to make a good burger at home.

來在家做一個好吃的漢堡。

I think it's important all parts of the recipe fit together

我覺得配方中的所有部分都要配合起來，這很重要

and complement each other.

並相輔相成。

Because of this, I think it can be helpful

正因為如此，我認為它可以幫助到你

to put burgers into two main categories:

要把漢堡分為兩大類。

thick-patty burgers and thin-patty ones.

厚餅漢堡和薄餅漢堡。

They call for different techniques and even ingredients.

它們需要不同的技術甚至是原料。

To illustrate this,

為了說明這一點。

I'm gonna go through two different cheeseburger recipes,

我將通過兩個不同的奶酪漢堡食譜。

one thin, one thick, both pretty basic.

一個薄，一個厚，都很基本。

Let's start with thin.

先說說薄。

For the thin patty burger, I'm making a slider

我做的是薄餅漢堡，我做的是漢堡包。

with just a few less expensive ingredients.

只需用一些較便宜的原料。

First thing, I'm slicing up some white onion pretty thin.

第一件事，我把一些蔥白切得很薄。

For the bread, I'm using Hawaiian rolls.

麵包，我用的是夏威夷卷。

They're very sweet and very soft.

它們非常甜，非常柔軟。

I use two rolls, still stuck together,

我用的是兩卷，還粘在一起。

and slice that in half.

然後把它切成兩半。

For me, I'm just using regular ground beef that is 80/20,

對我來說，我只是用普通的牛肉粉，是80/20。

so 80% lean beef and 20% fat.

所以80%的瘦牛肉和20%的脂肪。

You want a good amount of fat,

你想要一個好的脂肪量。

so you don't end up with a dry, flavorless burger.

這樣你就不會吃到乾巴巴沒有味道的漢堡了。

I'm using an eighth of a pound, which is about 55 grams.

我用的是八分之一斤，也就是55克左右。

It's probably best to grind your own meat,

可能最好是自己磨肉。

but we'll get to that later.

但我們會得到以後。

For now, I'm just using standard stuff

現在，我只是用標準的東西。

from the grocery store.

從雜貨店。

A really popular technique for making thin patty burgers

製作薄餅漢堡的真正流行技術

is to smash them, making it a Smashburger.

就是把它們打碎，使之成為一個Smashburger。

When done right, like this one from Burgers Never Say Die,

如果做得對，就像《漢堡永不言敗》裡的這個。

they're great,

他們是偉大的。

but really doing them well at home can be difficult.

但真正在家裡做好它們是很難的。

You need the right tools, and if you're using a spatula,

你需要正確的工具，如果你用的是鏟子。

the edges of the pan can get in the way,

鍋的邊緣可能會礙事。

and even with two metal spatulas,

甚至用兩把金屬鏟子。

it can be tough to apply enough force

力不從心

to get it to smash down quickly and form that special crust.

讓它迅速砸下來，形成特殊的外殼。

So when I cook at home,

所以我在家做飯的時候。

I just flatten the meat before I cook,

我只是在做飯前把肉壓平。

using some wax paper and my hands.

用一些蠟紙和我的手。

Then salt and pepper.

然後是鹽和胡椒粉。

Since the patty is so thin,

既然餅這麼薄。

you really only need to do one side.

你真的只需要做一面。

I'm using cast iron because it retains heat well,

我用的是鑄鐵，因為它保暖性好。

which is good for getting a nice crust.

這有利於獲得一個好的外殼。

I start with the pan preheated.

我先把鍋預熱好。

I put some butter down and placed the sliced onions on top

我放了一些黃油，然後把洋蔥片放在上面。

because we want them to caramelize a little.

因為我們想讓它們焦糖化一點。

And then put on the patty.

然後放上餅子。

It doesn't take very long to cook, only a minute or so.

煮的時間不長，只有一分鐘左右。

Once flipped, I have the cheese.

一翻開，我就有了奶酪。

I use American cheese because it melts really fast,

我用美國奶酪，因為它融化得很快。

which is great for this, and I think it tastes good.

這是偉大的，我認為它的味道很好。

Then you have the buns.

然後你有包子。

I kind of mop up some of the fat from the burger

我想把漢堡裡的脂肪擦掉一些

to help toast them up.

來幫助烤制他們。

Adding water and covering helps melt the cheese faster

加水和覆蓋有助於更快地融化奶酪。

and it steams the bun.

就能蒸出饅頭來。

I usually do this for about 30 seconds.

我通常這樣做30秒左右。

Then I kind of shove the onions on top of the melted cheese

然後我把洋蔥放在融化的奶酪上。

so I can just pull it off all in one thing.

這樣我就可以一鼓作氣，一氣呵成。

That's all there is to it: really just four ingredients,

這就是全部：其實只有四種成分。

plus salt, pepper, and butter.

再加上鹽、胡椒粉和黃油。

Mustard or pickles would be a good addition,

芥末或鹹菜會是一個很好的補充。

but I don't think they're necessary,

但我不認為它們是必要的。

and it really doesn't need ketchup

而且它真的不需要番茄醬。

since the bun and the onions are both sweet.

因為饅頭和洋蔥都是甜的。

You can definitely use a different cheese,

你肯定可以用不同的奶酪。

but it can be tough to melt it fast enough

但要快速融化它是很困難的。

not to overcook the burger.

不要把漢堡煮得太熟。

Next up is the thick patty.

接下來是厚厚的餅。

For the bread, I wouldn't use Hawaiian rolls,

麵包，我不會用夏威夷卷。

since they're so soft

軟綿綿

and don't really hold up to the weight of the thick patty.

並沒有真正承受住厚厚的餅的重量。

Even most grocery store bonds like this potato one

即使是大多數雜貨店的債券，像這樣的洋芋一個

are a bit too soft for this.

是有點太軟了。

So I'm using this fancy bun I got at this place

所以我用了這個在這個地方買的花式包子。

that makes them specifically for their own burgers.

這讓他們專門為自己的漢堡包。

It has the structure I'm looking for

它有我想要的結構

and holds up to everything else.

並能抵禦其他一切。

For cheese, I'm using cheddar.

奶酪方面，我用的是切達奶酪。

This is a regular cheddar, but really sharp cheddar as well.

這是一個普通的切達，但真正的尖銳切達也。

You want a good, thick slice to balance things out,

你想要一個好的，厚厚的片子來平衡東西。

and since the burger is going to cook longer,

而且由於漢堡要煮得更久。

you can have a cheese that takes longer to melt

你可以有一個奶酪，需要更長的時間來融化

and use a larger amount of it, too.

並且使用量也比較大。

This slice is about 40 grams.

這片約40克。

We're gonna do onions on this burger as well,

我們要在這個漢堡上也放上洋蔥。

this time, a red onion,

這一次，一個紅洋蔥。

making thicker slices to get these rings,

做更厚的片子來得到這些環。

which will go on raw for some crunch.

這將去生的一些脆皮。

Now for this burger,

現在是這個漢堡。

a sauce is really gonna help balance everything out

醬汁是真的會幫助平衡一切

with the extra bread and meat.

與多餘的麵包和肉。

This is your standard burger sauce,

這是你的標準漢堡醬。

mainly ketchup and mayo,

主要是番茄醬和蛋黃醬。

except I'm going to make the mayonnaise from scratch.

除了我要從頭開始做蛋黃醬。

I'm gonna use one or two cloves of garlic.

我要用一兩瓣大蒜。

This one's pretty big, so I'm just doing one.

這個挺大的，所以我只做一個。

Next, some pickles.

接下來，是一些泡菜。

I like cutting up whole pickles

我喜歡切整塊的鹹菜

because I find relish is usually too sweet,

因為我覺得調味品通常太甜了。

and since I'm adding ketchup to the sauce,

因為我在醬汁里加了番茄醬。

it really doesn't need that.

它真的不需要那個。

Plus, I can control the size of the chunks

另外，我可以控制塊的大小。

and I like to leave them a bit bigger.

我喜歡讓它們大一點。

So in a large bowl, I do one egg yolk, the garlic I minced,

所以在一個大碗裡，我做了一個蛋黃，大蒜我切碎。

a bit of whatever mustard you want, and some lemon juice,

一點點你想要的任何芥末，和一些檸檬汁。

but just a little because we're going to add more later,

但只是一點點，因為我們以後會增加更多。

I whisk this and then start adding a little bit of olive oil

我把這個攪拌一下，然後開始加入一點橄欖油。

at a time.

在一次。

I'm going really slow

我走得很慢

to make sure to not add too much and break the mixture.

以確保不要加得太多，打碎混合物。

I like to start with olive oil for flavor,

我喜歡先用橄欖油來調味。

but then after a bit,

但過了一會。

I switch to a more neutral oil, like this vegetable oil.

我換成比較中性的油，比如這種植物油。

I keep going little by little

我一點一點地走下去

and making sure the oil is fully incorporated

並確保油充分融入

before adding more.

再加之前。

This can definitely go wrong.

這肯定會出問題。

If you add too much oil at once,

如果一次加的油太多。

it will break apart or just stay thin and never thicken.

它將破裂或只是保持薄，永遠不會變厚。

If it does go right, it should get thick like this.

如果真的對了，應該會變得像這樣厚實。

Now I'll add some more lemon juice for flavor,

現在我再加點檸檬汁來調味。

which also thins it out a bit.

這也讓它變薄了一些。

I'll even add a bit of water if it's still too thick,

如果還是太稠，我甚至會加點水。

but don't want more of the lemon.

但不想要更多的檸檬。

You can salt to taste and stop right here,

你可以根據自己的口味加鹽，就在這裡停止。

and you just have a nice garlic mail.

而你只是有一個漂亮的大蒜郵件。

I like using this for BLTs or to dip potato wedges in it.

我喜歡用這個來做BLT，或者用它來蘸土豆片。

But since this is going to be a burger sauce,

但既然要做漢堡醬。

in go the pickles I cut up and some ketchup.

我把醃菜和番茄醬都切好了。

You can do as much as you want.

你想做多少就做多少。

I don't like adding too much.

我不喜歡加太多的東西。

This is about a tablespoon.

這大約是一湯匙。

This adds a bit of sweetness, umami and some color.

這樣可以增加一點甜味、烏梅味和一些顏色。

I like to make the sauce first

我喜歡先做醬料

and then keep it in the fridge

然後把它放在冰箱裡

because it tastes better after sitting awhile.

因為放置一段時間後味道更好。

For me, the whole point of having a thick patty

對我來說，有一個厚厚的餅的整個點。

is to be able to achieve a good crust on the outside

是為了能夠在外面達到一個良好的外殼。

while still maintaining a medium rare center

同時還能保持中度稀有的中心

where you can really taste the flavor

在那裡你可以真正品嚐到味道

and texture of the beef.

和牛肉的口感。

Since I want a medium rare center,

由於我想要一箇中稀有的中心。

I really want good high-quality ground beef.

我真的很想要優質的牛肉粉。

I'm using this freshly ground stuff from my local butcher

我用的是當地肉店的新鮮肉末。

that specializes in Australian Wagyu and dry-aged steaks,

專賣澳洲和牛和乾式牛排的。

but you can always grind your own.

但你可以隨時研磨你自己的。

Buy some chunks of beef.

買些牛肉塊。

Chuck works.

查克的作品。

Tasty and others recommend a mixture of chuck,

好吃的和別人推薦的混合卡路里。

sirloin and short rib.

西冷和短肋骨。

Cut it into small cubes.

把它切成小塊。

Put that in the freezer for about 20 minutes

放在冷凍室裡20分鐘左右吧

to get it cold and firm.

讓它變得冰涼而結實。

This helps the meat grind properly

這有助於肉的正確研磨

and not turn into a paste.

而不會變成糊狀。

Then you use a grinder that you also kept in the freezer,

然後你用一個研磨機，你也放在冰箱裡。

so that's cold as well, and you just grind it all up.

所以這也是冷的，你只要把它全部磨碎。

And then this trick weighing and forming the patties

然後用這招稱量和成型的餡餅

like this,

像這樣。

from how they do it at Gramercy Tavern for their burger,

從他們如何在格拉梅西酒館做他們的漢堡。

it makes it really easy

易如反掌

and it gives the burger straight sides and sharp edges,

並使漢堡的邊角變得筆直，邊緣鋒利。

which I think looks nice, but if you're not into that,

我覺得看起來不錯，但如果你不喜歡，

you can just form the patty by hand.

你可以直接用手把餅做成。

Salt and pepper both sides.

兩面撒鹽、胡椒粉。

I'm toasting the buns with some butter

我在用黃油烤饅頭呢

before I cook the burger,

在我做漢堡之前。

so they're ready to go once the burger is done.

所以他們準備去 一旦漢堡完成。

I put the sauce just on the top bun.

我把醬汁只是放在上面的包子上。

Some people are really intense about putting something

有些人真的很緊張，把一些

under the patty to protect the bottom bun

墊底

from getting soggy, but I haven't had any issues with that.

從變得溼漉漉的，但我還沒有任何問題。

I think if you're gonna eat it straight away,

我想如果你要直接吃的話。

it shouldn't be an issue.

這不應該是一個問題。

I want medium high for the patty,

我要中等高度的肉餅。

about three or four minutes, and then flip.

大約三四分鐘，然後翻轉。

Add the cheese.

加入奶酪。

I'm doing a bit of water and covering it again

我做了一點水，又把它蓋住了。

to help melt the cheese.

以幫助融化奶酪。

I go another three or four minutes on this side,

我在這邊再走三四分鐘。

aiming for medium rare.

目標是中稀有。

You could definitely add something green

你肯定可以加點綠色的東西

or some tomatoes if you like.

或一些西紅柿，如果你喜歡。

I do think with such a large burger,

我是覺得這麼大的漢堡。

it can get unwieldy if you have too much additional stuff.

如果你有太多額外的東西，它可能會變得笨重。

Even with just these onions and the sauce,

即使只有這些洋蔥和醬汁。

it's a little precarious.

這是一個有點不穩定的。

It does really help to have some things

這確實是真正的幫助，有一些東西

to balance out the beef.

來平衡牛肉。

An egg on top can be a nice addition.

雞蛋放在上面可以起到很好的補充作用。

Kiano founder of Jikoni, has a spicy tomato jam recipe

Jikoni的創始人Kiano有一個辛辣的番茄果醬配方。

that's great on burgers.

這是偉大的漢堡。

You could do entirely different ingredients sets too

你也可以做完全不同的配料組合

like a chili cheeseburger or a combo of blue cheese,

比如辣椒芝士漢堡或者藍奶酪的組合。

caramelized onions, and arugala.

焦糖洋蔥和芝麻菜。

So, thick patty versus thin patty.

所以，厚餅與薄餅。

Both are great,

兩者都很好。

but you really get something quite different with each,

但你真的得到的東西完全不同的每一個。

and as long as you're aiming for what makes each best,

而只要你的目標是讓每個人都成為最好的。

you should be good.

你應該是好的。

(upbeat music)

(歡快的音樂)