The most TECHNICAL Burger I ever made | Guga Foods
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- čas přidán 24. 05. 2022
- 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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13876 SW 56th Street (№128)
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* Ground beef by Grand Western Steaks
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#Burger #Recipe #BBQ - Zábava
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
I need a compilation of Angel's hairstyles throughout the years, dude be switchin' styles more quickly than a GTA Character😂
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! 🤪
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.
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.
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 :(
Angel ate the whole thing so fast and went for another one, sure sign that this one was something special lol
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!
"this thing is delicious." I love how he called it a thing.lmao
“I want to taste it all”…….Straight to the point gotta love it!!!
Angel's face tells you everything you need to know that's an amazing burger!!! Need to try it
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
The "UFO Burger" Chef's special.
This looks good I love the idea as well. Great video
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.
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.
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! 😂🤣💪🏼👊🏼🎨
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 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!!!
I love the creativity you have Guga! This looks amazing!
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 ❤
Really love the editing style on this video. Also, incredible looking burger. You always kill it!
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!
Congrats on the South Chicago Packing sponsorship Guga, its about time!
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!
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!)
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!
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
I’m addicted to your CZcams channels. I get so excited about new videos.
Angel’s like “stuff talking, I’m going to eat another one” 😂😂😂
Your best recipe yet! Seriously, a High-End Empanada!
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.
That's some serious and delicious out of the box thinking. Angel's face says it all.
I could watch Angel tasting recipes for hours and would never grow tired of it
Gracias por otro video con traducción al español ☺️ ¡Muy buena receta por cierto!
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
This is best food channel on CZcams, man you guys have fun.
“It’s so delicious bro” -Angel 😂😂
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.
hey Guga, i have a recommendation for a starter it's simply fried Halloumi topped with honey and sesame seeds
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
This is getting closer and closer to Food Wars level of ideas that’s it’s cool to watch the journey!
Guga, you're killing me (in the best possible way... with food). Also, that Waygu tallow is cheap. Ordering some this weekend!
Bro please make a cook book
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!
This belongs in a museum. Beautiful
I've made similar before, just the burger with cheese and instead of deep frying I baked them in the oven.
Those empanadas reminds me of the Chebureki, which are pretty popular here in Ukraine.
It's a national dish of Crimean Tatars.
I just looked up an English-language Russian recipe website for them and they look delicious. Thanks for the tip.
Agakakskagesh, only ukraine yeah yeah and not on entire post ussr territory
I think every culture has a variant of the meat pie.
@@Serahpin Can't go wrong with meat and dough
top comment
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!
You are a mad man Guga! Looks great!
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?
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..... 🤣😂
i LOVEEEE dee guga burger videos! they r da best for new burger ideas(the best food)
Your videos are always making me hungry! 🤤
How does a burger introduce his wife?
*Meet Patty.*
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
Dang!!! I gotta try the egg technique next time I do smash burgers! You the man Guga!
That looks so good!☺Thank you for the video!☼🤩👍♥
Como assim tu só descobriu o pastelburger agora, Guga???????? Tá precisando visitar o Brasil mais seguido, hein!
It's more like a french-samosa-gyoza
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!
Ia sugerir pra você fazer algum tipo de pastel algum dia Guga, mas não esperava ver um desse. Espetacular como sempre
Hey Guga, great content as usual, love this Samosa looking Burger, can you try dry aging a steak in Garam Masala? Preferably home ground.
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’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
Esse pastelzinho com recheio de hambúrguer é simplesmente incrível! Amo amo
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
Dry age a steak in cooked bacon bits, and dry age a steak in cured egg yolk. How will the flavor be then?
Heaven’s Chicken just so happens to be the first video I watched from you. It feels like it was ages ago.
You appear to have made a stunning new pie. You are clearly a genius! Wow!
PASTÉL DE HAMBÚRGUER
BOTTOM TEXT
7:10 Angel nailed the UFO noises perfectly!
"theres a reason why we all love this thing.. and thats cuz its good" lmaoooo
Thank you guga you always brighten my day with your videos
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
playing with fire here guga, changing definition of the burger =)
Guga you cook so much delicious looking food, I'm glad to follow you I wish I could make the food you make.....but there's no way since I'm barely able to afford meat yet seeing you all enjoy these recipes qnd the way you cook beings joy to my heart.
got my first dalstrong yesterday they are awesome guga thank you!
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.
“It’s so delicious bro!” 😂😂😂
love the surprise sound affects 😂😂😂
I think the mini versions of this is gonna be good party snack. love this size tooo .
Looks so good!
I think your choice of cheese compliments the egg, and meat, deep frying in the wagyu was genius too.
this is a business oportunity, thanks Guga!
it is so delicious that guga always get tears !
7:56 That look lol :D Says it all!
he did it again guys. like you would imagine there is only so much stuff you can do, and then guga comes up with something new again :))
Really nice to see both of you.
Oh yeah. Going to be making this. Guga is my favorite chef.
Bruh the ending of every sentence is great🤣
Brazil, as always is proud of you!
Guga is has such a way with words!
The empanada side quest halfway through was epic.
Can't wait to try some of these techniques- as well as picking up the Wagyu fat.
Guga!! I watch your channel religiously!! 😅 I cooked steak for the first time thanks to your advice in your videos and it was spectacular!! 😋😋😋😋😋😋
Guga. Dry age in nutritional yeast! Thank you for the hours of joy you’ve provided.
i love the videos man but its so funny how almost after every sentence you say EVERYBODY lol nice dude