The most TECHNICAL Burger I ever made | Guga Foods
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- Опубліковано 6 січ 2025
- Get your Wagyu Beef Tallow here amzn.to/3sTJfL2 it's perfect for everything. Thanks South Chicago Packing for sponsoring.
Burgers are a national treasure and today I made one that I used epic techniques. There is something to be said about this one. It's the most epic burger I have ever made.
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#Burger #Recipe #BBQ
Deep fry in wagyu fat get yours here amzn.to/3sTJfL2 Quick note: To ignite the smokiness move the burger to the hot edge of the pan. If you are using induction it won’t work. You need live fire, you can use a torch if you have one. Highly recommend doing outdoor as it’s not only safer but way more fun!
🐠 DRY AGE IN CAVIAR!! 🐠
9 MONTHS IN A ROW!
Deep fry in wagyu fat 💀
you should make a cake completely out of meat
Knife Video
Try making this, a savory German pastry: yeast roll filled with ground beef, cheddar, and cabbage.
“There’s a reason why we love this thing. That is because it’s good :)” Guga has such a way with words 😂
“The flavor is going to be very unique. And by unique, I mean good”
“It’s like one of those UFO machines”
At least he’s fluent in Angel.
I came here for this quote and I was not disappointed.
Like when he unironically said "no cap"
the flavor man has spoken
7:24 I love how Angel acts like an 8-year old with his food, and doesn't apologize for it.
He's not one bit ashamed of it, not even when he puts aside the vegetables lol
I’m pretty sure when his cojones drop, he’ll start eating his veggies! 🤪
I need a compilation of Angel's hairstyles throughout the years, dude be switchin' styles more quickly than a GTA Character😂
Can we stop for a moment to appreciate Angel's constant change of hair styles? I feel like every video i watch (binging a bunch of them) he looks different.
I gotta admit, I looked up the price of the wagyu tallow and I was expecting it to be way more expensive. I just might have to pick up some to cook with.
That’s why I love it 😉💪
@@GugaFoods I recently got a jar of grass fed pink Himalayan Salt Ghee, that was 13 dollars for just 9 ounces so, 30 dollars for 42 ounces is definitely not out of the question for me.
Get some duck fat too, I'm almost completely off of seed oils and between that clarified butter, wagyu tallow and duck fat, there ain't much left to fry, or confit here. Also, animal fats are easier to fry in and seem to splatter less and are more consistent for me.
@@topfeedcoco yeah duh if you wanna get fat,
but hey that's USA am I right!
I've used it. I love it.
Guga:
You can't put holes in the dough before deep frying. It lets the oil get inside the pastry, and makes the inside extra greasy.
2 Solutions:
1. No hole is needed. You can try to cook it as is.
2. If you're really worried about explosion, you can use something like a grill basket to hold it together.
Hoping for horseradish dry age, and side dishes experiment with different fats for frying.
Horseradish dry age? We need this
Holes are needed if it's cooked in the oven but since he deep fried it the hole was unnecessary
@@templefitnessmovement100 they did a wasabi dry aged, it's close to horse radish
@@WholesomeKen yes, but not in price
but i love grease :(
This actually looks amazing!!! We need you to release a recipe book please.
Sir yes sir
Honestly
But every recipe is going to cost like 500$ cause Guga puts wagyu in everything
@@jelleluyten5017 not them side dishes though!
@@jelleluyten5017 Or $1. XD $1 steak doesn’t exist.
Congrats on the South Chicago Packing sponsorship Guga, its about time!
You could fill those pockets with an apple/cinnamon/sugar/lemon juice mixture. Perhaps in rhubarb too. Burgers for supper, apple treats for sweets. Oh my lord I’m making this for my husband and I. Cheers Guga!
lmao I love how angel is half way through crushing a second one by the end of the video. Thats how you know its good!
You just forgot to mention that not only the burger got smoky but YOUR KITCHEN TOO! Just cook it outside guys. Ótimo vídeo equipe do Guga!
Done that before. Try it with cornmeal(cornbread) batter. Pack everything in the burger patty, cook, dip, fry. I made a sweet corn, salty with maple batter.
Also, tortillas make all these super easy if you don't want to make "bun" from scratch.
Hot dogs and fowel work as well!
Need to try the cured eggs though.
“It’s so delicious bro” -Angel 😂😂
Angel ate the whole thing so fast and went for another one, sure sign that this one was something special lol
I’m addicted to your UA-cam channels. I get so excited about new videos.
ive been wondering when you'd figure out you can get smoky flavor in cast iron if you flame out your pan. You can even do it without a gas burner so long as your electric gets hot enough, you just need a propane torch with a standard flame head, or a crème brulé torch (usually butane) to set the fine oil particles alight. I figured this out back when i first started watching your channel in 2020, the tallow is easier to light up than butter and the smoke from the pan has such a nice flavor on the steak that way, I always tried to cook my steaks that way on my cast iron grill pan at the time. Now I usually do it sous vide because i'm lazy, but its getting to be grilling season again for sure, so i should probably get outside soon lol
I use a propane torch whenever I cook any form of beef or fish. Plus when you're cooking for people its always a nice little party trick that gets them all anxious lolol. The only drawback to this technique is that it will really stink up your hood so be prepared to clean it.
Angel’s like “stuff talking, I’m going to eat another one” 😂😂😂
Angel's face tells you everything you need to know that's an amazing burger!!! Need to try it
Heaven’s Chicken just so happens to be the first video I watched from you. It feels like it was ages ago.
"this thing is delicious." I love how he called it a thing.lmao
Looks amazing. You can have it for supper, grab it in the morning for breakfast on the go, pack it for lunch. That's a winner.
“I want to taste it all”…….Straight to the point gotta love it!!!
I love this channel so much for so many reasons. Thanks GUGA for making engaging content while also introducing those like me to new ways of cooking. The GUGA burger!!!
Funny enough, in France your dough is a type of what we call "pâte brisée" and it's mostly used for desserts. Also, as a frenchie, I was quite shocked to see you took off the outer crust of the Brie cheese xD
But it's a nice recipe, I'll try it soon ! *can't stop drooling*
I was shocked too, it's where a lot of flavor is. Respect the cheese!
This is best food channel on UA-cam, man you guys have fun.
Just ate and was ready to go to bed, but now i'm hungry again...Thanks Guga!
We doit to ourselves coz hes so good! 😂🤣💪🏼👊🏼🎨
When guga open his restaurant I’ll be ordering this one for sure
Gugas Steakhouse is on my bucket list just waiting on you guga
Hey Guga, how about you show us your version of the Brazilian "Costela"? I know Picanha is your favourite Brazilian cut, but "Costela" is the most loved (and consumed) piece in certain parts of Brazil, such as Rio Grande do Sul, and I think the rest of the world deserves to see how great a cheap cut can turn out to be. Cheers!
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. ;)
Simplesmente o pastel de hambúrguer. Essa é a mistura do Brasil com os EUA.
A gente conhece isso a anos e os seguidores americanos devem estar impressionados com a novidade
Agora só falta conhecer o caldo de cana 😂
@@mORbYou5 faltou repolhete e guaraná caçula hauhahas
i LOVEEEE dee guga burger videos! they r da best for new burger ideas(the best food)
The "UFO Burger" Chef's special.
This looks good I love the idea as well. Great video
Hi Guga.
Do you know that french tool named "flambadou", or "flamboir"? It's a steel cone with a very long handle. You put the cone in charcoil to heating red, and you pour a piece of bacon fat in it (be very carefull, flames are instant). The fat melt and you can stir it on your meat to add crispiness and a nice flavor.
essa foi a receita mais brasileira que já vi nesse canal kkkkkk, parabéns guga, você é fenomenal
Ne mano kkk parece maravilhoso tambem, vou fazer
O velho e bom pastel!
nao imaginei ver massa de pastel aqui tbm
@@silva8832 um pastel de luxo! Como diz o Casimiro: amassava esse alimento.
E nois na fita! Tamo representando o Brazil ne nao galeta! Tamo junto!
"theres a reason why we all love this thing.. and thats cuz its good" lmaoooo
Recently Mamao stayed at the resort i manage here in key west! I didn't get to tell him before he left, but next time ya'll stay for free. Guga, Angel, Mamao bring the kids back I hope ya'll had a good time, But let me hook you up VIP style next time. DM me if your interested.
This belongs in a museum. Beautiful
Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! (55th time asking!)
“It’s so delicious bro!” 😂😂😂
I love the creativity you have Guga! This looks amazing!
You appear to have made a stunning new pie. You are clearly a genius! Wow!
Guga: "I cooked it on the cast iron."
Angel: "WHAT?!" *astonished he hasn't rusted them all*
I was thawing out beef to make a taco salad, but now I have new plans...thank goodness it's still early in the day for me.
Thanks for sharing this creative new "burger", keep up the amazing work mate ❤
Hi Guga,
This one would be awesome. Dry age vs cured beef (more or less a beef prosciutto). Any chance of seeing anything like this next year?
Cheers from Australia
Dang!!! I gotta try the egg technique next time I do smash burgers! You the man Guga!
Your best recipe yet! Seriously, a High-End Empanada!
playing with fire here guga, changing definition of the burger =)
Gracias por otro video con traducción al español ☺️ ¡Muy buena receta por cierto!
When he remove the crunchy dough I say 😮 what did you do commoner
🤣🤣🤣
hey Guga, i have a recommendation for a starter it's simply fried Halloumi topped with honey and sesame seeds
Guga!! I watch your channel religiously!! 😅 I cooked steak for the first time thanks to your advice in your videos and it was spectacular!! 😋😋😋😋😋😋
Hauahaua Boa Guga, nicely done. Representando o Brasil. Pastel de Hambúrguer, só faltou a cachaça na massa pra deixar mais leve kkkk.
Thx again 4 another TOP video
Really love the editing style on this video. Also, incredible looking burger. You always kill it!
Given those techniques… how about a Juicy Lucy style burger with the cured egg yolk and cheese in the center? Would that work well?
I was thinking about the same! When Guga made the cured eggyolks I was sure it will go inside the patty.
“I’m using a roller to open it up but you can always use a bottle of wine” 😂
It is like he personally knows me. LOL
I've tried this on a food festival, it was called "fried burger" - amazingly delicious !
Scotlands been frying burgers for years we will fry anything u name it
@@yerdawearsbaggies2752 beer
@@rafaelborbacs well played.
@@rafaelborbacs checkmate.
Well, there is a reason beer is a common enough ingredient in Dutch doughnut batter (aka 'oliebollen' or oil balls). Next one?
Every time I watch one of these from you, it makes me want you as a neighbor 😂
I’ve seen this kind of burger a lot and as weird as it may look it’s actually pretty good and effective. Great video Guga! Also here’s another request for Squid Ink Dry Age.
got my first dalstrong yesterday they are awesome guga thank you!
It's more like a french-samosa-gyoza
That's some serious and delicious out of the box thinking. Angel's face says it all.
Guga, you're killing me (in the best possible way... with food). Also, that Waygu tallow is cheap. Ordering some this weekend!
I had this closed off burger next to my college their regular burgers were already good but the closed off ones are still to this day the best ones I ever had
I was kind of expecting the "heaven's chicken" video. This looks good, but could you try a heaven's chicken recipe but with burguer? I got excited for that XD
What's with the fancy spelling of burger? It's kinda fun to say it that way honestly.
@@DeathBYDesign666 oh mb. its that in spanish, you use the letter U in between a G E or Q E. like the word "que" for example. so i just carried over XD
Guga. Dry age in nutritional yeast! Thank you for the hours of joy you’ve provided.
How does a burger introduce his wife?
*Meet Patty.*
I could watch Angel tasting recipes for hours and would never grow tired of it
day 2 of asking guga to use pineapple seltzer to tenderize 1 dollar steaks
It would have nothing to do with the pineapple flavor… just the carbonic acid.
You should lie bro... Say its day 21 of asking..... 🤣😂
This is getting closer and closer to Food Wars level of ideas that’s it’s cool to watch the journey!
Como assim tu só descobriu o pastelburger agora, Guga???????? Tá precisando visitar o Brasil mais seguido, hein!
7:10 Angel nailed the UFO noises perfectly!
Bro please make a cook book
Hey Guga, been cooking smashed burgers in cast iron for a while now. Live in apartments where we can't have a grill sadly. The burgers are amazing still, especially with a bit of the wagyu tallow. Gotta love that stuff!
Hey Guga, great content as usual, love this Samosa looking Burger, can you try dry aging a steak in Garam Masala? Preferably home ground.
Bruh the ending of every sentence is great🤣
Isso aí já existe... o nome disso é "PASTEL". Vende em qualquer esquina aqui no Rio, normalmente por um Asiático (geralmente chinês) e é servido com um Caldo de Cana.
man, o Guga é br, ele ja ensinou a fazer pastel antes pra os gringa
Só a massa é de pastel, Jaum. E lá nos EUA não tem pastel. Guga ganhou duplamente.
a única coisa que parece pastel é a massa. E mesmo assim a receita dela é outra
@@JuniorJr... Cara... se vc recheou PREDA na Massa de Pastel é Pastel! Ate quando vc nao rechea é Pastel.
Eu nao faço as regra! Kkkkk
@@murillomesmo8189 Eu percebi no episódio do "Torresmo" que ele falou corretamente o R
I’ve been asking this for a while Guga. Can we please get a buffet of Wild Game Meats(Venison, Bore, Goose, Quail, Elk, Gator etc.) please.
Vocês tão de sacanagem que eu assisto vocês há mais de anos e só agora to sabendo que vocês são Brasileiros?! Um salve do Rio e continuem brilhando aí fora
O Guga é, mas acho que o Angel não é não. Acho que ele já nasceu lá nos EUA
love the surprise sound affects 😂😂😂
I think your choice of cheese compliments the egg, and meat, deep frying in the wagyu was genius too.
I wish I could be a taster on your show. Guga you blow my mind with your cooking, and you have certainly changed my life with your burger and fried chicken recipes. Thanks again
You are a mad man Guga! Looks great!
Dry age a beautiful steak in bacon powder! (by the way i dont know if bacon powder is a thing, i mean homemade).
now you just need a smash burger, cured egg yoke, smash burger and then cheese on top. #1 burger.
Guga: "So now I say It is enough talking and..."
*me on edge of seat* "EPIC COAL MONTAGE HERE WE GOOOO"
Guga: *plops dough in oil*
Actually it’s a Slavic dish called Cheburek(Чебурек), but more looks like Belyash(Беляш).
There is a similar indian dish called the pooran
That looks so good!☺Thank you for the video!☼🤩👍♥
Id love to see a triple Dry Age comparison - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet!
Hi Guga, Love your channel. Off topic here, but want to suggest another way to prepare beef chuck ribs. I cut the rib plate into individual ribs and prepare them in exactly the way you describe. This creates the bark on all sides of each rib maximizing flavor, and shortens the cooking time a bit. I'd love to see you try this with the wagyu ribs. Peace and Love
this is a business oportunity, thanks Guga!
I like when Angel is in your videos because he reminds me a lot of my brother. He has his own way of lighting up the videos with the food.
The cadence of this guys voiceovers is maddening.
Every sentence: Big Bird, Big Bird, Big Bird, Moviephone Guy. Big Bird, Big Bird, Big Bird, Moviephone Guy. Big Bird, Big Bird, Big Bird, Moviephone Guy.
Guga, if you don't, then I'm going to compile all of your recipes into a Guga cook book. I'd rather just buy it, but I'll put in the work if I can't because it's worth it.
Guga, when I saw the thumbnail, I didn't realize the dough. I thought that was the plate. As Angel had said, it is a fancy empanada. I need one of those now. Great video. - Juls
Looks so good!
Really nice to see both of you.
Interesting take, not sure Brie would be the best cheese to use though, maybe something a little bit more complex? Don’t poke holes in the dough before frying it though. If you do, make sure to use something small and close it up once you’ve worked the air out.
Thank you guga you always brighten my day with your videos
Did guga just sneakily show the world how to make pastel 😂