I created the BURGER that changed everything!

[@BigBoyJay_69]

You know it's amazing when Angel chooses the chicken over the beef.

[@ArizonaBeardedBiker]

Right! I am blown away also!

[@brettweltz8135]

WAITWHAT!!!????

[@CarlGorn]

Truth.

[@DuErGrimmmer]

damn you just spoiled it for me

[@FahmiZFX]

I'm not saying that their reactions before this video is not genuine, but seeing Angel lit up like that -- you know you've hit a real gold mine of a taste.

[@Sarku1995]

Chicken Parm is one of my favorites. Top tier. This sandwich version you made looks incredible, I'm jealous 😭🥲

[@Celtopia]

Me too.

[@thenonexistinghero]

That's a burger, not a sandwich.

[@leehines8776]

Didn't Wendy's last year have there version of chicken parm sandwich? But instead of a thin parma cracker, it came with a fried thing of mozzarella cheese & "marinara" sauce. But this thing looks (in my blk KZbinr voice, damn near delectable)

[@emerje0]

Don't be jealous, this is something you can make at home on the stove top. Like they said, simplicity!

[@flybird2812]

There you go at it again I'm so surprised / flabbergasted you're still alive you're going to die in about 3 months if you don't stop eating

[@tabebitokage1040]

Maybe add another crispy parmesan cheese disc on the bottom to protect the bottom bun or add some bacon.

[@billdecou242]

Or one chicken pattie, an Italian sausage pattie with the crispy parm on top and bottom with Swiss to make it like a cordon bleu. Always good to see another Musashi fan too.

[@cocodojo]

That'd be genius to have the crispy parm disc on the bottom and crispy bacon on top!

[@sparcousa]

Maybe swap the chicken with beef instead and make it beef pam instead 🙄

[@luuk1982]

No don't add bacon, it gets to salty. Chicken doesn't have enough punch/taste. I wouldn't ad bacon at all. Or you have to put on more tomato sauce or some lettuce/cucumber or something. I think bacon will overrule the entire thing as it is now.

[@cocodojo]

@@luuk1982 Guga : B-but... bacon makes everything taste better!

[@davidtirado6624]

I'd love to see you try a Gyro burger, with all the fixings. Tzaiki sauce, etc. I made one home and soooo delicious. I used a combination of 80/20 beef, lamb and pork for the juiciest burger. Make it happen bro!!

[@williamh192]

Ah BRO ! My kinda guy !!!!!!

[@t0aster_b4th]

*more heavy breathing*

[@connor.chan.jazzman]

This sounds heavenly

[@matthaios9143]

We don't use a beef and lamb mixture for gyro in Greece. Chicken or pork are eaten the most and it would be difficult to do either of those because it's shaved meat. A "kebab" burger could work because kebab is more similar to ground beef.

[@connor.chan.jazzman]

@@matthaios9143 I think its the ground meat part that would make it a burger, but you can still season it and provide the toppings to make it taste like a gyro. I think of Adam Ragusea's "sloppy Gyro" recipe where he did just that, except instead of just loose ground meat, you can form them into patties instead.

[@lyconxero457]

What's crazy is that this burger idea almost sounds like one of Guga's crazy side dishes which always seem amazing but now it's so strong that it rivals even the legendary smash burger. I really, really, REALLY want to try this as I LOVE chicken parmesan and I also LOVE smash burgers. I also think the formula can be tweaked a bit to counteract the sogginess of the bottom bun by either relocating the fried cheese to the bottom OR by simply adding another one to the bottom if that wouldn't be too overpowering.

[@saswatadutta6559]

Their reactions when the food is fuckin' good....GUGA's excited smile and him saying "10/10 Will Highly Recommend"...that's when it puts a smile on my face and makes my day ALWAYS!

[@ihateyoutube7566]

Like kids on Christmas

[@MrKevin486]

Rather than putting the parm crusty on like a cracker, butter your buns, put two circles of parm down, then the bun on top of the sticky side of the parm and let it sit. It will stick to the inside of the buns and create a barrier as well as not slide around like the loose "cracker" would. More importantly, It will stop the buns from getting soggy and add more crispness to the sandwich. Great idea, though.

[@its_saber1525]

It didn't change everything, I still don't have a GF

[@michaeltschuertz]

Sorry man.

[@groofay]

but at least world hunger is solved

[@TheZohan907]

Skill issue

[@devin9124]

Yep. Still owe taxes... clickbait title to be honest.

[@TheMysticalBlackRabbit7897]

Same brother same 😔

[@bluetoughguy]

I tried this out the other night for the family and EVERYONE LOVED IT!!! What an amazing creation!

[@Anonymous-gp3ey]

2:36 whoever edits these videos is a legend🤣

[@joebenzz]

Looks like some restaurants need to add that one to their menus.

[@DMalek]

Beat me to it, was thinking the exact same!

[@3xeplodng_3agle_studios]

Burger king had a chicken parm sandwich. ... But its burger king...

[@cocodojo]

So... how much are we looking at for an authentic Guga wagu A5 burger? A mortage or two? An arm and a leg, or maybe both legs? Will half a year's salary barely cover it?

[@ConcentratedTexas]

@@cocodojopretty sure they are talking about the chicken burger

[@LaSombraa]

It’ll be overpriced

[@tobparker]

Dude. I just made this exactly as described. Holy hell, I would serve this in any restaurant. It's amazing. When you dream, you dream delicious my friend.

[@KillerCornMuffin]

This was an amazing idea that I can't to try myself.

[@LeviAllen]

Absolutely love your channel. So many brilliant ideas!!!! Love it!!

[@AlsoMeowskivich]

I always have troubles consistently being able to get my hands on ground chicken, which is why I opt to grind my own. Something I like to do is when I grind up curry mix, I reserve a bit to grind in with some chicken to make curry chicken patties.

[@TheJErmafiEd]

Guga!! You are literally a treasure!!

[@edwardnorton2366]

@guga I have made this before but your was way more beautiful! To avoid the soggy bun you can put the parm cheese cracker on the bottom bun.

[@jaysengstacken2118]

Just made this to ight with the fam. Big hit. They decided to put the cheese cracker on the bottom, but that seemed to have soaked up the chicken juice and eliminated the crispiness. I would even suggest letting the patties sit for 5 minutes and soaking up the juice that comes out. Even more, I reduced the tomato sauce a little so it's not as runny.

[@GuacPapi]

Did you make the tomato sauce? Is it worth over just buying quality jar sauce?

[@DubultaisT]

Here the San Marzano DOP are the most expensive canned tomatoes there is. But I agree on the taste, that lava soil creates some magic. During winter when there are no fresh Latvian tomatoes the canned San Marzano DOP are my way to go.

[@markiangooley]

Here in the United States you have to make sure that DOP is on the label of the can. If it isn’t, you’re probably getting the same variety of tomato (probably!) but grown elsewhere. The higher price isn’t a guarantee it’s real: sometimes the copies are almost as expensive.

[@DubultaisT]

@@markiangooley Yes, You must always check for the official San Marzano seals. Here in this small country they are not able to do this because the word will spread fast.

[@Sdaniels3152]

Guga, you should make a dry aged steak burguer (not smash). Here in spain, it is how the best burguer restaurant, third of the world (Hundred), makes them. Cheers.

[@davidfranklin2242]

Angel is back!!! Thank you 👍👍👍

[@HashiNuke]

Remember when Guga said that he hated chicken?

[@EngineeredChannel]

After the initial smash, you should try going around the edges and it will give you the really thin crisp edge. Pure mailard!

[@PWNHUB]

I think you need to use bread crumbs in the Chicken parm burger, it'll not only give you the crunchy bits but also expand the patty a bit to make it more burger like.

[@randygrant1345]

Panko, and some seasoning as well since the bread crumbs will hold in that flavor, might start with a dash or two of italian seasoning to the meat breadcrumb mix.

[@Tusuratopia]

This is a higher quality version of my chicken sandwiches I make. I make them using frozen chicken patties, tomato sauce, and a slice of provolone or mozzarella. Built exactly the same way. The frozen patties shortens the creation time. Cook the patties in the oven per the package. Then add the sauce and cheese and melt it under broil. 10/10 would highly recommend.

[@YourDadYoda]

You gotta try making the patties yourself, it’s more effort but if you season it right it knocks those frozen patties out of the park. It’s hard for me to go back to them after I started making my own, plus it’s a lot healthier too.

[@Samuri5hit84]

​@@YourDadYodaWas gonna say the same thing as well. Also if ground chicken patties are too messy or take too much time then chicken cutlets work as well. Could even prep a bunch on Sunday then just heat them throughout the week and it would still be great.

[@Tonyhouse1168]

If you want to shorten the time even more, pre heat your oven to 400, put your pan in to heat it, cook the frozen patties in the microwave on a paper towel, then season and flip onto the hot pan. The patty gets nice and crisp, almost like an authentic ground/fried patty

[@tanikokishimoto1604]

Whatever the meat...I always stay away from the pre-formed burgers. So much better forming my own, and truly adds nothing significantly additional timewise to meal prep.

[@GoonerVen]

In Colombia and an tell you this is nothing new, places here have this without the parmesan in chip form, but with the it. They put anything and everything on burgers here.

[@CharloBagis]

I don't usually cook chicken burgers at home but I will definitely try this! Thanks for the great idea Guga 🤝

[@TravisAxel]

Times to be scared. When Goku stops smiling. When Vegeta starts smiling. When Leo stops talking.

[@jackdaniel8073]

Actually made this one Guga, it was nice, thanks for the idea!

[@michaelgafner7610]

Love your stuff, Guga! I make my own variant of a chicken smash burger. Lightly toasted brioche buns (as you say, always with butter), then from bottom to top, some of horseradish and mustard sauce (old family recipe), a home ground chicken burger patty (with a special home mixed seasoning), one fried egg (scrambled), another chicken burger patty, another egg (sunny side up. you want that yolk to break), then the top brioche bun (also perfectly toasted with butter). I call it..."The Schwarzen-Egger!". Because I'm Austrian, and he's also Austrian... and I think I'm funny.

[@carstenl87]

Omg I gotta make both when it gets a bit warmer outside!

[@MadameNasty]

This is one of my favourite ever Guga videos. The reactions are so wholesome and borh the burgers look incredible!

[@ZikkityZakOTA]

Side dish suggestion for you: Max 'n' Cheese mixed with sausage or hot dogs and peas or carrots. Make Angel mad lmao. Feel free to use a pasta and/or cheese of your choice. You're welcome! 😊

[@sniderjadam]

There's one way to improve the chicken parm one. Chef Alvin Cailan did a "Sunday Gravy" burger, where he rolled his beef balls in Parmeggiano Reggiano. Apply this to the chicken parm, and it'll take it to another level.

[@kaputa814]

I'll be trying this. Made Sam the Cooking guys chicken bacon ranch burger and that's my wife favorite. This will likely be mine. Doing burgers with different kinds of meat is always welcome, fantastic as always Guga

[@AliceDuchess420]

Does it still count as a thumbs up if I clicked it with my thumb upside down?❤

[@marebbpc]

lately i see guga doing more and more chicken, i love your drive trying to make chicken taste better

[@Stefan_Smith]

Leo "crunchy" is passed "crispy"

[@jw1049]

Guga, chicken parm is my all-time favorite! You're killing me man!

[@ajayarya8591]

I've done this recipe before without the Parmesan crust. Absolutely Amazing!

[@XemnasTM]

Guga really is a mad food scientist with these creations

[@cryptokiph]

Guga, you need a restaurant. That shirt is gonna make people ask which restaurant I got it from.

[@MarkDeSade100]

This burger looks great, now show us Guga's dream ideas that didn't work out. I want to see the weird stuff.

[@whiteydiamond]

If supreme is making a complete mess with a soggy burger then uh.. you're wrong.

[@AliasAerius]

Now you just need to compare the chicken parm smash burger with a beef parm smash burger to make a true comparison.

[@asifhossainafridi7201]

Guga’s shirt reminds me of Khabib

[@yanneldor]

Question, how are smash burgers considered the best when you obviously overcook it? (curiousity, I never cooked smash burgers)

[@tjoflojt]

Love seeing the boys getting rowdy over a good burg!

[@TheCogitatingCeviche]

Made these for dinner… 10/10 would highly recommend

[@amazingazblo0239]

4:52 timestamp is an absolute meme fest going to cook up in store for the future

[@videostash413]

To be fair they should have started with the chicken to see how good it is, since they have a bias for beef.

[@Dan016]

That “What the Hell?” Has layers there 😂

[@s1gne]

Somehow i'm curious about a Hulk Smash burger now. ;)

[@hamzabarakat800]

never bought merch before but honestly this ones wearable asf looks funny and cool

[@ilyothman]

who tf you wanna smash bro?

[@allamericancooking]

Genius. Pure, genius. And now I’m going to make these for my next party

[@GardevoirBoy]

The Chicken Parmesan Smash Burger is a nice Italian take on a German-American classic.

[@Dimitris056]

Guga's dreams are gonna change the food world!!!!

[@fishstix4209]

That actually looked good AF for chicken

[@CoalCoalJames]

Guga: "It came to me in a dream and had nothing to do with all the fast-food chicken parm recipes in the news lately."

[@lancelang2521]

Thanks Guga for introducing me to Dalstrong bought the Barabarian series chefs knife it is so awesome, a work of art really thanks again

[@dhowell888]

Guga, you are the MAN, but this is literally the first time I had to critique... Bro that chicken looks raw...

[@yaminoyomi9914]

As the great Ron Swanson once said : Turkey can never beat cow

[@jessejones1072]

Just made this at home. Can confirm it's delicious.

[@beansdad70]

Damn Guga! That’s an amazing idea!!!

[@CarlGorn]

Parm crisps are like bacon - they just make everything better.

[@NinjaRalph]

I wish merch didn't cost so much to get to Australia! :(

[@aizazsenpai2307]

I swear guga has a kink for making ppl hungry

[@KoruKun]

I literally made this sandwich last night, except I deep fried a breaded chicken breast instead of smashing it. "Spicy Deep-Fried Chicken Parm on a Brioche Bun"... been doing this for a decade.

[@khozz3784]

for chicken blend you could use chicken skin on the blend for moisture.

[@LegendaryPlowboy]

I still say you need to anger the entire steak eating world by dry aging a A5 Wagyu rib roast and grinding it up to make burgers.

[@videostash413]

that would not anger, he's done similar things before

[@SheyD78]

Fantastic idea, and by not breading & frying the chicken you lose that soggy batter chicken parm usually comes in. The bun brings the bread flavour, but it's tastier and leaner. Kinda surprised the parmesan crisp doesn't stab you in the mouth when you try eating it though.

[@poluefemus]

challenge: cook a steak using only light or the sun (put it in a reflective box or something)

[@lmpeters]

I don't think a solar oven can get hot enough to get good results. I looked into solar ovens a while ago, and the best ones I could find top out at 300 degrees Fahrenheit.

[@mullergui13]

Guga might have just started a new food trend that we're gonna start seeing everywhere.

[@doutchebags]

Hey! I was thinking of Super Smash Bros. when I saw the shirt.

[@fredfry5100]

Finally, an inventive burger worth making.🎉🎉🎉

[@dixonjt89]

Do a Thankgiving dinner smash burger with ground turkey!!

[@Enishiat0r]

This could go to higher levels

[@bluetoughguy]

That shirt is badass!!! Also, I tried a chicken smash burger last week and there was just so little fat that it was not good. I think because of the parm/mozz and the marinara, it would be significantly better though! Going to have to give this a try for sure!

[@markiangooley]

Yes, there’s seldom enough fat in ground chicken. Note that many types of chicken sausage include cheese so that the butterfat in the cheese can help.

[@bluetoughguy]

@markiangooley ya I think most of the stuff we get only has 4% fat...i think the saving grace with this as they mentioned is the Parmigiano crisp. That plus the mozzarella plus the sauce really keep your taste buds dancing

[@Imatallguy1]

Guga is about to make........ SO MUCH MONEY on that shirt. JFC I've rarely seen a better idea in my life.

[@Tonyhouse1168]

What does JFC mean?

[@tonyb8066]

@@Tonyhouse1168 Julie's Fine China.

[@Tonyhouse1168]

@@tonyb8066 thanks Tony B!

[@kisaragi_san1378]

if you want a real answer, its Jesus F*ing Christ@@Tonyhouse1168

[@YourDadYoda]

Homemade chicken patties are extremely underrated

[@tonymancini8170]

Wow I’ve gotta make this! This is a genius level dream, Guga!

[@tonymancini8170]

One thing I would add is to not be afraid to cook your canned tomatoes. I know Vito said to use raw tomato for pizza, which is true because the tomato cooks in the oven, but in Italy we do simmer the tomato for a few minutes for sauces.

[@spencerorde8090]

Some dreams are chicken parm, some dreams are 182 day old lime soda steaks.

[@jolenerobinson6597]

Next time ought to try it with garlic toast as the buns

[@BernCer]

These have been around for decades, but thanks for sharing.

[@brahmpayton334]

I'm doing this with turkey, a potato pancake, and cranberry sauce. Thanksgiving on a burger.

[@arcadialive4265]

Guga Burger? Cuz is GUGA GOOD!

[@ShenDoodles]

If Guga ever has a baby, it better be called GuGugaga

[@meatbyproducts]

Used to make this when I lived in the barracks in the military. Ground chicken was cheap and made for neat meals. Instead of a burger bun I did extra toasty butter toasted white bread.

[@julianbeavis7724]

It’s been so long since I’ve seen that Will Smith KZbin rewind intro. That brought back some memories. 😂

[@lesliemobleaudio8018]

Without breading, this is a chicken pizza burger.

[@seancraven2361]

This was always going to be good, just do it with thin deep fried chicken like we have be doing in Australia for about 30 years.

[@shawnm5692]

a smash burger is not supposed to be smashed "really good" but rather just enough not to squeeze the juices out.

[@xDRAMx]

Wendy's did a similar chicken sandwich but they used an entire breast and not ground chicken. I bet this version is way better because of the smash

[@justina.6769]

Guga! Guga! Do a Pork Smash Burger or something with Pork next! 😁

[@therichieboy]

Ok. This goes in favourites.

[@jakefromstatefarm357]

Make a cheeseburger with a chicken bun

[@SuperNetSpyder]

Guga and Co. - I am for sure trying this out!

[@charlesgraczcki5227]

I'll test this

[@tdegrddeehjgd]

I can tell I'm about to ruin a frying pan trying to replicate this recipe with the cheese fritter thing.