Heart-Attack on a Bun. The BURGER Experiment!

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I have created many burgers but none of them like this. When you try to maximize juiciness on a burger this is pretty much as juicy as you can get. That is what this experiment is all about.
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* Compound Butter Puck *
8 tbsp Butter
1/2 tbsp Garlic Paste
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* Stock Puck *
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1 Large Onion
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#Burger #Recipe #Cheeseburger

[@GugaFoods]

Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/GugaFoods_Mar22 and get a special starter pack 💥 Available only for the next 30 days. Thank you Raid for sponsoring this video.

[@boarbot7829]

Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 42 of begging) also first reply and 4th comment

[@Ishlacorrin]

Just so you know Guga, that 'stock gelatine' is called Aspic, it used to be a common thing in cooking but has fallen out of favour in modern times. A real shame because it's amazing when done correctly.

[@js0988]

American "cheese" is not cheese, it's the leftover from nuclear power plants and should never be eaten by anyone!

[@benmorgan4790]

Hey Guga how many more adds until you get your own champion avatar for Raid shadow legends?

[@Not_Qwake]

Why did you separate the fat and not try it instead of the butter too??

[@kwagz3314]

Guga is always trying to do the most out there and strange experiments with food. And we’re all for it. Anyway, as per usual, here’s another request for Squid Ink Dry Age.

[@DerpyPannycake]

thats gonna be a black piece of meat and I want to see it

[@yunodiewtf]

How about stop trolling and upvote Guga coming to Georgia? (not the neighbor state ofc), that's gonna be a treasure trove of new videos.

[@lev270]

@@yunodiewtf What’s bad about squid ink dry age?

[@RobMocar]

no not ever i have eaten squid cooked in its own ink... never ever ever ever put ink on a steak omg blurh

[@politerudeboi6898]

i wanna see him do medical cannabis coconut oil dry age

[@CPLJosephiKrakowski]

I want to see an international series from you. Pho, fish and chips, pierogis...etc. Do like a comparison, a traditional version vs the Guga version. You gotta do it!!

[@CGAR_420]

Dew it*

[@imantoniojuan]

Maybe an Asian month or something

[@Alvaro-iy6gx]

@@imantoniojuan That would be nice.

[@Lucy-sb6lb]

Yep i agree on that you must do it👍...it would be super duper awesome. My favorite show are (1) Best ever food review show and (2) Guga. I really really really love and enjoy watching this two show

[@leazyfpv5521]

Thiiiiisssss ^^^^^^^^

[@PepTwo]

I can't be the only one who watches Guga's cooking while eating right? It adds to the flavor imo

[@marcusbelanic]

Every time 😂

[@loadsheddingzim]

Hahaha i do that all the time. I can taste the umami

[@wingnut82960]

If I m not eating when he begins when I begin watching I am eating before he finishes. Always to second place

[@marcusrauch4223]

I would recommend watching them while eating instead of before. That’s for sure.

[@Zak-tk8wv]

Nope

[@dorianguey]

Guga needs to open his own restaurant with a few dry-aged steaks, Guga burgers, and then a regular rotating menu of various experiments from the channel.

[@JaysinStatic13813]

I'd actually travel for that place.

[@metalmachine80]

@@JaysinStatic13813 same

[@BIOL6895]

$50 for one burger. May actually be worth it

[@ignatcristian3036]

I'll make one before he does and profit off his recipes then make sure to find way to cut corners to preserve the good taste, make it as unhealthy as possible, keep marketing them as quality products then destroy humanity

[@joelcrafter43]

@@ignatcristian3036 Jon Basso is that you? The owner of heart attack grill if you're wondering, I had to look up his name myself.

[@Madlintelf]

The broth that turns into gelatin is called an Aspic, it's also a fantastic base for ramen. The butter in the middle of the burger looks fantastic, have to try that one!

[@avlinrbdig5715]

In norway we have a saying; aspic and the strolling-steak

[@stikk3943]

Guga's Aspic sounds like it belongs on a different website

[@zeprillo]

Wait isn't that only called Stock Jelly, Aspic is a type of food where you enclosed other food into a stock Jelly.. its also use in xiaolongbao

[@ghostly5866]

@@stikk3943 💀💀

[@jangunnarrooth]

Absolutely. Don't throw away any of those drippings. Liquid gold.

[@shagharbored]

The amount of giggling between you two in this video is so wholesome! 😂

[@ryanotte6737]

Hehehe, dat GOOOD! 🤣

[@DrKatz31]

I'm a chef and I watch these videos not only for the recipes but after a long day its heart warming to see Guga make food to bring joy to others. Feel like THIS is what cooking should be about rather than making ends meet.

[@user-zf4qs2jy3n]

I found this channel during the pandemic. A year of watching this channel I have graduated beyond Mac and cheese and everyone in the family has put on 20lbs.

[@jonzi5]

you know it's bouta be fire when even Guga is worried about how unhealthy it is

[@ExaltedDuck]

Well in that case I'm going to have to insist guga NOT come out california and NOT grill me up a wagyu picanha.

[@penguini7077]

who said not to do it??

[@eldrunkensailor]

@@penguini7077 people that never tasted meat in their life, yet they wanna aware others

[@iLeadpoisoningPSN]

@@ExaltedDuck id highly advise that not to happen and not to invite me also.

[@ExaltedDuck]

yeah, definitely, guga, do NOT sneak@@iLeadpoisoningPSN onto your flight in a cat carrier so he can join us.

[@elijahvincent985]

My favorite thing about this channel is how it has hardly changed since 2015... just the way a tried-and-true format should be. Keep providing Heavenly foods that make me drool like always!

[@marcusrauch4223]

I always appreciate a constant in my live.

[@JohnSmith-tw6jq]

ALL of your videos are so well shot. Over time it has gotten even better. Thanks for taking the time to do what you do. Enough talk, keep doing it!!

[@mrCetus]

Let me tell though man, back when you were sponsored with Dalstrong, I bought one, it’s been over a year and a half since I bought it for working in the food industry, fantastic knife, just had it resharpened, fantastic recommendation. Thanks for showing us a good choice.

[@boarbot7829]

Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 42 of begging)

[@nr_6170]

Yeah that would be cool

[@ssanchez07605]

DO THIS

[@mysneakypersona]

Day 42? You could have done it yourself by now😄

[@bent4220]

No more dry aging videos. It’s the same thing over and over again. Also I’m pretty sure that dirt is the only thing that guga hasn’t dry aged something in.

[@boarbot7829]

@@mysneakypersona well, it’s been nearly 6 months. this is the 42nd video I’ve commented on

[@brandonmininni6601]

Hey Guga, love both your channels - I watch EVERY single video on both. Idea for you: a series on the best way to prepare/cook every cut of meat! Could be a fun experiment, and also educational for all of us who are beginners in cooking!

[@stickz3062]

If only he put both types of the burger stuffing in a single burger...

[@FSKyurem]

Burger would be juicing more than the brisket that he and Nick made a while back

[@stickz3062]

@@FSKyurem Burger will be more juice than apple juice

[@eyeofthetiger4214]

When stock cools down like that we call it aspic jelly. We can say you made aspic jelly stuffed burgers. Awesome video. I can't wait to try these but I'll grill them over the fire. Yum yum yum!!!!

[@devinanni8117]

Let's see guga go crazy on some hot dog toppings. Get insane bro!

[@Just_Pele]

My method: I mix-in 2 packs of Lipton onion soup mix to 5 lbs of ground beef, for some added onion and umami flavor. Form the beef into 1/4lb meatballs, then keep them in a gallon size bag in the freezer. Get them out and thaw them as needed to make smashburgers, add as much salt and pepper as you desire after smashing.

[@Elazul2k]

The stock you made is like a demi-glace. It's really good. Chef John has a really good way to make it easier cause the actual way professional chefs make it can take days.

[@BeaumontsHomeKitchen]

I call you the burger Master. Every Burger you make looks so Juicy and Tasty. I have to give so many of your burgers a try. I love the fact you use just beef. A few simple seasonings. Just great, think I must do this now. Please keep making burgers. Love the inspiring burgers.

[@msascuinonducorduco]

I agree, this is a "hats off" moment there.

[@InspectahReese]

I am so happy i was able be here to watch Guga literally invent a soup burger it looks amazing you can get creative with the ingredients that you put into the stock as well!

[@prestonexzabe2997]

Oh snap it's Roach Dogg Jr!

[@darthjackn]

Wow, just wow. That butter burger looks INSANE!! Phenomenal job!

[@arKiv..]

I amwatching this and other Guga vids at 1:16 am and listening to his voice while almost on the verge of sleep is pretty soothing

[@aManFromEarth]

Guga is always pushing the envelope when it comes to food! Great job the food looks amazing!

[@NotPsycho]

Love the video, but can I just say, in general I love the personalities you bring to your videos. Memao (sorry if that's incorrectly spelled), Angel, and so on. Yours too Guga. It really makes for a much more genuine show to watch!

[@gustavgurke3389]

Maumau?

[@NotPsycho]

@@gustavgurke3389 Yeah, must be haha

[@Erik-cm2lx]

Leo is annoying though

[@ameerkherbawi8466]

@@Erik-cm2lx why?

[@danielpimentel7928]

@@ameerkherbawi8466 I tell you why, because Leo is a little baby, who says nothing too much. Angel and Mamau pass the feeling better and know Guga more, so they have more chemistry. Mamau should return more frequently, he is way more down to earth.

[@Eradicatetheobvious]

Guga’s channels deserve all the success. Always unique, intriguing and entertaining.

[@solocrusher]

bro I got so excited once you fired them up on the grille. cant wait to try this for my fam. gonna try my own mix of flavors too. cheers!

[@axdambient]

Keeping with the stuffed burger theme, do 3 types of juicy lucy with non traditional cheeses They look amazing

[@hamjamcheeseandspam2435]

Cornish blue cheese stuffed burgers are bloody amazing.

[@clashingswordsproductions]

Better yet Like his cheesesteak video,he should make a really high end juicy lucy

[@DannyCapM8]

I really wish I could eat these burgers, I caught myself salivating. Looks delicious.

[@jazzy_taste]

This is the very best Masterburger video tutorial! Everything is explained step by step so you don't miss anything, and this promises a great and successful result! Hats down! 😍

[@ronnies3798]

Guga, thank you for uploading your video in an aspect ratio that allows me to really enjoy it on my larger phone screen. Wish more KZbinrs would do this.

[@SaxonRanger94]

The word you're looking for with the stock one is jus, one of the classic French sauces, great idea! I knew that was gonna be awesome, if u had added mirepoix, not used the marrow, reduced it down a bit more then mixed in some cold butter it would be a "real" jus. Its basically gravy thickened by reduction instead of flour, then cold butter at the end, kind of like a faster, less concentrated demi glase, its AMAZING! I like to add a little splash of wine to mine too, but those flavor bombs you made could be used for all kinds of other stuff too like soups and roasts. Keep breaking the "rules"! You're the man Guga!

[@wyrmbuster]

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.

[@nikoisland6731]

You honestly inspire me to try grilling steaks and stuff

[@jakublehotsky7072]

Guga have you been a chef before or you just love food and learning as you go ? I love your videos man, always get ideas from you and learn a lot.

[@EmotionalNoise]

Guga, I love your videos & your Raid Shadow Legends commercials lol!! Glad you don't finish eating ALL of your experiments 😊stay healthy - CHEERS!

[@deminybs]

just introduced my cousin's husband to dry aged steak earlier while I was at their place helping him build his desktop, needless to say he was in love and asked about all the cooking methods, etc I pretty much just passed on from guga 😂 good ol circle of life

[@ryanlee7671]

ok ok, hear me out. Guga is always doing these crazy experiments for different burgers/steaks/cuts of meat. building out/reaching out to different states to do a food truck setup with the successful ones (with some control burgers as well)? i know logistics would be involved in this but i feel like many would flock to the food truck locations.

[@jeremymckinnon395]

i wish he'd come to Australia. id travel interstate for that

[@AndersonsSmokeShow]

Damn that butter just kept dripping off! Great video my friend!

[@EoCx1]

Good stuff! This actually serves as a great tutorial. Thanks.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@gelonvia8525]

Very interesting, thank you Gugafoods!

[@Razgries86]

The burger... You finally did it, and wow, did you do it in such a perfect you can do it way... Honestly one of your most accommodating videos we don't all have access to amazing cuts of meat. But it's just like perfect painters work, it's all about the prep, what a burger... I'm going to make these this weekend, the butter is already waiting

[@rosco6412]

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.

[@MichaelRei99]

That doesn’t sound good at all!!

[@Luke-we9gj]

Dry age a steak in semen instead. 😈 good idea, Umut

[@CommunicationsOfficer535]

@@Luke-we9gj NOO

[@beerman9807]

@@Luke-we9gj someone nasty probably already did it

[@cdothuncho7324]

@@MichaelRei99 that means it’ll be great

[@matbro95]

Guga should make an Australian meat pie :)

[@jedisaki730]

I would love that. But he'd definitely make a lot of people unhappy if he messed it up 😂😂

[@MyUniqueHandle.]

Peak Australian cuisine.. the meat pie

[@matbro95]

@TheEditor107 thats nice.

[@DarkToleSon]

@@matbro95 How long until the Kiwis jump in now 😂

[@nesco313]

The vibes in this video is out of this world, nice job Guga bro.

[@galaxya40s95]

You crazy crazy man. Awesome! Can't wait for better weather to try it.

[@drakeapolinar7222]

Guga really made a burgussy with those pucks 😩

[@tyrians]

I think I gained a thousand calories just watching this, lmao. Looks delicious.

[@nickspeicher1925]

Guga you always make my hungry 😂 everything always looks amazing! Keep up the great work!

[@michaelkreemer]

I like that you gave a quick and a long version on it 🤘🏼👍

[@turmat01]

How much does the meat quality and how much does Guga's technique comes into play with the final results of his meals? Would Guga cook a better choice steak than I could cook a prime steak?

[@turmat01]

Well, I cooked a steak. I got a prime rib eye (didn't look quite as prime as Emilio's stuff :/ The marbling was alright, but not impressive), and was a little thinner (still had a good thickness). I salr brined it (about 5 hours), then I added black pepper and garlic powder (hey Guga! :P), and reverse-seared it, I put it in the oven at around 300F up to 120 internal, then quickly seared it in a cast iron pan. It was very, very delicious. Not quite as good as I expected it to be, I imagined more heavenness, but It was a tiny bit overcooked because it was thinner. It was still pinkish in the middle, but it was definately closer to medium than medium-rare. It was still the best steak I had in my life, don't get me wrong. But I think if I had gotten a slightly thicker steak, I could have put a better crust on it and still get it less overcooked. or pull it out of the oven at 115 if it's thinner, as the searing reaches too far inside a thin steak!

[@KayDoubleyouPea]

I shouldn't be giving away my secret but GUGA!!! I would love to see you're take on my newest creation: Bacon Wagyu!!! I was bored at home one night and I had some ground wagyu and I didn't want to cook the bacon separately so i mixed it in and i am not exaggerating when I say I have never had a better burger in my entire life. I would love to see you recreate it with some A5 and some kind of expensive bacon.

[@scottdaniels3033]

Am I the only one who loves when Guga turns into a happy little boy when giggling.

[@Its_just_Dave.]

Imagine Guga owning restaurants and features all of his amazing food creations. I’d eat there every day for sure.

[@meat_loves_wasabi]

The stock burger is another level.. all that preparation invested into it

[@HeavenlyIntervention]

I agree, a lot of investment in that stock it should be listed on the stock exchange.

[@DreaminOfClaimers]

Gonna keep trying until I see you try this experiment. Here me out, dry age a pork belly then turn it into homemade bacon, boom dry aged bacon. 🤤 I feel its gotta be good.

[@antomustaine]

I would love to see that too!!

[@Sketcher1121]

Guga... I drool over ever video you make. I wish you would bring out one of your videos to tast your food. I would DIE to eat one of your steaks or amazing looking burgers and sides.

[@theevicerater96_97]

When they take a bite and start laughing, makes my soul happy😂👍

[@justsomeguy1230]

Would love to see a salted caramel dry age experiment

[@xrayjusef]

It would just rot because of the sugar, if you want to see meat go to waste watch the Nutella experiment

[@catterbitd]

What if you mixed the two together somehow? I'd love to see what that one would make

[@aTerribleScrub]

Just now seeing this video. That joy of having a juicy burger is so relatable. I think a fun addition to this would be adding MSG into the compound butter.

[@ajs510]

"You like to sneak stuff..." Hahahahaha...understatement of the year from Maumau.

[@flowstatecodm3182]

When guga squirts the butter burger,” Now I have an insanely Joocy burger in my mind. How in the world do I stop unseeing this?”.

[@KBGazer]

Looks yummy Guga! I'd love to see durian as both a marinade and a dry age experiment please!

[@kw91]

This video was awesome Guga. Thanks for sharing it. Maybe test grating the stock into the burger might be an interesting variation. Also, still hoping for a horseradish dry age! Wanna see if it'll be similar to the wasabi dry age.

[@BillAngelos]

I need to try this, great video this week.

[@SkeletorRhys1993]

Guga you are crazy awesome. Keep pushing the limits

[@euphotix]

fricken love your videos! I lost it at 10:00 - 10:05 you guys just gigglin ahahhah awesome

[@Whyyousooserious]

The amount of inside jokes in this one video is crazy lol

[@GetRecipe]

Wonderful burger experiment! It came out really good and it looks very delicious...

[@jonnyskray3000]

The giggling TELLS EVERYTHING!!!

[@KyleExplosion]

Your videos are great. Inspiring to make me try new things in the kitchen.

[@XenKaidos]

When I do burgers and steaks, I've got my family addicted to a white truffle butter that I use in hockey pucks. fantastic addition to an already delicious dish.

[@thatguytravis3933]

Ahhh variations of the Juicy Lucy from the wonderful state of MN nice to see others expand on probably the best way to burger.

[@TheOfficialMrFish]

"Next thing to do is acquire some patience" Had me dying lmao

[@thatlarsguyrl7737]

This is hands down my favorite channel

[@jonathankendrick2669]

TY for showing me the way of compound butter that stuff is life.

[@armandocifuentes6249]

Guga your the best I love your video!!! I hope one day I can taste one of your stakes 😁

[@D.H.1987]

This duo is always the best!

[@techs1ender]

So good to see mamau again, been missing him!

[@djm7494]

What a creative idea!!!!! Love love love!

[@mikenichols3080]

They got the Food Giggles at 10:02.. a mix of Snorts, Giggles and speechlessness.

[@troyking4787]

love the vids guga. my 10 year old daughter watches with me and always wants to try the recipes. i love when theyre affordable recipes. we did an austrailian waygu last week because she wouldnt leave me alone about it. will try an a5 in the near future

[@carbonscythe]

When Guga pressed out the compound butter from the burger... He really should have played some old adult movie music in the background xD

[@riefkyagungnugroho7131]

just see it get me heart attack. guga the best

[@erickthompson3428]

Guga just never runs out of ideas

[@blop1707]

whenever i crave meat or a burger but cant have it, i come to Guga's channel and he ALWAYS delivers, it's so satisfying to watch from start to finish! ....my craving does get stronger but at the same time I'm sort of satisfied?

[@nicholastanner8595]

GUGA YOU SHOULD DO A BOURBON BACON JAM! Its soooo good (:

[@MorsObitusDecessus]

"Now I know what you're thinking, it does not look that appetizing" *the most mouth watering stew I've ever seen* "Oh yeah ok"

[@sethmccoy9141]

Some garlic parmesan truffle fries would have gone perfect with these burgers! Looks amazing as always

[@tristonfabie9637]

You'll know that the experiment is good if it beats the control. I feel bad for the control burger tho, it's like the champion got beat and I'm not used to it. 🤣🤣

[@chosronu8652]

Day 2 of requesting that Guga does a totally normal dry age experiment where both steaks are dry aged normally and in the exact same way. When the taste test is happening, Guga pretends like there is a wildly different flavour profile between the two, and watch as the judges get confused trying to tell the two apart. It's still an experiment... just not a flavour experiment, but a SOCIAL experiment!

[@aimanahmad5811]

I actually enjoy listening Guga talk about elves 😂

[@rasulyangibaev1014]

Maumau is like: Guga stop talking, let me finish my damn burger

[@heatherford7905]

This looks amazing! I wonder, how would this be if you made them in an air fryer?

[@bigbigblast]

Watching this, I can already hear the doctor in the ER saying clear and zapping my chest.

[@paulparkinson7857]

Good to have Maumau back, I like both Leo and Angel but always enjoy Maumau.

[@Ironsharp]

Australia is my favorite Dark Elf, too.