illinois, and Indianapolis. So either the creators were from the Midwest or were very familiar with that style of hamburger.
Judging from the idiotic, "Filthy Fries," it looks to be another LA edgelord who copied someone else's idea then edged it up to be a gimmick...typical LA nonsense.
Yep im from chicago and these are popular here. Also, steak n shake (which was founded in IL) makes these types of burgers and they're my fav. Love steak n shake.
@@gregoryl.levitre9759 L.A is burger town it has by far the best burger restaurants and the most burger restaurants in the whole country
@@thelonercoder5816Frisco Melts all day baby!!!!
Culver’s Butter Burgers are that style.
Guga promotes amazing cooking equipment*
Me: *continues crying in British *
me in Thai : first time?
They sell it for 50 bucks on Amazon!
is just existing products with his brand
I'll buy it for ya if u want.
what amazing cooking equipment?
I just started the video but i already know its a banger😂
I’m gonna try this out today. Thanks for all the vids, Guga gang
How was it?
Every time I watch these videos I get so hungry, your food looks so good 😊
man it's SO GOOD to see Guga selling his stuff at WalMart ! Vai Brasil ! Vai Minas Gerais !!
Guga is a professional, but at home if you're having issues with the patties sticking to your smashing impliment of choice, start with a ball to get a little char on one side then flip it and smash it as that char/fonde or whatever the word is for it will help it not stick to your smasher.
Also while it's not the same as the technique they used here, there is a variant of this burger (the more original version) called the Lacy Anne (like the cookies) where you keep the middle a bit thicker so it can retain that jucieness we know & love while still getting that crispy meat crust around the edges. This is more difficult to make however as you can't just smash it uniformely & have to more like 'smear' out the edges.
When the guys have a giggly smile on their faces as they dive into a burger they've had a 100 times, you know it's good.
I just love the way Guga says 'SAWSS' 😄
I Love Guga and Guga's gang, such a delightful group..... god bless you guys
These are called "Lacy Edge Burgers" - I think they're from Illinois
I think I've seen that on TV. Isn't that the one where they just give you a burger with cheese and mustard, but they don't have any ketchup?
I like places like that. The burger is simple but really tasty
That's not lacy edge. That's ULTRA SMASH. Lacy Edge patties has a little dome form in the center.
Steak and Shake Bloomington Illinois. The original is now a Monical’s Pizza the crispiest thin crust pizza ever.
@@venomslair137 yeah, George Motz goes for the lacy edge patties. So there's a bit more chew in the middle of the burger with those crispy edges. This new burger is going for just crispy edges and middle.
edgeeeeee
Guga, I'm really happy and excited for you about your own line of products at Walmart! I can't wait to go out tomorrow and pick them up!
This is a recommendation coming from someone who has made burgers like that for years. There's a place here in the midwest that is called Freddy's frozen custard, they are circles smashed to paper thin edges, scraped off with a sharpened burger trowel (dexter russell is the one they used) and they would have the patties about the size of a CD with a slight dome shape so little juicer at the center getting that benefit you're looking for. They started as square patties formed that were somewhere around 2in x 2in x 3/4in - sear the square on one side for about 10seconds (grill at 450* or so) so that the spatula doesn't stick too much to the patty and sticks to the grill more when you smash. When you smash you press it down 3-4 times before you start to shape it with the trowel (it may take you a few tries to get it right). I'm really curious if anyone tries this even after quitting there I got my own spatula to match theirs ( normally they use 1 in each hand to help with control but I got good enough to only need one) They are delicious burgers I love to make once in a while rather than a smoked burger.
freddys is arguably the best national chain. We only have one like 2 hours from here but whenever I drive by its usually better than all the hyped smashburger places in Los Angeles.
I LOOOOOVE Freddy's! Those thin patties are to die for. As well as their custard. And fries. Perfection all across the board!
@@thedoad I have no clue how far the chain goes these days, I know little over 10 years ago there were only 2 and all the sauce n seasoning was prepped fresh daily, once it became a chain it all became pasteurized and made in a factory doesn't taste quite the same.
Freddy's underrated af fr
We got 2 of them near me in the Houston area. Their burgers, fries, and custard are definitely top tier! Plus, the app basically gives you 10% off all your orders. Can't beat that!
Don't do the cheese curds or chicken tenders though, wouldn't recommend those.
seriously. angel and leo must have done something SO AMAZING in their past life to be blessed to be your cousins today.
they get to taste the best things in the world.
Perhaps a mix of both techniques would have been nice to try out? Combining the juiciness of the Guga style with the crunch of that ultra thin patty!
was thinking the same thing, 1 super thin, and one thicker, and mix them in the bun
1:00 just listen to the video with eyes closed for 2 mins 💀
🤣🤣🤣🤣
😂😂😂
I don't get it Diddy Junior
@@KremlinXfreestyle มั่ย
@@KremlinXfreestyleNo problem.
Really need to get that griddle...
Amazing burgers, looking forward to trying some of these techniques
There is sure a lot of not using oyster sauce in this video. You know what would fix that? A good old rousing round of oyster sauce tests!
It's gonna happen.
16 would be proud
Sugar is resistant to this suggestion.
We have a burger chain here here in the Midwest called Freddy’s frozen custard and these look just like they’re steak burgers
Freddys is good i like there fried steak sandwiches but Culvers burgers taste so much better
Yes these are exactly like Freddy’s even the fries and the fry sauce looks the same
They're here on the East Coast too. I'm in NC. Never been yet, but I've heard nothing but good things.
@@electron0075The fry sauce is different. It's more of an Idaho/Utah dry sauce at Freddy's
Got them here in southwest NM as well.
From my experience, another thing that helps get a super thin smash patty is the actual coarseness of the grind. If you actually want very thin burger you need a very fine mince. You can either grind it yourself that way or you can take store bought ground beef and pulse it a few times in a food processor. Remember to throw in some ice cubes, you don't want the mince to get hot, or the fat will begin to melt and you will wind up with a paste.
Adding ice cubes keep the meat ice cold so that when you pulse it in the food processor it pebbles up and the fat does not melt. Get it as fine as you can and then when you press it on the grill you will be able to get it much thinner than before and with fewer holes and tears.
Freddys frozen custard been making these burgers forever. Nothing new! Ijs, no hate. Have to give credit to them before influencers get credit.
How about trying this same challenge but on a burger with lettuce and tomatoes? Also add onions (either caramelized or raw & thinly sliced). These extra ingredients should help bring that additional moisture that the thinner patties lack.
Just wondering couldn't you just make the fattier patties bigger, so when it shrinks it shrinks to the right size
Noone deserves to have their brand in Walmart more than you guga and the boys. Can't wait to get them all
I know I'm not drunk, so Guga must be drunk thinking the 7% looked better than the 20% fat. You had such a better crust on that 20% fat patty
Sure he get better smash on 20%, but the issue is the size of patty after cooked was so SMALL that it was pointless to make it because the fat was already rendered too much in the pan.
If you wanted to make it good, the composition should between 85-90% meat and 10-15% fat to prevent lots of shrinking during smash time, this will make your patty still have moist but not shrinking a lot compared to normal patties where they make thick and juicy one.
This Viral Burger was meant to have patty as thin as possible without sacrificing the size too much, dont compare this to regular homemade burgers where you can make it as lik as you wanted to.
@@hartonosutrisno5452 the fat content doesn't matter if you smash properly, the correct blend as shown by ever smash shop on the planet is like 20% fat with an extra fine grind, its the grind that makes it not shrink as much as it grips the flat top and gives the paper thin smear
I’m so surprised that Guga didn’t make a burger with one Guga Smash Patty, and one Paper Thin Patty! Best of both worlds.
7% fat is too little for a good ground beef patty. The smash element makes it crispy but it will be so dry. Sauce can't fix the natural beef fat that is missing. Maybe the trick is just more meat per patty at 20% or more so that when it shrinks, it won't disappear.
You can say that the patties are all crust, zero juice. That crust gives a lot of flavor and texture. You can even season it before making the balls for smashing
I swear people don't like meat anymore and just want spoon fulls of sauce lmao
Hands up for Leooo!! Experiments like this we can see how the description guy shines. I dont know why, but i only can trust Leo for this avaluation. ❤
A chain restaurant called *Freddy's* has been making the thin burgers for years. I hate their skinny fries though.
It's only "viral" because of these so-called "influencers".
True but Freddy’s burger is pretty plain
@@syn1183 You can add additional toppings... just have to ask. And their sauce is essentially the same.
Guga for Father’s Day I got your burger press and griddle for a gift. They both are awesome and before making smash burgers I was using spatula and weight method. Not even and couldn’t get it flat enough. The griddle itself works great and can do two patties at a time no issue and even had some veggies on it for fajitas yesterday.
One issue I have that should be an easy fix that I recommend is with the clamps holding it to the grill. My grill has the wavy style of grates. The locking mechanism is what piece so as you spin it to tighten the part to attach to the grate is spinning and I had a hard time locking it down. You make that a two piece with a metal hook you can hold in place while you lighten the lock nut part it would be perfect.
If it's so good, why does it have to be drowned in sauce?
Juiciness ma gee. C'mon
Because it's the cover up lol
That's not drowning in sauce, that's a generous portion of sauce
@@thetogo2962 someone almost drowned in a generous portion of water.
Sauce and cheese 😂
hear me out.. what if you take a quarter inch patty and cook it normally, then sandwich it in between 2 paper thin patties (with cheese in between of course). i feel like that would solve the lack of juiciness problem, and the burger wont have to heavily rely on the sauce. hope you give that a try
As a New Yorker I am sick of smash burgers! That entire trend started at a lower east side burger spot. Since then everybody makes them. Some good. Some not. These days, I’d rather just a normal burger. People are now charging $20 a burger just due to popularity. Not that it got any better. Shockingly the quality actually went down somewhat. Regardless, they are over hyped. A normal grilled burger is just fine with me!🤷🏾♂️
McDonalds 1/10 pound patty is just right. You can build a lot with those patties. Yet you can not buy them anywhere. Nor their buns. I like their buns a lot yet no one sells anything quite like them.
It didn't start in New York though. It started in Asheland Kentucky some dude name Bill culverston
Bro wtf are talking about? You think smash burgers stayed in NYC like a few years ago or something?
@@danekading4564 it's the additives you like
Not everything comes from new York brother lmao
According to George Motz, you need a really fine grind to make a lacy burger hold together. You may be able to get away with more fat if you use a finer grind and smash it like you did. I think that is worth trying out. Still looked delicious though!
Super thin burgers are a fad leave a little thickness and it’s juicier and still crispy
Guga, I heard you were gonna make the Hawk Tuah burger next, cant wait to see it!
guga, I promise It won't be dry if you take it out sooner. Max 1 minute on the first side and when you flip you add the cheese and it's done. It stays extremely juicy. you just overcooked it
It was so hard? It's a lacy edged smash burger, probably one of the first burger patties ever. Secret sauce? Same "secret sauce" as every other cooking channel on UA-cam, except most of them also add fine chopped dill pickles or relish. Come on Guga, do better. Not sure what was so difficult about a lacy edge smash burger with cheese and stripped down Thousand Island/Russian dressing on it? It may have taken a couple tries to get the meat seasoning down, but seriously, I doubt it was all that difficult. I love your Souse Vide Everything channel, but I was a little disappointed with my first visit to Guga Foods. You make entertaining, informative videos, you have subscribers and loyal fans in the millions, do you really need these kind of clickbait video titles?
Guga I would recommend u some stuff that will make them better:)
1. There are multiple types of smashing techniques, fat smash, ultra smash, lazy edge, etc. All of them require practice and have to be done properly, it’s not just smashing them with a lot of weight and that’s it, that’s why some of them broke on you for example.
2. Most of the places that make smashburgers with an amazing crust, don’t use oil, when u use oil the meat sticks to the smasher instead of the griddle when u are smashing them, cause there’s oil between them and the griddle. Don’t use oil and try it out and you’ll see.
3. For them to have a better crust, have the balls on a cold container or refrigerator and cook them at 3 to 7 degrees Celsius. If they are too cold or too warm, the crust is not good enough.
That looks amazing. Well done!
That new sauce on Guga's burgers is probably sublime too.
Some people use a different smasher, with a longer straight perpendicular handle. They start with a ball and press down the edges with a consistent rotating motion creating a very thin edge (dubbed as lacy edges) while keeping the middle a little bit thicker from the rest. I think this would solve the dryness while still having paper thin and crispy edges with a crust that everyone will love.
Both are amazing, i think there's no point in comparing them because they are just different styles.
Im trying all your burger ideas but liked the regular smash best up to now, what I'm doing for a couple of years now is to add a little bit of blue cheese under the top layer of chedder or whatever other cheese Im using. Im not a fan of blue cheese, but a little bit gives such a great extra flavor to the burger.
thanks for putting the extra work into explaining the process so its easier for us to make at home and learn
6:49 had to look it up to be sure, and as a compliment is doesint get much better than saying somehting is sublime, definition, of such excellence, grandeur, or beauty as to inspire great admiration or awe. guga made a burger that just about gave this man a religious experiance bro ^^
tried those thin burgers and think it's a good experience, but not something to eat regularly. Too dependent on the sauce to survive. Guga's smash burgers all week!!!!
Guga you need to do a chestnut Duxelles burger. Trust me you love it.
I love that Guga has gone global with Walmart
Guga out here figuring out burgers from competition so he stays on top
6:25 that face tho lol
Love you guga
Congrats Guga on the product line. Your character is ready for TV
I use a paper plate to smash the patty before cooking-you can peel the plate off the same way you remove those sheets from when you use pre-formed patties
Dude, Guga, you are a rock star!
Eid ul Adha and Guga burger video what a treat week 🎉❤
Caralho Guga, o brasil deveria ter orgulho de vc! Saiu daqui e tem até produtos nos mercados!
Im a "texture-eater" through and through. Its more important than taste to me ( as long as the taste is good enough ). Cripsy charred meat and tons of sauce is EXACTLY my vibe.
Guga come on man, a super lean burger can be delicious even George Motz has shown us some crazy 90-10 recipes.
Now this video I can watch all day and make myself those burgers all week.
Thank you Guga
Mixing your OG burger with two of the crispy ones either side would be a good follow up video
Made me shed a tear igoring that jalapeño burger 😢😂🤷♂️🔥🤤 that looked incredible!
This is similar to a smash burger in Portland, Oregon at a place called Lo’s Burgers. Key differences: No issue with a dry patty; these are juicy burgers. Also, they do one that is close to the Oklahoma onion burger with three types of onion (raw, caramelized/smashed, and crispy fried). Big difference between this and a typical OK burger is that the patty gets that thin edge treatment. Those crispy edges are like beef bacon. Guga, if you find yourself in the Pacific Northwest, you need to check this place out.
Those are just like steak'n'shake burgers, where I worked for a few years. They aren't new, but they're really, really good!
Right? And if gonna stack three and basically make a layered smash burger what the difference??
Love all of the videos, what is the griddle surface temperature usually?
Whenever he does that slow motion squeezes burgers for the juice to come out always triggers my OCD 🫣
when guga keeps saying "it is not easy to master the technique" I kinda wanna see the bts
One of the best local burgers places around me used to keep the burger in a round metal circle to keep the grease in, but they also would reach under the fryer with the spatula and added lard or fat from a box of open bag of it from somewhere to each burger, they were not smash burgers, but they were really amazing and tasted great!
3:35~ Does anyone know what the background music is called?
I LOVE YOUR SHOW!
A thing my band director told me all throughout high school was that practice doesnt make perfect practice makes permanent. because the more you practice something the more *consistent* you get at it. you dont get better at it if you arent practicing the proper way.
I live very close to Easy Street burgers and they're good and worth trying, but they're not usually worth the wait just for meat lace, but then I'm very proud of the burgers I make at home.
Guga should make some Oklahoma onion burgers. They are really good. I won’t say they would be better, but prepared right, they just might.
It's a modification of the lacey edge burger. Looks great but credit where it is due.
guga you need to mix them do a triple burger but put one of you juicy ones in the middle!
Hey, very nice!!
Try combining one patty from the new burger with one from the “old” burger??🍔
You should try with one big patty in the middle and two thin ones on top and bottom of it,so you get the crispness and the juicy one 😊
The guga food paint scrapers 😍
Guga, I made one of those patties, cut them in half and slipped it in with your burgers, damn it's best of both worlds
Guga, if you ever visit Prague, you NEED to try Burgerman restaurant and theirs burgers. All of them. But highly recommend the Onion burger and the Bacon one.
Culvers butter burgers are very thin like that. They are predominantly a midwestern fast food chain…and they are AWESOME.
I'd be interested to see you make a hybrid burger with a easy street style super thin patty and and normal smash patty together so you would get the crisp and flavor of the deep crust while still having the juice of the burger that changed your lives. Maybe it would make it better or maybe it doesn't come through strong enough to make it worth it.
A food truck here on Oahu HI named Smashed Hawaii makes their smash burgers exactly like this. They’ve been around for a few years already. Killing the smashed burger scene here. 🤙🏾
When Guga said he didn’t know what sublime meant. I felt that
Ironically, I used to get my meat from walmart, and it was always 27% fat, but it didn't shrink that small. The main issue is that in that experiment you were doing the normal smashing method instead of the one that you discovered later in the video. I used to always do the lacy edge method that you saw later in the video when I had that beef, as it's basically what you are forced to do if you don't want it to shrink too much. It was also the perfect size for the bun as it shrunk the perfect amount.
basically what they were saying the buger they made in video is a 9/10 while guga's original burger is a 10/10
i realy enjoy all your video , i learn how to cook steak with you I LOVE YOU GUGA!!!
I feel like thin sliced beef with meat glue grilled into a burger might make an interesting experiment to toss in. You could even measure it out somewhat and get near an 80/20 or so my mixing different sliced beefs. Just an idea.
You guys should try Caribou next its so good
I do this at work it’s not that hard but I love the fact you learned how to do this
These burger joints are gonna have to trademark their burgers to prevent Uncle Guga from exposing their secrets.