I made these exact burgers at 1.5oz(single stack) on hawaiian buns as smash burgers (with a single pickle slice) for lunch. INCREDIBLE! Changed my burger game Guga, thank you!
I make mine exactly like this indoors (my stove has a cast iron insert, but one like Guga's is fine)... The only difference is the temperature. Just keep it a little lower (Medium High on my stove) and you will not get flame ups.
This method, minus the fire, is perfectly suited to cooking inside. You might not get the smoky flavor, but you genuinely just need a good pan without a non-stick coating and something to smash the burger down with. The method of smash burgers was developed to be used within diners and other restaurants that didn't use a flaming grill, and thus smash burgers work just fine inside.
Uncle Guga, I tried your smash burger technique and it was the best burger I've ever made! For years, I've been grilling burgers over the gas grill using the traditional method (grill one side at 350, flip after 5-7 minutes). The meat turned out either too red, too dry or tasted like it was steamed and the cheese never fully melted. The only thing I did differently was I covered the smasher with non-stick Reynolds grill aluminum foil rather than use parchment paper (it burnt on me due to the high heat).
Guga, with the paint scraper hack, you have to make sure there is no lacquer or other non-food-grade coating on the scraper to prevent rust. You can easily remove any coating with a razor blade scraper or sand paper, but to be safe, just make sure you buy a stainless steel one.
@@privatename6891 Nah they use carbon steel for the metal blade, spring steel or similar. To save money they just coat it with a lacquer or similar coating to prevent rust from wet drywall mud. (Stainless is way more expensive than carbon steel) Ingesting burnt polymers is not something I wanna do. Will it kill you right away? Probably not right. Is it harmless? Probably not. Also who puts the handle onto the grill… I was obviously talking about the part that touches the food and the grill. Also plasticizers aren’t the best for you even if they don’t get burned. Why do you think water bottles love boasting to be BPA free? That stuff leaches out out and is very bad for you even at room temp.
@@-a13x-75 I just hope Private isn't making food for anyone. I've been in the industry for 20 years and would fire anyone who said "who would care :P :P :P" I care. I don't want people getting sick or worse because of something as simple as making sure I'm not cooking some kind of toxin into their food.
Thank you Guga!!!, This was the first time I have ever made a smash burger, With that being said. Tonight I made the best burger I have ever tasted in my life, thanks to your expert tips. Getting that "burger hay" was a little crazy (indoors) but WOW totally worth it. Love these videos where you share the technique. It has really helped to up my cooking game.
Best burger for sure! I make frequently on weekends exactly as Guga doing it. With buns and with sauce. Only extra is: I am adding onion into the burger too. It is simply amazing! Thank you Guga to sharing this! Greetings from Hungary :)
GUGA!! congratulations on your first new cookbook! Coming from someone who's been a subscriber and fan since the beginning. Super proud and amazed at how far you have come!! ❤️
Thank you so much, Guga! My family is about to be extremely happy! You sounded like the Bob Ross of burgers when you showed the crosscut of Angel's burger! 🍔
Hey guga and crew great video! Can you show a video on the cleanup process, I want to see how you handle all that oil splatter, grill maintenance, proper care of that griddle, etc. Thanks!
Cast iron is much more forgiving than people think. Cleanup on that griddle would be as simple as letting it cool, washing with soap and water (soap does NOT hurt cast iron seasoning if done right), and drying completely. Nothing else to it.
This is how I've been doing burgers for years. The only difference is I add a good amount of softened butter to the top bun. It adds amazing flavor and makes everything melt together into a magical bite. Try it.
Yo you should try smash burgers with Red Robin's campfire sauce! It takes 2 cups of mayo, 2 cups of Hickory Brown Sugar BBQ sauce, and half a table spoon of chipotle seasoning. It's SO GOOD with smash burgers I even put some on TOP of my bun. :) Edit: I meant chipotle seasoning instead of sauce
This is from 2 years ago and yet it is so good. I watched Guga's channel throughout the lockdown and learned quite a bit from them videos. Thanks Guga.
Guga, when will you make your own American cheese? American cheese is basically just cheddar, oil, and an emulsifier like sodium citrate. You could make flavored American cheese with high-quality cheddar, sodium citrate, and replace the oil with things like: beef glace/demi-glace (Kenji Lopez-Alt is the first person I saw who did this), caramelized onions that you blend up to make a paste, or blend chipotles in adobo to make a paste Melt the ingredients together, cool it on a sheet, cut it into squares or circles, place on the burgers -- see if your American cheese is better than store-bought American or plain cheddar. I bet it melts just as well and tastes twice as good.
I remember discovering your channel a few years ago and being very upset about how you just wasted so much good meat an food for stupid and useless experiments. I must say... i realy enjoy your channel now and love watching your videos. Im a professional German Chef and i love how you love what your doing. I even learn something every now and then from your videos. I am very proud of you and how you grew in your passion. I am even considering buying your book(if you ship to Germany). Keep up the good work. I appreciate you and your channel Guga!
Fand’s auch schrecklich als er „Experimente“ gemacht hat, bei denen man genau wusste, dass es nicht schmecken wird. Ich glaube aber in Amerika sehen das viele eher locker und ihnen ist wichtiger unterhalten zu werden.. aber du hast recht, der Kanal hat sich gut entwickelt
@@jensspank7287 Ja das stimmt leider... America interessiert sich absolut null für die Umwelt und Nachhaltigkeit ist auch völlig irrelevant. Man muss ja nicht päpstlicher sein als der Papst und versuchen alleine die Welt zu retten wie das in Deutschland oft der Fall ist, aber America scheißt ja absolut auf alles🤣 Da gibt es eine TV Serie in den USA wo Hobby Schmiede ihre eigene Interpretation einer vorgeschriebenen Waffe aus irgendeiner Epoche schmieden sollen und dann werden diese auf Schärfe und Qualität geprüft. Um die Schärfe zu testen zerhacken die einfach echte tote Schweine und werfen sie am ende weg🤷♂️🤣 Das ist der absolute Supergau.
The way I see it is that Guga entertains millions of people by using up few steaks or a primal cut. That has more value than only a few people eating a regular steak by themselves.
But we don't know they're stupid until *after* they're done... Well, some of them I could've called a long way in advance but some of them were legitimately good questions.
*HORRIBLE* *AMATEUR* direction letting meat remain in flames. Carbonizes it and makes it bitter. Simply taste it 2 samples to discredit. Also repeated exposure not a good cancer strategy. Brown to deep brown but not black from a meat eater.
I’m limited to indoors. I have made some delicious smashed myself, but would love to see the method to an indoor burger seeing how the smoke can be an issue, worth the taste. Love you videos and keep them coming!
Great tutorial, among the best! I have personally found that if you let the burger rest a bit before you put it on the bun it doesn't get as messy and the bottom bun holds up better!
My personal favorite burgers are 73/27 5 oz patty not smashed. I like it cooked sliwer at 310 degrees so it shrinks less and stays juicier. Sprinkle coarse black pepper, garlic powder, onion powder and kosher salt. Then liggtly butter 2 slices of Pumpernikel Rye and brown well. Sear a generous amount of thin sliced white onion. Place 1 slice of baby swiss cheese on each slice of bread. The classic patty melt! You got it! Sometimes I will drizzle worchestershire sauce over both sides for added flavor.
This method, minus the fire, is perfectly suited to cooking inside. You might not get the smoky flavor, but you genuinely just need a good pan without a non-stick coating and something to smash the burger down with. The method of smash burgers was developed to be used within diners and other restaurants that didn't use a flaming grill, and thus smash burgers work just fine inside.
6:34 In my experience, once the patties look like that and you turn them, you can give them only a few seconds of medium-low heat from the other side. Otherwise they're going to be unnecessarily dry
Works great! Just tried it a few mins ago on my Charcoal 22" Weber kettle. I bought an 18" half moon cast iron flat grate with low sides meant for a Green Egg Kamado but fits fine on my 22 Weber kettle. The burger haze spritzed up from the hot charcoal and all over the surface of the cast iron and the burger just like shown in the vid. Tastes amazing!
i really love this more traditional style of tutorial video on this channel! i would love to see a thick steakhouse style burger cooked indoors that you could actually cook to medium rare. and congratulations on the cook book guga!
Youve come a long way man and Looking back at the old videos to now you have gotten so much more enthusiastic and fun its awesome to see that youre doing so well! Thank you for your new book and teaching us throughout the years.
I used to do this back when I didn't have an outdoor BBQ grill. My advice is put some foil around the grilling plate (not on top of the fire) to save up on the cleanup regarding those oil stains/splashes later on.
I used your Smash Burger recipe when I made burgers for my daughter and my wife a few days ago and they loved it! My wife struggles when it comes to food so it surprised me in a positive way when she said that I have to make this again for her soon. So tomorrow we will go for round two 🤜🤛
Of all the cooking techniques I've learned over the last 35 or so years, smashing burgers has been the most impactful. If you want a real 1950s American style cheeseburger there is no other way. Congratulations Guga! You deserve it.
Just bought your book GUGA!! You’re my favorite guy to watch on UA-cam for all things food. You elevated my steak game so much so I had to show love back!
Love this. Thanks Guga you are awesome! You have taken my burger game to the next level of these past couple years. Thanks so much for all you and your teams hard work! ✌️
I made them the same time when I saw it !!!! Was really tasty - juicy !!! Very easy and fast to make them!!! Thank you Guga for another one tasty video !!! Our love from Greece
I keep a cast iron griddle on my grill, it's perfect for toasting buns, cooking bacon, and after I've grilled up regular burgers for everyone else, it's ready to go and I can make myself a killer smash burger. I'd highly recommend if you don't want to get a whole second outdoor cooking setup going
Hey Guga, congrats on the cookbook! Can't wait to get a copy! Curious why this is specifically an outdoor recipe. Would a strong kitchen vent and window open work or no way?
Nope. That fire will go too crazy, the smokiness would be insane, the splattering would be all over your kitchen and if you are using and induction or electric stove that will not work. I will make an indoor version soon.
cooking steak and burgers on cast iron COMPLETELY CHANGED MY GAME!! I always thought if its meat it has to be cooked over an open flame like BBQ to get the best taste but I never realized how much juices I was losing and how much more you dry out the meat.. Everything I cook now is moist, has incredible flavor and when you baste the top even more of that effect.. Its a game changer for sure cooking on a griddle.
One thing I think you should add to your method, is to let the burger rest for a good 3-5 minutes on your cutting board. You can put a loose piece of foil over it as well to retain temperature. I find that putting the burger directly on the bun causes too much grease/juice to leak out, and it makes the bun soggy (not to mention the whole thing just becomes a greasy mess to eat). Leaving it on a cutting board for a few minutes, I find, helps really retain those juices so they don't leak everywhere. It's kinda the same application as covering a steak, helps gives your burger a little bite too which is always nice with the heavy crust.
that is normally the point of toasting the buns it makes a layer that is less absorbent, other tricks such as coating the bottom with mayo or another type of of thick sauce or with leaves like lettuce or tomato so that the burguer juices don't sog the bun normally those options work fine enough though resting is indeed another viable option and works completely fine
i like to sauté onions and mushrooms, and then smash the burger on top of them half way through the sauté. Then flip after a lil while and put cheese on. Absolutely wonderful.
Congrats Guga and team on the release of your cook book! Eager to check it out. Really enjoying the "how to" videos that will compliment the cook book - something like video instructions to go along with the cook book. Was wondering if there is any information you are able to share on "how to" videos for sous vide methods as well as dry aging?
I make smashburgers on my flat top at home all the time. I will say that the wax paper is only necessary if you are using more lean beef. If you are using 80/20 or 73/27, you shouldn't have issues with the meat sticking to your strong stainless spatula or smasher. The trick is to make sure to smash it slowly and make it thin enough that the burger begins to sizzle and some of the fat on top also renders. I also season heavily with salt and pepper before I smash them. This will make the spatula slide right off with no sticking.
Guga, este livro você tem previsão de traduzir para o Português? Pensei em usar em nosso Buteco Raiz aqui na cidade. Parabéns pelo livro e pelos seus Vídeos! Forte Abraço aqui de Itajaí/SC
Thats a great tutorial! I've been using one of your smash burger tips from the Mr.Beast Burger video for a while now and we love them, especially with the Guga All-Purpose Rub!
One of these days I need to figure out how to make burgers indoors without all the mess. I crank the heat up to high (electric stove & carbon steel pan) smash my burger patties on cutting board, salt pepper garlic powder, flip, repeat, toss on the pan, 2 min, flip, 2 min flip, last min cheese (toasting buttered buns while burger cooks on separate pan). It smokes up the apt. and sets off the fire alarm every time, and gets grease everywhere but it’s so worth the flavor.
guga, im financially in a terrible place. i always try to cook for my family. i would buy the book if i could but i am totally broke. ive been following for years. i watch every channel everyday. thanks man
Guga, I bought your book and congratulate you on creating a book that would be worth it at twice the price. I have learned to cook Sous Vide with you and now I have new cooking adventures. Your biggest fan in Miami. Bob
Hello my friend, first of all I really appreciate the title of this video. Nothing but the truth, you explained your burger tactics beautifully and really straight forward. I really don't dig those "... and then THIS happened" videos/titles, but this one right here is 100% on point. Good luck with your book, I hope I'll be able to buy it on my side of the big pond. Best Regards from Germany!
@@yemuppet8102 It's referring to the flame "jumping" onto the food to give it the special smokey taste. I'm no expert but I guess the oil catches fire which is then covering the food for a few seconds. Obviously you don't want it to burn for too long. In Asia they do this technique with woks which is where the term originated. Just google "wok hay" if you want to find out more about it.
I feel really smart right now, LOL. This is EXACTLY how I cook my burgers, although I'll usually use my Blackstone. The rest is identical. That fire/flare-up makes all the difference in the world. Sometimes I'll add sauteed onions.
I have been watching your Awesome channels for ever and think you are the best, I love your whole team and all of your food, I just purchase your book and it is AMAZING Thank you so much Guga
I love all of your videos! They have made me a better cook. Doing my first dry aged ribeye right now thanks to you. I can’t wait. Do you have a recipe for the burger sauce?
I was experimenting and found that smashing burgers before cooking (preparing smash patties in advance) is better from 2 points: 1. You can keep them more juicy and more thin keeping the excellent crust. 2. When you cook for a big party it is easier and more convenient to cook. Let me know if you see any disadvantages here. Thank you. Good video
You sir made traditional burger. Like making the patty before going on the heat. Smash burgers are a stupid fad and Guga can't even salt his burgers correctly.
But I love the charred beefy aroma that fills the house. I use a cast iron pizza pan on a wok burner. The smoke is like being in a house fire with alarms going off...even with the doors open. It's amazing everybody. My IR thermometer says it hits 900°F on high!
Since I live in a condo and can't BBQ on the balcony I basically do the same thing using a cast iron skillet. Missing out on the smoky heeeey but its still an awesome smash burger. Makes a hell of a mess and ventilation is key but totally worth it.
Brother!! Are you getting me right now? This is everything right now! This needed to happen. Is there Sous Vide in there, too? I am hoping there are tutorials on how to make each recipe using more than one tool, such as a Grill, Stove, Oven, Pellet Grill, Smoker, etc. I do not have any of those things other than an oven at home. We live in an apartment. Next time please contact me before coming out with a book, I want to collaborate with you! I LOVE this!!
took me a year to see this but it was worth it ,,, BEST VIDEO you have ever posted... love how you show everything your doing while doing it in real time,, looking forward to more videos like this ,,
Your show is great. Honestly though..... I'm skeptical sometimes lol, hey I'm not there trying it..send me? Guest impression..... !? dare ya! But anyway that book intro... AWESOME. hands down. Absolutely classic. Great concept. Crazy awesome humor and respect. Good job. And yes ... . I'm sure you can cook a burger and then some!
I just made 2 onion smashed burgers, inside on a non stick fry pan. Got a bit of "burger hay".... Double cheese on a single patty with some mustard on a brioche bun. Wow! Oklahoma style
Be the first to get My Cookbook: geni.us/qGCPO thank you for your support and I know you will love this book.
You should try using muenster cheese that is sliced thin.
Preordered it on your first announcement :)
The run just arrived! Can’t wait to use, first up is salmon tonight
Rub
When u open your own steak house? Bald salt bae?
I now understand why Leo had two top buns on one of his burgers in the wagyu burger episode! Guga dropped the bottom 😂
I like how many fans also thumbbed this !
GCU, everything is connected! 😂
@@damndrums🤣🤣🤣
I made these exact burgers at 1.5oz(single stack) on hawaiian buns as smash burgers (with a single pickle slice) for lunch. INCREDIBLE! Changed my burger game Guga, thank you!
100% would love to see an indoor burger!
seconded! i havent seen the sun in months (UK moment) :D
I make mine exactly like this indoors (my stove has a cast iron insert, but one like Guga's is fine)... The only difference is the temperature. Just keep it a little lower (Medium High on my stove) and you will not get flame ups.
This method, minus the fire, is perfectly suited to cooking inside. You might not get the smoky flavor, but you genuinely just need a good pan without a non-stick coating and something to smash the burger down with. The method of smash burgers was developed to be used within diners and other restaurants that didn't use a flaming grill, and thus smash burgers work just fine inside.
your kitchen would be covered with grease splatter... I've done it multiple times.
@@gladyslucas198 Then you're cooking at a far too high temperature, and/or not using an appropriate pan.
Uncle Guga, I tried your smash burger technique and it was the best burger I've ever made! For years, I've been grilling burgers over the gas grill using the traditional method (grill one side at 350, flip after 5-7 minutes). The meat turned out either too red, too dry or tasted like it was steamed and the cheese never fully melted. The only thing I did differently was I covered the smasher with non-stick Reynolds grill aluminum foil rather than use parchment paper (it burnt on me due to the high heat).
how did you make/season the burger patty?
@@jonopaw7511 Very basic, just salt like the video instructed. I added sautéed onion and mushroom topped with a fried egg and bacon...magical!
@@ladas1106 really? just salt? no pepper?
Guga, with the paint scraper hack, you have to make sure there is no lacquer or other non-food-grade coating on the scraper to prevent rust. You can easily remove any coating with a razor blade scraper or sand paper, but to be safe, just make sure you buy a stainless steel one.
This should get pinned. Sounds pretty critical
yeah definitely should be pinned. Safety first
OMG. That would be on the handle, you don't use to handle to cook LOL. In any event, who would care :P :P :P
@@privatename6891 Nah they use carbon steel for the metal blade, spring steel or similar. To save money they just coat it with a lacquer or similar coating to prevent rust from wet drywall mud. (Stainless is way more expensive than carbon steel) Ingesting burnt polymers is not something I wanna do. Will it kill you right away? Probably not right. Is it harmless? Probably not. Also who puts the handle onto the grill… I was obviously talking about the part that touches the food and the grill. Also plasticizers aren’t the best for you even if they don’t get burned. Why do you think water bottles love boasting to be BPA free? That stuff leaches out out and is very bad for you even at room temp.
@@-a13x-75 I just hope Private isn't making food for anyone. I've been in the industry for 20 years and would fire anyone who said "who would care :P :P :P" I care. I don't want people getting sick or worse because of something as simple as making sure I'm not cooking some kind of toxin into their food.
Thank you Guga!!!,
This was the first time I have ever made a smash burger,
With that being said.
Tonight I made the best burger I have ever tasted in my life, thanks to your expert tips.
Getting that "burger hay" was a little crazy (indoors) but WOW totally worth it.
Love these videos where you share the technique.
It has really helped to up my cooking game.
Working for Guga and getting all the food sampling has to be one of the most underrated perks to the job.
underrated? UNDERRRATED? are you kidding, pay me meat please
@@ernesto8290 It would be hard to choose between having cash or food as payment lmao
@@ernesto8290 exactly
@@YoungBlood507 Would you like $500 for the week or this A5 Wagyu?? Haha
@@atle127 haha I think 500! Cause I could still buy a little wagyu steak and have some left over! But if guga cooked it then I’ll take the steak! xD
Best burger for sure! I make frequently on weekends exactly as Guga doing it. With buns and with sauce. Only extra is: I am adding onion into the burger too. It is simply amazing! Thank you Guga to sharing this! Greetings from Hungary :)
Guga has his own cookbook and his own seasoning. When can we expect a Guga Foods Restaurant?
Ooh good idea
nah dont, having restaurant will 100% drop the quality of his food, except he doing it personally
Guga could take over fast food for real
@@aschryu1682 And also he will have less time to make videos like these, if not, at all.
@@FahmiZFX i'd rather taste his steaks than drool over the screen, Guga restaurants would be 🔥
GUGA!! congratulations on your first new cookbook! Coming from someone who's been a subscriber and fan since the beginning. Super proud and amazed at how far you have come!! ❤️
Congrats on the book my man. You and Alton Brown are hands down my favorite food knowledge sources.
Thank you so much, Guga! My family is about to be extremely happy! You sounded like the Bob Ross of burgers when you showed the crosscut of Angel's burger! 🍔
I was thinking the same thing Guga should do a video impersonating Bob Ross, and of course he needs a 'fro.
Hey guga and crew great video! Can you show a video on the cleanup process, I want to see how you handle all that oil splatter, grill maintenance, proper care of that griddle, etc. Thanks!
I think the secret is to force your nephews to do it for you.
Cast iron is much more forgiving than people think. Cleanup on that griddle would be as simple as letting it cool, washing with soap and water (soap does NOT hurt cast iron seasoning if done right), and drying completely. Nothing else to it.
@@Patryn71 definitely doesn't need soap.
@@kobeandgary Definitely doesn't hurt it either. I use it all the time and it harms nothing.
@@Patryn71 it helps nothing.
This is how I've been doing burgers for years. The only difference is I add a good amount of softened butter to the top bun. It adds amazing flavor and makes everything melt together into a magical bite. Try it.
Yo you should try smash burgers with Red Robin's campfire sauce! It takes 2 cups of mayo, 2 cups of Hickory Brown Sugar BBQ sauce, and half a table spoon of chipotle seasoning. It's SO GOOD with smash burgers I even put some on TOP of my bun. :)
Edit: I meant chipotle seasoning instead of sauce
Mother of God. That sounds AWESOME.
Sounds fancy! Awesome!
Chipotle powder you mean? Smoked jalapenos ground up?
@@CarlGorn I mean that could work too, but I was thinking of the Dash Brand Southwest Chipotle Seasoning Blend.
This is from 2 years ago and yet it is so good.
I watched Guga's channel throughout the lockdown and learned quite a bit from them videos.
Thanks Guga.
Guga's energy is so infectious, I'm sure the positivity seeps into the bergzzz
Yajirobe, would you like to see Guga cook Cymbal?
Guga, when will you make your own American cheese? American cheese is basically just cheddar, oil, and an emulsifier like sodium citrate.
You could make flavored American cheese with high-quality cheddar, sodium citrate, and replace the oil with things like: beef glace/demi-glace (Kenji Lopez-Alt is the first person I saw who did this), caramelized onions that you blend up to make a paste, or blend chipotles in adobo to make a paste
Melt the ingredients together, cool it on a sheet, cut it into squares or circles, place on the burgers -- see if your American cheese is better than store-bought American or plain cheddar. I bet it melts just as well and tastes twice as good.
I remember discovering your channel a few years ago and being very upset about how you just wasted so much good meat an food for stupid and useless experiments.
I must say... i realy enjoy your channel now and love watching your videos. Im a professional German Chef and i love how you love what your doing. I even learn something every now and then from your videos.
I am very proud of you and how you grew in your passion.
I am even considering buying your book(if you ship to Germany).
Keep up the good work.
I appreciate you and your channel Guga!
Fand’s auch schrecklich als er „Experimente“ gemacht hat, bei denen man genau wusste, dass es nicht schmecken wird. Ich glaube aber in Amerika sehen das viele eher locker und ihnen ist wichtiger unterhalten zu werden.. aber du hast recht, der Kanal hat sich gut entwickelt
@@jensspank7287 Ja das stimmt leider... America interessiert sich absolut null für die Umwelt und Nachhaltigkeit ist auch völlig irrelevant. Man muss ja nicht päpstlicher sein als der Papst und versuchen alleine die Welt zu retten wie das in Deutschland oft der Fall ist, aber America scheißt ja absolut auf alles🤣
Da gibt es eine TV Serie in den USA wo Hobby Schmiede ihre eigene Interpretation einer vorgeschriebenen Waffe aus irgendeiner Epoche schmieden sollen und dann werden diese auf Schärfe und Qualität geprüft. Um die Schärfe zu testen zerhacken die einfach echte tote Schweine und werfen sie am ende weg🤷♂️🤣 Das ist der absolute Supergau.
The way I see it is that Guga entertains millions of people by using up few steaks or a primal cut. That has more value than only a few people eating a regular steak by themselves.
But we don't know they're stupid until *after* they're done... Well, some of them I could've called a long way in advance but some of them were legitimately good questions.
We could ALL learn something new from chefs and outdoor cooks who know more than us. You have a lot to offer as well as Guga.
You’re the man Guga! You’re positivity is infectious and I love it!
I really love this content guga. I really dig the one on one feel. It’s nice to just have you walk us through the fundamentals.
*HORRIBLE* *AMATEUR* direction letting meat remain in flames. Carbonizes it and makes it bitter. Simply taste it 2 samples to discredit. Also repeated exposure not a good cancer strategy. Brown to deep brown but not black from a meat eater.
I’m limited to indoors. I have made some delicious smashed myself, but would love to see the method to an indoor burger seeing how the smoke can be an issue, worth the taste. Love you videos and keep them coming!
Great tutorial, among the best! I have personally found that if you let the burger rest a bit before you put it on the bun it doesn't get as messy and the bottom bun holds up better!
My personal favorite burgers are 73/27 5 oz patty not smashed. I like it cooked sliwer at 310 degrees so it shrinks less and stays juicier. Sprinkle coarse black pepper, garlic powder, onion powder and kosher salt. Then liggtly butter 2 slices of Pumpernikel Rye and brown well. Sear a generous amount of thin sliced white onion. Place 1 slice of baby swiss cheese on each slice of bread. The classic patty melt! You got it! Sometimes I will drizzle worchestershire sauce over both sides for added flavor.
I’d love to see an indoor burger tutorial please
This method, minus the fire, is perfectly suited to cooking inside. You might not get the smoky flavor, but you genuinely just need a good pan without a non-stick coating and something to smash the burger down with. The method of smash burgers was developed to be used within diners and other restaurants that didn't use a flaming grill, and thus smash burgers work just fine inside.
6:34 In my experience, once the patties look like that and you turn them, you can give them only a few seconds of medium-low heat from the other side. Otherwise they're going to be unnecessarily dry
Love these new educational videos. The pacing is perfect
Works great! Just tried it a few mins ago on my Charcoal 22" Weber kettle. I bought an 18" half moon cast iron flat grate with low sides meant for a Green Egg Kamado but fits fine on my 22 Weber kettle. The burger haze spritzed up from the hot charcoal and all over the surface of the cast iron and the burger just like shown in the vid. Tastes amazing!
i really love this more traditional style of tutorial video on this channel! i would love to see a thick steakhouse style burger cooked indoors that you could actually cook to medium rare. and congratulations on the cook book guga!
Youve come a long way man and Looking back at the old videos to now you have gotten so much more enthusiastic and fun its awesome to see that youre doing so well! Thank you for your new book and teaching us throughout the years.
Love these videos where you actually take your time to explain rather than your experiment videos. Keep it up!
I used to do this back when I didn't have an outdoor BBQ grill. My advice is put some foil around the grilling plate (not on top of the fire) to save up on the cleanup regarding those oil stains/splashes later on.
I used your Smash Burger recipe when I made burgers for my daughter and my wife a few days ago and they loved it! My wife struggles when it comes to food so it surprised me in a positive way when she said that I have to make this again for her soon. So tomorrow we will go for round two 🤜🤛
Your wife struggles when it comes to food? What does that mean.
Of all the cooking techniques I've learned over the last 35 or so years, smashing burgers has been the most impactful. If you want a real 1950s American style cheeseburger there is no other way. Congratulations Guga! You deserve it.
Just bought your book GUGA!! You’re my favorite guy to watch on UA-cam for all things food. You elevated my steak game so much so I had to show love back!
Love this. Thanks Guga you are awesome! You have taken my burger game to the next level of these past couple years. Thanks so much for all you and your teams hard work! ✌️
I made them the same time when I saw it !!!! Was really tasty - juicy !!! Very easy and fast to make them!!! Thank you Guga for another one tasty video !!! Our love from Greece
I keep a cast iron griddle on my grill, it's perfect for toasting buns, cooking bacon, and after I've grilled up regular burgers for everyone else, it's ready to go and I can make myself a killer smash burger. I'd highly recommend if you don't want to get a whole second outdoor cooking setup going
Congratulations Guga for the new book 👍
Gotta say this type of video is great! Quite different from your usual content but very fun to watch.
Hey Guga, congrats on the cookbook! Can't wait to get a copy! Curious why this is specifically an outdoor recipe. Would a strong kitchen vent and window open work or no way?
Nope. That fire will go too crazy, the smokiness would be insane, the splattering would be all over your kitchen and if you are using and induction or electric stove that will not work. I will make an indoor version soon.
cooking steak and burgers on cast iron COMPLETELY CHANGED MY GAME!! I always thought if its meat it has to be cooked over an open flame like BBQ to get the best taste but I never realized how much juices I was losing and how much more you dry out the meat.. Everything I cook now is moist, has incredible flavor and when you baste the top even more of that effect.. Its a game changer for sure cooking on a griddle.
One thing I think you should add to your method, is to let the burger rest for a good 3-5 minutes on your cutting board. You can put a loose piece of foil over it as well to retain temperature.
I find that putting the burger directly on the bun causes too much grease/juice to leak out, and it makes the bun soggy (not to mention the whole thing just becomes a greasy mess to eat). Leaving it on a cutting board for a few minutes, I find, helps really retain those juices so they don't leak everywhere. It's kinda the same application as covering a steak, helps gives your burger a little bite too which is always nice with the heavy crust.
I can understand doing that with a burger (or two or four) but if its got cheese melted onto it how does that work?
that is normally the point of toasting the buns it makes a layer that is less absorbent, other tricks such as coating the bottom with mayo or another type of of thick sauce or with leaves like lettuce or tomato so that the burguer juices don't sog the bun normally those options work fine enough though resting is indeed another viable option and works completely fine
i like to sauté onions and mushrooms, and then smash the burger on top of them half way through the sauté. Then flip after a lil while and put cheese on. Absolutely wonderful.
Congrats Guga and team on the release of your cook book! Eager to check it out.
Really enjoying the "how to" videos that will compliment the cook book - something like video instructions to go along with the cook book.
Was wondering if there is any information you are able to share on "how to" videos for sous vide methods as well as dry aging?
I make smashburgers on my flat top at home all the time. I will say that the wax paper is only necessary if you are using more lean beef. If you are using 80/20 or 73/27, you shouldn't have issues with the meat sticking to your strong stainless spatula or smasher. The trick is to make sure to smash it slowly and make it thin enough that the burger begins to sizzle and some of the fat on top also renders. I also season heavily with salt and pepper before I smash them. This will make the spatula slide right off with no sticking.
Guga, este livro você tem previsão de traduzir para o Português?
Pensei em usar em nosso Buteco Raiz aqui na cidade.
Parabéns pelo livro e pelos seus Vídeos!
Forte Abraço aqui de Itajaí/SC
Thats a great tutorial! I've been using one of your smash burger tips from the Mr.Beast Burger video for a while now and we love them, especially with the Guga All-Purpose Rub!
love this Guga, pls do more instructional videos so that we can learn some of your amazing grilling skills...!!! 🙂
We pre-ordered to the Netherlands soon as you put it in your first video. Love watching and learning from you.
cause you made em
One of these days I need to figure out how to make burgers indoors without all the mess. I crank the heat up to high (electric stove & carbon steel pan) smash my burger patties on cutting board, salt pepper garlic powder, flip, repeat, toss on the pan, 2 min, flip, 2 min flip, last min cheese (toasting buttered buns while burger cooks on separate pan). It smokes up the apt. and sets off the fire alarm every time, and gets grease everywhere but it’s so worth the flavor.
We did this at the camp ground this summer. Kids loved 'em. I like mine with mushrooms and sautéed sweet onions. That triple decker is insane!
guga, im financially in a terrible place. i always try to cook for my family. i would buy the book if i could but i am totally broke. ive been following for years. i watch every channel everyday. thanks man
This is just legendary Guga. With the amazing crew. You guys are the best!
Guga, I bought your book and congratulate you on creating a book that would be worth it at twice the price. I have learned to cook Sous Vide with you and now I have new cooking adventures. Your biggest fan in Miami. Bob
YES!! Please do an indoor version of this for those who live in high metropolitan cities and small apartments. This was uhhh-maze-iiinngg!
YES YES YES YES YES !!!!!!! This just made my entire weekend !!!!!! Guga Book !!!!! I am all in on Guga everything !!!!!
I've always used a paint scraper for the bbq. It works really well.
Keep the tutorials coming Guga, watching you explain how to do what you do is just as fun as watching you do experiments.
I am 100% buying the book i love what you are doing i hope you never stop
Congrats on the book! You deserve it and you have the right to be proud of it!
Please do the indoor version!
Hello my friend, first of all I really appreciate the title of this video. Nothing but the truth, you explained your burger tactics beautifully and really straight forward. I really don't dig those "... and then THIS happened" videos/titles, but this one right here is 100% on point. Good luck with your book, I hope I'll be able to buy it on my side of the big pond. Best Regards from Germany!
Guga I’ve made thes for my family 100 times never made the buns from scratch but you’ve made me a burger legend with these 100%
Wow!!! That triple burger… look at that perfect crust! And the juice!!
genius smoke your cook books before you send them out. They will remember you forever! Love your videos!
A cook book , long overdue,guga you are incredible
Thank you for showing your actual cooking method Guga! That burger "hay" is something I've never done before, now I just gotta do it 🤤
Can you please explain what he did and what is a "hay"? English isn't my first language so Im not sure. I presume he is talking about meat juices?
@@yemuppet8102 It's referring to the flame "jumping" onto the food to give it the special smokey taste. I'm no expert but I guess the oil catches fire which is then covering the food for a few seconds. Obviously you don't want it to burn for too long. In Asia they do this technique with woks which is where the term originated. Just google "wok hay" if you want to find out more about it.
Congrats on the book! 🍻
I feel really smart right now, LOL. This is EXACTLY how I cook my burgers, although I'll usually use my Blackstone. The rest is identical. That fire/flare-up makes all the difference in the world. Sometimes I'll add sauteed onions.
Thanks for your burgers Guga! They were a hit on vacay!!!!
Guga! These videos are great! Keep 'em up, and cheers everybody!
I have been watching your Awesome channels for ever and think you are the best, I love your whole team and all of your food, I just purchase your book and it is AMAZING Thank you so much Guga
I love all of your videos! They have made me a better cook. Doing my first dry aged ribeye right now thanks to you. I can’t wait. Do you have a recipe for the burger sauce?
I was experimenting and found that smashing burgers before cooking (preparing smash patties in advance) is better from 2 points:
1. You can keep them more juicy and more thin keeping the excellent crust.
2. When you cook for a big party it is easier and more convenient to cook.
Let me know if you see any disadvantages here.
Thank you. Good video
You sir made traditional burger. Like making the patty before going on the heat. Smash burgers are a stupid fad and Guga can't even salt his burgers correctly.
How about putting some grated white onion before the cheese? That's what I would like in my burger! Yours looks fantastic!
Congratulations on the cook book. I think the name is perfect.
Did it inside my house. Wasn’t a problem. Came out excellent! Added pickled relish to the sauce. Made it much better. Thanks for video brother
Awesome video. One of my fave of yours and one of the best burger videos ive seen in general. Loved every minute of it. Thank you!
I'm using a cast-iron "bacon press" which allows me to cook both sides at the same time. Delicious!
But I love the charred beefy aroma that fills the house. I use a cast iron pizza pan on a wok burner. The smoke is like being in a house fire with alarms going off...even with the doors open. It's amazing everybody. My IR thermometer says it hits 900°F on high!
Since I live in a condo and can't BBQ on the balcony I basically do the same thing using a cast iron skillet. Missing out on the smoky heeeey but its still an awesome smash burger. Makes a hell of a mess and ventilation is key but totally worth it.
Just pre-ordered your cookbook!! Thanks Guga!
This guy is an amazing cheff!!
The camera skills are quite impressive! Awesome job Angel and Leo.
Did not know you had a book, just bought it. can't wait for it to arrive
Congrats on the book! Also, I love this content format as well, more informal (not that the other channels are).
Awesome! Can't wait to try it! Thanks for the lesson Guga!
I'm really loving this channel.
Brother!! Are you getting me right now? This is everything right now! This needed to happen. Is there Sous Vide in there, too? I am hoping there are tutorials on how to make each recipe using more than one tool, such as a Grill, Stove, Oven, Pellet Grill, Smoker, etc. I do not have any of those things other than an oven at home. We live in an apartment.
Next time please contact me before coming out with a book, I want to collaborate with you!
I LOVE this!!
took me a year to see this but it was worth it ,,, BEST VIDEO you have ever posted... love how you show everything your doing while doing it in real time,, looking forward to more videos like this ,,
Guga is the man, so hyped to get the cookbook.
Been making these for a year or 2 after seeing gugas old videos. They are AMAZING
Just ordered the book can't wait to read it.
Your show is great. Honestly though..... I'm skeptical sometimes lol, hey I'm not there trying it..send me? Guest impression..... !? dare ya!
But anyway that book intro... AWESOME. hands down. Absolutely classic. Great concept. Crazy awesome humor and respect. Good job. And yes ... . I'm sure you can cook a burger and then some!
I just made 2 onion smashed burgers, inside on a non stick fry pan. Got a bit of "burger hay".... Double cheese on a single patty with some mustard on a brioche bun. Wow! Oklahoma style
Love your work brother!
Can't wait for the book!!
wow you put a lot effort into this video, thankyou for all the advice