They said this 100yr BURGER Recipe is life changing, so we tried!

[@treehuggingbuddhist]

This was a burger I grew up with but my mom added a bit of onion soup mix for seasoning. 🍔

[@RamPuppy]

same

[@Dalmoon98]

awesome, thanks for letting us know! will need to try

[@lynnkesh254]

When? A hundred yrs ago? Lol

[@DoctorX17]

Mmm, onion soup mix is magic. Never seen anyone use it for soup… but so many other uses

[@jjmmjj9999]

@@lynnkesh254 don't be stupid. Guga isn't releasing this video 100 years ago is he.... Just because the recipe was created a hundred years ago, doesn't mean he was the first to eat it 100 years ago..

[@agustinhays3279]

This is crazy! I have followed Steve”s Not Another Cooking Show for years now. Seeing a huge youtuber like Guga talk about him really made me feel happy for Steve! Love both these guys!

[@sigmablock]

I’d say criminally underrated vs the others. Dudes LEGIT AF.

[@Lostadvent]

@@sigmablock Agreed I'm glad he is getting shown off!

[@legoshi6531]

He's so underrated 😭

[@Teisrud]

Followed him since like 50k subs. Underrated, but his channel has gotten a lot more recognition the last couple of years!! Now over 1 million subs, which is totally deserved

[@ItsKrt]

I remember a Kitchen Nightmares episode where they boiled the burger patties and Gordon Ramsey totally reamed them haha.

[@Paperfiasco]

For what it's worth, this was the original principle behind the White Castle burger, as well as several other classic burger joints here in Jersey all dating back to that same time period as White Castle - they put down an enormous pile of onions on the grill and smash the meat patties onto that... and put the buns on top of that to catch the remaining steam. They're a very different mouthfeel from other burgers, but the flavor is amazing.

[@budgenatorP]

We had power's hambugers, a slider style burger francise from back in the '30s, i think leting the sliced onions set at least overnight in the cooler adds a bit of magic and of course mustard only.

[@williamwigley2820]

Steamed burgers are better in a tank like the way White Castle does it. This is actually a hybrid because the burger touches the bottom of the pan.

[@JeanlucPicard-kk2jy]

I'm from Philadelphia and my grandmother used to make burgers like that when I was a kid and they were amazing, she would be 113 years old today! Thanks Grandma ❤️ you we're the best!

[@Del-Lebo]

Holy Yo! My Philly Grandmom used to make these too and taught me and my mom how to make them. Almost exactly the same!!!! She would be about 120ish today! I wonder where the recipe came from.

[@JeanlucPicard-kk2jy]

@@Del-Lebo probably Europe, Germany or Poland most likely! 🖖

[@axemanracing6222]

@@JeanlucPicard-kk2jy I'd say Germany, Poland or Hungary as they all loved onions back then and still do.

[@exclamationpointman3852]

RIP, Grandma

[@theribbofit]

For all of you thinking of making this: I just made it, and it's divine. Guga's crew did not overexagerate how good it is. I didn't have any spicy mustard, so I used yellow mustard combined with some Franks Red Hot sauce, it was fine

[@kirk1156]

I felt they exaggerated it. Its a hamburger with onions, and i liked it better without the horse radish.

[@danielaacevedo1150]

​@@kirk1156it has everything to be perfect, good beef, salt, pepper, sauce and the good sweetness of onions, nothing else needed, maybe a slice of cheese but not really relevant, plus is healthier

[@walkelftexasranger]

I don't know man, burger without vegetables sounds bland and boring.

[@theribbofit]

@@walkelftexasranger Trust me, it is worth a try. Also, you can definitely add lettuce on top of the patty, but it might get a little soggy with how juicy that burger is (Just going to ignore the fact that onions are, indeed, vegetables)

[@Ki113r0n]

@@walkelftexasranger it is bland and tastes like sh*t ... watery flavorless bland "raw" meat taste unless you drench that sucker in tons of sauce and I've even used spice on the onions ... Don't listen to the 1st guy that's just gargling on guga's d*ck, it's not good.

[@75novaguy73]

Onion burgers was a popular item back then because onions where very plentiful and they had more than they could use. It was a good way to make things go further with an item they didnt use a lot but had a lot of

[@chriskwammie2773]

Need a Motz colab from First we Feast!!!

[@dominicballinger6536]

Really? I'd think it's because it didn't require oil, which might have been difficult to acquire 100 years ago in the great depression

[@davidmckean955]

@@dominicballinger6536 burgers make their own oil

[@Oldcrow77]

It’s a slightly different take on the Oklahoma onion burger that was born out of the depression era. Specifically to make what meat you had go farther. You can search here on KZbin for it

[@adrianalychio5940]

Can't believe Guga actually made Steamed Hams 🤣🤣🤣

[@Sigurn27]

100yr Ooooold family recipe.

[@cpmc5400]

It's a recipe from upstate NY

[@Teaniinja]

Lol my first thought

[@wolfie819]

My first thought too 😂. Came to the comments to see if someone else noticed

[@RabidWolf1966]

No ham

[@tommj4365]

I made this for my dad a couple weeks ago, he turned to me and was like "this is amazing", I've never seen him so impressed with any food

[@TheMillennialGardener]

Glad to see Steve getting a shout-out! He’s awesome and his channel is my favorite Italian cooking channel out there 👍

[@oleugh]

Came here to write that comment too! Been following both Guga and Steve for years at this point. Both legends!

[@fuckedupbypiplup4460]

I'll need to look him up. Is he better than vincenzo's plate?

[@TheMillennialGardener]

@@fuckedupbypiplup4460 I don't like saying who is better, because it's just opinion. Vincenzo's channel is a hybrid cooking/comedy channel, and a lot of Vincenzo's content is reaction-based comedy. Steve's channel is straight-up cooking. I consider Vincenzo's channel more entertainment where you can learn about cooking Italian food, whereas Steven's channel is about cooking Italian food with a strong East Coast Italian American heritage, which is where I come from, so it hits home for me personally. They're just different, and I follow them both and watch regularly.

[@atrevino1997]

​@@fuckedupbypiplup4460 Steve's channel is diverse, if you just want a channel with authentic Italian food, Vincenzo is better in that case.

[@sigmablock]

I feel like Steve is criminally underrated in terms of popularity, he does some of the best Italian recipe videos.

[@BallisticBBQ]

Yeah! Pete's Burgers. I did a copycat on this burger about a year ago on my burger channel! Cheers, Guga!

[@QuadrivioLifeStyle]

Awesome! Can you share the link?

[@sophiaisabelle027]

Guga always slays when trying out new recipes. There's just so much to learn about professional cooking on this channel in general.

[@johnbutler4236]

There was a burger shop in my hometown when I was a kid.. the guy retired and closed it down.. but he used to make his burgers that way, and they were good. and he used to put cheese and chili sauce on it.🤔

[@JKennedy0204]

It’s a good day when guga uploads

[@RamPuppy]

especially when it's thick and juicy?

[@emojiking04]

​@@RamPuppy ayo?

[@sanjuprince1180]

And vegan's nightmare

[@thatfish1209]

Npc comment

[@Skyfire08]

I second that

[@gomogo2000]

Thank you for this recipe! Some small towns in Wisconsin sell these from little booths on the sidewalk. Their burgers cook in all the juices on the flat grill. We sometimes put cheese on, but definitely nothing else. Sorry, the buns aren't toasted. It seems the simpler the better with these recipes. Let the foods do most of the work for ya! It's all about the onion and beef gravies. Nothing can beat them!! 😋

[@DanielJohnRetamal]

just 3 ingredients guys! - meat - water - onion - brioche bun - salt - pepper - horse radish cream - spicy mustard

[@DamOneMan]

You forgot ketchup

[@eric_d]

I wasn't even thinking of the bun and condiments when I made my post about salt and pepper not being ingredients anymore.

[@AnimationAirlines]

ingredients for the toilet

[@TundieRice]

I’m not counting the salt or buns, because every burger needs those, but damn if it doesn’t ruin the simplicity by adding all those condiments, lol. But honestly, even adding salt and pepper to the patties makes it seem they’re stretching the “just three ingredients” rule more than a little. I mean, I know that they want to make it sound like an amazingly simple burger, but it seems a bit clickbait-y to not at least mention the salt, which is 100% necessary for any type of meat, and also doing a hell of a lot more for the flavor than *water.* Overall, he could have left the bun out of the ingredient list since that’s a given, left out the pepper, and called it a four-ingredient burger…because it would’ve tasted great with just beef, salt, onions and water, and then put on top of a bun.

[@Agueroooo]

Don’t forget butter for the buns

[@beanshady]

Made these tonight since I was already planning on burgers and had a sweet onion and a mandarin slicer I was dying to finally unbox and use. I added garden herb seasoning to the burger meat when making the patties, otherwise I used the same recipe as Guga. Wow! Super juicy burgers and the onions were fantastic and smelled great in my kitchen too while cooking them up! I did cheat and add a slice of American cheese though. My girlfriend actually ate her whole burger in one sitting and that's rare 😮 Thanks Guga and I don't know man.. these may be better than my smash burgers. She said no and likes those too, but I like these better so now I've got a delimma lol 😏🍔

[@EdL-vo4qb]

I’ve been cooking burgers similarly for years. I never added water to the onions. Just steamed the burgers over the onions (aka White Castle) as they Caramelize. I’ll try the 100yr method next time. Thanks for the video.

[@tommj4365]

It is different when you boil it in the broth like this. Oh, don't let the liquid go to waste either, it's like French onion soup

[@Quest723The]

Adding water to the onions apparently makes them brown faster. Test Kitchen just did a thing on it. Some guy in the comments mentioned a "3 add" method for extra jammy onions. Still haven't tried it.

[@JeanlucPicard-kk2jy]

​@@Quest723The No..adding water to anything stops it from Browning! Browning occurs when the sugars and starches react to the heat and caramelize, when you add water it stops the process of caramelization! 🖖

[@JeanlucPicard-kk2jy]

​@@Quest723The What I think you're thinking of is adding water helps onions to become transparent quicker or soften quicker! 😉☘️

[@Graestra]

@@JeanlucPicard-kk2jy What happens with the water is that the steam from the water causes the onions to cook and wilt faster, releasing their juices to start the caramelization process sooner

[@KazeMemaryu]

Simple, yet effective. And you can tune this up tremendously with more ingredients for the broth. It's also a really healthy method as it cuts down on so much fat and oil. Really interesting!

[@Darkendvoid]

Guga and George Motz dropping some burger history on us in the same day? My Wednesday lunch break is gonna be extra special.

[@tonyantny]

That needs to be the next colab.

[@marsryo6569]

I really like this recipe. Very juicy burgers, nice thick patty and I love onions. I used some dijon mustard instead of spicy mustard, and I added some garlic powder to seasoning and steamed some cheese. I really like that it doesnt splatter, it doesn't make too much smoke and the pan is easy to clean afterwards.

[@logooniguy1426]

5:22 "Leo don't make a mess" Leo is then the only one to lose a bit of onion before he even takes his first bite. 😂

[@etherdog]

Guga, one great quality about you is that you share the love! I've been following Stephen Cusato for years and am glad you gave him a reference!

[@Max1130]

Now I want to see Guga take this even further with his own version of it.

[@brentbrandon1062]

He did, he added spicy mustard and ketchup.

[@DeathCrunch]

And a toasted brioche bun. It was only a kind sortta attempt.

[@jimfernandez9458]

Would spoil the beauty of the recipe's simplicity to schmaltz it up

[@yous2244]

​​@@brentbrandon1062that's not really taking it further. By takings it further probably use other veggies with the onions (I'm thinking mushrooms) or cheese

[@GoodmansGhost]

@@yous2244"or cheese" That would completely defeat the point of the cheeseless burger, don't you think?

[@brittneymacgregor5965]

I literally had to come back to the video just to comment. I just made these burgers using your steps, and they were the best most satisfying burger I have ever had, coming from a burger snob. I was hesitant with the soft lack of crust, but the flavor makes up for where the crust is lacking. I'm not sure I will ever cook indoor burgers any other way from now on. Thanks.

[@William_Borgeson]

Reminds me of the way White Castle burgers are cooked, they are streamed on a bed of onions. And yes now I'm hungry, thanks Guga!

[@aserta]

I make quick meatballs this way. The meat's really good and the fact that there's no oil... perfect, really.

[@2Wheels_NYC]

The current trend is smashburgers, and have my griddle outside, so I'm guilty. However, I grew up with thicker pub burgers and the iconic White Castle sliders which are steamed on a bed of onions. This is the perfect blend of the latter. They look excellent!

[@reynas344]

I was also going to say this seems like the white castle method!!

[@pappy451]

Blackened Cheeseburger ground sirloin patty , 1/2 lb . salt pepper toss it in a dish of blackened grouper seasoning .coat well . cook to medium . add slice cheese of preference 30-45 seconds before removal from heat . bun of choice and garnish of choice of course . we cooked them on a flat grill . enjoy !

[@conradcomics]

I'm reminded of White Castle. Basically frying it in the onion oil and the fat from the burger.

[@CenturyBlade]

This is essentially a variation of the White Castle slider- a thicker, more proper burger size that isn't steamed directly on top of the onions, but hey, there's a reason White Castle's still going strong and there's a reason this recipe holds up, and the two probably aren't far off from each other.

[@alfredbackhus6110]

I discovered this technique last year and it's perfect if you don't want to make a mess and serve 2 or 3 portions or don't have the space for a charcoal grill. Also, I did come up with the horseraddish spice independently, it is a traditional spice for cooked beef. I prefer fresh horseradish grated into creme fraiche. I also like to add semi-soft portuguese goatmilk cheese to this recipe. I think this might also go well with wasabi.

[@em0_tion]

From a food truck to mentions on Guga Food, Steve is starting to rake in the profits of hard work. 💪😁

[@sigmablock]

don’t forget to actually work as a chef! he did chef work at an event for a few days. Steve worked his a** to success!

[@flamingcowjuice4918]

Not surprised this is good cause this isn't too far off from white castle sliders (although white castle uses very thin patties and cooks them directly on the onions and uses the steam from the onions to cook the patty) and white castle is my guilty pleasure i always order there when im in a state that has one

[@gearhead196]

The recipe comes from Wisconsin, Pete's hamburger stand. It's still open! As a local, it's awesome to see this recipe getting attention!

[@slice40]

We were just there a couple weeks ago!!! Great burgers!!!

[@basedokadaizo]

honestly it's surprising that a meat master like Guga didn't know this-- this is how we cook hamburger steak where i live! it's beyond good, and picturing one of my mama's hamburger steaks on a brioche bun has my mouth watering already! nice work!

[@vadersgoldfish]

I’m so going to try this out. 👍🏻👍🏻👍🏻

[@SleepingAuric]

So am I, I'm really excited about this

[@davedestefano9744]

The onions cooked with the beef combine to delicious flavor. Steaming onions on a grill cooks them through so they are soft - very old school.

[@highlander723]

The Oklahoma smashburger is an American classic and given the price of meat these days it's making a comeback.

[@randallhunt9170]

This isn't quite the same as the Oklahoma Smash. I'd like to see them compete.

[@RiskOfBaer]

This is not the same thing, but I concur that Oklahoma smash burger is a BANGER.

[@highlander723]

@@randallhunt9170 The components are there the only thing that's different is cheese and the level of smash. 8020 beef very thinly sliced onions lots of them It's pretty close

[@randallhunt9170]

@@highlander723 Almost the same components, but the cooking method is different. Which is why putting them up against each other would be a terrific video.

[@michaelb1761]

He did the depression burger that is half onion previously. It's now my go to burger, but I think I'm going to try this one tonight (I was coincidentally making burgers for dinner already).

[@kuhaku9587]

I always poke holes in the meat buns and then put the juicy onion over it, then i flip it and sear it. Keeping the onion juice inside the bun. The burger are always juicy and flavor full, I always add some spice like paprika and little bit of spicy pepper in the meat mix.

[@rairai3922]

Thanks Guga! Waiting 100 years for this Burger shows commitment, and is what seperates you from the other cooks on YT ❤

[@tfanning111]

Meat, onion, bread, horseradish paste, salt, pepper, ketchup…. “Justa tree inndegreediants” and that’s it. Just three ingredients like he said 20 times

[@rolie25]

I’m pretty sure Gordon Ramsay shut down a whole hotel for doing this.

[@taltamir]

The 3 ingredients: 1. meat 2. water 3. onion 1. brioche bun 2. salt 3. pepper 1. horse radish cream 2. spicy mustard 3. ketchup

[@justanotherv1ncesupporter207]

That burger looks so good.

[@dewaynehowse231]

If your ever in Michigan, look for a Telway. It's a mom and pop style burger joint. With only 2 in the metro detroit area. The burgers are love!!!

[@RiskOfBaer]

Wow, this has be so intrigued. I cannot make traditional burgers on my cast iron because I make too much smoke everywhere, no option to do it outside. This however looks both really easy to do AND prevents the smoke from searing! I am going to buy some beef next time I am at a grocery store and make this for me and my family. Thank you Guga for spreading this recipe!

[@HappytreeLuis]

I just open all the windows in my apartment at the same time, lol.

[@syedhassaanmujtababokhari6199]

Basically a thick white castle burger, they do the same thing, patty is cooked on top of the onions and the bun is placed on top of the patty so it absorbs all the steam

[@jeroenvdw]

3 ingredients + salt, pepper, and 2 sauces. Worth to try out for myself and I can afford it 😂

[@skyeangelofdeath7363]

You missed one of the non-ingredients.

[@johnraygun9868]

bragging about your income? with inflation most of us can't afford it 🤣😂😐 jk

[@DavidKemp]

+ hamburger buns + butter

[@agent-rm9eq]

Was looking for this comment. Idk why he kept saying just 3 ingredients when it's not.

[@Theravetacoo]

Guga, the upgrade is using bone marrow broth, Mottz did a carnival burger regional thing and its one of my favorite special burgers ive done off you tube. I fully recommend giving it a try, or even your own take on it

[@kwagz3314]

A classic burger recipe that stands the test of time. If it tastes good, then it should be worth it. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

[@ifranahamed9150]

he did it

[@StephenHutchison]

That's absolutely reproducing the cooking technique for White Castle sliders. And there IS Maillard reaction, you caramelized the onions.

[@ALWhiteAuthor]

This sounds a lot like the Oklahoma onion burger. It came about during the Great Depression. They used the massive amount of onions to act as a filler because beef was too expensive. It was wildly successful and became a staple to this day.

[@luckynamu]

your videos are soooo satisfying to watch, i've been subscribed to your channel for 5 years 😮

[@igorcastorino347]

Aqui em casa essa receita é um sucesso...e é ótima de se fazer após um longo dia de trabalho, rápida, suculenta, fácil e não deixa a casa cheirando a carne por 1 semana =)

[@TheRealCCSmith]

This reminds me of how I cook sliders! Slider patties on a layer of onions in a pot with the lid on. Steaming burgers with onion juice! Mix 2lb of ground turkey with 1lb of breakfast sausage for the patties....best sliders ever!

[@gregmoore167]

I think this must be a technique used in Japan a lot, as when eating out, the burgers were juicy and not browned or charred!

[@JCSAXON]

I grew up on liver & onions so any beef/onion combo makes leap across the room like a tiger!

[@crownsports9548]

Dude you made a glorified White Castle burger

[@dontenterthischannel2995]

A burger made for gymbros

[@asepsisaficionado7376]

I'd replace the water with broth since I make so much. You could even reduce the liquid until it forms more of a gravy.

[@Xani13]

This is basically a spin on the classic Oklahoma onion burger.

[@MikeTheD]

I think it's the unbeatable taste like that

[@davidembrey4248]

Steamed cheeseburgers are a rather popular thing in pats of Connecticut. They even steam the cheese. There's a stream oven with racks that does the steaming.

[@Torirme17]

This is something I made for my now husband when we first started dating and we would spend the night at each others houses all the time. He was like “I really thought you were crazy” and now I have been making it for him at least twice a month for the last 4 years. It’s his favorite.

[@robertkreamer7522]

Just how my Aunt Jane made them when I was a boy in the 1950s . She used toasted white bread and buttered bread . They are great

[@actually_zer]

I feel like the last 5 videos have been so insanely good, i cant tell why exactly but its way better than before

[@enzoeclipsed]

Both the onions and the patty had the browning reaction when you cooked them. The flavor from the reaction is definitely in this meal

[@harryv6752]

Yoooo! That thumbnail alone has changed my homemade burger life. Awesome stuff there. Keep on rockin'! 🤘

[@tatersalad76]

"Not Another Cooking Show!" is one of my favorite food KZbinrs. I'm glad you found him!

[@MostSaltyGamer]

Onions and beef was always a match made in heaven. Cooking onions with beef actually tenderizes the beef further and they have complimentary flavors.

[@salujatonable]

Guga. Please do thus challenge. 1/3 lb burger. Not smashed. Compare 1:1 Chuck:A5 to 2: 1 Chuck:A5 to 3:1 Chuck A5 to 4:1 Chuck:A5. That would be interesting.

[@benbred79]

This is very close to how I've always made burgers. Only I use cheese n a hotter pan to get a crust. Then reduce heat a little n add water. It allows a crust n still has the added flavor n juice

[@ericeckler8445]

stopped at 3:22 when he added the high fructose tomato flavored goo that belongs on nothing....BUT, I did like @theribbofit comment to add regular mustard (hopefully French's) and FRANKS! NICE!! I would try that!

[@markiangooley]

My late Dad said ON yuns as Guga used to. Now Guga is saying un yuns, as most Americans do. Aldi has pretty good brioche buns! I’m not big on sweet onions… this recipe doesn’t sound appealing… but now I’d like to try it.

[@Morbidlynx1]

onion caramelization is decent but if you've made french onion soup, you can go further! Also, sharp cheddar slice on the bottom. Maybe bacon too.

[@brianlew86]

Yo Guga! I made this a few months back. I didn’t make it using your exact method. Time to make it a second time to perfect it! TYVM for the upload!

[@somewagyuenjoyer]

The fact that this is your second channel is amazing

[@mrp9367]

The way the meat and onions are prepared is a really old German recipe. It’s called bellschuh and is from the Frankfurt area. But it’s eaten with a piece of German black bread on the side.

[@mookie7788]

I made these and was impressed, I'm either smash burger guy or I do something similar with dehydrated onions, like a white castle.

[@PatriciaCross]

I'm amazed at how close this is to my own burger recipe I developed. I start with carmelizing onions (add mushrooms here if making the mozza burger version I make for my wife). I remove them (so they don't burn) and turn the heat up and then sear the burgers in the flavor from the onions to get that crust. I remove burgers from pan temporally to drain excess fat from pan. Mustard on bottom of burger, return to pan (mustard side down. Add onions (and mushrooms) on top. Add shredded cheese of choice on top (usually a blend of mozzarella and parmigiano reggiano). Add water to pan. Cover. Steam until cheese is melted and burger cooked through. Big patties like this, no filler, season as you like. I have a homemade Caesar dressing of my own creation I usually put on the bun, plus whatever other condiments or toppings I feel like at the time.

[@sitnud]

There is a very famous burger stand in WI that has been doing this for generations. Place is open during the summer and fall and has a line down the block every minute they are open. Burgers taste more like meatloaf than a burger. Tasty but different.

[@blardomodica]

The desperation at 1:50-ish is seriously priceless! 🤣🤣

[@NmRooK1]

This is also great done in a steamer pot instead of sitting in water. Great with chopped onion in the beef and stuffed with smoked gruyere.

[@manuelvicencio3008]

When it’s boiling, the burger patty's fat melts and it can be used for frying when the water evaporates. I frequently used this method when I’m cooking sausages.

[@edrian2639]

When he mentioned the ingredients I know it will gonna be good. In the Philippines there is a dish called nilaga. You can cook it in simplest using just water, onion, beef. Add salt and it's taste good.

[@Kraftigebub]

Over here, they still sell a variant on these, but they use a hard "Pistolet" instead of a soft brioche. They also don't add water, it's just a big baking plate drenched in grease. They're cheap, greasy and smothered in the sauce of your choice (Regualr/Curry Ketchup, Spicy Mayo, normal Mayo, mayo with tomato paste, paprika and herbs... Whatever clogs your arteries) . The burgers are also not what you'd call a real 'burger' but more some mystery meat shaped like a burger, but hey, when it's 3 AM, you're on your last money for the evening as a broke college student, and you're feeling like it, nothing hits the spot better.

[@RandomJ2023]

There is a burger stand up north that started this, and they are still in business to this day. Amazing place and amazing history.

[@paulwagner688]

White Castle. The OG fast food chain. The only things older are Louie's Lunch and that place in Connecticut that uses a steamer to cook everything.

[@veridico84]

The onion is high in sugar, and introduces sugars to the broth when cooking. Addition of the meat into that allows for the maillard reaction to happen. Also, the onion allows for a lot of umami flavouring. Add some parmesam or a similar hard (strong flavoured) cheese you'll not regret it - not american cheese in this case.

[@MiketheEye]

Actually did this on cast iron one camping trip during a surprise rain storm. Burgers ended up great.

[@DragonMBlood]

When it comes to burgers I love making my own burger blend approx 55% boneless shortrib 30% dry age pellicle trimmings and 15% bone marrow. Super tasty and rich, I prefer doing smash burgers with this. If you try I suggest messing around with the ratios

[@j.d.4697]

Onion does magical things to meat, especially when mixed in. Adds so much juice and flavor!

[@Optimalworld]

I don’t think anything you cook could ever be bad, those looked delicious ❤ your channel 😊

[@marylinbelcher9918]

I have made burgers using this technique for years! I put cheese on them at the end and put a lid on it for a minute or so to melt over meat and onions. Very juicy and lots of flavor

[@paladonis]

Sorta reminds me of a take on an Oklahoma Onion Burger. Except you got none of the sear. Like boiled version of it. Sounds pretty good. I bet you could safely go a little leaner beef if you wanted. Or, and I know this isn't a Turkey channel, but this seems perfect for ground turkey that is usually really lean.

[@jim3578]

I have a Made In Dutch oven and love it. Really enjoy your videos. Thanks

[@TheBrokenLife]

Without the water, and making them slider sized, this is essentially a Power's Hamburger from my home town of Fort Wayne. Probably 1oz of hamburger, smashed, then grilled onions placed on them, turned, smashed, and served with ketchup and mustard. They don't even add salt unless you ask. It's one of the best things you could ever eat. Powers has been in operation for over 80 years and it's hard to guess how many millions of burgers they've sold off what can't be more than about 30" flat top.

[@joemenzaart]

I used beef brisket burgers on a pretzel roll with bbq sauce. Wow what an amazing burger thanks for the video.

[@jimbinger]

For anyone who has lived in the midwest, this burger from WhiteCastle is the 2am go-to. These famous burgers are called "sliders" by the locals.

[@z543]

People were hating on Steve when he made the 100 yr Burger. happy Guga validates the burger to shut the haters down

[@ricksadler4594]

Pete's Burgers in Prairie du Chein, Wisconsin have made these for over 100 years and they are the best.

[@jaymorano9349]

I'd add some powdered onion soup mix with the water and get your flame thrower out to try and get a crust on the outside? New school meets old school?