Everyone loves a good burger and today I tried to make the most UMAMI burger I ever done. That is to use egg yolk on burgers to see the greatest way to make a flavorful burger.
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#cooking #burger #sousvide
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Dry age a steak in Chick-fil-A sauce!!!! I wanna see the results!
3:00 "a quarter tablespoon of mustard" proceeds to put in an entire tablespoon 😂👌 nobody in the history of food videos has EVER put in the tablespoon amount they say is going in
this is a must make burger oh yeah!!!
Runk
Arby’s periodically offers burgers as a limited item that are cooked Sous vide and then fried just like these. They are surprisingly good.
First egg i ever had on a burger was from a food street vendor in Korea. WOW! It was amazing Guga! Creamy like butter just like you said man!
good video as always, but i wonder what happend to Maumau. If i remember correctly he didnt apear in any recent videos. Does anyone know what happend?
Guga's foods have so much oil that it gives me heart attack just watching it
Great post 🦆🦆🦆Let’s do some duck🦆🦆🦆
He made burgers and didn't mention Guga buns? What is this even? 🙂
Yeah no I'm definitely doing this one for sure!
What's the best way that you've found to cook eye round steaks?
Experiment I'm still waiting one: tea leaves. Specifically, I'd love to see Guga put lapsang souchong leaves in the sous vide bag.
Opening a bag of LS smells like opening a bag of jerky.
Thank god for no more CCP Roger
The negative side of this burger is the mixing of the meat and seasoning. The more you mix the meat, the harder the meat will get.
I wanna make an honest comment here. I have been watching this channel for years because I A)love the channel and B) like to see how to do all of the things that get done here. I'm glad that we can buy Guga's rub now and I am planning to pick up at least one container to try it out so no worries there. But I am noticing that now that it's on sale, almost every video has a step that involves using the new mysterious rub that we don't know how to make and can only buy. And for me personally I feel like it's putting a bit of an unpleasant "sales" feel to the channel and it's taking away from both the honest family feel and the education aspects of the channel which were much of what kept me around for so long. I love the channel! But I wish this particular element would taper off a bit
Super raw burger
Hey Guga can we see how a 100% lean store bought beef buger that is made with added wagyu fat tastes?
Wonder if angel watched this video to figure our how he did it.
Guga please can you make a full house masalla steak gatsby, one traditional and one with wagyu. It's a type of fast food from Cape Town south africa
This video was amazing! Those burgers looked so good!! Your a true master Guga! Cheers
Medium rare patties. Not my thing. Just with steaks for me, but to each their own. As long as you enjoy it.
Leo's hairline be looking like an iphone notch
If you freeze the yolk then place it into burger and let the egg cook inside the burger sous vide will it be the same ?
I used to work in the meat shops of two different grocery stores (both with different parent companies also), and at both, the ground meat in store was the expired meat/steaks/roasts that didn't sell. And if that ground beef didn't sell by the third day, it went to the hot foods department and they cooked it into something for the day. If we dropped something on the floor and a customer didn't see it, into the grinder it went. One way or another, you're buying the meat before we have to throw it out.
guga i challenge you make lemang!
You should try using salted egg
One thing missing, no side dish!!🤨
Good god, all that fat; egg yolk, fat in ground beef, deep fried, salted yolk flakes, grease drizzled cheese and mayo. Watching this makes me want to throw up, but that's because my body can't handle it. God speed to everyone who can handle it.
Stop juggling the same formula and get over here for fox sake, I'll give you the culinary tour of your life.
Guga, Sadly my wife is not a fan of rare meats. So what temp would be good to use to get just the color of a well done burger.
Mixing meat with salt well ahead of cooking works for steaks, but for ground meat it's been proven it draws out moisture and makes the texture firm and the meat less juicy. Burgers should only be salted immediately before or during cooking.
That burger looks naughty
Iner just putting the egg inside before spud vide would work too
why boil the egg if your'e gonna Sous Vide it later and then deep fry it? I think putting a normal egg yolk will do the same thing, with far less work.
Can you make mixture for burger meat using bone marrow and kobe beef and cured egg on top of that..Greetings from 🇧🇦.
So which was better then lol
Show us how you do the bun/bread!