I created the BURGER that changed everything!
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- čas přidán 29. 02. 2024
- There are many smash burgers out there, but I can guarantee you never seen one like this. Best part, its easy and simple to make!
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You know it's amazing when Angel chooses the chicken over the beef.
Right! I am blown away also!
WAITWHAT!!!????
Truth.
It didn't change everything, I still don't have a GF
Sorry man.
but at least world hunger is solved
Skill issue
Yep. Still owe taxes... clickbait title to be honest.
Same brother same 😔
Maybe add another crispy parmesan cheese disc on the bottom to protect the bottom bun or add some bacon.
Or one chicken pattie, an Italian sausage pattie with the crispy parm on top and bottom with Swiss to make it like a cordon bleu. Always good to see another Musashi fan too.
That'd be genius to have the crispy parm disc on the bottom and crispy bacon on top!
Maybe swap the chicken with beef instead and make it beef pam instead 🙄
No don't add bacon, it gets to salty. Chicken doesn't have enough punch/taste. I wouldn't ad bacon at all.
Or you have to put on more tomato sauce or some lettuce/cucumber or something. I think bacon will overrule the entire thing as it is now.
@@luuk1982 Guga : B-but... bacon makes everything taste better!
I'm not saying that their reactions before this video is not genuine, but seeing Angel lit up like that -- you know you've hit a real gold mine of a taste.
Chicken Parm is one of my favorites. Top tier. This sandwich version you made looks incredible, I'm jealous 😭🥲
Me too.
That's a burger, not a sandwich.
Didn't Wendy's last year have there version of chicken parm sandwich? But instead of a thin parma cracker, it came with a fried thing of mozzarella cheese & "marinara" sauce. But this thing looks (in my blk CZcamsr voice, damn near delectable)
Don't be jealous, this is something you can make at home on the stove top. Like they said, simplicity!
There you go at it again I'm so surprised / flabbergasted you're still alive you're going to die in about 3 months if you don't stop eating
I'd love to see you try a Gyro burger, with all the fixings. Tzaiki sauce, etc. I made one home and soooo delicious. I used a combination of 80/20 beef, lamb and pork for the juiciest burger. Make it happen bro!!
Ah BRO ! My kinda guy !!!!!!
*more heavy breathing*
This sounds heavenly
We don't use a beef and lamb mixture for gyro in Greece. Chicken or pork are eaten the most and it would be difficult to do either of those because it's shaved meat. A "kebab" burger could work because kebab is more similar to ground beef.
@@matthaios9143 I think its the ground meat part that would make it a burger, but you can still season it and provide the toppings to make it taste like a gyro. I think of Adam Ragusea's "sloppy Gyro" recipe where he did just that, except instead of just loose ground meat, you can form them into patties instead.
Their reactions when the food is fuckin' good....GUGA's excited smile and him saying "10/10 Will Highly Recommend"...that's when it puts a smile on my face and makes my day ALWAYS!
Like kids on Christmas
Looks like some restaurants need to add that one to their menus.
Beat me to it, was thinking the exact same!
Burger king had a chicken parm sandwich. ... But its burger king...
So... how much are we looking at for an authentic Guga wagu A5 burger? A mortage or two? An arm and a leg, or maybe both legs? Will half a year's salary barely cover it?
@@cocodojopretty sure they are talking about the chicken burger
It’ll be overpriced
What's crazy is that this burger idea almost sounds like one of Guga's crazy side dishes which always seem amazing but now it's so strong that it rivals even the legendary smash burger. I really, really, REALLY want to try this as I LOVE chicken parmesan and I also LOVE smash burgers. I also think the formula can be tweaked a bit to counteract the sogginess of the bottom bun by either relocating the fried cheese to the bottom OR by simply adding another one to the bottom if that wouldn't be too overpowering.
I tried this out the other night for the family and EVERYONE LOVED IT!!! What an amazing creation!
Absolutely love your channel. So many brilliant ideas!!!! Love it!!
Guga is about to make........ SO MUCH MONEY on that shirt. JFC I've rarely seen a better idea in my life.
What does JFC mean?
@@Tonyhouse1168 Julie's Fine China.
@@tonyb8066 thanks Tony B!
if you want a real answer, its Jesus F*ing Christ@@Tonyhouse1168
@guga I have made this before but your was way more beautiful! To avoid the soggy bun you can put the parm cheese cracker on the bottom bun.
never bought merch before but honestly this ones wearable asf looks funny and cool
who tf you wanna smash bro?
Remember when Guga said that he hated chicken?
This was an amazing idea that I can't to try myself.
I always have troubles consistently being able to get my hands on ground chicken, which is why I opt to grind my own. Something I like to do is when I grind up curry mix, I reserve a bit to grind in with some chicken to make curry chicken patties.
Love your stuff, Guga! I make my own variant of a chicken smash burger. Lightly toasted brioche buns (as you say, always with butter), then from bottom to top, some of horseradish and mustard sauce (old family recipe), a home ground chicken burger patty (with a special home mixed seasoning), one fried egg (scrambled), another chicken burger patty, another egg (sunny side up. you want that yolk to break), then the top brioche bun (also perfectly toasted with butter). I call it..."The Schwarzen-Egger!". Because I'm Austrian, and he's also Austrian... and I think I'm funny.
Here the San Marzano DOP are the most expensive canned tomatoes there is. But I agree on the taste, that lava soil creates some magic. During winter when there are no fresh Latvian tomatoes the canned San Marzano DOP are my way to go.
Here in the United States you have to make sure that DOP is on the label of the can. If it isn’t, you’re probably getting the same variety of tomato (probably!) but grown elsewhere. The higher price isn’t a guarantee it’s real: sometimes the copies are almost as expensive.
@@markiangooley Yes, You must always check for the official San Marzano seals. Here in this small country they are not able to do this because the word will spread fast.
Dude. I just made this exactly as described. Holy hell, I would serve this in any restaurant. It's amazing. When you dream, you dream delicious my friend.
Guga, you should make a dry aged steak burguer (not smash). Here in spain, it is how the best burguer restaurant, third of the world (Hundred), makes them. Cheers.
Rather than putting the parm crusty on like a cracker, butter your buns, put two circles of parm down, then the bun on top of the sticky side of the parm and let it sit. It will stick to the inside of the buns and create a barrier as well as not slide around like the loose "cracker" would. More importantly, It will stop the buns from getting soggy and add more crispness to the sandwich. Great idea, though.
Just made this to ight with the fam. Big hit. They decided to put the cheese cracker on the bottom, but that seemed to have soaked up the chicken juice and eliminated the crispiness. I would even suggest letting the patties sit for 5 minutes and soaking up the juice that comes out. Even more, I reduced the tomato sauce a little so it's not as runny.
Did you make the tomato sauce? Is it worth over just buying quality jar sauce?
Does it still count as a thumbs up if I clicked it with my thumb upside down?❤
This is a higher quality version of my chicken sandwiches I make. I make them using frozen chicken patties, tomato sauce, and a slice of provolone or mozzarella. Built exactly the same way. The frozen patties shortens the creation time. Cook the patties in the oven per the package. Then add the sauce and cheese and melt it under broil. 10/10 would highly recommend.
You gotta try making the patties yourself, it’s more effort but if you season it right it knocks those frozen patties out of the park. It’s hard for me to go back to them after I started making my own, plus it’s a lot healthier too.
@@YourDadYodaWas gonna say the same thing as well. Also if ground chicken patties are too messy or take too much time then chicken cutlets work as well. Could even prep a bunch on Sunday then just heat them throughout the week and it would still be great.
If you want to shorten the time even more, pre heat your oven to 400, put your pan in to heat it, cook the frozen patties in the microwave on a paper towel, then season and flip onto the hot pan. The patty gets nice and crisp, almost like an authentic ground/fried patty
Whatever the meat...I always stay away from the pre-formed burgers. So much better forming my own, and truly adds nothing significantly additional timewise to meal prep.
Omg I gotta make both when it gets a bit warmer outside!
I don't usually cook chicken burgers at home but I will definitely try this! Thanks for the great idea Guga 🤝
Thanks Guga for introducing me to Dalstrong bought the Barabarian series chefs knife it is so awesome, a work of art really thanks again
Guga!! You are literally a treasure!!
After the initial smash, you should try going around the edges and it will give you the really thin crisp edge. Pure mailard!
Actually made this one Guga, it was nice, thanks for the idea!
Guga and Co. - I am for sure trying this out!
There's one way to improve the chicken parm one. Chef Alvin Cailan did a "Sunday Gravy" burger, where he rolled his beef balls in Parmeggiano Reggiano. Apply this to the chicken parm, and it'll take it to another level.
The crispy parm took it over the top for me. I am definitely making the chicken smash. 😍
I've done this recipe before without the Parmesan crust. Absolutely Amazing!
2:56 * *automatically turns into a VWACOOM CLEANAËR* *
Damn Guga! That’s an amazing idea!!!
Genius. Pure, genius. And now I’m going to make these for my next party
I made a smash burger last night I would love for you to make your own version on... It's a mushroom gravy smash burger... I chopped mushrooms garlic and shallots and mixed it with the ground beef... Then I started to shape my burger balls and put them into a container and poured homemade gravy on top and let it marinate for about an hour... They were amazing... You should try it guga
Do a Thankgiving dinner smash burger with ground turkey!!
As the great Ron Swanson once said : Turkey can never beat cow
Got to try this, it LOOKS so delicious.
I'll be trying this. Made Sam the Cooking guys chicken bacon ranch burger and that's my wife favorite. This will likely be mine. Doing burgers with different kinds of meat is always welcome, fantastic as always Guga
Angel's getting a Buddha belly 😂
That is absolutely amazing. Made my mouth water haha 😅
Love seeing the boys getting rowdy over a good burg!
I still say you need to anger the entire steak eating world by dry aging a A5 Wagyu rib roast and grinding it up to make burgers.
that would not anger, he's done similar things before
Nice sauce. I make a burger sauce with Heinz sweet relish, soy sauce, ketchup, mayo, mustard and Worcestershire sauce. I put that sauce on everything!! It's addictive
Wow I’ve gotta make this! This is a genius level dream, Guga!
One thing I would add is to not be afraid to cook your canned tomatoes. I know Vito said to use raw tomato for pizza, which is true because the tomato cooks in the oven, but in Italy we do simmer the tomato for a few minutes for sauces.
Used to make this when I lived in the barracks in the military. Ground chicken was cheap and made for neat meals. Instead of a burger bun I did extra toasty butter toasted white bread.
I would like to see you this again but with the cheese in between the two smashes for the crunch there if it makes a difference.
Looking forward to more dream ideas!
Next time ought to try it with garlic toast as the buns
In Colombia and an tell you this is nothing new, places here have this without the parmesan in chip form, but with the it. They put anything and everything on burgers here.
Just made this at home. Can confirm it's delicious.
Made these for dinner… 10/10 would highly recommend
That shirt is badass!!! Also, I tried a chicken smash burger last week and there was just so little fat that it was not good. I think because of the parm/mozz and the marinara, it would be significantly better though! Going to have to give this a try for sure!
Yes, there’s seldom enough fat in ground chicken. Note that many types of chicken sausage include cheese so that the butterfat in the cheese can help.
@markiangooley ya I think most of the stuff we get only has 4% fat...i think the saving grace with this as they mentioned is the Parmigiano crisp. That plus the mozzarella plus the sauce really keep your taste buds dancing
I gotta try that chicken Parm burger. Not really a fan of chicken burgers due to dryness but this looks moist as hell
2:36 whoever edits these videos is a legend🤣
Guga, that looks AMAZING!!!
Hey! I was thinking of Super Smash Bros. when I saw the shirt.
That “What the Hell?” Has layers there 😂
It finally happened; Big Chicken got to the guys and paid them to diss the beef smash burger. 🤣
Gahhhhhh damn Guga!! I stopped eating chicken a few months ago but I’m trying this one
lately i see guga doing more and more chicken, i love your drive trying to make chicken taste better
basicly a McD chicken salsa cheese with a bit fancier ingredients... but looks tasty!!
Guga, just from looking at your arms I know for a fact you've been putting in the work, please keep it up man!
I'm definitely gonna make that, normally I'm just here for the food p*rn but today I'm taking the idea and trying it
4:52 timestamp is an absolute meme fest going to cook up in store for the future
You gotta use garlic knots as buns next time for the chicken parm smash sandwhich
Angel is back!!!
Thank you 👍👍👍
These have been around for decades, but thanks for sharing.
Guga, chicken parm is my all-time favorite! You're killing me man!
I think you need to use bread crumbs in the Chicken parm burger, it'll not only give you the crunchy bits but also expand the patty a bit to make it more burger like.
Panko, and some seasoning as well since the bread crumbs will hold in that flavor, might start with a dash or two of italian seasoning to the meat breadcrumb mix.
The Chicken Parmesan Smash Burger is a nice Italian take on a German-American classic.
It’s been so long since I’ve seen that Will Smith CZcams rewind intro. That brought back some memories. 😂
Guga really is a mad food scientist with these creations
I'd have thought to put the crispy cheese cracker thingy on the bottom, so that it would help prevent the bottom bun getting soggy... but I dunno if it'd be a good idea.
Guga might have just started a new food trend that we're gonna start seeing everywhere.
GUGA! you should have made the double down SMASH BURGER
Defo making this today
for a more fair comparison i think it would've been good to have both burgers made the same way, with the cheese crisp on both
Can’t wait to wear that shirt to my school, to clubs, to disney, to court.
Long time viewer, first time commentator 😂
OK. This dropped 1st March, so it can't be an April fools thing. I tried this just now. Fine, small differences but it was rubbish! Can you help tell me where I went wrong?
Regular smash burger with 80/20 from the super market 😍 so given the reactions, lets try the chicken 🤔
I'm in blighty (the UK) so access to parmesan and mozzarella is easy. I got both. Different brand, but still Italian tomatoes. Sure, I guessed the amount of Basil, Onion, Garlic and Salt in the sauce, but honestly, that's not the issue, nor the nutty/salty flavour from the parmesan cheese cracker, although it's tricky to get off the flat top, that is not the issue either. The issue was no flavour from my UK chicken. None at all. Its 95/5 chicken mince, and its raw pink chicken. Guga's chicken is white or beige, so what did you use? I'd love to add this to the BBQ backyard menu, but both my daughter and wife are not fans 👎
Help!
What did I do wrong?? 😢
PS - Any chance of a guest appearance from mamou one day, or has that boat sailed now? ...yes Leo, much love, but well, he's the OG sorry mate.
This is actually revolutionary damn
I never thought I'd be craving a chicken smash burger, but here we are. Guga's food always looks so good, it's dangerous!
Nice burger Guga, just stop the soggy bun with another crisp under the burgers and on the bottom bun. Great looking burger!
Loved the smash burgers that Guga burger is next level
I'll be making one of these
I'm jealous. Chicken parm is probably my favorite dish. I really wish I was there to eat that
That does look delicious!
I just went and bought the ingredients for this. I gotta grind my own chicken though. My backwoods podunk town dosnt sell ground chicken
Oooooh yeeeeah....I make a Burger Parm at work sometimes for my staff meal...it's so good...yesterday literally, I added 3 of our homemade mozzarella sticks into the burger...I was quite happen and my heart will close with happiness 🤣
Make another version with the patty breaded and fried!
guga you make a "lets smash" workout tee and im gettin one. DO IT!!!
Fantastic idea, and by not breading & frying the chicken you lose that soggy batter chicken parm usually comes in. The bun brings the bread flavour, but it's tastier and leaner. Kinda surprised the parmesan crisp doesn't stab you in the mouth when you try eating it though.
I am going to have to make this.
5:54 did you garnish the parm chicken sandwich with more basil, or is that parsley?
This burger looks great, now show us Guga's dream ideas that didn't work out. I want to see the weird stuff.
Times to be scared. When Goku stops smiling. When Vegeta starts smiling. When Leo stops talking.