if FAT is flavor, these BURGERS gotta be Insane!

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#Burger #CheeseBurger #Hamburger

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Опубликовано:

19 фев 2022

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Комментарии : 3 тыс.

@GugaFoods 2 года назад

@etamar3 2 года назад

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

@ha-pe8jt 2 года назад

Second

@rodneycrack7766 2 года назад

Dry age steak with cannabis butter 🧈

@gdm5979 2 года назад

Hehe boi

@troelsnielsen2848 2 года назад

what happens if you dry brine before you grind?

@forgottenalex 2 года назад

Angel being blunt and honest is great for this series. He doesn't come off fake or as a yes man.

@hurrdurr9193 2 года назад

Does Leo ever have a differing opinion? Dudes a flipping NPC.

@etamar3 2 года назад

unlike Leo. total yes man.

@sawyerkarr594 2 года назад

@@hurrdurr9193 legit bot

@ChauNyan 2 года назад

@@hurrdurr9193 It's foods, there's no right or wrong answer.

@questionmarkquestionmarkques 2 года назад

@@hurrdurr9193 in another video (i think it was the preserved lemon one) angel, guga and leo all have different opinions so i dont think hes a yesman

@joefjunior 2 года назад

Love Angel's honesty. No one's gonna tell him what he does or doesn't like.

@theaveragemegaguy 2 года назад

he's the GOAT

@Maximus-rm7jn 2 года назад

his arteries gonna tell him someday 😂

@SAVEYOURSELF1st 2 года назад

The other dude literally just copies guga😂😂

@delusionalmystic8533 2 года назад

i trust his palette over the others part of it is that he keeps himself healthy, so his tastebuds aren't just calibrated to look for maximum salt, sugar, butter

@theaveragemegaguy 2 года назад

@@delusionalmystic8533 same because he isn’t scared of speaking his mind

@syntax323 2 года назад

10:08 You can see Guga's passion for food in his eyes tearing up. I love it! Keep doing what you're doing! Your experiences have made me make some damn good meals for my family!

@williamboyce1009 2 года назад

I wish his passion for food was as strong as his passion for TRUTH!! FAT IS NOT FLAVOR!!

@bl6628 2 года назад

@@williamboyce1009 Fat most definitely adds flavor. Too much of a flavor puts things out of balance. "Fat is flavor" does not mean just make something fatty as hell for the sake of adding fat. Everyone here said the 50% fat was way too much. I wouldn't call this dishonest.

@williamboyce1009 2 года назад

NO,, Fat does NOT add flavor! Taste your fat someday without adding seasoning! NO SEASONING and tell me how much flavor it has! FAT HAS VERY LITTLE FLAVOR!

@bl6628 2 года назад

@@williamboyce1009 Okay, better said that fat enhances flavors already present. Fat does indeed have a flavor but by itself it is not very pleasant. Almost the same way putting salt or MSG on your tongue isn't really enjoyable either. Maybe I should have said they add TO other flavors, in a combination.

@williamboyce1009 2 года назад

@@bl6628 I disagree, and until it is tested properly this will continue to be an issue. Fat is NOT flavor, it is simply a canvas for some spices to hold flavor! Tell me, do you eat fat/oil out of the bottle?

@andria1909 2 года назад

Guga always getting straight to the point of the video with no prolonged introductions and sharing his every social account is one of the things i love about his videos

@benvonseeburg6862 2 года назад

Guga- “this burger is 50% fat and is gonna give you a heart attack” Also Guga- “this year I’m making a commitment to my health”

@anaalvear21 2 года назад

Lol that's why he needs it though 🤣

@grammarofficerkrupke4398 2 года назад

I used to assume Guga ate like this every single day. I'm glad he does something to counter this diet too.

@Piffydaily 2 года назад

🤣🤣🤣

@tankerboysabot 2 года назад

Fats are healthy for us. Since september of 2021 I went from 261 to 227 just on diet alone because I switched to eating more fats and proteins and much less carbs. The food industry has lied to us about fats and our health.

@deminybs 2 года назад

Physical and spiritual health aren't one in the same.

@clarkster51gamingandvlogs 2 года назад

My family have been making burgers with 70% lean and 30% fat for generations now. Truly is the best way to make a burger, the taste is just incredible.

@Brabant076 2 года назад

I agree it's da wae

@spir9t956 2 года назад

I LOVE LEAN 💜💜💜💜

@machi_0 2 года назад

@@spir9t956 SAME I ALSO LOVE LEAN 🟪🟪🟪

@dask7428 2 года назад

Best way to raise fat kids too

@Nick_Tank 2 года назад

I agree 100%, my family also been doing that ratio and it is the best

@dundun8323 9 месяцев назад

Angel has always been the best critic for this channel and a part of a lot of the success, respect to the entire crew to make this show possible

@jasonjrobinson 2 года назад

I love the food, but it’s all made better by the family sharing the food, working together. It’s all just amazing

@foobarmaximus3506 Год назад

Nope. Bad food can ruin any family event. Get the food right, and everyone is happy.

@RebelWithoutACauseYT 2 года назад

2:08 "I was left with some 𝐈𝐧𝐜𝐫𝐞𝐝𝐢𝐛𝐥𝐞 balls." -Guga

@thundermiggy2315 2 года назад

Instead of regular butter, I tried home made clarified butter. Better for higher temps. Came out great.

@TheMichaellathrop 2 года назад

I wondered if clarified butter would be an improvement as soon as I watched the video.

@TaeyxBlack 2 года назад

@@TheMichaellathrop this was my thought as well. that burning is just the milk solids. clarifying it would remove the milk solids and just leave the pure fat. could also just buy ghee

@_APV_ Год назад

@@TaeyxBlack Is ghee any different from clarified butter? I thought they are the same, just an Indian name for one.

@TaeyxBlack Год назад

@@_APV_ no there's no difference, but i've had trouble in the past clarifying my own butter, so if there's an application where i need to make sure there's 0% milk solids, i'll buy ghee. it's also a nice shortcut if i don't feel like melting down and resolidifying my own butter

@brians1793 Год назад

Yep, I like the taste of butter better but for applications like this ghee can be better than butter. I really think though beef fat is the way to go, I think ghee and butter just melt too soon, I think even below body temp. The difference between quality grass-fed fat and grain-fed is so crazy too, the grain-fed is hard waxy and almost tasteless when rendered then hardened. I actually love cooking 80/20 grass-fed, add about half a teaspoon of Real Salt per pound, then I put it in a glass container let it cool and put it in the fridge so the fat just settles to the bottom and hardens. I get leaner beef on top then the beef on the bottom is just in a cake of delicious grass-fed salty fat, I just eat hunks of it cold it's so good. Even cold it's soft it's not waxy and tastes so good. It's great for targeted keto where with carbs I eat the lean beef on top, without carbs the bottom has a more ideal amount of fat for keto. It makes food prep pretty quick and easy when I only need to do that every other day at home between part-time jobs. Also I cook it on low/medium heat just enough so it's mostly visibly brown(maybe still with a slight pink tint) and the fat renders with no or minimal red juices, it's a bit tricky to get right but I basically want the small bits of beef more like medium rare to medium than well-done, still some close to raw bits. I start with the pan just warm enough to start rendering the fat to lube the pan and to get moisture to steam but not to burn/sear meat or start sizzling, for 7 minutes or so. I mostly just want the pan just hot enough to kill bacteria and enough of the meat in contact enough with the pan to kill enough bacteria to not be an issue and trust stomach acid to take care of the rest. Grain-fed makes the rumen acidic hence acid resistant bacteria like e coli, 100% grass-fed shouldn't get it unless cross-contaminated with grain-fed so I don't worry too much about bacteria even with ground beef as long as it's 100% grass-fed, being frozen 2 weeks kills parasites. It can be a challenge to get the end result to not have red juices at the bottom and just the rendered fat without overcooking, I don't mind if it's too raw though taste-wise I just don't get the cake of rendered fat with beef in it quite like I want but I love the taste and texture of more raw meat.

@stephensano9156 2 года назад

At first, I compared this butter burger to the Wisconsin butter burger. However, after Guga identified the butter may have burned on the high temp grill, and Wisconsin's burger contains 20% fat already, the Wisconsin burger is a better example of a butter added burger, because the butter is added as a condiment on the buns and receives no further heat. This was a great test by Guga and the fellas.

@ThexDynastxQueen 9 месяцев назад

Thats where Culver's is from, right? I haven't had a chance to try their burgers as I'm in Florida and there's only 1 location in my city but I was wondering what they do differently to not have issue Angel tasted, now I know. Thanks.

@JBrizbn 2 года назад

I love you guys and your take on these burgers. Leading the way so I can go straight into the supreme options! Thank you guys!!!!

@benkirkland5354 2 года назад

I’m with Angel on this. He can smell through the flourish and be objective.

@spoj3922 2 года назад

"in the end, I was left with some incredible balls" - guga 2022

@gamingphantom6305 2 года назад

Once you eat guga's buns you won't eat anything else

@foreskinman2463 2 года назад

@@gamingphantom6305 Lets go ahead and cook up these balls

@thomashenryirvin 2 года назад

This channel just makes me so happy. I could watch it for hours.

@pouria59 2 года назад

Great experiment and good hints. Loved the video and your feedback

@joshuaweezorak7042 2 года назад

Ran into a situation where I was given 97% lean beef and was told to make burgers for dinner. Big brained and used a whole stick of butter in 2 lbs of the beef. Soften the butter and mixed it in as well as a little it of salt. Formed the patties and stuck them in the freezer to stiffen up as they were pretty delicate from the butter mixture. Cooked on the grill and the family didnt even notice it was lean beef. some years later same scenario except i used bacon fat this time around.

@the_retag 2 года назад

Bacon fat burgers Say flavour even louder Maybe with some magic white powder, the king of flavour

@the_retag 2 года назад

@SprayysFN msg king of flavour hayyaahh. Watch uncle roger

@trapjohnson 2 года назад

@@the_retag No no, Haiya is not good. You are looking for Fuyoh!

@the_retag 2 года назад

@@trapjohnson haiya because he didnt know msg Fuyoh if he uses it

@elmamo2000 2 года назад

Try it with wagyu fat next time. Amazing.

@trenboloneytony7609 2 года назад

I love angels honesty. He’s definitely needed on this show. He always gives his honest opinion and I respect the hell out of it

@GregCorson 2 года назад

Hey Guga! this got me to try grinding my own beef. I used a chuck roast but it was pretty low on fat, only about 7%. Fresh ground tasted much more beefy but could be more juicy. I didn't have any beef fat trimmings to grind in. How about an experiment on what you can add (after grinding) to "too lean" hamburger to make it juicer? I tried stuffing a burger with some bacon fat, but that didn't quite do the trick, maybe I need to mix it in instead of just stuffing the center? Would love to see an experiment on what to add and how to do it!

@woodnotemusix 2 года назад

I’ve been watching you for some time, way back when you were all sous vide, and really love the food you’ve been making, but I’ve always thought to myself, “this can’t be good for his health long term.” Glad you’re working out and getting healthier.

@TheSphero 2 года назад

The most life-changing burger I've ever had was inspired by Slater's 50/50; 50% lean beef, 50% ground bacon. Top with smoked Guga, I mean gouda, a fried egg to dull the richness, pickled onions, and a small swipe of horseradish mustard, on a toasted garlic roll.

@TheOriginalFaxon 2 года назад

That sounds delicious, but I can't do horse radish. I'd probably swipe it for a honey dijon that is fairly spicy but also not too sweet, or a hand made BBQ sauce. Can't do store bought stuff anymore, not when I have access to home smoked beef drippings and I'm making it to use up in a night! Usually I make pizza with it as the sauce base, but i've been wanting to do it on burgers lol. My smoke drippings are 100% applewood and loose charcoal, with some wagyu fat drippings that I used to baste with, and I put a bit on top when I wrap to help keep moisture in. Tri-tip, brisket, you name it, the homies and I have smoked it or have plans to smoke it.

@Iowagrown123 Год назад

That sounds REALLY good! 😁 Smoked cheddar is one of my favorites, too.

@moomaniac2932 Год назад

@@TheOriginalFaxon no, you wouldn't do that.

@moomaniac2932 Год назад

@@Iowagrown123 no its not

@meat1533 Год назад

@@moomaniac2932 yes it is

@Equinox68 2 года назад

Use ghee next time. Won't burn so easily. Also I like to grind in the fatty part of bacon with my chuck. And if I buy burger already ground, I've always preferred 73/27 (that's how they sell it at my store).

@rjdjdjdj5623 2 года назад

How would you use Ghee when it tends to come as a liquid? I had this thought myself when he said about the butter burning but couldn't figure out how to pull it off. Unless he were to maybe soak the ghee into the beef itself?

@Equinox68 2 года назад

@@rjdjdjdj5623 freeze it and grate it into the ground meat. Wagyu fat melts like butter too but it's manageable when very cold.

@JohnKelly2 2 года назад

Ghee is just clarified butter. It has the same smoke point.

@Equinox68 2 года назад

@@JohnKelly2 ghees smoke point is 482°F and butter is 302°F. It's the dairy solids that burns first which is removed in the ghee process.

@c.odubhlaoich2948 2 года назад

I've used ghee like this in smash burgers..but then I used wagyu tallow and won't be going back lol.

@8000Brutto 2 года назад

very cool that your friends are so honest if something tastes off makes it more real

@AlwaysHonestReviews Год назад

Love Angel telling it how it is instead of what you want to hear its what we need

@No-jz3bp 2 года назад

Leo and Guga going "yesss" while angel shakes his head no is my new favourite trend

@cedricduval1992 2 года назад

Leo's so far up gugas ass

@its_ya_guy_the_big_bak_guai 2 года назад

@@cedricduval1992 every time a new Guga video comes out, I skip ahead. If I see Leo. I don't watch.

@cedricduval1992 2 года назад

@@its_ya_guy_the_big_bak_guai I feel that! I watch it to support the channel I just wish they'd stick with Angel and Maumau.

@LeoLeo-dy2gq 2 года назад

@@cedricduval1992 he’s not even mate kickback why you even worried about that sort of stuff

@MCrObOt18 2 года назад

Gonna try this! I think a good method for the butter would be to freeze the stick and then put it through a cheese grater

@K1NG5042 2 года назад

Genius

@mr.obamium8074 2 года назад

Might have to freeze a plate too so It doesn’t melt. Maybe even put ice under the plate.

@nosatn8357 2 года назад

And to use clarified butter so it doesn't burn

@pvanukoff 2 года назад

Mixing the butter into the patty doesn't make a lot of sense. It just melts out anyway.

@FredericoKlein Год назад

As a scientist, your approach to cooking is inspiring. Btw, just had an idea for a paper describing this testing method (which Guga would co-author ofc ). I would call it "Open Sauce"

@BrianStDenis-pj1tq Год назад

Great comparison and video. 70, 75, 80% all winners in this (or other) comparisons I've seen. Thanks!

@Bigolg1975 2 года назад

Those burgers were so good it brought a tear to Guga's eyes.

@sasha-01 2 года назад

Guga: This is a family channel Also Guga: These are my [meat] balls. Using Guga [Hamburger] buns. I sure he’s trolling… he’s from Florida.

@Mastermindyoung14 2 года назад

5am workout and athletic greens. That's awesome. I hope you stay at it!!!

@kenstravels981 Год назад

A local chef made a burger with dry aged beef and brisket, 20% bone marrow, and an umami porcini rub! Would love to see your take on this!

@alexschuster1618 Год назад

That sounds like the ultimate burger

@idchance2699 2 года назад

Angel has a pretty sophisticated palate. I instinctively trust his judgment. Guga and Leo should listen to him more.

@festusbojangles7027 2 года назад

i never liked leo

@thetimeiscoming 2 года назад

@@festusbojangles7027 That's not nice let's not start any beef lol

@shaheena.3803 2 года назад

All 3 of them overreact for the camera

@davidsesh2802 2 года назад

Not really he likes the basic stuff more always and he’s picky and doesnt like alot of foods like vegetables etc but i do respect his opinions and like him

@diannt9583 2 года назад

He doesn't like anything green. Not remotely sophisticated.

@timgathright7188 2 года назад

The butter technique is what I use for turkey burgers. It works great because turkey meat is so lean, the butter helps give it some fat. Grate some onions in there too to help out stay moist and you get GREAT turkey burgers.

@michaelmele3932 2 года назад

Angel is speaking straight facts today, love it.

@joewojcik258 2 года назад

Angel has taste buds that would top any 5 star chef. He knows almost exactly what it is, either burgers or different steaks.. haha

@oiajwoadgea6123 2 года назад

dude, you dont have a pallette if you dont like chicken / seafood

@Exinith 2 года назад

@@oiajwoadgea6123 I prefer chicken

@oiajwoadgea6123 2 года назад

@@Exinith well thats the baseline for being a taster.

@RP-dy5mu 2 года назад

@@oiajwoadgea6123 Seafood is for degenerate pederasts.

@ilikewaffles3689 Год назад

@@oiajwoadgea6123 seafood is trash tho

@discourius26 2 года назад

I've done this experiment a few years back when I went from a propane grill to a charcoal gril. The 80/20 mix that I used to use on the propane was just too dry. The 7/30 was just right. I've done a few with a higher fat content, but I found they fell apart on a grate and I once used egg as a binder and it turned out too much like a meatloaf. 70/30 is the way to go, unless you are going to use cast iron, which I only use indoors and I am forbidden from making indoor smash burgers on the stove again.

@RossAllaire 2 года назад

I hear ya. My wife always knows when I'm done making smash burgers on the cast iron skillet because the smoke alarm goes off!

@donoimdono2702 Год назад

@@RossAllaire - plus the spatters on the stove when you're done. big mess. I only do smash burgers on the grill.

@gamerdadjaren 2 месяца назад

Love the epic background music while the food is being prepared.

@Robert-xk9no 2 года назад

Always wondered if 80/20 ratio was the best for burgers. Awesome video as always Guga

@Gremalkin1979 2 года назад

Here in sweden [Blandfärs] aka "mixed mince" is sold everywhere. It is 50% pork and 50% beef, with a fat content of 20%. Perfect for burgers. So i agree with angel, control is the best.

@xyron5418 2 года назад

yeah, same in the netherlands, we just call it half om half which basically means half/half

@dra6o0n 2 года назад

I wonder, mixing pork and beef together for a burger does change the flavor profile so you taste it as 'sausages' rather than 'beef'. Pork has a distinct flavor profile and tends to be overpowering in richness versus beef at the same fat content level.

@AltijdReno 2 года назад

@@dra6o0n It does, I personally don't like the taste of pork so I tend to avoid the 'half om half' we have at Dutch supermarkets.

@marcel1416 2 года назад

We have that "mixed mince" in Germany as well - but we also can get 100% minced beef or 100% minced pork in the supermarket. Problem though is that the pre-packed minced meat in the supermarket doesn't say the fat to meat ratio (as far as I am aware), so you would need to go to a butcher or ask the meat counter in the supermarket (if they will do it...) to mince a specific ratio for you. I myself like to use 100% beef for burgers, nothing added to the raw meat, salted and peppered during cooking. "Frikadelles" are usually made with "mixed mince" over here in Germany.

@arthena2130 2 года назад

@@dra6o0n We alos have once with pure pork or pure beef with the same fat content. So if you don't like the mix you can choose. I go for pure beef cause I like my burgers with pure beef.

@petewesterberg9845 2 года назад

For the butter, just freeze it and use a box grater.

@WTFCr3 2 года назад

How would that prevent it from burning on a searing hot griddle?

@lillegitimate 2 года назад

from experience, grating frozen butter (and keeping it cold throughout the whole process) seems much easier that cubing it, as well as the fact it makes it feel more tender.

@foobarmaximus3506 Год назад

@danielboatright8887 2 года назад

I love how Angel didn't hesitate to let us know when quality suffered.

@DaLightningShow 2 года назад

If fat is flavor, I must be delicious. Wise word to live by. Adding this quote with the "I'm not fat, I'm fluffy" quote from Gabriel Iglesias. 👍

@ollaitsrealgood 2 года назад

Guga, you may be "delicious," but you're *by far the most actually delicious youtuber around* and we love you for it. Never change your personality. Good luck with your weight loss journey! We're rooting for you! :D Best wishes!

@williamboyce1009 2 года назад

FAT IS NOT FLAVOR!! TEll Guga to shut me up, and prove me wrong! He can't because I'm not wrong, I am correct! Fat has little to no flavor!!

@ollaitsrealgood 2 года назад

@@williamboyce1009 I think you might be missing something there buddy. Fat definitely is flavor. If you're "correct," why can I tell the difference between Tallow, Lard and Schmaltz on taste alone? God help you if you ever discover duck fat. Go try a spoonful of that and tell me that "fat has little to no flavor." I'd accuse you of being high, but if you actually were smoking some good weed, you'd probably have the munchies and you'd think everything tastes good. Maybe you should go get stoned. On something green and leafy. Not whatever made you think I'm gonna be able to tell Guga anything in the first place because I don't actually know him. And next time, make your own stupid comment before contaminating mine with your drivel.

@dinonuggiesguy4847 2 года назад

@@williamboyce1009 bro are you channel member?

Год назад

Maybe it would be better if you went with clarified butter instead of regular butter? you can clarify it yourself pretty easily

@wyrmbuster 2 года назад

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.

@cherryyy594 Год назад

i see lemongrass, galangal and kaffir lime leaves and im already believing you

@JLaFs 2 года назад

For future experiments like this, you might want to consider putting the butter in the freezer for a while to harden and then grating the butter on a cheese grater

@briannabryan2014 2 года назад

I was thinking that also. You would be able to incorporate it better into the patty.

@TheJayDawgZ 2 года назад

also grading cheese into your burger has nearly the same effect as butter.

@keekaleikai 2 года назад

Baste the burger in butter after like a steak

@philurbaniak1811 2 года назад

These look so good! 💜👍 I'd love to try a fat/ butter hybrid, maybe 80% beef, 10% fat, 10% butter? Or pork/beef mix or pork/beef fat mix? Smash Burger with Bacon Fat! 👍😁

@How_Many_Monkeys 2 года назад

The other night I minced up some bacon and mixed it right into the ground beef. Around 20-25% bacon to beef. It blew my mind how good it was. Soooo much better than just putting bacon on top of the patty. Highly recommend you give it a shot 👍

@Asubatsu 2 года назад

This is cool, I've always hated how thick my homemade burgers come out, good to see the methods to making them super thin like that.

@haoquangnguyen4008 2 года назад

Hey Guga, can you please do shrimp paste dry age? It won’t kill right? I don’t know lol

@adelaidasicat400 2 года назад

Agree

@gdm5979 2 года назад

Oh no

@etamar3 2 года назад

finally, a like minded fellow, i've been asking this on every video for weeks now

@sagetmaster4 2 года назад

Only one way to find out

@LaurentIpsum 2 года назад

Given everything else he's done to dry age, I think this sounds great

@SeanBZA 2 года назад

Should try with 30% fat and Ostrich mince, dry meat that soaks up the fat, so it tastes delicious yet does not drip any fat off it. Did some last week, using butter, and it was great.

@riddlescom Год назад

Ground 80 20 sirloin. Thick crispy bacon . Lard and cheese added on turn . Lettuce tomato onions . Secret sause . Brioche bun. Meat cooked medium rare with flame char. Drain excess fat and set on towel for a minute . Served on top of basket of steak fries

@m.j1547 Год назад

Guga, I have to say thank you! Before watching your channel, I never ate steak, I thought I hated it! The last time I had it was as a child, and it was well done. Your steaks look so mouth watering, and how you describe them made me give steak another go, and it's now one of my favourite foods 🤤

@MattGilmourMusic 2 года назад

Hi Guga! Thanks for another video! Please do wagyu A5 dry aged in black truffles! An idea for your modest expensive video ever :)

@migsmiguel 2 года назад

Guga, será que se você clarificar a manteiga (e fazer ela sólida novamente, resfriando ela) o gosto não poderia melhorar? Achei legal o experimento, vou tentar assim

@eeedee1298 Год назад

Another excellent video Guga... Thank You! I have been grinding my own burger meat for a while, the only difference is that whilst i use 25% fat, that fat is half beef and half pork fat (belly).

@Casper94121 2 года назад

Guga I love you videos! They make me want to make each and everyone your recipes. With that being said, I haven’t seen you dry age in bacon grease/fat. Is that something you’d consider?

@RobertDecker417 2 года назад

That butter version is basically what a Butterburger at Culvers is supposed to be, though they keep the butter inside the patty. I want to try that one so bad, but my cooking skill is in the negatives.

@DanTechTV 2 года назад

I did this experiment back in October with 20%, 30%, and 40% fat. I definitely agree 30% is the best. For folks trying to follow along at home, you can mix in ground steak fat to regular 80/20 beef. Just account for the fat already inside the 80/20.

@zuplex8933 2 года назад

You are the superstar Guga! Love it

@stephenstone9711 2 года назад

Thank you for all the good ideas I've tried several of them And this Burger is by far the best other than the butter of the gods

@fazehank5311 2 года назад

I learned about this thing called "pemmican" in history class that's made with dried meat, fat and berries. I'm wondering what it would be like if you made it with wagyu beef, tallow or both.

@gregmeconse894 2 года назад

I second this. I'm first nations it's a traditional food of ours.

@LovingSoul61 Год назад

I would love to see Guga do this!!!

@danemmerich6775 Год назад

Pemmican is kind of like a survival food. You can make that also.

@foobarmaximus3506 Год назад

You saw it in a video game, no doubt. Nothing to do with this video.

@fazehank5311 Год назад

@@foobarmaximus3506 Yeah because a game about first nations food is something that exists

@opedromagico Год назад

On a keto-carnivore diet I've been eating a fatty burger everyday for months as my main meal. I love it. I used to get 80/20 but I'll try 70/30 today.

@kmskmwsmfd Месяц назад

Awesome as always. Would love to see one of the viewers get the chance to be a Guga taste tester for a day

@smittywerbenjagermanjensen4446 2 года назад

Love the closeup of the fist bump with the sound effect at 7:52

@johnjohnson9567 2 года назад

I used to do butter after watching a Gordon Ramsay video but it never gave me the texture that I was looking for, and the butter corrupted the flavor a bit too much. Now my go-to is 75-25, it is a bit rich but it's a great balance imo if you're just cooking this for your dinner one day. If going for a family BBQ style burger where people are gonna be eating multiple burgers, I would do 15-85 or 20-80 at most.👌👌

@boarbot7829 2 года назад

Eating MULTIPLE burgers??

@linkplays2952 9 месяцев назад

is that not normal? @@boarbot7829

@livingwater8633 2 года назад

Hey Gurgle, you should try dry aging steaks with foods thrown into a processor. An example could be McDonald’s Big Mac and use the Mac sauce as a binder for the processed food to stick during the aging process.

@SeekPsychiatricHelp 2 года назад

Gurgle

@Glibzer 2 года назад

Gurgle

@horneytoaster4773 2 года назад

Gurgle

@horneytoaster4773 2 года назад

Either way I like this idea a lot actually

@00O000 2 года назад

Gurgle

@cajohnson1992 2 года назад

Guga, try using "Better Than Bouillon" Beef Paste to marinate steaks and pork chops with. I use it along with whatever other seasonings I feel like and it gives everything a much beefier flavor. I dilute it with a small amount of broth to make it more of a liquid marinade.

@seven_hundred-seven_hundred Год назад

Very nice. Thank you.

@zerocool2352 2 года назад

My dad taught me to do a 70/30 mix back in the 80s. It used to be easier to get ground chuck with a higher fat content at the grocery stores, but now it's almost impossible... everybody seems freaked out at the idea of having a higher fat content in the meat (or their milk)... like that small percentage difference is going to make any difference to their health at all.

@handcannon1388 2 года назад

"Ground Chuck" is generally just 80/20; there may not be any "chuck" involved at all.

@rosco6412 2 года назад

Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.

@sociosanch3748 2 года назад

😂 I did think that

@limanamil 2 года назад

Putting the nut on nutty flavor

@DSBP1 2 года назад

Guga after dark dry ages on that.

@TheFoodcoman 2 года назад

Option, Freeze butter then grate mix before it softens or get cold again. Some biscuit recipes recommend this.

@florianmanert4413 2 года назад

Try adding some onions, which are slowly cooked with a lot of butter only slightly browned and some pickles(in tiny pieces), to the sauce! It helps getting it to a new level

@vaasnaad 2 года назад

Damn you, Guga! You discovered my secret! I mix tiny cubed butter just like you did, into the burger when I grill. Until now, no one has known why my burgers are so good! LOL The secret is a thick patty, a quick direct flame sear and then indirect to preference. The butter won't burn and kind of steams the meat from the inside.

@johanlassen6448 2 года назад

Leo still needs to settle into his own opinions. Dude went from "20% butter is better" to "they are just as good" to "its slightly worse" in 10 seconds. Hats off to Angel. Best palate out of all of them.

@JustDarKz 2 года назад

Fr, just talking to talk.

@OGPatriot03 2 года назад

@@JustDarKz I mean, that's why we watch these videos.. Commentary.

@treyvonervin745 2 года назад

He’s still the newest one out of the 3 so he’s more likely to conform to what the other 2 say is what I’ve noticed.

@JustDarKz 2 года назад

@@OGPatriot03 when you say so much and they all are differing statements it’s not commentary

@JustDarKz 2 года назад

@@treyvonervin745 it would be a better watch without him

@EliiteMc Год назад

I don’t think my mouth has ever watered this much watching a video

@AKSURFS 2 года назад

This looks so delicious✨💖💖

@vvindovvz4726 Год назад

7:45 Angel be like.. No.. No.. No..

@t0aster_b4th 2 года назад

I'd have to guess melting butter on top after cooking is likely a considerably better idea than mixing butter with the meat. I'm no expert, but it sounds much more amazing that way

@YouReallyDontKnowMe1 2 года назад

Guga, big fan. You have upped my grill abilities so much! My wife actually likes the grill now. But I wantyou to do a dry age... spicy brown mustard, or Sriracha. I want you to treat your family. I love a spicy brown mustard based marinade. It's great.

@michaelmyers230 2 года назад

Would love to see you compare different grinds, Like chuck vs brisket. Etc

@cheporestrepo Год назад

I love seeing guga with wet eyes at the end wanting to cry cuz he enjoys what he does every single time, thats priceless.

@handcannon1388 2 года назад

For those who are not grinding their own burger, the packages marked just "ground beef" or "beef hamburger" are generally 25-30% fat.

@_Mugman420 2 года назад

Not in my experience, they usually always say 80% lean 20% fat

@4thzone697 Год назад

@@_Mugman420 here in the U.K. 20% is standard, and 5% is sold as lean.

@_Mugman420 Год назад

@@4thzone697 Idk wat that means but hell yeah brother

@jrhorsley5467 2 года назад

I would love to see a dry age experiment with two of the greatest sauces ever made. Country Bobs or Arby's Three Pepper Sauce.

@foobarmaximus3506 Год назад

Arby's is garbage. No matter what you call it.

@IZUAL87D2Rmf 2 года назад

Nice guga I start on ripeye and never stop.... Thx amigo

@marlopainter8246 Год назад

I do like 'burning' butter on chicken. It creates an interesting crust you can't get otherwise. I think it's more of a caramelized milk protein than a burn, though. Great video!

@flamingmohmohawesome4953 2 года назад

3:03 WHY IS NO ONE TALKING ABOUT THIS??!!?!! Guga u got closer into the mic to say that 😂 😂

@antonioelsayah6765 2 года назад

Angel is the luckiest nephew ever

@gbhrd7385 2 года назад

Until he dry ages the meat

@patrickflores1429 2 года назад

If you want butter to mix better in ground meat for burger or sausages. I suggest you freeze the stick of butter and then grate it. You will get a much more even mix than with cubes of butter.

@mixofgamez1724 2 года назад

Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!

@jennosyde709 2 года назад

I work at a beer and burger joint which has American wagyu beef patties, and Guga's burgers always impress me. It really makes me want to try to incorporate some ideas into future recipes for our specials.

@Srduvidos 2 года назад

2:28 when I'm h0rny and my gf comes back from work

@AxieFaction Год назад

Nothing makes me want to cook Guga food like seeing him cry after tasting his food! The passion is real! 🔥

@davidmanning1474 Год назад

I've used butter in burgers for years, I generally melt it down a bit and just mix it in with the egg yolks and the minced meat.

@007rooks Год назад

One time my Grandfather was next to me while eating T's. I cut the fat off and ate the meat, then. He took his knife and stabbed a piece of fat I cut and slapped it in his mouth. After chewing and swallowing, he said, "Boy, that's where the flavor is!" Great memory. And, he was right!