Pro Chef Reacts to Cooking 100 Years of Burgers

[@ChefBrianTsao]

FOLLOW THE NEW PODCAST! www.youtube.com/@SYWGFpodcast

[@CaseyJaymz]

You should try the Thanksgiving Burger from Whalburgers OMG IT'S HEAVEN IN YOUR MOUTH!!!!

[@edwardrappe]

Guga recently did a 100 years of chicken and holy crap i didnt know chicken could look so good. You guys would love that video

[@Nathan_Coley]

Exactly this! I just watched the chicken video a few days ago.

[@Abbywise32]

You are absolutely right about that. I got so hungry watching that

[@jtdarkman]

Please someone make this the best comment

[@baurochs2283]

Ya it gave me "everytime i get this bwwook, i feel like i can flyy" feeling

[@ThisUserNameWasNotTaken]

Unexpected R Kelly​@@baurochs2283

[@benjaminbouyant2675]

White Castle uses dehydrated onions because when they started with it it was during the second world war, when certain foods were rationed, so White Castle used that same method to make their sliders.

[@russian9213]

And it's good to use dehydrated onions because they rehydrate with the beef fat.

[@Fear_the_Doughnut]

@@russian9213 Except that wwii didn't start in 1921. Sept 1921 was when the first White castle opened. Almost 20 years before wwii.

[@TeddyBerry]

@@Fear_the_Doughnut They started using dehydrated onions during WW2, as the original commenter said. They've stuck to it since then

[@sudafedup]

​@@Fear_the_DoughnutOn their website they state that they started using dehydrated onions in WW2.

[@mirabilis]

As a European, I think I can die without knowing the taste of a patty boiled in onion water.

[@Dutchguy.94]

Since Frenchy did the French onion burger. I'd like to see him react to Alex's boef bourginon burger.

[@morganalori]

yes! Alex's revised version. Or maybe both? the orig and the new revised. Then they can critique both original and the 'after I learned way more' version

[@AzureKyle]

As someone who worked at Wendy's in the 2000's, I remember when they told us about the Baconator. My co-workers and I made so much fun of that name because we thought it was stupid. I used to joke around that one of the higher up's kids named it, I'd go around saying "I am the Baconator, prepare to be Baconated." However, it was also my go-to burger when I went on break after it came out. Also, for those wondering about the square patties, they had a saying around it. "Our burgers are square because we don't cut corners." There isn't really any other reason for the square patty other than that.

[@edwardrappe]

As a current Wendys worker i can say i love the baconator to eat but im soooo tired of seeing it pop up on literally every order 🤣

[@AzureKyle]

@@edwardrappe It is a popular item, and has been since it first came out.

[@harovlog5569]

Wendy’s? Better than BK, McD ! Bk is worst! McD … you never know which shop of them is normal and which one is bad taste…. That’s why I said Wendy’s is good! Taste of burger I’ll give 80 - 90 /100points 👍🏻 Last 10 points for really fresh burgers , ❤️

[@tildessmoo]

Pretty sure the actual reason is it was easier for Dave Thomas back when he started the first Wendy's to make a whole bunch of patties without machines by pressing ground beef between a couple of sheet trays then cutting it into squares instead of pressing each individual patty into a ring mold.

[@AzureKyle]

@@tildessmoo All I know is that was the reason we were told to tell people.

[@jrm48220]

I like happy Frenchie, but I think he's at peak happiness when he gets a good video after being tortured by a couple bad ones. Sorry Frenchie.

[@TrustonLeongTheDriftPro]

Especially when you know Frenchie especially loves Guga and his cooking

[@lellyt2372]

I grew up (and still live) in Ireland and when we had burgers, my mother made them from scratch and, back when I was a kid, you couldn't get burger buns in shops (rural Ireland in the dark ages) so she toasted home-baked bread slices and put cheese and onions on it. It was delicious and I still do this for my kids when I don't have burger buns.

[@Sniperboy5551]

That sounds like quite the process, but there’s nothing better than nostalgia! I’m sure it’s worth it!

[@Rystefn]

They're in here talking crap, but toast is the superior option for burgers. Buns are lesser.

[@emeraldjaco7357]

alex released a beef bourguignon burger video, it would be a crime for Frenchy to not see that one.

[@doctorsuave]

I love that you guys are reacting to this. Guga is an absolute gem, any chance you recorded any more content with him we haven't seen yet?

[@Trollmangolo]

They did one on cornhub

[@Lampshade8712]

Brian and Frenchie go to White Castle. We need that movie.

[@matasa7463]

They definitely went too, I know that look, because that's my look where I go "I am going to X food place, and only the Lord could stop me."

[@joeldykman7591]

You better be considering watching Alex's 'beef bourguignon burger' video.

[@Timmycoo]

omg I want. Alex's vids are great and a reaction vid would be awesome!

[@wildwine6400]

I think it is indeed White Castle for the oldest food chain. I think I saw A&W saying they was the first, which is true, but they just served drinks and the food came later after White Castle

[@mitch3503]

5:00 cool thing about dehydrated onions is you can rehydrate them with anything like Worcestershire sauce. Usually half water and half whatever liquid sauce. You can use a bit of pickle juice to almost imitate relish for your hotdogs it's delicious. Freshly sautéed or caramelized onions are still king though.

[@colonelturmeric558]

Nothing like a bit of Worcester to give your onions some umami

[@LilMonkeyFella87]

A very famous cookbook from England from the 1700s "The Art of Cookery Made Plain and Easy” has the original burger recipe, which predates this original story. It was a popular cookbook used in the colonies. It has the burger patty served between toasted bread

[@kurt5079]

That would be the oldest patty in bread I have heard of. The oldest patty recipe is over 1500 years old. It is a recipe from the ancient Roman cookbook Apicius, written by an unknown author during the late 4th or 5th century AD, details a dish called ‘Isicia Omentata’ made of minced meat formed into a patty. The Romans brought them to Britain as a street food.

[@tonyyao4785]

@@kurt5079*tasting history intensifies*

[@Sniperboy5551]

I feel like the Townsends channel made that recipe, he covers everything colonial and does a damn good job. Definitely worth a watch if you enjoy history.

[@daltonmckee4788]

The five holes in white castle patties also helps steam the buns

[@toxictrumptube7763]

You guys really are an awesome match! Entertainment like this is why KZbin kills cable...🤘🏽👌🏾

[@NicholasGeer-f9y]

The trick to rehydrating onions ala White Castle/McDonald's is that the dehydrating process denatures the onions of the alliinase enzyme. That's the chemical in onions that makes your eyes burn and provides the acrid sharp taste to them. This way, the onions are a lot milder and less punchy in addition to the benefits of shelf life and ease of use.

[@Corcky54]

I worked at Five Guys for three years starting in 2008. Every shift you got a free meal. All the way is mayo lettuce pickle onion on top bun, ketchup mustard grilled onion grilled mushrooms. I would always add Cajun seasoning to my patties. Mmm so good

[@TheFatalcrest]

XD I would have gained 20 pounds

[@Badmagix23]

If I'm remembering correctly Baconator's debut was around the time Arny was getting another term as Governor, and around the time people began to call him "The Governator" I think the name carried over and is how to name for the Baconator was concieved.

[@jamesray9009]

YES!!! a Harold and Kumar remake ft. Frenchy and Brian go to White Castle !!!! SOMEONE START A POLL IS THIS A VIDEO WE WANT LOL 🤩

[@black_rabbit_0f_inle805]

Le Chateau Blanch cause its Frenchie

[@Aleas10301]

At 7:18 my German heart jumped with joy

[@jordishima]

I want them to do that video too. I love German food

[@marcobering3945]

It pleases me to see a pro chef genuinely and seriously contemplating using rehydrated onions instead of fresh. Many wouldn't even consider it just from the principle of the thing. Man's open-minded, much props.

[@Sniperboy5551]

They’re incredibly useful from a business POV. They don’t go bad, they take up less space and they’re probably cheaper. There’s definitely a place for them in any kitchen.

[@ULTRAV1OLE7]

Fun Fast Food Fact!! The Drive-Thru was invented in Sierra Vista, Arizona! I'm not sure of the validity of the story, but this is how we're told it happened: There was a rule at the time where soldiers could not be seen off base in their uniforms, so soldiers from Fort Huachuca could not go off base to get food unless a fast food worker brought it out to the car. McDonald's saw the missed market, and implemented a system where you could drive up, order, and get the food without employees leaving the building, and people not leaving the car! Sierra Vista got the first one, and it was a massive hit. It also didn't help that Southern Arizona temperatures get up to over 110 degrees sometimes, so people loved the convenience. I grew up about 45 minutes from the first drive-thru, and it's always been my favorite little tidbit.

[@rexstetson1717]

@ChefBrianTsao - You asked whether we’d prefer to see happy Paul, or angry Paul. My answer would be, one of the main reasons I’m a fan of your channel is because I enjoy the authenticity of you both. The pure unbridled joy from you two when watching Guga make fried Babybel’s. The genuine pain and upset from Paul having to witness the gastronomical atrocities of “Cooking With Jack,” while you Brian, a supposed friend of Paul’s, giggle like a teenage boy at his friend’s misery. I get excited listening to you two come up with ideas for the future, like the French ramen. I enjoy your personalities, and will probably like anything you do as long as you remain authentic. I appreciate all the wonderful content, and look forward to much more.

[@LadyValrethgames]

frenchy can handle joy and WTF so keep up everything on the channel love to Frenchy from the 10% club.

[@richardwhite4923]

5:02 I worked at White Castle for my first job years ago, and they do in fact use dehydrated onions that are rehydrated.

[@f.b.jeffers0n]

Straight up, love happy Frenchy, and Chef Jean-Pierre will do that!

[@TheMajinHermit]

The Big Tasty is a seasonal item in the UK. You can usually get it around Christmas

[@RBroek1983]

It's a standard item in Netherlands and Serbia ever since I know. (The 2 countries I live) They probably would lose half the customers if they drop it.

[@THENAMEISQUICKMAN]

World's first KZbinr to actually tell people who think boiling meats is inherently bad to shut up. Thank the LORD.

[@marciecurl-hagus6738]

Growing up mom never bought burger. Or hot dog buns.. she just toasted white bread and added meat and condiments..Best stuff ever..awsome video..Reminds me of my childhood ❤

[@reliablevariable1615]

Lmaooo the interaction between Frenchy and Brian when Brian said he had a ramen burger at one of his past restaurants! Frenchy a little too bourgeois with food. Respect to Brian for sticking it back to him lmaoo!

[@CookingwithStephennJacklyn]

Oh y'all are hilarious...great reaction video as always...I consider Guga the Einstein of Cooking experiments 😂😂 and he also has some amazing side dishes just in case the experiment goes wrong lol 😂😂. Cheers!🍻

[@zarax2707]

Damn, was boutta sleep and y'all posted. Can't miss this 😭

[@RahXenoeph]

"It's a burger... It's not a burger..." fuckin iconic right there I love both you guys

[@dadalorian99]

Happy frenchie is awesome, pissed off frenchie is also awesome. Keep up the mix Brian. Love the videos guys

[@Gremlack13]

You guys need to collab with George motz. He is THE burger scholar. He is the foremost burger expert in the country, or world. The key to the Oklahoma onion burger is making the onions super thin. Guys made them a bit bigger.

[@tabbieedwards4195]

Absolutely! You have to risk the mandolin to get them thin enough. I need to hit up J&W in Chickashaw for my fix and save my finger tips.

[@mfaizsyahmi]

28:40 Take Chef Paul "Frenchie" "The Animal" Denamiel on a rollercoaster of emotions, Brian! That's the channel's prime directive!

[@Timmycoo]

ALWAYS love seeing a reaction vid from you guys and it's super fun to see!!

[@DrR0BERT]

I was told by a few friends who worked at White Castle that the holes in the burgers not only helped it cook faster but also allowed the grease to be absorbed into the bun.

[@jeffrey88888]

I add dehydrated onions to my french onion soup in addition to the yellow onion. I also use it in my clams sauce pasta.

[@nikolthomas2544]

5:21 You or Frenchy should try that sometime-swapping fresh onion out for onion powder in various uses. I'm pretty sure it would be fine in a soup broth or stock. In my experience it's similar to using garlic powder instead of fresh garlic-it's certainly different, but can be really good in the right place, and it's stupid easy.

[@chuckmckendry194]

There's a pub down the street from me that has kickass burgers. One of my favorites is their Homewrecker Burger. It's two 1/4lb fresh cooked patties, cooked to your liking. Toasted Kaiser Roll, your choice of cheese, bacon, the burger is topped with a slice of cheese and an over easy fried egg. The bun is smeared with PEANUT BUTTER!!! It's served with fries, or house made potato chips, the burger comes with a side of warm Real Maple Syrup. It's absolutely delicious.

[@TheJvanzyl]

I guess Frenchie is 55 years when he say the good old 70's

[@ChelleLockHeart]

It's amazing to see the evolution of food over the years and the fact Guga is our teacher is just a cherry on top. Glad you tow reacted to this one 💖

[@TheMany42]

Don't forget that the Burger Scholar George Motz just opened up his new burger joint in NYC. I heard he had the Oklahoma Burger.

[@clydefrog5609]

There is a White Castle on 8th Ave near Penn station. Thats like a 10/15 minute walk from Paul’s restaurant.

[@ckydrago]

I love you guys referred to the "vessel"!! I've been talking about this to my family and friends for years!!! meat is the message and condiments are passengers!! Vessel cant overall overtake the message and nor can the passengers as well. Message is to be assisted to its final destination! Great video Boys!!!

[@Rally825]

Holy crap! Now I feel really old. Guga was born in the 80s??? I graduated High School in the 80s! (I still have way more hair though.) More on point though, I love the channel guys.

[@SebastianSmith-c5t]

I love the fact that Guga was using the soundtrack to the Hollywood Graveyard theme during the White Castle segment.

[@sarahlachman1349]

Brian and Paul "Frenchy" are like the Siskel and Ebert of food reviews! Seriously you two are very entertaining to watch and I hope we continue to see more Pro Chefs Reacts videos, reviews, and maybe some vs food challenges Guga style!

[@blackkat101]

Yes, dehydrated onions are significantly cheaper than fresh onions, especially when purchased in bulk.

[@ForbiddenFoodTV]

McDonald's also does the dehydrated onions on their burgers. I remember them vividly hating them as a kid but love them now for nostalgia lol. The faces during the Oklahoma Burger 😂 When Burger King released the Rodeo Burger in the 90s along with the release for the movie Small Soldiers, I absolutely loved it. Cheeseburger with onion rings and barbecue sauce? Yes 🤤

[@janzizka9963]

I love the subtle asking for Ren & Stimpy fanarts.

[@ThreadbareInc]

I'ma be honest, I'm thoroughly enjoying both happy Frenchie and angry Frenchie. Let the variety continue.

[@lellyt2372]

I had to laugh at Leo doing a "move" from the 60's saying "it's the 70's guys, come on" 😂

[@zonafishboy]

I’m glad Frenchie mentioned the French onion soup burger because as soon as he said “You *would* have a ramen burger” to Brian, I was immediately like “Okay, slow your roll. You got a French onion soup burger.” 🤣🤣🤣

[@mathieudg6915]

They still have the Big'Tasty as a burger in France, though it's not always on the menu. Not sure they make it the same way though.

[@singingwolf3929]

Frenchie understood a pop-culture reference?!?! Brian! Quick! Play the lottery!!! 😂😂😂

[@DiamondiumJones]

I think it's an amazing nod to Guga as a cook, watching a pair of pro chefs getting giddy about his cooking. NGL I've made a few of his sides. Fuck are they decadent.

[@nattydreddey7813]

Great video, Brian and Frenchie! My brother is a manager at Wendy's, and he told me that for their baconator burgers, they take 3 strips of bacon, break them in half, and place the bacon in the burger. Merci beaucoup, de rien! 😑😁

[@goomgoom5504]

Top bun = crown, bottom bun = heel, middle bun on Big Mac = club

[@nurgleschosen8145]

Generally most agree that white castle was the first, however it turns out the romans also had fast food places. So who knows maybe some roman out there had "Augustus Snails" (snails were one of the foods on the menu) in like 3 cities or something 😂

[@shanidar]

Had BK in a small town in Texas. Was the best Whopper I've ever had, and no heartburn. My best guess is that the chain grill is cleaned as part of closing, every day BK, Brenham, TX

[@zozo11221]

When Guga said teriyaki at the bottom and to top it off it reminded me of Jack's buffalo burger 😅

[@joequando]

Hey Frankie, you're my favorite KZbin chef. Love your content.

[@clydepatrick6086]

I truly LOVE YOUR CHANNEL!!!!😊😊

[@noahbarkelew6093]

Frenchie is right. It's not a burger.

[@101Meeko101]

fun fact, they use reconstituted garlic in chinese restaurant. it burns less when put on high heat of the wok, so they can really get wok hay without fear of burning the garlic

[@Amenhir1]

There were plenty of times my mother would request "a big fat greasy cheeseburger" for dinner. I would steam it and then right before serving take the lid off and let some color develop. They were so juicy that they would drip all down your fingers. A steamed burger is actually very good.

[@bread9486]

‏‪9:15‬‏ the most frenchest laught of french

[@MaddieMadMoo1]

Hi Brian and Frenchy, you guys always make me smile. I have been sick all weekend but now I am really craving a burger so bad.

[@doreencaputo2942]

29:12 Ren and Stimpy! LOL! Makes me "want to buy some RUBber neeples!"

[@DullVivid]

It's hard to explain but Frenchie is like, the Jabroni Mike of the cooking industry. I swear they're the same person from two timelines that converged into this universe.

[@kurt5079]

In Europe American "cheese" can not legally be advertised as cheese due to it only be 2-3% cheese and mostly chemicals. It is known simply as slices in parts of Europe.

[@Draxeid]

Man you NEED to react Guga¨s recent cooking 2000 years of burgers, its absolutely phenomenal xD

[@Every_Day_islike_Sunday]

Guys! The quarter pounder at McDonald's is fresh. All other burgers including big mac are frozen. There's a huge difference. I did a taste test one day for myself.

[@morganstephan1947]

hi guys, in France there's still a version of the Big Tasty in Mc Donalds but Guga's one looks way better! Thank's for your vidéo.

[@blankfacesuk988]

in the UK we have tinned burgers, they are really weird but throw them on a bettered roll with fresh chips and I am back to my childhood

[@StrangeCreed]

Every steamed burger I've seen has been *improperly made.* The places in Connecticut where it's still popular steam it in a tray, so it's basically braised in its own juices. George Moetz goes over it.

[@RyanHellyer]

I use dehydrated onions because they don't give bad breathe like fresh onions. I'm unsure if that's because of the onions which were dehydrated, or if it's something caused by the dehydration process. Either way, they leave less after affect than the fresh onions, which I really appreciate. Plus they last forever on the shelf :)

[@kahopukehau]

One of my favorite recipes from my childhood was ground beef mixed with Campbells French onion soup. Served on some white bread with mustard mayo relish and a slice of good ole American cheese and I was in heaven. Still make it myself till this day. We called it "Superburger's" 🤤

[@HeWhoSlayethCain]

Black and Blue would be an amazing gourmet burger, blackened exterior, rare interior with a Black Truffle Blue Cheese, maybe some rainbow chard.

[@rauchgranate5648]

In germany, the big n' tasty burger is still on the menue. But, it is called the Big Tasty Bacen (yes has bacon on it) and it is near twice as expencive as a Big Mac.

[@Uldihaa]

If you guys want an Oklahoma burger, George Motz (the burger expert) just opened a restaurant in NY called "Hamburger America" over in SoHo. Serves the Oklahoma burger and other smash burgers.

[@Sharon46T]

I have never heard of cooking a burger vertically?!? 🤯 The equipment makes me think of a toaster! 😂

[@jasonv.5938]

Dehydrated onion has a distinct taste. It is onion, but different to fresh. I use it for stock in addition to fresh just for the flavor profile.

[@lmpeters]

Penzeys Spices sells a 3-cup bag of dried, minced, toasted onions for $19.49. I have a small jar of it in my spice cupboard, and the flavor is similar but not identical to sautéed onions. I don't know how much fresh onion goes into it, but I doubt it's cheaper than fresh onions. If anything, it's a cheat to quickly get cooked onion flavor into a dish.

[@PsychedelicLaundromat]

Next video: Brian and Frenchie dancing to "Happy Happy Joy Joy"

[@THErealOGse]

So I did share time between the tech high school and my regular high school and went for culinary arts. I really give you guys so much credit because the kitchen is such a tough environment from so many fronts. I worked restaurants all throughout high school. Ultimately I decided that culinary was not for me but the skills, knowledge, and work ethic I gained are invaluable. I ultimately became an Engineer and then branched off into Industrial Hygiene. I do though throughly enjoy cooking and baking and have helped some of my friends who own catering companies with prep for events which is always fun.

[@szubal]

In Maryland we had Gino's .... so good. The last original closed in 1991. The Jumbo Gino was the precursor to the Whopper and the Big Mac. In 'n Out has the Flying Dutchmen a double double with cheese with two two thick slcices of onion that are slightly cooked as the bun. A pseudo French Onion burger.

[@richardwhite4923]

They also don’t use yellow mustard. They use Düsseldorf mustard, which is spicier than yellow mustard.

[@KublaVeruca]

Man, I love this channel. You guys are the Clik And Clak of food. Am I the only one that remembers the original Baconator? It was one of my favorite burgers..... This was like in the 90's. It was basically the same as their double bacon burger, but it had the 2 slices of sheese, 6 strips of bacon, a kaiser bun...and I think it added a veggie....pickles?? I was so sad when they stopped selling it.... Then they relaunched it in it's current form... I like the old one better.... The best burger's I've had recently was Fat Burger (they didn't last long here though), but right now 5 Guys is still tops in this area. The BEST burger I've ever had was the Cooperburger at a brew pub called Coopersmiths in Fort Collins, Colorado. The burger patty was amazing... If I remember I think they used a mix of hamburger and filet minion. Not a 100% on that, but it was amazing.... It was topped with a artichoke and scallion sauce....more solid then sauce.... Simple....but delicious.

[@Unicron187]

the "big tasty" (how it is called here) has been on the menu in germany for ages and still is today

[@joestella1843]

Next time you guys are on the west coast, head to In-N-Out and get a Double Double in one of the wraps: tomato, onion, or grilled onion. Just make sure to eat it there, cause it doesn’t travel that well.

[@Sniperboy5551]

McDonalds has bigger patties for the quarter pounders. You can always order a double quarter pounder assembled like a Big Mac, just don’t try to order a Big Mac with quarter pounder patties because the cashier normally doesn’t know how to ring that up.

[@Thejigholeman]

dehydrated onions is an interesting idea. not only can you get an absurd amount of diced onions with no effort, you can flavor the onions by re-hydrating them in different liquids,

[@danspawn85]

Our Burger King still uses the flame grille with the chain conveyor.

[@blinky297]

I mean I always love to see Frenchy enjoy an amazing Guga video cuz who doesn't love Guga, but it is also always fun to see him tortured by some awful cooking.

[@lolo27234]

“Nothing was healthy in the 90s” Yeah that’s why it was awesome and people where happier also better to be around for a good time not a long time

[@Labyrinth6000]

For 2010s, they never mentioned the Angus burger craze. Still remember it to this day and it was discontinued because of course, people loved it, but it didn’t make money.