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..

[@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

[@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.

[@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.

[@rolie25]

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

[@BakersTuts]

“One ingredient I’ve never used with burgers before is water” Guga forgetting he previously added ice cubes into his patties.

[@ZZxlizrx]

guga drinks waygu fat

[@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

[@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.

[@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?

[@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

[@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

[@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.

[@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?

[@sophiaisabelle01]

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

[@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 😏🍔

[@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.

[@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

[@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

[@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.

[@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. 😂

[@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).

[@ProphetsAmongUs]

The older i got the worse i hated wet bread.

[@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!

[@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!!

[@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

[@chriskwammie2773]

just watched Motz on first we feast making onion burgers, those burgers look like you need to team up with Motz on a Colab!!!

[@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.

[@B.C_History]

your friend is having the Karl effect please don't feature him again on the channel with that nail polish

[@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

[@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!

[@vadersgoldfish]

I’m so going to try this out. 👍🏻👍🏻👍🏻

[@SleepingAuric]

So am I, I'm really excited about this

[@Madlintelf]

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!

[@dontenterthischannel2995]

A burger made for gymbros

[@darrenaquilina1403]

Tbh i never liked the smashed kind of burger. I prefer a thick juicy medium rare burger. So i will try this for sure!

[@justanotherv1ncesupporter207]

That burger looks so good.

[@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!! 😋

[@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 =)

[@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.

[@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!!!

[@Mike-uh5xl]

"only requires 3 ingredients, onions, beef, and water" Proceeds to add bun, salt, pepper, horse radish, ketchup, spicy mustard... THAT'S 9 INGREDIENTS!

[@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!

[@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

[@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.

[@crownsports9548]

Dude you made a glorified White Castle burger

[@rairai3922]

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

[@StephenHutchison]

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

[@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.

[@SS4Xani]

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

[@MikeTheD]

I think it's the unbeatable taste like that

[@Novacog]

Guga, I thank you for a burger without cheese or butter Sincerely, People with violently painful lactose intolerance ps. God do I miss cheese.

[@aserta]

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

[@jowdemanne]

"There is zero maillard reaction" "Fry the onions until you get some colour" Kinda contradicting yourself there Guga 😛

[@LimitedState]

In the future can we just refer to the maillard reaction as what it is, a reaction, and not call it "caramelization" which isn't, since that process is completely different and requires sugar... ? Thanks.

[@tfanning111]

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

[@Isaac-cm7zg]

2:39 you lied. You stated, "meat, onions, water are the only ingredients." I forgave the bun. But adding salt and pepper. And any seasoning at all added to the burgers is ingredient.

[@What_The_Heal]

Guga Maillard is pronounced as “my-ard” and not “may-lard”.

[@NoahZitall]

Just made and ate this and it's a lot different from what I anticipated. Firstly, I expected it to be close to raw on the inside but it actually cooked thoroughly without developing a crust. If you try this for yourself, definitely don't be shy cooking this for decent amount of time as you are not going to get a crust in the time it takes to make the burger edible. Secondly, I can barely taste the onions despite how much was used. The onion taste is there, but it is extremely faint. I can almost taste the aftertaste of the onion while writing this more than I could taste the onion while actually eating the burger. Overall, the burger was amazing. Very juicy and using toasted bread supplemented lack of a crust. The texture created by the fried (boiled?) onions was astonishing compared to a regular burger. The flavor was great as well, the beef flavor felt more pronounced (likely because of the juices) and the onions themselves added just enough flavor to complement that beefy flavor really nicely. I should also mention that I used ground garlic pepper since I had no whole pepper, so the flavor of mine may have been slightly affected by that change.

[@brittneymacgregor5965]

I agree with you, the onions were sweet and mild. I let my onions cook for a very long time for a true carmlized onion, then did my burgers with those. I piled on at least half a cup of the onions and it was really good. Not even similar to a white castle burger. Just sweet and savory sort of.

[@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.🤔

[@mawi6665]

Make coconut dry age steak and make garlic powder and black pepper for 35 days add salt before cooking

[@rodro1hv]

guga discovering ground meat sandwich (and 550k people ) 😅

[@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.

[@DadBodDrumming]

You lost me at onions. But i am wondering if this would be good without them and cooking it in just water/steam and then adding cheese?

[@benbyers2726]

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

[@tehKJM]

Can’t eat cheese. I don’t think a burger without cheese is any much different ;)

[@JCSAXON]

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

[@masterphuoc997]

good meat

[@theone320]

Did they really put ketchup and mustard on it 100 years ago?

[@vineousvondrake2456]

sorry but I prefer my burgers to be all the way cooked so no pink in the middle

[@coldfiresun4707]

I WILL NEVER QUIT, JOIN THE FERMENTED SHRIMP PASTE DRY AGE ARMY TODAY

[@joemenzaart]

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

[@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!

[@nicstroud]

I think you should try side by side burgers. All with the same toppings. With cheese or without but all prepared with the same buns and extras.

[@ShepherdsChapelonYT]

At first I thought you were going to dry brine the burger in century eggs.

[@harryv6752]

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

[@matantamim1]

I have an experiment idea, dry age a steak for 100 years

[@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.

[@x_catcha]

Ceep calm whit the knive it for real scared me a litlle😅

[@camronboston3364]

I love how guga almost always says "enough talking let's begin" followed by him explaining the first step of the recipe 😂

[@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

[@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.

[@Qmarine555]

Hey Guga. I'd love to see your take on the Juicy Lucy burger! 🍔🍔

[@stevenlindly6249]

Should have done it with cheese and without.

[@Optimalworld]

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

[@luisfernandovelascoreyes2616]

Guga finally dry aged his nephew

[@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.

[@lastfanstanding999]

Bar-BQ Sauce or Ketchup, Onions and or fried Pickles (cut flatways using hamburger grease). 🍔😊

[@mawi6665]

Make luffy meat from one piece anime

[@risingwindspress]

I just tried this… Incredible…

[@SEMPER-FI-777]

Just an FYI: Somehow guuuu-gul...😂 ....how unsubscribed me from ur channel several times in the past 6 months....🤯🤯🤯.....found u again.....👍😎🇺🇸😇

[@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.

[@DisneyGirlTinkerbell]

Guga...have you never heard of White Castle? Same burger...I little thicker...with different condiments 😂.

[@EnviP]

This is honestly something you could do in a one-room apartment, no hard smoke no grease spash/smell. Gonna try it soon

[@TheBrokenLife]

It will smell like onions in there for months if you do. 🤣

[@redneckStudios_thefam]

C'mon Guga i challenge you to dry age any steak with my favorite sauce Daves insanity sauce dont be skeerd lol

[@ugursenturk5860]

You should try islak burger/wet burger popular in Türkiye.

[@kiretnek6066]

@Guga Foods!!!!! I HAVE AN AMAZING IDEA!!!! you should do a Dry age experiment with "portable soup". @Townsends has a video on how to make it titled: Easiest Way to Make Portable Soup . please try it!

[@johnlord8337]

I should go back into my Prepper University of database books with such cookbooks printed and publicly availabel - and how they would cook up ground meat burgers - (since the first books published in Europe in 1455). I have published cookbooks back in the 1500s and 1600s (of all things cooked, baked, stewed, brothed, souped ... !!!) from English cooks. Would be interesting to see what they have to say.

[@TopwarTestaccount]

Guga knows something American's generally don't, how to say "Caramelized" as opposed to "Carmelized".

[@Ironfist85hu1]

Nobody expects the Guga inquisition! Only three ingredients it's made of, water, meat and onions, onions, meat and water, and bun. Okay, four ingredients: water, meat, onions and buns, and ketchup. FIVE! Damn, ok, so let's start again: only five ingredients: water, meat, onions, buns, and ketchup, and the ruthless spicy mustard! And horseradish. Okay, nevermind. :D

[@JonO387]

Quick? How long did those onions take? LOL Also, 3 ingredients? LMAO, Bread, horseradish, ketchup, mustard, onions, beef, water, salt, pepper. 3 times as many ingredients than he said.

[@AzaiKang]

In the same pan, add butter, garlic, soy sauce, and half or quarter of a lemon depends on your preference, or 10 small pieces of Philippine lime (calamansi). Voila, you just made a Filipino dish called Beef Steak (Bistek in Filipino).

[@invisiblevfx]

Just 3 ingredients. 1.Water 2.meat 3.Onions. (Brioche,salt,pepper,catchup,mustard,horseradish) that’s it!