My burgers are good, and FRENCHIES is some next level stuff! I would eat all day every day if the doc allowed.

I wish I could have Frenchie order me a French Onion Burger in French… Congratulations to you and your wife Chef Brian!

Congratulations! You may not be "Uncle Brian" but definitely hold the honored title of "Daddy Brian" 😃👏

I'm happy to say I went to Le Rivage a few days ago with a friend of mine. We both had the French Onion Soup burger and it was divine. It wasn't my first time so I already knew what divinity awaited me but my friend is willing to come back all the way from Australia just for that burger. Merci, Chef Paul.

Honestly at this point you should officially make this channel the Chef Brian & Frenchie show. He's been on so much he's practically a mainstay now and you two have such amazing chemistry.

Congratulations on the new addition to the family, Chef Brian! Sending well wishes and good health!

Congratulations on the addition to your family. Your friendship with Frenchie is one of the most wholesome and beautiful things ever. Glad things are looking up for you!

Adding juliannned white onions to make it an Oklahoma Smash Burger is the only change I'd make to this. It's a tiny bit of extra work, but the added flavor is just crazy, even it just on one of the two paddys.

Blessings to you and yours on the new member of your family, Chef Brian 🙏. Thanks for the video and have a great rest ✌️.

Congratulations on your new baby girl chef!

That beers is delicious! Love that Delirium Tremens 🤤 Also, I imagine how Guga reacted when he first eat smash burgers, those only caught up in Brazil about 3-4 years ago, before that we only had big classic burgers, around 5~6oz. I also cook them at home on a cast iron griddle and it's absolutely delicious, I now prefer them 100% over regular tall burgers hahaha

I love how touching this video got at the end even while ribbing the hell out of each other. This channel just keeps getting better and better. Congrats on the birth of your daughter, Chef Brian! That's fantastic.

"good beer this time..." Delirium Tremens, yay, that checks out. excellent choice

Frenchie acting like the combo of skirt, short rib, brisket, chuck, and sirloin is a big secret burger blend 🤐😏

When a guy that looks like Guga says "This burger changed my life" you know it's good

I'm so glad we got to see Frenchie's burgers at the end. Those looked delicious, especially that French onion burger; messy, but damn it made me hungry.

Appreciate the Ozersky reference, he was a serious legend in the burger world. RIP

Frenchie needs his own channel to. This would be amazing guga, chef Brian and frenchie having each other on their channels would be amazing. So tuned in.

They're being critical about the burger, but my standards are: if they're better than McDonald's, then it's an automatic win.

This could easily turn into a podcast, reviewing a couple of videos having some drinks and just being yourselves. I would watch an hour of it with ads and all. 😄 Also congrats on the new baby!!

Every week Brian, I tell you how much I love you. And many times I express how much I LOVE Frenchie also. But I must say, my favorite videos that you react to are the Guganator's.

Your joy and happiness in this video and the friendship you and Frenchie have made me smile, you could tell it was pure happiness and just made me think about all the great times I’ve had with my wife, children, and friends. Been a long time subscriber and this video is what keeps me coming back. Congratulations Chef to you and your family.

Congrats on your new baby girl, Chef Brian!🎉 You and Chef Frenchie have such wonderful bro-chemistry! All your episodes together are awesome to watch! I haven't had a chance to visit NY, but I will definitely make it a point to visit both your restaurants when I do 🫡

Everything is right about that burger in terms of ingredients and method (Bun, beef, sauce and cheese are spot on) . A couple of comments: I would stick with two patties, and I always add a thin layer of bread and butter pickles on top of the cheese on each patty. The acidity of the pickles cutting through the richness of the beef and the creaminess of the cheese is next level!

Nothing makes my Sunday better than watching two of my favorite chefs watching insanely great food being made! Awesome video as always, guys! Also, congrats on your daughter, chef Brian, to both you and your wife!

This channel is incredibly underrated. The production value and editing is on par with million+ sub KZfaqrs. I love the fact that Frenchie is a permanent fixture now, their energy is unparalleled. Mark my words, this channel will have over a mil a year from now.

Subbed just because of the real friendship between you and Frenchie... I appreciate real emotion in a world otherwise numb

In the Midwest we have a Custard/Burger joint called Culvers. It is almost exactly what their signature “Butter Burger” is. Culvers is spreading across the US. Try the burger. You won’t regret it

Brian, Frenchie and Guga...just the absolute best people to be around...chilled dudes, amazing cooks and always plenty of brews on the go.😎 Also - Congratulations to Brian, his wife and the new arrival. Wishing you guys good health and good fortune!👍

you and frenchie (paul) are an amazing duo. i love seeing you two together. you seem to have the same chemistry as my brother and myself when we hang out together. i think you could actually refer to each other as "my brother from a different mother." it just seems so seamless- the bits, the inside jokes. it really just seems like 2 family members hanging out together. in short (too late) keep doing this collaboration, please.

my god you calling french 'more gibberish' is fucking GOLD

Congratulations on the new baby girl; only question what beer are you and Frenchie drinking, American cheese on any burger is a must

😂😂 Jordan taking his revenge on frenchie at the intro

I work at a burger place and I totally agree that 3 patties is more than enough. Once I had a customer who added like 4 extra patties all with cheese on top of pre existing 3 patties..

For that bun I would have done 3 patties. 2 with cheese and one without. I think the cheese to meat ratio is a little more important than meat to bun for a smashburger.

I freakin LOVE you guys! One of the best bromances on KZfaq. Keep it up!!!! If I ever get to New York, I want that French Onion Soup burger!!!!!!

I love how all you guys are actually good buds. Always love the collabs you guys do with guys like Guga. Also congrats on the baby

NYTC and Justin Whang Merch Calab downrightmerch.com/products/chef-brian-tsao-whang-x-tsao-t-shirt-pre-order

Congratulations on your daughter, my man👌 Looks like Frenchie became an uncle before you did

Best beef mix for burgers is Brisket, Strip, and Round 50-30-20

Brian's face 16:17 - 16:35. When the food is so good or nasty riff/breakdown drops 😂

The exception to the rule of never pressing burgers. Smash burgers are my go to for 4th of July parties. With the help of one other person you can feed a lot of people real quick.

OMG! Someone finally giving me a good answer as to why not to season a burger before it is out on the grill! Thank you!

WHAT a fun video to watch. You guys are all so passionate about the food... I enjoy your videos not just for the knowledge I gain, but watching yo all react and interact...thank you for sharing this culinary journey with us!

Congrats Uncle Brian on the new family member. May she have a wonderful life with this wonderful dad she's happy to be with and wishing yall the best time of your life. Also it was entertaining to watch this video too while im bout to take a big nappy nappy. Gn

Congratulations to you and your family Chef Tsao! What a great way to celebrate with a cheeseburger video! 🧀🍔🧀🍔🧀🍔🧀🍔🧀

Congratulations Chef Brian, we all love your videos and content and just love your friendship with Frenchyyyy we love him soo much, God bless you all with good health, you will be a cool and loving father ❤❤❤

When I next visit New York I will make it my 'Mission' ;) to visit both your establishments. Compliments to you both for the collaboration and keep up the good work, very much enjoying the content and learning a lot, even though I am from England.

I made myself smash burgers 2 hours ago and this video made me hungry again 🙃

Congratulations on your new baby girl, Chef Brian!❤👶🏻 Loved the video! Especially when you both acted on your burger hunger, and ordered burgers from Chef Paul’s restaurant!🍔🤤 You guys did what we all wanted to do! Guga’s smash burgers looked amazing! We all wanted one! Next time you guys place an order, let us see the food being delivered. (Great plug for Chef Paul’s restaurant.😋)[Thanks for showing us those scrumptious looking burgers at the very end. They look sooooo good!❤🍔🤤] Oh, Nigel Ng came out with a new Uncle Roger fried rice reaction video. The chef in the video uses a new and unusual technique in making egg fried rice that you and Chef Paul should check out.

Yeah, I was really behind on this. I’ve only started making smash burgers like a month ago. I used to be one of those one big patties type of guys but since doing the smash burgers, I don’t think I’ll ever go back to doing the other way, and I don’t think I would’ve tried smash burgers if it wasn’t for places like Freddy’s I’m not sure if they’re technically considered a Smashburger, but they got that element where they’re real thin, and they seem to like just melt in your mouth.

Friend of mine opened a coffee shop and it went belly up in less than a year. The restaurant business is absolutely brutal.

Wait, I can only see the back of the beer Bottle, but is that a Belgian Delirium Tremens? Frenchie wasn't kidding when he said to get the good beer... You guys already had my respect with your react videos, but now I'm in awe!

My secret sauce... Ketchup, Hellman's Mayo, Grey Poupon, Worcestershire sauce, brown sugar, garlic powder, onion powder, and honey. This is what I mainly use on my meatloaf, porkchops, and ribs. Otherwise, heat the sauce up, reduce it, let cool and refrigerate. Use when you want.

10:22 in the US we have American Cheese (which is at least 51% cheese), and Cheese product (which is anything less). They both do basically the same thing. They melt really well and don’t get oily and gross as the burger cools. Burgers are one of the few places I would recommend American Cheese be used, but above that I would say that unless you’re doing something like a mushroom Swiss burger, American is the only best way.

Congrats on the new arrival Chef! Enjoying the content, that french onion soup burger sounds amazing too! Miss the cozy home cooking Twitch streams but it's good to see you killing it over here my man!

Make your own melty cheese. Grate nice cheese say sharp cheddar or Gruyere. Ratio 1 cup grated cheese, ¼ cup of water ½ teaspoon of Sodium Citrate ¼ teaspoon Sodium Hexametaphoshate. Dissolve the granules in the water, warm it in microwave because it will cool the water (endothermic process). Then mix/blender with grated cheese producing a creamy melty cheese sauce with good flavour. The sodium citrate and Sodium Hexametaphoshate can be bought of internet in 25kg bags so only probably makes sense in professional environments. Online Sodium Citrate £3up 100g 250g,500g and 1kg available. Sodium Hexametaphoshate £4 80g Holland and Barrett sell retail packs but more expensive.

Frenchie speaking french "Speaking Gibberish" had me cracking up LOL

Okay, the opening part where Frenchy is ordering and the captions are: (Speaking gibberish), I had to pause the video till I stopped laughing. Congratulations on the new arrival to the Tsao family Brian!

Technically, we have to call things like Kraft singles and Velveeta pasteurized process cheese product, too. Look at the package, it never calls itself cheese. I don't get why the rest of the world calls them plastic, though; they're basically just a solidified cheese sauce. I mean, think about it, they're only good in applications where they're melted. Though I gotta say if I'm making burgers I generally go for cheddar or pepper jack. If I had to go with an American cheese, it'd probably be Velveeta sliced off a block. All the singles type ones seem to be really sweet these days, makes things weird.

Y’know, it’s all about simple ingredients being used correctly. That burger has no fancy ingredients. No crazy methods. No weird gear. This uses readily-available, not expensive stuff, and is stuff that most people can buy anywhere. It’s just all about doing it right.

You guys are fantastic and with guga is just magical. Congratulations on the new arrival!🎉😊. Enjoy your babies, it goes by too fast.

God bless your family. Congratulations on the new addition.

Frenchie is just the official co-host of the vlog at this point

Congrats on being a Dad again, Chef Brian! And cheers to you and Frenchie, I see you guys enjoying those Delirium brews. Love me a classic Belgian.

I put garlic butter on the buns before I set them on the griddle. The only thing I would add to this burger is onions sauteed in garlic butter.

Congratulations Chef Brain! Im so happy for you and your wife! I hope both of you get some well deserved rest. Also, smash burgers are so good. I just love the crust. This is exactly what I need after this week.

spent the whole of yesterday making smash burgers oklahoma style, ya'll right, it IS the perfect food 🤤

Congrats, Chef Brian! As far as burger:cheese ratio, as I got older, I want a little less cheese than when I was younger. If you are familiar with In-N-Out Burger on the west coast, their most popular burger is the "double-double", with two patties. I actually ask for a "double-single" now, with only one slice of cheese. (Also, I preordered one of those snazzy tees. I hope I get one so I can wear it when I come to The City next spring!)

Lol when I heard Frenchie speak French, My mind suddenly had the rando thought of Chef Brian & Frenchie in a redo of Kiss Of The Dragon... I laughed for a good while.

lol, translation in the close captions. Too funny 'gibberish continues'. Congrats on the new baby

@7:23 Listening to you talking about his hands and the way you describe them, reminded me of Rockbiter from the Neverending Story, talk about his BIG, Strong hands. You said almost identical. Lol.

I love watching you two having fun. Definitely reminde me of my friend and I. We live in different countries and we haven't been able to meet for many years, we call everyday to talk but it's not like when we can sit, order burgers together and have fun watching some crazy guga experiment lol Also I wish you put a longer section at the end eating the burgers because they looked banging

One of my favorite ways of getting a pan nice and hot for a burg is toasting my bread in the pan as it heats so that when it's done it's hot n' ready for a smash burger to be slammed on there

I enjoy reaction channels that being a bit of experience and expertise to the topic they are commenting on. You guys bring that in spades as well as a lot of humour! Quality content.

In Poland we call American cheese "ser tostowy" or "ser topiony w plastrach" so "cheese for toasts" or "melted cheese in slices" yet everyone knows it just only lays next to the cheeses having nothing in common with them 😅

Congrats brother, that moment you had with frenchie really hit me

I went back and forth between 80-20 and 70-30 ground beef for a while trying to decide which I liked better. Then I started experimenting with wagyu beef tallow for other things and one day I had a package of 80-20 ground beef. I thoroughly mixed a little of the wagyu tallow in with it to make smash burgers... winner winner burger dinner!!

Congrats Brian, and happy to hear that things are going better. Love watching you and Frenchie, very fun but also a lot of things to learn from your videos. Amazing Work. Congrats again!!!

That look on Angel’s face is the moment he would hate vegetables ever after…

I used ground wagyu to make smash burgers. Albeit, it was in a cast iron skillet as opposed to the griddle on my Masterbuilt that I use now. Because I was using the cast iron skillet, the fat was too much and the house got smoky. Lesson learned. I haven't done a wagyu smash burger on my griddle. Maybe I should do that now. P.S. Congratulations on the new addition!

American Cheese is a blend of Cheddar and Colby. In other countries, it would be called a blended cheese.

Congrats Chef Brian, And we need a Frenchie Channel.

CONGRATULATIONS Brian on your new baby girl!!! I have 2 myself and they are the gifts of my life.

Love the commentary on salting *after* forming. That video with Kenji Lopez-Alt and friends throwing burgers at a wall absolutely changed my burger life.

New baby? Congrats! Also, I just ate and now I'm craving for a burger.

Short rib and brisket and chuck. Best beef blend for a burger. Hands down!

AWWW Y'all made me cry at the way you bro'd it out at the end.

Congratulations on your new baby imma have a godson in a few months. Great video and much love bro.

Congratulations! I hope Mom and baby are happy and healthy. Love your content and hope to go to Mission Sandwich someday.

Frenchie is just the best. Please more of him.

In my family; the fat cap is called "The Candy".. for obvious reasons... and everybody fights for the candy...

Yeah the pre-packed slices are 'pasteurized prepared cheese product' even in the US. Not allowed to be called Cheese. But American Cheese has a history, and some of it, if you search around. Is actual cheese. It's processed to make it what it is, but it's real. But also more expensive then the wrapped stuff. Usually a blend of Cheddar, Colby, and Curd cheese. So it's basically a cheese that's made to have that mature cheddar flavor but soft and really easy to melt on stuff like burgers.

I love Brians videos by himself...but you and frenchie together is just BETTER. Love it.

If chef Paul sees this, just know you can make French 'American cheese' with white wine reduction or pre-made sodium citrate (and maybe other emulsifiers) to get the desired flavor and meltiness. I like doing this process with home-smoked gouda and provolone for burgers and steak sandwiches, respectively.

BTW -- I saw your fight with Bobby Flay when it happened and your win was absolutely perfect.

Congratulations on your new baby girl. God's blessings be on you and your family.

We call American cheese “government cheese”. If we get it sliced off the block from the butcher on the styrofoam tray it’s “that good gov’ment cheese” lol

I became a father too 3 days ago, with my first child, a daughter... Congratulations 🎉🎉

Dang, I watched this video hoping to pick up some major secrets only to discover I've been doing it exactly right all along! 😂 The only difference is I like to use a medium cheddar (which isn't all that different from American), and I also like a few more toppings on my burger.