Here's why most restaurant burgers suck!
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- čas přidán 19. 04. 2024
- Burger lovers have always said medium rare burgers are best. But I never really ran a test side by side specially controlling every aspect of it including temperature control. Today I ran this experiment using sous vide and was shocked with the results.
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#cooking #food #experiment - Zábava
Glad someone said it. Been arguing with people for years that a burger should be juicy, not soggy.
A burger should be however the eater wants it
@@Kyle-jg3spno
He sous vide these. Not a good test.
@jeremiah6462 Technically, if he didn't, it wouldn't be 100% safe. Ground beef is exposed to more bacteria as it has a greater surface area that was exposed to the air then steak
It's not going to kill you but there's a chance of at least getting food poisoning.
I like my steaks rare and my burgers cooked 😅
@@evancorr7731
What you are saying is true. But it is a strawman.
Is it possible to make safe burgers that do not require being cooked to well done?
Yes, you know it, I know it, Guga knows it.
Nice try though
4:43 lmao I thought Angel switched to beefcake diet 💀💀💀
if you mean just beef, cake and coka cola you would be correct
To funny!
I always ask for a medium burger. Like you pointed out, medium rare is too mushy, but most people tend to overcook the burger when going well done, Medium, in my experience, is the best bet.
Yep, you get medium well to well done most of the time if you ask for medium anyways. Cooks will also rush well doners food as they see them as having no pallet to tell the difference between a shoe and whatever they put on their plate.
That is how I orderr my steak. I ask for medium, and if it is medium rare, medium, or medium well, I am ok woth it though i pref not to get a medium well, but can live with it. You never know how the restaurant is going to cook it
Just a touch of pink ;) what the boss said at the ol burger joint I worked at in West Seattle
If your well done burger was dry, it means it didn't have enough fat in it to start.
Guga...your team is awesome and entertaining.
I love your channels Guga! Been watching your channels for years! I've seeing alot things about Garum (the ketchup of Ancient Rome) and I'm wondering if you ever used or dry-aged food with it? Would love to see this! Thanks for all the content you and everyone does!
Congratulations on the grill set. I'll pick it up when I see it.
Hi Guga! Will your product be available in Canada. I can't wait to by them!
Congrats on the griddle set!!
Take all the top seasonings you have used on steaks around the world and do a tournament to determine the best one.
AT LAST , NICE VIDEO much needed
Guga I’m such a big fan I’ve learned how to cook so many new things because of your channel I actually made very good steaks today all thanks to you I’m very grateful of u ur an inspiration to us all
Can the vacuum sealing chamber be used for safely dry-aging?
Look up umai dry bags, guga covered them in the past, there made to dry age meat with a vac sealer and a normal fridge and they work really well for dry aging with no special equipment, I did a usda prime ribeye for 45 days in my fridge and it came out great
@@wesleylefavour3816 True those work but those bags are also very expensive.
Yes get the proper dry age bags. They let moisture out which is key for good dry aging. They work with a vac sealer and the results are amazing
We just moved into a new place and my kitchen is huge with all sorts of storage. This video reminded me that I now have room for a Sous vide cooker. I'm totally getting one soon!! Can't wait!
If you have the budget look at an Anova precision oven
I live in an 800 sq ft condo (Full size kitchen).. Sous vide rig is my go-to.
did you live in a shoebox before?
It woud be nice to see Guga testing with medium and medium-well too, because in most places that I went that offered rare or medium rare burguer, it would usually be more cooked than the one in the video
I've always been partial to burgers somewhere in the medium well-well done range. Well done is great when you're sous-vide'ing because it retains the moisture in the bag, but on an open grill or griddle, aiming for medium well keeps it from being overcooked and dry, imo.
Also congrats on the cookware line, Guga! I've been a fan for years and I'm glad to see you really coming up in the world! I will have to swing by and pick up a set sometime in the future.
Thanks for this comment, that was my initial thought - that sous vide would naturally make the well burger better, but what about a side-by side grilled offset? I usually find going beyond medium too dry for my liking - but using a fattier ratio seems to offset that as well. Either way never thought to sous vide a burger and now I know what I'm doing this weekend :D
💯
Definitely not a fair comparison. How many Restaurants sous vide their hamburgers?
Definitely not a fair comparison
4:42 lol 🤣🤣
When you cook medium rare on anything but sous vide it cooks past medium rare, you would have to pull it early and let the burger rest to get it exact. When people say they like medium rare, they usually mean medium.
Another reason to fully cook a ground beef product more than a steak is because, when you grind the beef, bacteria can get throughout the beef, but for a steak, the bacteria are almost always just on the outside. When you cook a steak from the outside in, it does not take long to kill all the bacteria on the outside, but it takes longer to kill all the bacteria in the middle.
SV pasteurizes as low as 131°F. if held long enough per thickness and temperature. His 1"-thick burgers were pasteurized at 135°F. for 2 hours. Less than 2 hours and they would not have been pasteurized.
Toast buns with clarified butter and set a 100% wooden spatula/spoon on top of the of 2 bun halves like a bridge. That's basically how the pros do it.
Then you get consistent browning since regular butter has water in it that prevents the Maillard reaction. The bubbles from the butter will cause variable elevations on your bun surface that are soggy little spots. The steam that rises into the bread with collapse the gluten and your bun will sink. A very light weight from your spoon/spatula(head on higher elevated bun) will cause a more even contact. Check your bun every 15 seconds.
If you have time to babysit them, use your fingers and do 1 bun at time. Spin them, swirl them, and keep very light pressure.
Is the bottom of your griddle flat, or does it have a lip around the edge? I want to use it on induction.
Have you considered that a medium rare burger might need a lower fat to meat ratio to be tasty? 👨🍳👨🔬
Yes, exactly
He does this with his experiments. One way to be right I guess
No because medium rare ground beef tastes like cat food
Nah, that ain't it.
I've just grilled 75/20, 1/3 lb. patties at medium rare at 130 F, medium and well done. The fat at medium rare has rendered well, and it was the juiciest of the pack. Sous vide is anther story.
Sous vide well done burger is definitely not the same as a grilled well done burger.
yeah if they were done in a pan or grilled it would be a lot different
I've not done the experiment, but willing to bet it's also not the same when it comes to the medium rare burgers either since sous vide makes the meat more tender in the first place. Not surprising hearing them complain about the texture...
Medium rare burgers are always Mushy no matter what cooking method. Medium well to well done is just perfect. :P
Definitely medium well for me. And thanks for going with Walmart to get these products out. I'm headed there en la mañana, to score all of these.
Skip the marinade set.
Guga will your products be available in Canadian Walmarts ?
Arby’s occassionally does medium-rare burgers cooked Sous vide and then fried. They are… ok.
They aren’t awful, and the real problem is the fact that they *don’t get seasoned*, but that’s besides the point. They are super pink on the inside, which people frequently complain about because they don’t realize they are cooked Sous vide. The texture is fine as far as I’ve been able to tell.
I worked in a burger joint where every burger was hand pressed with a glass pie plate. No need for fancy equipment. They pressed over 2,000 burgers a day with three people. They could do it in under an hour. One scooped the meat, and two pressed the burgers. They let me try pressing once, and it was so much harder than it looked.
Was thinking the same thing... you don't need anything fancy to smash burgers.
It's been a while since we've seen Momo. Let's bring em back!
Good video as always Guga!🔥
now i'm going to have to try this one out for myself.
I was wondering about that griddle when you picked it up like that, I'm going to buy one
are this products gonna be avaliable in walmart mexico?????
I completely agree. When i started cooking we did not give customers an option on the done temp of their pattie. It was healt dept rules it had to be cooked all the way. I wanna say 160, but it was 20 years ago and i cant remember the exact temp. Pork had to be cooked to a higher temp as well, but now they radiate the meat.
I have a question for guga.
In older videos you said you didn't like cooking thick burgers by sealing them so vide because it squished all the meat together and made it feel more like a meatloaf.
I think you also mentioned the displacement method being better for burgers because of that too.
Did anything change in your setup that allows you to seal them without that happening anymore?
You can use less vacuum pressure, freeze them partially first, or use sous-vide plastic rings.
Will Guga's merch in Walmart Canada too?
Got the burger smasher works great!!
I will do the 2 hours at 135F cook to pasteurize for most meat I buy. Refer or freeze depending on how long I will be before I finish the cooking and serve. Saves a lot of meat and time.
Guga me pone feliz tu exito!!
Bring your burger smasher and griddle kit too the UK please Guga
Great experiment! I do like my steak medium rare, but have never done a burger medium rare. Nor had I thought about Sous Vide hamburgers which would allow you to do a safe medium rare with grocery store ground beef. Would you have the same result if you grind your own meat in a courser grind?
You should try a steak experiment and steak with protein powder
Thanks Guga! New products look awesome! - Interesting! - Thin smash burgers are almost always well done due to thrir thinness - is this why they are always so good? - Cheers!
I'm glad you have some product in a super-store. However, out of principal, I never shop at that store.
"Thank God there's no veggies on this..." 😂
you could work on a fancy auto-vaccum sous vide machine with multiple sectors that folds up or something
Well done Guga!
Very Clever! 👍
I can’t wait to try it Guga. I love a medium rare burger only because I hate a dried out burger. I’m also going to do a blind tasting with my peeps.
I prefer the texture/firmness you achieve right around 145-150 F. I don't want mush, but I do like a little bit of pink in my burger. If I were to sous vide it at 145, then I could hit a screaming hot pan to get the crust for 30 seconds, flip, add cheese, cover for 30 and done.
You should rename to Sous Vide Science, since that's what it is at this point. Keep up the great work.
Stakes is the only thing we can agree with well we can have different skills when it comes to beef dough is only one well done
Their complaints about the medium rare burger happened to be things I like in a burger. The outside is seared, providing a crispy edge, and the inside hints at but is not actually raw. Thanks for this video. It helps me to confirm that I know what I like.
My thoughts exactly.
It's really nice to see people having different opinions on what they enjoy, but still appreciating the video. Eat the way you like!
Does it make a difference if it's medium rare by sous vide or grilling? I'm curious as I usually, when given the choice, order medium.
Yes, it does. The beauty of cooking SV is edge-to-edge doneness. So the consistency will always be mushier on a SV M-R burger than a grilled burger.
"Thank god there's no veggies"
Never change Angel lol
when are your kits going to be available in Canadian Walmart's
Agree!!! I always cook to around 153-155. Very juicy!!!
I still prefer a softer burger patty. Pink for me all the way.
Gross.
It is very interesting. I think Kenji did a similar experiment with steak - and "blind" people preferred a more done steak.
But here is the thing: it would be truly an experiment to see it as the starting point. Why not testing it at 58C, 59C - and maybe even then higher (well-well): 61C, 63C - maybe even 65C, 68C and 72C (recommended temperature for burgers).
This would definitely be more helpful...
Now compare the in between of these extremes, 145F, 150, 155. taking it 160F may be suboptimal.
As a Canadian, this makes me happy. I've tried American style medium and medium-rare burgers when visiting and never enjoyed the experience. I love med-rare steak and tartar, but that texture is just not suited to a saucey burger covered with gooey cheese on a soft bun. Even pickles and onions arent enough texture to fix the problem.
Always get mine well done when it comes to burgers
One of the major advantages of sous vide is it retains all the moisture in what you're cooking. If you are starting with 80/20 hamburger, and not losing any water as it cooks, it'll be soggy when rare or medium rare. If you start with 93/7, which would normally make for overly dry burgers, cooking them medium helps.
I’d have liked to see a 135 145 155 and 160 personally. I bet the medium well would be interesting
Done sous vide, I'd agree with you, but where I disagree is in restaurants, for the most part. When they do "well done", it's always over cooked, dry, and flavorless. That said, going medium rare is a little too far for me. A nice medium is great, and I don't mind if it's medium well. At home, I never do medium, because I have the control to make the burgers how I want and can get them juicy and flavorful without an issue. I'm sure if I was getting a burger like what you made I wouldn't complain about well done.
by overcooked you mean more than 160F?
@@39zack this is just my opinion, so take it with a grain of salt, I guess...
I don't general measure the temperature in a restaurant, but the texture and char is characteristic of being at too high of a temperature for far longer than necessary. Much like with steak, I've found that having good stuff at home has somewhat ruined the experience in public for me (though steak is generally a bigger deal and I have less tolerance/acceptance). Luckily changing the order mitigates a lot of these issues, though some restaurants didn't have good enough ingredients to redeem, no matter the method.
I just order my burgers to be done medium and not dry because I hate it when burgers taste like crumbly shoe leather
Hey guga why not do a experiment with regular ground beef vs homemade ground beef with the best cut of steak to make it medium rare
Hey Guga would you like to try and ferment biria marinade or any other tasty marinade like kimchi or miso?
Yep. Been saying this forever. I always cook my burgers medium well to well done, with a good crust on both sides and always American cheese. It is the American way. Dads all over the country have been "overcooking" burgers at barbacues for 200 years. No one complains unless you tell them its well done.
There is a typo in the title lol
in my opinion there isn't
@@bigal480 med-rare burger no mid-rare
He is talking directly to the burgers!
More than one!
@@bigal480it say you not your. Not about the doneness lol
The only AD i didnt skip 😂
Compare the well done to a medium well. I’m curious
Its mushy because you cooked them sous-vide ... lol
Do it again without using sous vide....compare the results.
thing is though you order a well done burger at any restaurant its gonna be a burnt hockey puck
Medium rare for a steak is non-negotiable. I think burgers are best at medium if youre cooking them traditionally. I can see how they can be good well done in a sous vide though.
When it's done on the grill medium is better bc it has bigger crust and from the crust more is well done and onli inside you have pink medium so it's best for thick burger patty
3:29 man, I was hoping to see a black&white clip of a smashing disaster when you don’t gave Guga’s haha 😅
reminds me of that "every way to cook a burger" video I watched a while ago *all of them where practically raw in the middle*
Hey Guga! Any way to get your set in Europe? Obrigado!
Guga... as I mentioned in my previous comment at Guga Foods channel, why can't you put those products on sale in Amazon with international delivery?
Amazon would force him to underprice Walmart. Amazon sucks for sellers.
Why don't you season the meat before balling it? So the seasoning is mixed throughout it?
Makes the meat mushy during a long SV cook.
so how do we get all of Guga's stuff in a country without walmart?
If you are complaining about a well done burger, you don't know how to cook properly. They can be fully cooked on the grill/bbq and still be that juicy.
Try Winger’s sauce on your burger. It’s 1 C wing sauce and 1 C brown sugar. Heat to dissolve.
I watch this with envy. My LDL cholesterol is high so not allowed to eat burgers at the moment. Please make more burger videos so at least I can see others enjoying the best beef and bread fusion that is possible!
i do my burgers with a touch of pink still inside i dont know if it falls into the category of mid-well i think its a bit more than that.
I totally agree with everyone who nlind test the burgers. I tried wellhdone and medium/medium-rare. I always find the well made well-done burgers were more satisfying to eat, the bite texture and layers of taste from cheese, sauce, or whatever are addictively satisfying. I don't understand the medium-rare burgers because the taste became mixed and there's unwanted beefy after taste that I don't like.
Well made well-done burger is the best, and not burgers from fast food or canteen.
This reminds me of a mistake I made when ordering a burger once, this pub near where I worked had a deep fried buffalo burger that I loved but was always overcooked, but they also had a non deep fried version. I accidentally ordered the non fried one online and thinking I was smart had them cook it rare. It was like eating a sponge it was so chewy.
Please Guga, you gotta do an Oyster Sauce video, sous vide, dry age, marinade, compound butter, anything please.
Made burgers yesterday and they were medium well. Everyone loved them
have you heard of New School American cheese? I would love to hear your thoughts. American cheese “done right” with proper ingredients. A taste test would be cool to see!
Damn Guga, didn’t expect those results. Thanks for letting us know brother. But just making sure everyone understands: this only applies to Burgers!
Guga please try dry aging a steak in Chinese Glaze red tub 01 ❤✌️
Had a bacon burger with not one, but *two* medium rare patties. Didn't even feel like a burger; "cay food on a bun" was the most apt description.
Guga why are your products only available at walmart you should ship worldwide, i am from germany and i would love to buy them
Maybe just for the moment, for a start. We'll have to wait, I guess.
Skip the marinade set.
Sadly, the grid kit is not available in Canada...
I wanna see their reaction when they are told they preferred a well done burger. Did any of them decide to go rethink their life? 🤣
Another Guga doozy. Myoglobin is not the "liquid" of the burger. It is just the color. If the juice runs clear, the reason is not, that the Myoglobin-juice "evaporated" - but because the "juice" is still there, but the Myoglobin denatured.
Guga's videos always put a smile on my face, keep up the great work🔥
Mid-rare in a pan or on the grill is going to be way different than this method.
Because hamburger is ground meat, the texture is already going to be softer than steaks or roasts etc. All the connective tissue is gone. I think a lot of chefs think "medium rare steaks = good so the same would apply to beef in all its forms including ground". At most, I never get less than medium, usually medium well. Getting a proper juicy well done burger can be tricky if you aren't using a sous vide.
Yes, to keep it simple, ground meat is also PROCESSED meat, there is no need to add anymore technicality to it other than serving it well done.
@@ThatchNetherfold grind your own meat. Store ground beef is garbage
What happened to the Gogu spice mix?
You can make it yourself. He gives you the recipe.
Can't wait to see your products at Walmart I'm going to be pissed if they don't have it.😅 Love your channel. P.s I do follow your compadres, Greg, ballistic burgers, and ballistic BBQ. You rock my friend.😊🎉
I like both ways and here's my reasoning. Welldone for flavor country, but medium rare for health. Health from a burger you ask? Yes absolutely.
For sanity and flavor I follow the specific guga smash burger recipe, but when you over cook your meat you destroy some essential nutrients contained in beef. So about every other burger or so, I ensure I don't destroy its B vitamins, creatine, carnosine, anserine, taurine, K2, retinol, heme iron which can be very temperature sensitive. I also add raw cheddar and skip the bun.
What’s the exact recipe for the sauce (measurements) ? 🙏