I tried making this Viral Burger, it was so hard!

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#food #recipe #burger

[@aloysiusoh197]

DRY AGE STEAK IN OYSTER SAUCE

[@PetherNortal1]

Dry age it in a soggy carpet

[@thedarkestknight2009]

​@emerald025 think again

[@scobo4743]

Shut up

[@g_triple_2]

He's back

[@JaQba91]

@@PetherNortal1 Or sock! Especially sock would have more FLAVOR! (Funny that in PL „sock” means „skarpeta” - and it’s spelled alike carpet).

[@chaunceyphilpot3986]

__Sauce Recipe__ 2 cups mayo 1 cup ketchup 0.5 cup mustard 2 Tbsp garlic powder 1 Tbsp smoked paprika 1 Tbsp onion powder __Beef Seasoning__ 2 Tbsp salt 1 Tbsp garlic power 1 Tbsp black pepper 1 tsp smoked paprika 20% fat ground chuck (not regular beef. they are different) I think...that wasn't clear in the video. 7% won the test but he said he had to figure out 20%. So I guess he ultimately used 20%?

[@riuphane]

This is the kind of comment that should have been in the description. Thank you!

[@briancook4039]

Legend.

[@giraffesinc.2193]

Thank you for the breakdown, much appreciated!

[@ChrisOnez718]

Depends on the type of 'cook' you want, and how flavorful you want it. Yea higher fat shrinks a lot, but it also releases that fat and tallow to fry in its own fat, and gives more flavor. If you want less frying action and less patty shrink, go lower fat, but tradicional burger meat is 80/20.

[@larryroyovitz7829]

I think he used 7% because he said if not for the sauce, it would be dry and aweful. 20% wouldn't be dry.

[@ramachandra776]

At this rate Guga is going to figure out KFC's secret recipe .

[@Boddah.]

Glen and Friends Cooking already did that.

[@dadbodgaming.92]

I think he already did

[@therider990]

It’s not a secret if everyone knows about it

[@alienck3901]

He did it

[@youonlydieonce5308]

Almost every cooking KZbinr did

[@alexhusko]

Guga needs to listen to Motz about the grind. It's not a lean blend, it's a smaller, extra grind in the 80/20 or 70/30 that breaks down the fat nodules and makes the thin smash stay together more. Still looks delicious Guga.

[@leeroderick]

"Guga needs to listen..." Good luck with that.

[@DontReadMyProfilePicture566]

Don't read my name

[@SilverFoxCooking]

I just made a similar comment before I read this. Fine grind per George.

[@alexhusko]

@@leeroderick 😆

[@Pfasma5]

Lol. Berger bonanza!!

[@UnfadingSilence]

"I Tried to make this viral burger, it was so hard" 0:28 and to make it was super simple and here's how 😂

[@Krymms]

The hard part was figuring it out.

[@minddtrixxter4983]

to be fair, hard is not the opposite of simple... hard means not easy, simple means not complicated :D 2 different things

[@AwesometownUSA]

I think it’s just a meme when he says something is “super simple to make” - in every single video he’s like “and this side dish is super simple to make” but then immediately describes like a 2 hour process that requires 30 different ingredients and like $2000 work of specialty cooking equipment haha. at this point I’m sure he’s mostly just messing with the audience whenever he says it.

[@Sigmacups]

you cant make this on a normal grill

[@thisisbriannaandrea]

I can't speak specifically to this burger, but a sauce should compliment a burger, not over power it. If you have to drown your burger in sauce, it can't be that great of a burger. I am with Leo on this one!!

[@Mark-oj8wj]

That's George Motz's belief as well and he's the king of burgers!

[@zacharystruble6439]

I've been cooking for over 15 years, and yes this is exactly right. Everything you put on the burger is a compliment, the meat is the main piece

[@FreshprinceObelair]

Completely agree, I'm surprised Guga liked this one more

[@xalener]

If it's good it's good

[@user-pw8qj2gt1p]

It's a social media gimmick burger, basically. I like my burgers smashed, but these are crushed. I am sure the crispy edges are good and all but as said here the sauce will be kind of strong.

[@tugberkayhan9599]

Hi from Turkey! I watch every single video of you Guga and my mouth watering every single freakin time! I wish I could try a Guga Steak or a Guga Burger... Damn bro😂 Phenomenal as always 🫡🫡

[@plessis2023]

Guga should rent/lease a restuerant and do a limited special service every few months for a price of course. Steaks , burger and a few of his special side dishes on menu. Just a idea.

[@tugberkayhan9599]

@@plessis2023 Agreed.

[@crimsontear99]

Guga promotes amazing cooking equipment* Me: *continues crying in British *

[@ahha6304]

me in Thai : first time?

[@SkankbumJerry]

They sell it for 50 bucks on Amazon!

[@f3rny_66]

is just existing products with his brand

[@gratebritton]

I'll buy it for ya if u want.

[@Paul-td3hb]

what amazing cooking equipment?

[@LuckyLadTV777]

These are called "Lacy Edge Burgers" - I think they're from Illinois

[@VBunplugged757]

I think I've seen that on TV. Isn't that the one where they just give you a burger with cheese and mustard, but they don't have any ketchup? I like places like that. The burger is simple but really tasty

[@venomslair137]

That's not lacy edge. That's ULTRA SMASH. Lacy Edge patties has a little dome form in the center.

[@t20594]

Steak and Shake Bloomington Illinois. The original is now a Monical’s Pizza the crispiest thin crust pizza ever.

[@nanoflower1]

@@venomslair137 yeah, George Motz goes for the lacy edge patties. So there's a bit more chew in the middle of the burger with those crispy edges. This new burger is going for just crispy edges and middle.

[@brucedwayne-vy7js]

edgeeeeee

[@bigjohnsbreakfastlog5819]

The burgers are based off of lattice style, which is popular in St. Louis, central Illinois, and Indianapolis. So either the creators were from the Midwest or were very familiar with that style of hamburger.

[@gregoryl.levitre9759]

Judging from the idiotic, "Filthy Fries," it looks to be another LA edgelord who copied someone else's idea then edged it up to be a gimmick...typical LA nonsense.

[@thelonercoder5816]

Yep im from chicago and these are popular here. Also, steak n shake (which was founded in IL) makes these types of burgers and they're my fav. Love steak n shake.

[@XpressOCafe]

​@@gregoryl.levitre9759 L.A is burger town it has by far the best burger restaurants and the most burger restaurants in the whole country

[@jamesbrewer5111]

@@thelonercoder5816Frisco Melts all day baby!!!!

[@MrOsnolaKinnard]

Culver’s Butter Burgers are that style.

[@jondilly1974]

To get a very uniform smash on my patties, I make uniform balls and then smash them between parchment paper using a tortilla press. Leaving the patty on the parchment, you can stack them up to take them out to the flattop. The patties don’t stick together in the stack either. Every single patty is paper thin and it reduces the effort at the flattop.

[@RyTrapp0]

Oooo, I'm gonna have to try that

[@DianaMain]

That's just a thin patty not a smash burger, the whole point is to aggressively smash the burger on the griddle so it turbo sears

[@allann.2632]

Another fellow tortilla presser! Totally agree with this method to efficiently get the properly caramelized meat-crust. 👍

[@RyTrapp0]

@@DianaMain There's nothing stopping you from putting pressure on the pre-flattened patty while it's on the griddle. It's the same difference, it doesn't matter if you press out the patty on the griddle or off of it, you can still put pressure on it when you start cooking it.

[@Tasmanaut]

@@DianaMain this is a complete L take. Whether you smash it before or after, it's still a smash patty

[@-Flash-Facts-]

I just started the video but i already know its a banger😂

[@selwrynn6702]

Guga is a professional, but at home if you're having issues with the patties sticking to your smashing impliment of choice, start with a ball to get a little char on one side then flip it and smash it as that char/fonde or whatever the word is for it will help it not stick to your smasher. Also while it's not the same as the technique they used here, there is a variant of this burger (the more original version) called the Lacy Anne (like the cookies) where you keep the middle a bit thicker so it can retain that jucieness we know & love while still getting that crispy meat crust around the edges. This is more difficult to make however as you can't just smash it uniformely & have to more like 'smear' out the edges.

[@animeandrew18]

This is a recommendation coming from someone who has made burgers like that for years. There's a place here in the midwest that is called Freddy's frozen custard, they are circles smashed to paper thin edges, scraped off with a sharpened burger trowel (dexter russell is the one they used) and they would have the patties about the size of a CD with a slight dome shape so little juicer at the center getting that benefit you're looking for. They started as square patties formed that were somewhere around 2in x 2in x 3/4in - sear the square on one side for about 10seconds (grill at 450* or so) so that the spatula doesn't stick too much to the patty and sticks to the grill more when you smash. When you smash you press it down 3-4 times before you start to shape it with the trowel (it may take you a few tries to get it right). I'm really curious if anyone tries this even after quitting there I got my own spatula to match theirs ( normally they use 1 in each hand to help with control but I got good enough to only need one) They are delicious burgers I love to make once in a while rather than a smoked burger.

[@thedoad]

freddys is arguably the best national chain. We only have one like 2 hours from here but whenever I drive by its usually better than all the hyped smashburger places in Los Angeles.

[@ashabahn]

I LOOOOOVE Freddy's! Those thin patties are to die for. As well as their custard. And fries. Perfection all across the board!

[@animeandrew18]

@@thedoad I have no clue how far the chain goes these days, I know little over 10 years ago there were only 2 and all the sauce n seasoning was prepped fresh daily, once it became a chain it all became pasteurized and made in a factory doesn't taste quite the same.

[@TheLazyJAK]

Freddy's underrated af fr

[@aSimpleWanderer]

I just love the way Guga says 'SAWSS' 😄

[@Paine981]

There is sure a lot of not using oyster sauce in this video. You know what would fix that? A good old rousing round of oyster sauce tests!

[@Phyconuatica]

It's gonna happen.

[@ShadowHudson2]

16 would be proud

[@jamespalmer4727]

Sugar is resistant to this suggestion.

[@Lugiarizard1996-ew9pk]

Every time I watch these videos I get so hungry, your food looks so good 😊

[@marcosgarcia-3696]

Freddys frozen custard been making these burgers forever. Nothing new! Ijs, no hate. Have to give credit to them before influencers get credit.

[@R..L..X]

man it's SO GOOD to see Guga selling his stuff at WalMart ! Vai Brasil ! Vai Minas Gerais !!

[@teetbeezoon]

Perhaps a mix of both techniques would have been nice to try out? Combining the juiciness of the Guga style with the crunch of that ultra thin patty!

[@posiden72_9]

We have a burger chain here here in the Midwest called Freddy’s frozen custard and these look just like they’re steak burgers

[@czotheghostgmail]

Freddys is good i like there fried steak sandwiches but Culvers burgers taste so much better

[@electron0075]

Yes these are exactly like Freddy’s even the fries and the fry sauce looks the same

[@michaelnugent9758]

They're here on the East Coast too. I'm in NC. Never been yet, but I've heard nothing but good things.

[@catsgomeeeeow]

​@@electron0075The fry sauce is different. It's more of an Idaho/Utah dry sauce at Freddy's

[@Leviticusto]

Got them here in southwest NM as well.

[@LX_B]

1:00 just listen to the video with eyes closed for 2 mins 💀

[@thisisbriannaandrea]

🤣🤣🤣🤣

[@yoavstauber]

😂😂😂

[@DamOneMan]

I don't get it Diddy Junior

[@ahha6304]

@@ChuckyFF101 มั่ย

[@MichaelRei99]

@@ChuckyFF101No problem.

[@quinnthedemon7650]

hear me out.. what if you take a quarter inch patty and cook it normally, then sandwich it in between 2 paper thin patties (with cheese in between of course). i feel like that would solve the lack of juiciness problem, and the burger wont have to heavily rely on the sauce. hope you give that a try

[@BklynBorn81]

I’m so surprised that Guga didn’t make a burger with one Guga Smash Patty, and one Paper Thin Patty! Best of both worlds.

[@Salem.belkha]

That's looks delicious😋 ❤❤

[@Unasham3d]

I know I'm not drunk, so Guga must be drunk thinking the 7% looked better than the 20% fat. You had such a better crust on that 20% fat patty

[@hartonosutrisno5452]

Sure he get better smash on 20%, but the issue is the size of patty after cooked was so SMALL that it was pointless to make it because the fat was already rendered too much in the pan. If you wanted to make it good, the composition should between 85-90% meat and 10-15% fat to prevent lots of shrinking during smash time, this will make your patty still have moist but not shrinking a lot compared to normal patties where they make thick and juicy one. This Viral Burger was meant to have patty as thin as possible without sacrificing the size too much, dont compare this to regular homemade burgers where you can make it as lik as you wanted to.

[@madhatter2549]

@@hartonosutrisno5452 the fat content doesn't matter if you smash properly, the correct blend as shown by ever smash shop on the planet is like 20% fat with an extra fine grind, its the grind that makes it not shrink as much as it grips the flat top and gives the paper thin smear

[@eliasfajardo6148]

You can say that the patties are all crust, zero juice. That crust gives a lot of flavor and texture. You can even season it before making the balls for smashing

[@bakerbob533]

tried those thin burgers and think it's a good experience, but not something to eat regularly. Too dependent on the sauce to survive. Guga's smash burgers all week!!!!

[@TandyMTG]

7% fat is too little for a good ground beef patty. The smash element makes it crispy but it will be so dry. Sauce can't fix the natural beef fat that is missing. Maybe the trick is just more meat per patty at 20% or more so that when it shrinks, it won't disappear.

[@_SurferGeek_]

A chain restaurant called *Freddy's* has been making the thin burgers for years. I hate their skinny fries though. It's only "viral" because of these so-called "influencers".

[@syn1183]

True but Freddy’s burger is pretty plain

[@_SurferGeek_]

@@syn1183 You can add additional toppings... just have to ask. And their sauce is essentially the same.

[@SilverFoxCooking]

According to George Motz, you need a really fine grind to make a lacy burger hold together. You may be able to get away with more fat if you use a finer grind and smash it like you did. I think that is worth trying out. Still looked delicious though!

[@rossr9607]

Come on GUGA I've asked dozens of time and it's the time of year for it. Please dryage steaks in corn husks. I believe it'll be best tasting dry age experiment you've done and I've watched them all.

[@DamOneMan]

Just wondering couldn't you just make the fattier patties bigger, so when it shrinks it shrinks to the right size

[@MAJBrett1]

If it's so good, why does it have to be drowned in sauce?

[@Dee-ry5kf]

Juiciness ma gee. C'mon

[@danieldcosta8798]

Because it's the cover up lol

[@thetogo2962]

That's not drowning in sauce, that's a generous portion of sauce

[@danieldcosta8798]

@@thetogo2962 someone almost drowned in a generous portion of water.

[@squibbelsmcjohnson]

Because its horrendous without sauce 😂

[@riuphane]

Really need to get that griddle... Amazing burgers, looking forward to trying some of these techniques

[@PWNHUB]

Guga come on man, a super lean burger can be delicious even George Motz has shown us some crazy 90-10 recipes.

[@stevieberg]

Super thin burgers are a fad leave a little thickness and it’s juicier and still crispy

[@MrStingBlade]

I swear people don't like meat anymore and just want spoon fulls of sauce lmao

[@PloppedBalls]

How about trying this same challenge but on a burger with lettuce and tomatoes? Also add onions (either caramelized or raw & thinly sliced). These extra ingredients should help bring that additional moisture that the thinner patties lack.

[@JoseGarcia-hf4wl]

Guga out here figuring out burgers from competition so he stays on top

[@DJXcalibur]

As a New Yorker I am sick of smash burgers! That entire trend started at a lower east side burger spot. Since then everybody makes them. Some good. Some not. These days, I’d rather just a normal burger. People are now charging $20 a burger just due to popularity. Not that it got any better. Shockingly the quality actually went down somewhat. Regardless, they are over hyped. A normal grilled burger is just fine with me!🤷🏾‍♂️

[@kameljoe21]

McDonalds 1/10 pound patty is just right. You can build a lot with those patties. Yet you can not buy them anywhere. Nor their buns. I like their buns a lot yet no one sells anything quite like them.

[@danekading4564]

It didn't start in New York though. It started in Asheland Kentucky some dude name Bill culverston

[@genehenson8851]

Bro wtf are talking about? You think smash burgers stayed in NYC like a few years ago or something?

[@ZingZingNZ]

​@@danekading4564 it's the additives you like

[@stonealdridge6724]

Not everything comes from new York brother lmao

[@Hankola]

New drinking game. Every time either one of you say "bro" or "everybody", take a drink.

[@pablomonge1510]

Guga I would recommend u some stuff that will make them better:) 1. There are multiple types of smashing techniques, fat smash, ultra smash, lazy edge, etc. All of them require practice and have to be done properly, it’s not just smashing them with a lot of weight and that’s it, that’s why some of them broke on you for example. 2. Most of the places that make smashburgers with an amazing crust, don’t use oil, when u use oil the meat sticks to the smasher instead of the griddle when u are smashing them, cause there’s oil between them and the griddle. Don’t use oil and try it out and you’ll see. 3. For them to have a better crust, have the balls on a cold container or refrigerator and cook them at 3 to 7 degrees Celsius. If they are too cold or too warm, the crust is not good enough.

[@yertelt5570]

It was so hard? It's a lacy edged smash burger, probably one of the first burger patties ever. Secret sauce? Same "secret sauce" as every other cooking channel on KZbin, except most of them also add fine chopped dill pickles or relish. Come on Guga, do better. Not sure what was so difficult about a lacy edge smash burger with cheese and stripped down Thousand Island/Russian dressing on it? It may have taken a couple tries to get the meat seasoning down, but seriously, I doubt it was all that difficult. I love your Souse Vide Everything channel, but I was a little disappointed with my first visit to Guga Foods. You make entertaining, informative videos, you have subscribers and loyal fans in the millions, do you really need these kind of clickbait video titles?

[@kylem3373]

Looks amazing. I'll have to give this one a go. Also, when I think of paper thin burgers, I think of McDonald's. Im sure they've got a good process on making paper thin burgers. They've been getting thinner and more expensive for a while now.

[@resonate1]

Lol the word salad dude is definitely his own biggest fan. "Sublime" no mames 😂

[@AmbiguouslyAaron]

When the guys have a giggly smile on their faces as they dive into a burger they've had a 100 times, you know it's good.

[@_SurferGeek_]

Make that burger better by adding a lot of cheddar cheese! Let it come out to the edge of the burger to get a nice and crispy "frico" style edge!

[@Skwitbi]

Some people use a different smasher, with a longer straight perpendicular handle. They start with a ball and press down the edges with a consistent rotating motion creating a very thin edge (dubbed as lacy edges) while keeping the middle a little bit thicker from the rest. I think this would solve the dryness while still having paper thin and crispy edges with a crust that everyone will love.

[@onerob4141]

Guga, I'm really happy and excited for you about your own line of products at Walmart! I can't wait to go out tomorrow and pick them up!

[@Delcore2006]

guga, I promise It won't be dry if you take it out sooner. Max 1 minute on the first side and when you flip you add the cheese and it's done. It stays extremely juicy. you just overcooked it

[@PrinceKados]

Those are just like steak'n'shake burgers, where I worked for a few years. They aren't new, but they're really, really good!

[@mightymorphingmemory6178]

Right? And if gonna stack three and basically make a layered smash burger what the difference??

[@Portugal.TheMan]

I’m gonna try this out today. Thanks for all the vids, Guga gang

[@travisd7677]

How was it?

[@user-vf3dq7kv9w]

Hey Guga, why don't you make a video of a full family meal? Like, how many people you cook for when you make a dinner? Do you serve family style or individual? Let's see the Mrs Guga and the little Gugitos! 😂

[@RyTrapp0]

I think a good combo could be putting the ultra-smash patty on bottom for the texture, then a standard smash patty on top for a little more juiciness. Might get more 'complexity' out of a smashburger lol. Shout out to the people dismissing this burger in the comments because of their own biases, in spite of Guga & co's reactions to trying them lol

[@Dreadnotus]

Not me starving at 4am not being able to cook cause I don't wanna wake people up

[@Syzygy77]

These burger joints are gonna have to trademark their burgers to prevent Uncle Guga from exposing their secrets.

[@Jack-ne8vm]

I roll the raw meat 1/8" thick on plastic. Cover with plastic. Freeze. When you want a quick burger, remove plastic & put frozen patties on grill, or Foreman cooker...

[@PhillipCummingsUSA]

I love that Guga has gone global with Walmart

[@hedecky58]

Guga: It was so hard! Also Guga: To make it, it's super simple and here's how!

[@cauffeebrewer8514]

The most honest MFr’s on KZbin…. Truthfully, I counted “not gonna lie” so many times

[@Themacchuck]

In Rochester, NY we pre smash our burgers. We use a pie plate. Put the patty between plastic wrap or parchment and use a glass pie plate to smash thin. This can be done well in advance. Sear that burger on high heat and in a couple minutes you got a great burger. Don’t forget our signature meat hot sauce. This isn’t chili it has chili powder, cayenne, cinnamon and a bit of allspice. Many people use cumin which is ok but it needs to be incredibly subtle. Mostly to just take a bit of harshness away from the chili powder. Personally I omit it entirely. It’s also not tomato based. No tomato unless it’s a pinch of paste in the beginning to develop complexity. But not necessary. It’s a truly bastard recipe but aren’t so many local recipes.

[@verythree]

lil bro on gugas left fighting for even a look his way from Guga

[@sintanan469]

"This burger is rated #1 by influencers." Thats not a burger. Thats the burnt leftovers from cooking a burger. Props to the burger joint for figuring out how to sell their leftover waste.

[@solocrusher]

I like both crispy (well done) burgers and juicy burgers equally. I make either one depending on my mood and upon guest's request. I make those well done burgers with a very well grinded beef with 40%. The burnt fat gives it so much more flavor that the juicier version can't compete against. Im not the sauce type neither, I just love and prefer the taste of the well seasoned burger patties on its own without sauces. I also add blt in my burgers as well, it never fails to please the taste buds! Enjoy!

[@svintheanajones88]

For my taste buds, I'm glad you "figured it out!!"

[@Epidemike]

guga you need to mix them do a triple burger but put one of you juicy ones in the middle!

[@linasamv2072]

some of these vids just makes me feel like that the toilet is gonna be a good friend of yours for sometime

[@obsidian7644]

Noone deserves to have their brand in Walmart more than you guga and the boys. Can't wait to get them all

[@diogomilani4353]

Hands up for Leooo!! Experiments like this we can see how the description guy shines. I dont know why, but i only can trust Leo for this avaluation. ❤

[@stuartmayberry666]

This is similar to a smash burger in Portland, Oregon at a place called Lo’s Burgers. Key differences: No issue with a dry patty; these are juicy burgers. Also, they do one that is close to the Oklahoma onion burger with three types of onion (raw, caramelized/smashed, and crispy fried). Big difference between this and a typical OK burger is that the patty gets that thin edge treatment. Those crispy edges are like beef bacon. Guga, if you find yourself in the Pacific Northwest, you need to check this place out.

[@shardinhand1243]

6:49 had to look it up to be sure, and as a compliment is doesint get much better than saying somehting is sublime, definition, of such excellence, grandeur, or beauty as to inspire great admiration or awe. guga made a burger that just about gave this man a religious experiance bro ^^

[@jhaas68865]

Guga for Father’s Day I got your burger press and griddle for a gift. They both are awesome and before making smash burgers I was using spatula and weight method. Not even and couldn’t get it flat enough. The griddle itself works great and can do two patties at a time no issue and even had some veggies on it for fajitas yesterday. One issue I have that should be an easy fix that I recommend is with the clamps holding it to the grill. My grill has the wavy style of grates. The locking mechanism is what piece so as you spin it to tighten the part to attach to the grate is spinning and I had a hard time locking it down. You make that a two piece with a metal hook you can hold in place while you lighten the lock nut part it would be perfect.

[@voidisciple2759]

thanks for putting the extra work into explaining the process so its easier for us to make at home and learn

[@gailneal]

"You're going a little bit extra for me" 😂😂😂 He's always extra! 😂 Am I the only one who thinks he talks too much?

[@vyusr1]

title: it was so hard! 30 seconds into the video: its super simple classic guga LMAO

[@nekodirge]

Your videos sound like an infomercial more and more every day.

[@veryfitting]

Mixing your OG burger with two of the crispy ones either side would be a good follow up video

[@WineOnTheDime]

Guga needs to make the world's best lettuce wrap burger for us keto folks.

[@Funkotronimus]

I use a paper plate to smash the patty before cooking-you can peel the plate off the same way you remove those sheets from when you use pre-formed patties

[@nazsera1362]

Now this video I can watch all day and make myself those burgers all week. Thank you Guga

[@waywardmind]

Title: "I tried making this Viral Burger, it was so hard!" Guga in the video: "And it was super simple"

[@TheGamingZone-]

basically what they were saying the buger they made in video is a 9/10 while guga's original burger is a 10/10

[@leedza]

Congrats Guga on the product line. Your character is ready for TV

[@danielross9793]

i realy enjoy all your video , i learn how to cook steak with you I LOVE YOU GUGA!!!

[@KillerCornMuffin]

It's a modification of the lacey edge burger. Looks great but credit where it is due.

[@TheBuffHippie]

Made me shed a tear igoring that jalapeño burger 😢😂🤷‍♂️🔥🤤 that looked incredible!

[@tb6638]

Guga, I heard you were gonna make the Hawk Tuah burger next, cant wait to see it!

[@MrOsnolaKinnard]

Culvers butter burgers are very thin like that. They are predominantly a midwestern fast food chain…and they are AWESOME.

[@teambanuelos]

That new sauce on Guga's burgers is probably sublime too.

[@popebinga]

basically taking the smash burger to another thinner level - the maillard burger!

[@TheBimExperience]

No joke, the trick for these burgers is using a patching trowel to get them ultra thin. George Motz goes over this on a recent video on First We Feast.

[@danperry5375]

Video title. "It's so hard" guga 30 seconds in " and to make it its super simple" 😂

[@HeleTCM]

Every time I see a burger on this channel, it makes me want to either go make a burger or get a great one locally.

[@ototoibutotoi231]

when guga keeps saying "it is not easy to master the technique" I kinda wanna see the bts

[@peterdoe2617]

While not having such a large griddle pan: I'd fry ground beef up to this state of browning. Where it's only roast aroma. Add some grated cheese to form a pattie from that. And go on from that: toast the buns in the fat from the beef? That would be: let the buns soak up fat from the beef, before even adding the cheese? My experimental kitchen!

[@filoautomata]

simple solution: smash burger patties in a middle of two ultra smash patties

[@donthaveusernameand]

I'd be interested to see you make a hybrid burger with a easy street style super thin patty and and normal smash patty together so you would get the crisp and flavor of the deep crust while still having the juice of the burger that changed your lives. Maybe it would make it better or maybe it doesn't come through strong enough to make it worth it.

[@adrianmalcek7371]

Guga in the title "It was so hard" Guga in video "its super simple"

[@habplayz93]

Ironically, I used to get my meat from walmart, and it was always 27% fat, but it didn't shrink that small. The main issue is that in that experiment you were doing the normal smashing method instead of the one that you discovered later in the video. I used to always do the lacy edge method that you saw later in the video when I had that beef, as it's basically what you are forced to do if you don't want it to shrink too much. It was also the perfect size for the bun as it shrunk the perfect amount.