They said this 100yr BURGER Recipe is life changing, so we tried!
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- čas přidán 17. 05. 2024
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#burger #food #funny - Zábava
This was a burger I grew up with but my mom added a bit of onion soup mix for seasoning. 🍔
same
awesome, thanks for letting us know! will need to try
When? A hundred yrs ago? Lol
Mmm, onion soup mix is magic. Never seen anyone use it for soup… but so many other uses
@@lynnkesh254 don't be stupid. Guga isn't releasing this video 100 years ago is he....
Just because the recipe was created a hundred years ago, doesn't mean he was the first to eat it 100 years ago..
For all of you thinking of making this: I just made it, and it's divine. Guga's crew did not overexagerate how good it is. I didn't have any spicy mustard, so I used yellow mustard combined with some Franks Red Hot sauce, it was fine
I felt they exaggerated it. Its a hamburger with onions, and i liked it better without the horse radish.
@@kirk1156it has everything to be perfect, good beef, salt, pepper, sauce and the good sweetness of onions, nothing else needed, maybe a slice of cheese but not really relevant, plus is healthier
I don't know man, burger without vegetables sounds bland and boring.
@@walkelftexasranger Trust me, it is worth a try. Also, you can definitely add lettuce on top of the patty, but it might get a little soggy with how juicy that burger is (Just going to ignore the fact that onions are, indeed, vegetables)
@@walkelftexasranger it is bland and tastes like sh*t ... watery flavorless bland "raw" meat taste unless you drench that sucker in tons of sauce and I've even used spice on the onions ... Don't listen to the 1st guy that's just gargling on guga's d*ck, it's not good.
For what it's worth, this was the original principle behind the White Castle burger, as well as several other classic burger joints here in Jersey all dating back to that same time period as White Castle - they put down an enormous pile of onions on the grill and smash the meat patties onto that... and put the buns on top of that to catch the remaining steam. They're a very different mouthfeel from other burgers, but the flavor is amazing.
We had power's hambugers, a slider style burger francise from back in the '30s, i think leting the sliced onions set at least overnight in the cooler adds a bit of magic and of course mustard only.
Steamed burgers are better in a tank like the way White Castle does it. This is actually a hybrid because the burger touches the bottom of the pan.
I'm from Philadelphia and my grandmother used to make burgers like that when I was a kid and they were amazing, she would be 113 years old today! Thanks Grandma ❤️ you we're the best!
Holy Yo! My Philly Grandmom used to make these too and taught me and my mom how to make them. Almost exactly the same!!!! She would be about 120ish today! I
wonder where the recipe came from.
@@Del-Lebo probably Europe, Germany or Poland most likely! 🖖
@@JeanlucPicard-kk2jy I'd say Germany, Poland or Hungary as they all loved onions back then and still do.
RIP, Grandma
This is crazy! I have followed Steve”s Not Another Cooking Show for years now. Seeing a huge youtuber like Guga talk about him really made me feel happy for Steve! Love both these guys!
I’d say criminally underrated vs the others. Dudes LEGIT AF.
@@sigmablock Agreed I'm glad he is getting shown off!
He's so underrated 😭
Followed him since like 50k subs. Underrated, but his channel has gotten a lot more recognition the last couple of years!! Now over 1 million subs, which is totally deserved
I remember a Kitchen Nightmares episode where they boiled the burger patties and Gordon Ramsey totally reamed them haha.
Can't believe Guga actually made Steamed Hams 🤣🤣🤣
100yr Ooooold family recipe.
It's a recipe from upstate NY
Lol my first thought
My first thought too 😂. Came to the comments to see if someone else noticed
No ham
Onion burgers was a popular item back then because onions where very plentiful and they had more than they could use. It was a good way to make things go further with an item they didnt use a lot but had a lot of
Need a Motz colab from First we Feast!!!
Really? I'd think it's because it didn't require oil, which might have been difficult to acquire 100 years ago in the great depression
@@dominicballinger6536 burgers make their own oil
It’s a slightly different take on the Oklahoma onion burger that was born out of the depression era. Specifically to make what meat you had go farther.
You can search here on CZcams for it
“One ingredient I’ve never used with burgers before is water”
Guga forgetting he previously added ice cubes into his patties.
guga drinks waygu fat
just 3 ingredients guys!
- meat
- water
- onion
- brioche bun
- salt
- pepper
- horse radish cream
- spicy mustard
You forgot ketchup
I wasn't even thinking of the bun and condiments when I made my post about salt and pepper not being ingredients anymore.
ingredients for the toilet
I’m not counting the salt or buns, because every burger needs those, but damn if it doesn’t ruin the simplicity by adding all those condiments, lol.
But honestly, even adding salt and pepper to the patties makes it seem they’re stretching the “just three ingredients” rule more than a little. I mean, I know that they want to make it sound like an amazingly simple burger, but it seems a bit clickbait-y to not at least mention the salt, which is 100% necessary for any type of meat, and also doing a hell of a lot more for the flavor than *water.*
Overall, he could have left the bun out of the ingredient list since that’s a given, left out the pepper, and called it a four-ingredient burger…because it would’ve tasted great with just beef, salt, onions and water, and then put on top of a bun.
Don’t forget butter for the buns
It’s a good day when guga uploads
especially when it's thick and juicy?
@@RamPuppy ayo?
And vegan's nightmare
Npc comment
I second that
I made this for my dad a couple weeks ago, he turned to me and was like "this is amazing", I've never seen him so impressed with any food
Made these tonight since I was already planning on burgers and had a sweet onion and a mandarin slicer I was dying to finally unbox and use. I added garden herb seasoning to the burger meat when making the patties, otherwise I used the same recipe as Guga.
Wow! Super juicy burgers and the onions were fantastic and smelled great in my kitchen too while cooking them up! I did cheat and add a slice of American cheese though. My girlfriend actually ate her whole burger in one sitting and that's rare 😮
Thanks Guga and I don't know man.. these may be better than my smash burgers. She said no and likes those too, but I like these better so now I've got a delimma lol 😏🍔
Glad to see Steve getting a shout-out! He’s awesome and his channel is my favorite Italian cooking channel out there 👍
Came here to write that comment too! Been following both Guga and Steve for years at this point. Both legends!
I'll need to look him up. Is he better than vincenzo's plate?
@@fuckedupbypiplup4460 I don't like saying who is better, because it's just opinion. Vincenzo's channel is a hybrid cooking/comedy channel, and a lot of Vincenzo's content is reaction-based comedy. Steve's channel is straight-up cooking. I consider Vincenzo's channel more entertainment where you can learn about cooking Italian food, whereas Steven's channel is about cooking Italian food with a strong East Coast Italian American heritage, which is where I come from, so it hits home for me personally. They're just different, and I follow them both and watch regularly.
@@fuckedupbypiplup4460 Steve's channel is diverse, if you just want a channel with authentic Italian food, Vincenzo is better in that case.
I feel like Steve is criminally underrated in terms of popularity, he does some of the best Italian recipe videos.
Guga always slays when trying out new recipes. There's just so much to learn about professional cooking on this channel in general.
Yeah! Pete's Burgers. I did a copycat on this burger about a year ago on my burger channel! Cheers, Guga!
Awesome! Can you share the link?
Guga and George Motz dropping some burger history on us in the same day? My Wednesday lunch break is gonna be extra special.
That needs to be the next colab.
Now I want to see Guga take this even further with his own version of it.
He did, he added spicy mustard and ketchup.
And a toasted brioche bun. It was only a kind sortta attempt.
Would spoil the beauty of the recipe's simplicity to schmaltz it up
@@brentbrandon1062that's not really taking it further. By takings it further probably use other veggies with the onions (I'm thinking mushrooms) or cheese
@@yous2244"or cheese" That would completely defeat the point of the cheeseless burger, don't you think?
I’ve been cooking burgers similarly for years. I never added water to the onions. Just steamed the burgers over the onions (aka White Castle) as they Caramelize. I’ll try the 100yr method next time. Thanks for the video.
It is different when you boil it in the broth like this. Oh, don't let the liquid go to waste either, it's like French onion soup
Adding water to the onions apparently makes them brown faster. Test Kitchen just did a thing on it. Some guy in the comments mentioned a "3 add" method for extra jammy onions. Still haven't tried it.
@@Quest723The No..adding water to anything stops it from Browning! Browning occurs when the sugars and starches react to the heat and caramelize, when you add water it stops the process of caramelization! 🖖
@@Quest723The What I think you're thinking of is adding water helps onions to become transparent quicker or soften quicker! 😉☘️
@@JeanlucPicard-kk2jy What happens with the water is that the steam from the water causes the onions to cook and wilt faster, releasing their juices to start the caramelization process sooner
your videos are soooo satisfying to watch, i've been subscribed to your channel for 5 years 😮
Definitely going to try this. Always love your experiments
Simple, yet effective. And you can tune this up tremendously with more ingredients for the broth. It's also a really healthy method as it cuts down on so much fat and oil. Really interesting!
From a food truck to mentions on Guga Food, Steve is starting to rake in the profits of hard work. 💪😁
don’t forget to actually work as a chef! he did chef work at an event for a few days. Steve worked his a** to success!
I don’t think anything you cook could ever be bad, those looked delicious ❤ your channel 😊
absolutely amazing, just tried it and man... it's great!
Thank you for this recipe! Some small towns in Wisconsin sell these from little booths on the sidewalk. Their burgers cook in all the juices on the flat grill. We sometimes put cheese on, but definitely nothing else. Sorry, the buns aren't toasted. It seems the simpler the better with these recipes. Let the foods do most of the work for ya! It's all about the onion and beef gravies. Nothing can beat them!! 😋
The Oklahoma smashburger is an American classic and given the price of meat these days it's making a comeback.
This isn't quite the same as the Oklahoma Smash. I'd like to see them compete.
This is not the same thing, but I concur that Oklahoma smash burger is a BANGER.
@@randallhunt9170 The components are there the only thing that's different is cheese and the level of smash. 8020 beef very thinly sliced onions lots of them It's pretty close
@@highlander723 Almost the same components, but the cooking method is different. Which is why putting them up against each other would be a terrific video.
He did the depression burger that is half onion previously. It's now my go to burger, but I think I'm going to try this one tonight (I was coincidentally making burgers for dinner already).
made it today and it was AWESOME!!!!! thank you Guga :-D
Guga, one great quality about you is that you share the love! I've been following Stephen Cusato for years and am glad you gave him a reference!
That burger looks so good.
The current trend is smashburgers, and have my griddle outside, so I'm guilty. However, I grew up with thicker pub burgers and the iconic White Castle sliders which are steamed on a bed of onions. This is the perfect blend of the latter. They look excellent!
I was also going to say this seems like the white castle method!!
I discovered this technique last year and it's perfect if you don't want to make a mess and serve 2 or 3 portions or don't have the space for a charcoal grill. Also, I did come up with the horseraddish spice independently, it is a traditional spice for cooked beef. I prefer fresh horseradish grated into creme fraiche.
I also like to add semi-soft portuguese goatmilk cheese to this recipe.
I think this might also go well with wasabi.
Never disappointed with the eats shown on this channel. Also loving the book guga 😊
Reminds me of the way White Castle burgers are cooked, they are streamed on a bed of onions. And yes now I'm hungry, thanks Guga!
I’m so going to try this out. 👍🏻👍🏻👍🏻
So am I, I'm really excited about this
I feel like the last 5 videos have been so insanely good, i cant tell why exactly but its way better than before
I literally had to come back to the video just to comment. I just made these burgers using your steps, and they were the best most satisfying burger I have ever had, coming from a burger snob. I was hesitant with the soft lack of crust, but the flavor makes up for where the crust is lacking. I'm not sure I will ever cook indoor burgers any other way from now on. Thanks.
5:22 "Leo don't make a mess"
Leo is then the only one to lose a bit of onion before he even takes his first bite. 😂
I'm reminded of White Castle. Basically frying it in the onion oil and the fat from the burger.
This is essentially a variation of the White Castle slider- a thicker, more proper burger size that isn't steamed directly on top of the onions, but hey, there's a reason White Castle's still going strong and there's a reason this recipe holds up, and the two probably aren't far off from each other.
Looks good, I'll try/do that on my next burger.
Both the onions and the patty had the browning reaction when you cooked them. The flavor from the reaction is definitely in this meal
The recipe comes from Wisconsin, Pete's hamburger stand. It's still open! As a local, it's awesome to see this recipe getting attention!
We were just there a couple weeks ago!!!
Great burgers!!!
3 ingredients + salt, pepper, and 2 sauces. Worth to try out for myself and I can afford it 😂
You missed one of the non-ingredients.
bragging about your income? with inflation most of us can't afford it 🤣😂😐 jk
+ hamburger buns + butter
Was looking for this comment. Idk why he kept saying just 3 ingredients when it's not.
honestly it's surprising that a meat master like Guga didn't know this-- this is how we cook hamburger steak where i live! it's beyond good, and picturing one of my mama's hamburger steaks on a brioche bun has my mouth watering already! nice work!
Yoooo! That thumbnail alone has changed my homemade burger life. Awesome stuff there. Keep on rockin'! 🤘
A classic burger recipe that stands the test of time. If it tastes good, then it should be worth it. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
he did it
Thanks Guga! Waiting 100 years for this Burger shows commitment, and is what seperates you from the other cooks on YT ❤
I have a Made In Dutch oven and love it. Really enjoy your videos. Thanks
Wow, this has be so intrigued. I cannot make traditional burgers on my cast iron because I make too much smoke everywhere, no option to do it outside. This however looks both really easy to do AND prevents the smoke from searing! I am going to buy some beef next time I am at a grocery store and make this for me and my family. Thank you Guga for spreading this recipe!
I just open all the windows in my apartment at the same time, lol.
Aqui em casa essa receita é um sucesso...e é ótima de se fazer após um longo dia de trabalho, rápida, suculenta, fácil e não deixa a casa cheirando a carne por 1 semana =)
I will definitely try this
Yo Guga! I made this a few months back. I didn’t make it using your exact method.
Time to make it a second time to perfect it! TYVM for the upload!
This recipe reminds me a lot of my mums recipe she got from her grandma. It’s a „burger patty“ steamed in shredded cabbage. With paprika and Kumie as a spice.
This sounds a lot like the Oklahoma onion burger. It came about during the Great Depression. They used the massive amount of onions to act as a filler because beef was too expensive. It was wildly successful and became a staple to this day.
The fact that this is your second channel is amazing
Great recipe, Guga! I will try this here at home
I think this must be a technique used in Japan a lot, as when eating out, the burgers were juicy and not browned or charred!
I really thought guga would use a 100 year old dry aged meat
I like making burgers for the family. I think I'm gonna try making this type next time.
Thanks for the video and the idea.
"Not Another Cooking Show!" is one of my favorite food CZcamsrs. I'm glad you found him!
One of my favorite burgers is a patty melt so obviously I will have to try this. Thanks guga you are the man!
Oh, I've GOTTA try this one!
The onions cooked with the beef combine to delicious flavor. Steaming onions on a grill cooks them through so they are soft - very old school.
LITERALLY was looking for a new 10-12" pan that can handle the oven and broiler that isnt cast iron. thanks!
I really like this recipe. Very juicy burgers, nice thick patty and I love onions. I used some dijon mustard instead of spicy mustard, and I added some garlic powder to seasoning and steamed some cheese. I really like that it doesnt splatter, it doesn't make too much smoke and the pan is easy to clean afterwards.
Guga, the upgrade is using bone marrow broth, Mottz did a carnival burger regional thing and its one of my favorite special burgers ive done off you tube. I fully recommend giving it a try, or even your own take on it
Guga... you are the MAN!
I always poke holes in the meat buns and then put the juicy onion over it, then i flip it and sear it. Keeping the onion juice inside the bun. The burger are always juicy and flavor full, I always add some spice like paprika and little bit of spicy pepper in the meat mix.
I'm amazed at how close this is to my own burger recipe I developed.
I start with carmelizing onions (add mushrooms here if making the mozza burger version I make for my wife). I remove them (so they don't burn) and turn the heat up and then sear the burgers in the flavor from the onions to get that crust. I remove burgers from pan temporally to drain excess fat from pan. Mustard on bottom of burger, return to pan (mustard side down. Add onions (and mushrooms) on top. Add shredded cheese of choice on top (usually a blend of mozzarella and parmigiano reggiano). Add water to pan. Cover. Steam until cheese is melted and burger cooked through. Big patties like this, no filler, season as you like. I have a homemade Caesar dressing of my own creation I usually put on the bun, plus whatever other condiments or toppings I feel like at the time.
I'll have to try this!!!
I just made these and honestly they’re the best burgers I’ve ever made and that I’ve ate for a while
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
Guga is fastly becoming one of my favourite chefs
Hi 🤩that's amazing recipe 😋 looks absolutely delicious , definitely I m going to try.
Not surprised this is good cause this isn't too far off from white castle sliders (although white castle uses very thin patties and cooks them directly on the onions and uses the steam from the onions to cook the patty) and white castle is my guilty pleasure i always order there when im in a state that has one
This is also great done in a steamer pot instead of sitting in water. Great with chopped onion in the beef and stuffed with smoked gruyere.
this is how we make burgers in the Netherlands, this is a masterpiece, i would recommend to use a carlic with the glazed unions, and some breadcrumb and egg to the burger but at already look mooth watering, thnx Gugu love your video's, thnx guys who 'r always trying it, ur great❤
I'd replace the water with broth since I make so much. You could even reduce the liquid until it forms more of a gravy.
Obsessed with that Made In Carbon Steel!! It’s the best!
Perfect medium well cook wow
Gonna give this a try.
There was a burger shop in my hometown when I was a kid.. the guy retired and closed it down.. but he used to make his burgers that way, and they were good. and he used to put cheese and chili sauce on it.🤔
Onion does magical things to meat, especially when mixed in. Adds so much juice and flavor!
If you ate Chinese Fondue the day before, the broth can be used to make a burger like this. Chinese Fondue broth has a taste that is similar to onion soup.
This is very close to how I've always made burgers.
Only I use cheese n a hotter pan to get a crust. Then reduce heat a little n add water. It allows a crust n still has the added flavor n juice
I'd love to see a version that improves on this by giving the meat a decent crust before braising (like with most stews), adding herbs, using a bit of oil to caramelize the onions, and adding cheese similar to in French onion soup.
Guga: That looks fantastic and I did see Steve make this as well, Good Eats.
Just how my Aunt Jane made them when I was a boy in the 1950s . She used toasted white bread and buttered bread . They are great
If your ever in Michigan, look for a Telway. It's a mom and pop style burger joint. With only 2 in the metro detroit area. The burgers are love!!!
I love not another cooking show haha Guga connecting with everyone
I made these and was impressed, I'm either smash burger guy or I do something similar with dehydrated onions, like a white castle.
Had no cheese had no buns but I had a patty an onion and some bread and damn let me tell y’all this hit wit some mayo ketchup and mustard 😂🫣 love you guga love your channel this recipe came thru
I'm going to try this with fresh garlic mixed into the onion at the start!
There is a very famous burger stand in WI that has been doing this for generations. Place is open during the summer and fall and has a line down the block every minute they are open. Burgers taste more like meatloaf than a burger. Tasty but different.
It all depends on whether they cut fresh onions on the burger ... or cooked or caramellized the onions for the burger. It might be real fresh onions in the past that made them so good ... and so good today with a thick fresh slab of purple onion !!!
Pete's Burgers in Prairie du Chein, Wisconsin have made these for over 100 years and they are the best.
Just made and ate this and it's a lot different from what I anticipated.
Firstly, I expected it to be close to raw on the inside but it actually cooked thoroughly without developing a crust. If you try this for yourself, definitely don't be shy cooking this for decent amount of time as you are not going to get a crust in the time it takes to make the burger edible.
Secondly, I can barely taste the onions despite how much was used. The onion taste is there, but it is extremely faint. I can almost taste the aftertaste of the onion while writing this more than I could taste the onion while actually eating the burger.
Overall, the burger was amazing. Very juicy and using toasted bread supplemented lack of a crust. The texture created by the fried (boiled?) onions was astonishing compared to a regular burger. The flavor was great as well, the beef flavor felt more pronounced (likely because of the juices) and the onions themselves added just enough flavor to complement that beefy flavor really nicely.
I should also mention that I used ground garlic pepper since I had no whole pepper, so the flavor of mine may have been slightly affected by that change.
I agree with you, the onions were sweet and mild. I let my onions cook for a very long time for a true carmlized onion, then did my burgers with those. I piled on at least half a cup of the onions and it was really good. Not even similar to a white castle burger. Just sweet and savory sort of.
I'm SO gonna make this. BTW post the brioche buns updated recipe maybe?
Blackened Cheeseburger
ground sirloin patty , 1/2 lb .
salt
pepper
toss it in a dish of blackened grouper seasoning .coat well . cook to medium . add slice cheese of preference 30-45 seconds before removal from heat .
bun of choice and garnish of choice of course . we cooked them on a flat grill .
enjoy !
I used beef brisket burgers on a pretzel roll with bbq sauce. Wow what an amazing burger thanks for the video.
Steamed cheeseburgers are a rather popular thing in pats of Connecticut. They even steam the cheese. There's a stream oven with racks that does the steaming.