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

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#food #recipe #burger

[chaunceyphilpot]

__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%?

[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.

[ramachandra]

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

[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 😂

[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!!

[tugberkayhan]

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 🫡🫡

[jondilly]

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.

[crimsontear]

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

[LuckyLadTV]

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

[bigjohnsbreakfastlog]

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.

[animeandrew]

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.

[selwrynn]

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.

[-Flash-Facts-]

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

[aSimpleWanderer]

I just love the way Guga says 'SAWSS' 😄

[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!

[Paine]

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!

[Delcore]

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

[posiden_]

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

[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!

[Lugiarizard-ewpk]

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