So we made 14 hamburgers to find out how every common mistake substitution and alteration affects a burger.

所以我們做了14個漢堡包，來看看每一個常見的錯誤替換和改變對漢堡的影響。

Three Ideal burger begins with a quarter pound of room temperature.

三理想漢堡從四分之一磅的常溫開始。

80% lean, 20% fat ground beef that is slightly mixed before being pressed into around Patty.

80%的瘦肉，20%的脂肪牛肉粉，在壓入Patty周圍之前，稍加混合。

It's seasoned generously with salt and pepper before being placed on a hot cast iron skillet for 2.5 minutes, thin flipped and cooked for an additional two.

在放入熱的鑄鐵煎鍋上2.5分鐘，薄薄的翻面，再煮兩分鐘，然後用鹽和胡椒粉大量調味。

While cooking, the petty loses 16 g of weight or half announce, leaving it at 3.5 inches in diameter.

在烹調時，小資會失去16克的重量或半宣佈，使它的直徑為3.5英寸。

Three exterior forms of crispy dark brown crust that isn't very greasy, leaving little residue on the top.

三種外表形態的脆皮黑褐色，不是很油膩，表面幾乎沒有殘留。

Bun burger is tender and easily cuts with a knife.

包子漢堡很嫩，用刀很容易切開。

Toppings are cool and all, but what about putting all that flavor directly into the patty like adding an extra ounce of a go to condiment like cheese or salsa right into the meat on the grill, The salsa begins to bubble and boil while the cheese oozes out and fries to crispy perfection.

澆頭是很酷，但把所有的味道直接到餡餅，如添加額外的一盎司去調味品，如奶酪或沙拉醬的權利到烤肉，沙拉醬開始冒泡和沸騰，而奶酪滲出和炸脆完美。

The salsa burgers wait nets negative, boiling out 32 g or over an ounce and moisture with the cheese patty not far behind it with the cheese, the top of the burgers, brown and crispy with Brent cheese painting the surface.

莎莎漢堡等待網負，煮出32克或超過一盎司和水分與奶酪餅不遠處的奶酪，漢堡的頂部，棕色和酥脆的布倫特奶酪畫的表面。

But because of all the water and salsa, this burger was barely able to achieve the Malad reaction, which is what gives you that coveted golden browning and caramelization.

但由於所有的水和沙拉醬，這個漢堡幾乎無法實現馬拉德反應，這就是讓你夢寐以求的金黃色和焦糖化。

However, the additions didn't prevent the burgers from cooking to medium rare, with both staying juicy and tender with the salsa, giving the burger a smoky, zesty flavor and the cheese making it well, cheesy.

不過，這些添加物並不妨礙漢堡煮到中熟，兩者在沙拉醬的作用下保持了多汁和嫩滑，讓漢堡有了煙燻味、香辣味，奶酪也讓漢堡變得很好，很有芝士味。

Not all pans are created equal.

不是所有的鍋都是一樣的。

Perhaps a non stick or a stainless steel is all you've got to work with in a non stick.

也許不粘或不鏽鋼是你在不粘中的全部工作。

The burger shrinks over 4 g more than in both a cast iron and a stainless steel, and both burger struggled to get even browning.

比鑄鐵和不鏽鋼的漢堡縮水4克以上，兩個漢堡都難以均勻地變色。

While neither pan prevented the burger from cooking to a solid medium rare, the nonstick did result in a dryer burger feeling a bit indulgent.

雖然這兩個平底鍋都沒能阻止漢堡的烹飪，使其達到紮實的三分熟，但不粘鍋確實導致漢堡比較幹，感覺有點放縱。

Adding extra fat like an egg or an ounce of sour cream to your burger mix is one way to pack in flavor on the grill, the sour cream forms of dark crust on the burger, whereas the moisture in the eggs immediately begins to sizzle.

在你的漢堡混合物中加入額外的脂肪，如雞蛋或一盎司的酸奶油，是一種在燒烤中包裝味道的方法，酸奶油在漢堡上形成了深色的外殼，而雞蛋中的水分則立即開始噝噝作響。

With the addition of the egg, Burger loses about the same amount of weight as the original and leaves the patty with an even crust around the edges, whereas the sour cream leaves it looking but not tasting.

加入雞蛋後，漢堡的減重幅度和原來的差不多，而且讓餅的邊緣有均勻的餅皮，而酸奶油則讓它看起來卻沒有味道。

Burnt when left to cook for two minutes on each side.

兩面各煮兩分鐘就燒焦了。

Both burgers overcook slightly.

兩個漢堡都略微過火。

End are on the drier side with the egg, adding a meteor texture closer to meat loaf.

末尾都是偏乾的雞蛋，增加了更接近肉鬆的流星口感。

Three extra fat and the sour cream, however, really pulls its weight, leaving the burger rich and decadent with a slight tang e smash burgers more your gym.

三個額外的脂肪和酸奶油，然而，真正拉它的重量，離開漢堡豐富和頹廢與輕微的酸味e粉碎漢堡更你的健身房。

Take the same recipe.

以同樣的配方。

Put smush it.

把它壓碎。

The thin patty loses about twice the weight as the original, and while got nice and brown across the surface, it was so thin that in the short four minutes of cook time, it overcooked slightly, resulting in a still delicious yet slightly less tender bite way.

薄薄的肉餅比原來的重量損失了一倍左右，雖然得到了很好的口感，整個表面都是褐色的，但因為太薄了，在短短的四分鐘烹飪時間裡，稍稍煮過了頭，導致依然美味，但咬起來的口感卻略顯不足。

All know the cardinal rule of a good burger.

大家都知道一個好漢堡的基本原則。

Don't touch it until it's time to flip it early on the patty begins to break apart, losing bits and pieces to the pan, since it's never able to properly seal.

不要碰它，直到它的時間翻轉早期的餡餅開始破裂，失去零碎的鍋，因為它永遠無法正確的密封。

The top of the burger turns an unappealing splotchy brown with flakes of burger seasoning the top bun.

漢堡的頂部變成了難看的斑駁褐色，片片的漢堡調料在頂部的麵包上。

While the inside is rare, it's filled with spiderwebs of stringy fat and crumbles with just a little bit of pressure.

雖然裡面很少見，但裡面充滿了蜘蛛網狀的絞肉脂肪，只要稍微一壓就會碎掉。

No, in the same vein, pressing on a burger walk cooks is usually advised as, ah, hard, no pressing down forces out the liquid you need for perfectly juicy patty, leading it to lose more weight than any other burger in the lot.

不，同樣的道理，按壓漢堡走熟通常是建議的，因為，啊，硬，沒有按壓迫使你需要的液體完美多汁的餡餅，導致它失去了更多的重量比任何其他漢堡在很多。

While pressing down did have the added benefit of a darker, more caramelized crust.

雖然壓下去確實有好處，但餅皮更黑，更焦糖。

Inside, the burger was overcooked, tough to chew and super dry.

裡面的漢堡烤得過火，嚼起來很硬，而且超級幹。

There are plenty of tricks of the trade to tell if a burger is done, But for those of us who find most or all of them confusing, it's tempting to just cut the thing open and take a peek.

有很多技巧的貿易，以告訴如果一個漢堡完成，但對於我們這些誰發現大多數或所有的混亂，它的誘惑只是切開的東西，並採取偷看。

When it's cut on the pan, all the savory juices pull out and evaporate, leaving the burger almost 20 g lighter than the original.

在平底鍋上切開後，所有的鹹味汁液都會被拉出來蒸發掉，讓漢堡比原來的漢堡輕了近20克。

The burger is left looking less than appealing But aesthetics aside inside the burger is unevenly cooked and slightly over, while also being tender in some parts, chewing others and all around dry.

漢堡的外觀就不那麼吸引人了，但拋開美觀不談裡面的漢堡熟度不均勻，略微過了，同時也是有些地方嫩，有些地方嚼不動，四周乾巴巴的。

Believe it or not, ground beef is pretty finicky.

不管你信不信，牛肉粉是很細的。

A light mixes all it needs.

一盞燈混合所有的需要。

Keep going and raw meat loses any definition and turns an unappealing grayish pink on the skillet.

繼續下去，生肉就會失去任何清晰度，在煎鍋上變成難看的灰粉色。

The patty begins to shrink quickly, resulting in the tallest patty of the lot, complete with the visible dome Inside.

餅開始迅速收縮，形成了最高的餅，完整的可見穹頂Inside。

The meat is gray with fatty strings that looked like string cheese.

肉是灰色的，帶著肥肉的繩子，看起來就像繩子奶酪。

It's dry, leaving the meat so tough and rubbery.

很乾，讓肉質變得如此堅韌和橡膠。

It's like munching on a rubber band.

就像在吃橡皮筋一樣。

If you're looking for healthier burger, you can trade the 80 20 ground beef or something with the lower fat content with less fat to render out while cooking.

如果你想吃更健康的漢堡，可以用80 20的牛肉粉或脂肪含量較低的東西來換，在烹調時少了脂肪渲染出來。

There's far less moisture to help form that coveted cold and crust on the surface.

水分少了很多，無法幫助形成令人垂涎的冰冷和表面的結痂。

On without it, the burger spills the remaining liquid from all sides after cooking for two minutes on each side, the burger is pink and rare inside, both out the extra fat.

在沒有它的情況下，漢堡在每面煮兩分鐘後，剩餘的液體從四面溢出來，漢堡內部是粉紅色的，而且很稀，都出了多餘的脂肪。

It's dry over cooked steak, much juror than its counterpart, and while it is still tasty, there's just far less flavor.

這是乾的過熟的牛排，比同類產品的陪審員多了，雖然味道還不錯，但就是少了很多味道。

Overall, you season your Patties, and then you got distracted for a while.

總的來說，你調好了餈粑，然後你就心不在焉了一陣子。

No big deal right.

沒什麼大不了的吧。

When the salt hits the meat, it begins to draw moisture to the surface, which hits your hot pan becomes steam and is re absorbed back into the patty.

當鹽打在肉上時，它開始將水分吸到表面，打在你的熱鍋上就變成了蒸汽，並被重新吸收回肉餅中。

When the burger is seasoned too early, a pool of juices form on the surface, evaporating the hot pan before the burger has time to absorb them, Releasing all that flavor into the ether because of the added liquid on the pan across never properly forms inside the burgers, juicy but far less so than the original.

當漢堡調味過早時，表面會形成一灘汁液，在漢堡還沒來得及吸收的情況下，就把熱鍋的汁液蒸發掉，把所有的味道釋放到乙醚中，因為對面鍋上添加的液體從來沒有在漢堡內部正常形成過，多汁但遠不如原來的漢堡。

And without that extra moisture and browning, the meat is tasteless in comparison.

而沒有了那多出來的水分和褐變，肉質相比之下也就索然無味了。

Ideally, you let your meat hit room temperature before cooking, but you forgot to take out of the fridge and you're hungry.

理想情況下，你讓肉在烹飪前達到室溫，但你忘了從冰箱裡拿出來，你餓了。

Now the patty drops over 20 g more weight than the original, though in diameter remains almost a full centimeter larger.

現在的餅比原來的重量下降了20多克，不過在直徑上仍然大了近一整釐米。

Inside, the meat is a bit tough, with strings of unr under DFAT throughout.

裡面的肉質有點硬，整個DFAT下有一串unr。

And while the patty is technically rare, the coloring throughout is much less consistent.

而餈粑雖然在技術上很難得，但整個色澤卻不太一致。

It's super dry and falls apart easily with the slightest pressure So if you're trying to experiment your way into the ideal hamburger, there's a lot you could screw up along the way.

它是超級乾燥的，並且很容易在最輕微的壓力下散架 所以如果你想嘗試你的方式進入理想的漢堡包，有很多你可能會搞砸了沿途。

But with some happy missed aches, alterations or substitution is you might just find your perfect Patty.

但有了一些快樂的錯過的疼痛，改變或替代是你可能只是找到你完美的帕蒂。

Yeah, yeah.

是啊，是啊。