How I MASTER Sous Vide BURGERS | Sous Vide Everything

[@EJSaxton]

A thing I learned from a chef here in Italy for sous-vide burgers, you can use a ring mold to keep the shape of the burger inside the bag

[@DhaliTravelling]

So nice i like

[@LD-qj2te]

Eliah J. S. Yes common sense I do that all the time !

[@miked3168]

You wouldnt have to do that if you let them set up in the freezer after molding them, then placing them in the bag.

[@quilton1857]

1. Please never change your dialogue. And 2. Please never change your music. It’s the most comforting thing ever! Feel like you are part of the family. Our lives have changed our cooking FOREVER!!!!! No one compares to GUGA.

[@alinapso8970]

"when ever you buy a wagu A5 steak..." ok guga

[@ChauNyan]

ali napso Emelio is the GOAT

[@Myshapp]

Weird flex but ok guga

[@arvinparan1]

@Sousvideeverything. I want to just imagine that i can even possibly be like guga and think "whenever you buy a wagyu A5 steak" lol

[@SousVideEverything]

Got to save that A5 fat. It does wonders.

[@FrenchManZary1]

Sous Vide Everything 😂👌

[@_csj]

“do not press your meat too hard” noted

[@SousVideEverything]

🤣🤣🤣

[@apersoniguess7345]

Sous Vide Everything YOU GUYS 😂😂😂

[@rando4168]

Sous Vide Everything can u try and make a really awesome Sous vide roast chicken.

[@edwinescalante7293]

That's what my wife keeps on saying.

[@CyrilDaoud]

Daaaaaaaaaaaa

[@TheSkySearcher]

I just found your videos about a month ago, and already binged watched almost every video on both your channels! You've definitely inspired me to get in to sous vide and grilling more. Thanks for all the awesome videos and great info!

[@KirkDickinson]

When I have made some 3" thick burgers in sousvide, I formed them and put them in the freezer until they were stiff then vacuum sealed them. They kept the shape very well.

[@NevrNewd]

When you want the perfect burger, spend $300 on steaks and a few weeks dry-aging them, blend your own beef, then cook. It's super easy!!

[@SousVideEverything]

That is next level stuff... but the one I actually made on this video was nothing more than what you get on your supermarket.

[@aserta]

Not really, cause it's the perfect burger for them. For example, I for one dislike burgers where you have to wear a baby napkin to eat the thing and your jaw aches as you try to take a bite.

[@kellypearsall4540]

aserta Simple answer... Don’t make this burger. Problem solved.

[@Albertojedi]

Yeah, sure.

[@lmdirkdiggler7170]

Yall need to chill. It's not that hard to make at that level. Like he said, the one he made was a basic burger using sous vide. They didn't even try the others. Yall might be upset thinking it's out of your league, but I'm upset wanting to know what that dry aged burger tasted like. No offense guga, just trying to say it goes both ways for ppl.

[@OneShotKiller1996]

I love watching your videos while eating instant noodles 🙂💔

[@indocarfans956]

Me too

[@CraigFH]

Same here!

[@clintonmarais590]

Me to lmoa

[@fgoldy]

I have been watching and learning about how to sous vide everything. It has changed alot of things that I cook. You present things in a way that is easy to understand and to comprehend. Thank you for what you are doing and keep up the great work.

[@lisas2294]

,,do not press your meat too hard" yup guga. yup.

[@SousVideEverything]

🤣🤣🤣

[@LD-qj2te]

Lisa S my mom told me about that

[@matthewtalbot-paine7977]

Now here's a man who likes to grind his own meat

[@petrusdewet5553]

Some of the most tasty burgers I had the pleasure to eat had a secret ingredient namely finely chopped green peppers mixed into the mince. It also gives the patty a looser texture.Some people are apparently allergic to peppers. You are an amazing host.

[@sneal77777]

I enjoy a lot of real people and stuff they do on the tube but you and teaching me how to Sous vide’n everything has changed my life

[@TRGFBC]

Mushrooms sauteed in butter and chopped bacon is my favorite to do inside the burger with a slice of pepper Jack. One thing I've tried to do a few times is put chilli and cheese inside the burger patty.

[@supergeek1418]

Stuffed with caramelized onions and sauteed Shiitake Mushrooms with Angus 90-10 + 12% Wagyu fat for the beef!

[@TomislavPavlovic0811]

You can freeze the patties first and then you can vacuum them any way you want. They are also perfectly fine straight from the freezer to the bath.

[@nolansykinsley3734]

Form your burgers, freeze, then vacuum seal them so they retain their shape and density. Helps steaks in vacuum bags too.

[@jackh577]

I was thinking that 2 hours seemed unnecessary, but then I realized that although the meat could get to temp in much less time, it needed the additional time to make sure the meat was pasteurized. Safely cooking meats like chicken and ground meats to lower temps is the best thing about sous vide!

[@hermanochoa5809]

Hey Guga, just wanted to let you know you have inspired me to be the best cook for my family.. and let me tell you something I am a addict and this has turned my life around to become a better person in life so thank you so much 🙏🙏 🙏

[@kevinfromcali7062]

Hi Guga, I'm a lifelong cooking enthusiast but recently added sous vide to my game, first of all I love your channel great job all you guys, just a thought I love bell peppers but for me what I would do is slice sweet onions and then grill them and then take the rings and use them as the mold for the cheese I would also saute mushrooms to go in the middle of the burger, that's just my take on it. Not right or wrong just a different version, oh and I like the idea about adding in bacon there too.

[@J3unG]

Almost a million subscribers boys! Congratulations. Great video this week.

[@stevenmfuhrman]

I solved the compression problem by searing before and then chilling in freezer before bagging, this enables me to use my chamber vacuum sealer and get a good vacuum seal for cooking and also for freezing after cooking for later use. I sear again just before serving allowing for melting cheese and over cooking for those who don't know that Medium rare is the only way to go. I have done dozens of these ahead of time for a party held them in a 130 deg water bath and through them on the grill to order with only a few minute turnaround.

[@brucebogstrotter1796]

This nigga knows how to win.

[@sonnydemetro3750]

:( Miss the Old Video’s And The Three amigos..

[@the3rddimension733]

saammeeee

[@bigcod14]

Good morning everyone! Great way to start the day

[@rasmusr4135]

Bro this looks amazing! Your videos always make me so hungry guga :D

[@Jake-vy1yl]

Note to self, do NOT watch this channel late at night when trying to avoid food

[@Jake-vy1yl]

I’m starving for a burger now

[@PennyLane639]

Never been this early to watch anything. So good morning Guga!!!!

[@jacenjustice]

That maillard reaction definitely makes sous vide cooked meat better, but I've tried it without searing it, and the seasoning came through better. 100% preferred the seared version, but the unseared version was also mad delicious. It was just grey, and didn't look very appealing.

[@GibbyDzUpholstery]

GOOD as always Guga!

[@DatBoiE]

This has to be thee most perfect and beautiful looking burger I’ve ever seen

[@hmmmmm2555]

for those of us that dont have a 5 thousand dollar vacuum chamber and dont like ziploc method, you can put the burgers in a tray and put them in the freezer for about 20-30 minutes. that will firm them up nicely and then you can use your regular vacuum sealer and hit the manual seal button just when you notice the air is all gone ;)

[@BradiKal61]

Go to a resale shop like a Goodwill and look in appliance section for vacum sealers. I paid about 10 dollars for each of mine. You may need to replace the sealing gaskets but definitely plug them in to see if vac motor still runs and put a Ziploc bag in the sealer to make sure it still heats up

[@besett6725]

Love your videos! Much love from Miami.

[@evilreddog]

Do one with bluecheese and bacon. Also every burger needs some mustard seed pickles

[@evilreddog]

@zemar's 51 backwards guys those pickles are standard here in norway. Have never tried dill pickles before as i have yet to find them or make them. But the pickles taste like regular pickles but with a hint of mustard as you can imagine. Refreshing with alittle spice saying hello from across the road

[@TheSwiftCreek2]

Wow, that sounds amazing!

[@SteamPunk-xp2uv]

I'd like to see the Guga treatment on a Black & Blue Burger, a favorite in my house! 😊

[@jhnsntmthy]

Thank you, you explicitly gave me the solution to why I never really liked sous-vide hamburgers. I will be trying these emoji-burgers this coming holiday.

[@nannynatalie]

Timothy Johnson I’ve also frozen my burgers before I vacuum sealed them. Totally avoids that squished look.

[@jhnsntmthy]

Natalie Stern thanks for that advice. Worth trying.

[@burhanuddinjusuf1128]

guga is getting more frequent uploads. YAY!

[@LD-qj2te]

Just bought a Sous machine and discovered your channel ! I love both !!

[@Vikotnick]

Man. I remember your first videos. You've come a long way mate! Well done!

[@markiangooley]

Scorching the skins off of peppers makes a huge difference. I’m just too lazy, though: I buy jars of roasted peppers usually, which I admit is not as good.

[@rickyricardo4718]

I made a couple with Parmesan (it’s what I had in the fridge) it was still good! That sauce is amazingly good!

[@SouthernCoastalCookingTM]

Have you ever tried semi freezing the patties before sealing? So that they don't get compressed

[@UltiMogr]

I just had a blue cheese burger. heavenly. thats what you should try next. mushrooms, bacon and blue cheese filling

[@christamburelli6093]

So glad I found this channel about a month ago love the video please keep up the great work

[@RowdyJJ82]

So the Wife and I Just watched this. And now we are at the grocery store. How did this happen. You just unlocked a new subscriber my guy!!

[@hegmonster]

This is the only channel on KZbin I can actually SMELL!

[@jamescameron149]

I really like the idea of using the pepper to keep all the cheese in one place. Also adds taste, colour and texture. Great idea. I personally haven't seen that before...

[@GlaciusTS]

Mushrooms? How about a Mushroom Swiss burger? You make a dark mushroom sauce/gravy and add home made mayo and Swiss cheese. Grill your buns with mayo instead of butter and they’ll get extra flavorful, like Grilled Cheese De Mayo. Mayo tends to make bread crispier on the outside but prevents the bread from drying too much on the inside, while also providing some of that tasty Maillard Reaction. I think you’ll end up with a moister, fluffier burger.

[@Exonic]

Guga,Yesterday i bought a Sous Vide Stick and mady my average Steake with your instructions. Now i cant eat anything else anymore, thank you for ruining my Life even my favorite Steakehous cant beat this flavor.Thank you for your Videos, im always get hungry after them :-) For everyone who is strugeling, go and buy you a Sous Vide stick.

[@lightshow10]

Oh oh!! A stuffed mushroom and Swiss burger. Like what Hardees makes. With the gravy.

[@Boom12]

Sigh....and the only big burgers I can get is from Carl's Jr. :/ need to up my burger game... Here comes Guga to the rescue!

[@Pistolmike59]

Can you please post the recipe for the hamburger sauce so I can get the measurements correct?

[@1992Bwhite]

Thank you for posting these videos, infinitly helpfull

[@Kellry2]

Have you ever done a juicy Lucy sous vide??? We did them at 140 degrees for 50 minutes with pepper jack and diced red and orange peppers. Forgot the mushrooms!!. These are AWESOME!!! Peppers were nor sauteed! No pepper or salt. Only garlic powder and a1 sauce with Worcestershire sauce....

[@bradwedge8276]

This looks amazing Guga!

[@weebthatshreds1514]

Guga should just make a compilation of him making and mixing sauces, that would be mega satisfying

[@jacenjustice]

Guga should just make a compilation of him saying, "Let's do it!"

[@gulingone]

And your sauce is DONE....and your sauce is DONE...and your sauce is DONE...etc. :)

[@joebergeson8343]

why did i start watching this when I'm hungry!

[@0wasp0]

Hi, absolutely love your videos.. watched way too many of them since I found your channel. Anyway, I tried making the sauce like you and it actually turned out pretty amazing but looked different than yours. Could you share the recipe for it? Like the amounts you used maybe

[@Teamphi19132]

Guga you need the ultimate crossover video with you, Angel & Mamau with waygu burgers and iberico bacon!!!! Sous vide and guga!!!!!

[@rscreations4696]

Made this with 80/20. The bell pepper & sauced were a great addition!

[@djvalleyboy8631]

Gugu stuffed Pastrami and pepper jack cheese would be awesome!!!

[@ultraego1892]

i LOVE when guga says watch this haha

[@coleweede1953]

I would like to see more of everything rather than just wagyu always. We could all use some sous vide vegetable recipes for sides to our steak and burgers.

[@SousVideEverything]

Cole Weede no wagyu cooked today. More veggies coming up.

[@lbertlopez83]

🤣🤣🤣vegetables

[@Nickrioblanco1]

Great idea for stuffing a burger without having the internals leak out! Does the cooking time/temp you used pasteurize the meat?

[@26muca07]

Smash burgers are my favorite as well. The crust game is amazing. By the way Guga, a tip when doing Pepper-ring Juicy Lucies, I like to char my bell peppers on an open flame for a few seconds just to have some charred skin in there. Another level of "smokiness"

[@gsmi73]

At 7.13 your reaction made me laugh out loud with shared joy!

[@matenovski9302]

Blue cheese (camebert if blue isn't your thing), mushroom and bacon stuffed burger, served with maple caramelised onions..... guga...you know you want to

[@mickaelmtp2397]

Thanks for the great video as always, very mouth-watering. Just a thought. You could cut your bags in half and vacpack each burger patty in each newly created bag thus reducing plastic waste. Can't thank you enough for delivering such awesome content.

[@lodielieb8482]

Guga should make a restaurant 😳❤️🍔🥤

[@timjones9206]

LODIELIE B . No need. 1.37m followers on sous vide alone let alone Guga foods. He gets to cook at home for his family with no stress of running a restaurant and he gets paid big time. I hear ya though. I’d like to try what he’s cooked instead of my attempts at his recipes.

[@meaders2002]

Perhaps the secret to sous-vide burger "shape" is to mold the burger in a silicon or metal ring placing the ring + burger in the vacuum bag. A piece of schedule #40, PVC pipe from Home Depot cut into rings in the desired thickness could be an answer.

[@SousVideEverything]

Stephen Thompson even if you fo that and pull a full vacum it will still compress.

[@rabenklang7]

I think it coul'd be improved: make the Onions in an iron skillet like in the video, but instead of water, beef stock, and a tiny bit of tomato paste für umami. Then put that in a sous vide bag (not to much vacuum strenght) with really thick (salted) burger patties at maybe 52 degree C for about 60min?. Then let the Patties sit on a dry rack, vertically for 5 Min so the liquid can run down. In the meantime: If the oinions are too moist, you can put them back in the pan for more maillard reaction. Then pad some moistore from the patties, put some oil on them and aggressivly flame tourch the patties for a few secconds (maybe 10 for each side?), so you get some extra maillard, because they are thick and the flame is very hot 2000 C+, they won't dry out. Maybe adjust values for temperature and Time to your liking, i just guesed it. Variant: add a little bit blue cheese. - What do you think?

[@NinaS___]

Would it be the same sous vide time for a burger without the bell-pepper-and-cheese-filling? (Not smash-burger, just regular burger)

[@t-moneyflotown8433]

Guga.....I love the videos! On both channels!

[@macgyvr67]

And OMG I cant find the bacon mushroom stuffed burger yet!. I'm going to do it and send it to you. (Video anyway) The pepper cheese stuff looks good, but come on... this is America. Bacon Mushroom stuffed will be the bomb! And I agree 1000% with the below ring mold. It makes it all so easy.

[@mikes96fs]

Making this now. Just put the meat in the water! Thanks for the ideas.

[@zaklloyd4335]

Nice. I think I would love to see an onion ring inside and with homemade bacon bits mixed with the mozzarella along with a tiny touch of blue cheese :)

[@nannynatalie]

Zak Lloyd omg an onion ring with mozz inside makes me have major onion ring mozzarella stick vibes!

[@zaklloyd4335]

Natalie Stern maybe the patty needs then to be wrapped in mushroom duxelles, prosciutto and pastry like a beef Wellington. Ooooooh yeah

[@BradiKal61]

You nailed it. I dont like peppers but onion, OH MAN. That bacon idea is crazy good too

[@TheUSC2001]

A blue cheese stuffed burger would be awesome.

[@timrek53]

Guga, great video as usual. I have the Vacmaster 215, you say light setting for vacuuming burgers, would that be 10?, 15? setting?

[@BigShankss]

@5.54 last bun is smiling haha

[@maximocunillera3608]

Hi Guga Regards from Dominican Republic, one suggestion if I may, please consider what wine or drink can go with the different dishes that you prepare I think that could be awesome!!

[@zulmisteri]

Hey guga! Please try to make some sousvide satay. Its a popular skewered meat in south east asia. Most commonly eaten with peanut sauce. We dont use expensive meats for satay but would love to see you experiment with some.

[@templetd]

Could I do a red onion ring and cheddar cheese instead of the bell pepper and white cheese? Also...would it be acceptable in cast iron? I don’t have a way to flame grill...

[@thrownchance]

could you connect your vacuum machine on a barometer to better tell us how much of vacuum each setting pulls?

[@malcolmlindemann8500]

Could you try seasoning the patty then freeze it then vacuum seal while frozen then sous vide ?

[@chriskogias]

I just think the sauce is spectacular and not ridiculous 😂

[@mr.meatman7978]

Nigga

[@pankothompson5903]

pretzel buns, mushroom/cheese core and coat patti in rösti

[@garthvanguilder9588]

Guga, when you light the charcoal just for searing, what do you do with it when you're done? Do you let it burn down to ash, or do you soak it down with water to put out the fire to use for next time?

[@Javrainone]

Fantastic burger. Like always

[@Chuckolicious]

Question. If I have a pellet grill with a gas fired griddle on the side, could I first smoke the burgers at super low temp for like 10-20 min, then sous vide, then finish on the griddle?

[@mazenagami503]

9:22 i dare you to make a burger this style and stuff the bell peppers with mozarella and mushrooms and bone marrow

[@bang2loud1981]

After I form the patties in my patty maker I put them in the freezer for about an hour to firm them up so when you vacuum seal them they hold their shape in the bag

[@aitorjara100]

Smashed burguer for life bro !

[@Jake-vy1yl]

I make the SAME SAUCE I swear for burgers, sandwiches, fried chicken and others. The Worcestershire sauce is so slept on 👀

[@kellieduenke8211]

Jake , do you have a recipe for your sauce?

[@debarbiericesar]

Try compare picanha with entraña. Is a flat steak , with a great flavor and tenderness, is very common in Chile. Saludos mis amigos, gran canal. Best regards

[@mikecook7683]

Everyone- 80:20 Everyone else- 80:20 Guga- 20:80 Me- YEAH EFFING 20:80 !

[@brifo5779]

Oh man !!! What a smell... 👍 My favorites hamburger are 2/300 hg and beef mixed with pork ... 🐮+🐷=💘 👋😎🇮🇹

[@deanpelton9179]

Burgers were good using this method. We are on Keto for life and fork and knifed this creation. On to the "smash burger" next go around.

[@LeFaisDoDo]

That would be great with an onion ring and gruyere

[@hass1300]

I'm so early! This looks amazing Guga

[@sandmanfightingsysfem2907]

Sous Vide hamburgers are delicious!!!! They're more juicey than grilled, pan fried or oven baked. I completely cooked my patties in 3 1/2 hours to a perfect medium rare at 250° F

[@beersn0b]

Ziploc for those of us that can't afford or have space for a vac chamber. Spoons in the bag help the weight ratio (luckily no one pound coconuts were involved). Ha!

[@MaxFeinsteinMusic]

Thank you for doing a video that demonstrates uses for the trimmings! Do you have any others?