Max has thrown down the gauntlet.

麥克斯拋出了挑戰。

He said, do you think you could make the best burger you've ever made, even better?

他說，你能把你做過的最好吃的漢堡做得更好嗎？

I said, you know, by calling it the best burger I've ever made, it kind of was.

我說，你知道，說它是我做過的最好吃的漢堡，它確實是。

I don't know if I can get better, until I thought about it for like five seconds.

我不知道自己是否能變得更好，直到我想了大概五秒鐘。

Then I went, oh, oh no, it can get better.

然後我就想，哦，哦，不，會好起來的。

Pretty excited.

非常激動

Okay, we're going to start with, what the hell are we going to start with?

好吧，我們從什麼開始？

Here's what we have to do.

我們要做的是

We've got the meat to take care of.

我們還有肉要處理。

We have the onions to take care of.

我們還要照顧洋蔥。

We have the sauce to take care of.

我們有醬汁要處理。

You choose one.

你選一個。

Onions.

洋蔥

Onions first, and we cut.

先切洋蔥

We begin with one large peeled onion.

我們從一個去皮的大洋蔥開始。

We're only going to use half, so we'll cut it.

我們只用一半，所以我們要剪掉它。

Put this guy over here.

把這傢伙放在這裡

Turn this guy on his side.

把這傢伙翻過來

And now we want the, what, onion strands?

現在我們要洋蔥絲？

Not diced.

不是切丁。

Slices.

切片。

Slices?

切片？

What's the word here?

怎麼說？

Onion, not strands.

洋蔥，不是洋蔥絲。

Strands just doesn't sound right, does it?

"股 "聽起來不太對勁，不是嗎？

No, it doesn't really.

其實不然。

Onion.

洋蔥

I think it's just onion.

我認為這只是洋蔥。

Strings?

絃樂？

What do you call that?

這叫什麼？

It's just like what we're doing.

就像我們現在做的一樣。

It's just onion.

只是洋蔥而已。

Lengths?

長度？

Somebody will tell us.

會有人告訴我們的。

Slices.

切片。

No.

不

Yeah.

是啊

No, a slice.

不，是一片。

No, an onion slice to me would be like a whole, like that, a whole round.

不，洋蔥片對我來說就像一整個，就像那樣，一整圓。

No, that's a round.

不，那是一輪。

It's a slice.

這是一片。

I don't know.

我不知道。

Okay, half slices.

好吧，半片。

F**k it, just cut.

去他的，剪掉就是了。

Like that, that's all.

就這樣，僅此而已。

What are we cutting?

我們要削減什麼？

Nobody knows.

沒人知道。

But I do know one thing.

但我知道一件事。

These guys will break up, and they'll go into our little pan that's already on the heat.

這些傢伙會碎裂，然後放進我們已經加熱的小鍋裡。

Last little bit.

最後一點

And then some chosen avocado oil.

然後再加一些精選的鱷梨油。

So caramelized, beautiful, soft, some color.

如此焦糖化、美麗、柔軟，還有一些顏色。

This will take 10 minutes.

這需要 10 分鐘。

We'll just let them do their thing slowly.

我們就讓他們慢慢來吧。

So sauce is an important part.

是以，醬汁是很重要的一部分。

I tell you when we make sandwiches and burgers and stuff like that, don't be cheap.

我告訴你，當我們做三明治和漢堡之類的東西時，千萬別小氣。

Moisture, oh boy, see, there's that word.

水分，哦，天哪，看，就是這個詞。

I know people have an issue with the word moisture.

我知道人們對水分這個詞有意見。

Do you?

你呢？

I don't love it.

我不喜歡。

Moist.

溼潤。

Yes.

是的。

That's bad.

真糟糕

Moisture's not good either.

溼度也不好。

Moisture's not good?

溼度不好？

Let me rethink this.

讓我重新考慮一下。

I tell people don't be cheap when they put sauce on because the, the, the.

我告訴人們在塗抹醬汁時不要太吝嗇，因為............

So you don't want it dry.

所以你不希望它乾巴巴的。

You don't want it dry.

你不想讓它變幹。

You don't want it dry.

你不想讓它變幹。

There you go.

這就對了。

It's hard to say that sentence without that word.

沒有這個詞，很難說出這句話。

You don't want it dry.

你不想讓它變幹。

So put enough on.

那就多穿點。

But just any random sauce is not a good thing.

但隨便加點醬料也不是什麼好事。

So we're going to make our own.

所以我們要自己做。

And our own starts with mayo.

而我們自己的則從蛋黃醬開始。

And of course I use Japanese mayo because I love it.

當然，我使用日本蛋黃醬，因為我喜歡它。

It will go in our bowl.

它將被放進我們的碗裡。

Mayo goes in.

梅奧進去了。

Ketchup goes in.

番茄醬放進去

The last time I made this, I put, I put sriracha in and then a mustard.

上次做的時候，我放了辣醬和芥末。

I'm using a mustard now that has a little bit of sweet but mostly spice and is really delicious.

我現在用的是一種芥末，有一點甜味，但主要是香料味，非常好吃。

And then we need pickle.

然後我們需要泡菜。

And pickle's an important part of this.

泡菜是其中重要的一部分。

And here's what I've got.

這就是我的成果。

I've got a little dill.

我有一點蒔蘿。

Make it a dill.

做成蒔蘿。

Don't make it one of those sweet sandwich pickles.

不要做那種甜味的三明治泡菜。

Ew, we don't like those, do we?

呃，我們不喜歡那些，不是嗎？

So these guys we'll just cut in little planks.

所以這些傢伙我們就切成小木板。

See that word I've got.

看到我說的那個詞了嗎？

And then this way.

然後這樣

And then this way to make a little baby dice of pickles.

然後用這種方法制作小醃菜丁。

And then this one right here.

然後是這個。

You don't want to cut a pickle like this when it's round and rolling around.

當醃黃瓜圓滾滾的時候，你可不想這樣切。

That's why I cut this part off.

所以我把這部分刪掉了。

Made it flat and now I can do this one after.

把它弄平整了，現在我可以做完這個了。

And this is going to give it a little sharpness, a little bite.

這將使它更鋒利，更有咬勁。

Of course, a little dill pickle flavor.

當然，還要有一點蒔蘿泡菜的味道。

And it will all be good.

一切都會好起來的。

A touch of salt and pepper.

少許鹽和胡椒。

A tiny bit more.

再多一點點

And we mix.

我們混在一起。

I love seeing the chunky pickles in here.

我喜歡在這裡看到大塊的泡菜。

More is much better.

多多益善。

And then we taste.

然後我們品嚐。

Oh, yum.

哦，好吃。

Oh, holy deliciousness.

哦，神聖的美味。

That you should just make, put in the fridge and put it on everything.

你應該做出來，放進冰箱，然後塗在所有東西上。

Turkey sandwich, on.

火雞三明治

Egg salad sandwich, on.

雞蛋沙拉三明治

Grilled cheese.

烤奶酪

I'm telling you that as I spread on the bread before the cheese goes on.

我一邊告訴你，一邊在麵包上塗抹奶酪。

And then closed up and then grilled.

然後關閉，再燒烤。

Crazy unbelievable.

真是難以置信

Crazy.

瘋了

Now the meat.

現在吃肉。

This is the good part.

這是最精彩的部分。

And before we do, let's make the onions a little butter.

在此之前，我們先給洋蔥塗點黃油。

So they're starting to get gorgeous color on them.

是以，它們身上開始有了絢麗的色彩。

We're going to add about a tablespoon of butter.

我們要加入大約一湯匙黃油。

That'll start to melt in there.

那會開始融化的

We're going to make them a little butter.

我們要給他們做一點黃油。

Did I say that?

我說過嗎？

Let's make the onions a little butter.

讓我們給洋蔥加點黃油。

We're going to make them a little butter and add a little better.

我們要給它們加點黃油，再好一點。

We're going to make them a little better and add a little butter.

我們要把它們做得更好一些，再加一點黃油。

About a tablespoon and a little pinch of kosher salt and fresh ground pepper.

約一湯匙、一小撮猶太鹽和新鮮胡椒粉。

We'll start to mix that around.

我們將開始混合使用。

These guys are going to be amazing.

這些傢伙一定會很棒的。

All right, but now the meat.

好了，現在開始吃肉。

When we made this burger hundreds and hundreds of episodes ago,

幾百幾千集之前，我們做這個漢堡的時候、

I used traditional 80-20 ground beef, ground chuck.

我用的是傳統的 80-20 碎牛肉，即碎卡其肉。

Today we're grinding our own.

今天，我們要打磨自己的產品。

The difference this will make will be unbelievable.

這將帶來難以置信的變化。

Tremendous.

太棒了

Tenfold move in flavor.

味道提升十倍

You'll love this.

你一定會喜歡的

All right.

好的

You can have a separate grinder, but I have a KitchenAid mixer that I will put on a inexpensive grinding attachment that goes like this.

你可以有一個單獨的研磨機，但我有一個廚寶攪拌機，我會給它裝上一個廉價的研磨附件，就像這樣。

Here's how we set this up.

我們是這樣設置的

So get rid of the cord because we don't need that yet.

所以把電線去掉，因為我們還不需要它。

We'll lift this up.

我們把它抬起來。

We'll take out the bowl, which we don't need, and in this case the dough hook because we don't need it.

我們要把碗拿出來，因為我們不需要它，在這種情況下，麵糰鉤也是如此，因為我們不需要它。

Put it down.

放下來

We'll lock it.

我們會鎖上的

And now we'll take off this little plate here by unscrewing, bolt on the side, and off it comes.

現在，我們擰下側面的螺栓，取下這塊小板，就可以了。

And now here is our grinding attachment.

這就是我們的打磨附件。

Cool, right?

很酷吧？

Awesome.

棒極了

It's great.

太棒了

So what we do, turn this way so you can see.

所以我們要做的是，轉過來讓你看到。

This fits in.

這符合要求。

You can see the little chuck here, what they call this.

你可以看到這裡的小卡盤，他們稱之為這個。

I don't know what they call that.

我不知道這叫什麼。

That's square.

這是正方形。

Like the socket.

比如插座。

The socket's square.

插座是方形的

This is square.

這是正方形。

We'll turn.

我們轉彎。

And now this fits in here.

現在這個也能用在這裡。

Good.

很好。

We take this little bolt thing, we put it back in.

我們把這個小螺栓裝回去。

We tighten it and we're ready to go.

擰緊後，我們就可以出發了。

This is the coarse grind plate that's in here.

這是這裡的粗磨板。

That's what I want.

這就是我想要的。

The coarse grind plate gives us, for me, the perfect grind for this.

對我來說，粗磨盤提供了完美的研磨效果。

Keeps the strands nice and big.

讓股線又粗又長

And this makes me very happy.

這讓我非常高興。

Now let's talk about meat, shall we?

現在我們來談談肉，好嗎？

And here's what we're using today.

這就是我們今天使用的設備。

I have these in the fridge.

我冰箱裡有這些。

You don't want the meat to be warm.

你不希望肉是熱的。

When you're grinding, you don't want it room temperature.

研磨時，不要用室溫。

So here's what I've got.

這就是我的成果。

I have a half a pound of sirloin.

我有半磅沙朗牛排。

I have a half a pound of short rib.

我有半磅短肋骨。

I know it looks like more.

我知道看起來更多。

And I have a half a pound of brisket.

我還有半磅牛腩。

And the combination of these is going to blow your mind.

它們的組合會讓你大吃一驚。

Let's get grinding.

讓我們開始研磨吧。

And here we go.

我們開始吧。

Bowl to catch the grinding meat.

用碗接住磨碎的肉。

We'll start with the sirloin.

我們先從沙朗牛排開始。

I'm leaving the other ones in so they stay cold.

我把其他的留在裡面，這樣它們就不會冷了。

We open this up.

我們打開它。

And here's what this little piece looks like.

這就是這一小塊的樣子。

It's a gorgeous piece.

這是一件華麗的作品。

But this piece is too big to go into my grinder.

但這塊太大了，我的磨床裝不下。

So I'm going to cut this to a couple of thinner strips, like this.

所以我要把它切成幾條細的，就像這樣。

And this we can now feed right down the tube.

現在，我們可以把它直接輸送到管道里。

And we grind.

我們磨。

Take a piece, we feed it down, and we wait for it to come out.

拿一塊，我們把它喂下去，然後等著它出來。

How great is this, right?

這有多棒啊？

Second one, up and in.

第二個，上去，進去。

It's these loose strands that really help make an amazing burger.

正是這些鬆散的絲線幫助製作出令人驚歎的漢堡。

You can do chicken.

你可以做雞肉。

You can do turkey.

你可以做火雞。

You can do salmon.

你可以做鮭魚。

Stop and do the next one.

停下來，做下一個。

Next up will be our short rib.

接下來是我們的短肋骨。

And I have more than we're using.

我有的比我們用的還多。

We're going to use a half a pound of each.

我們打算每種都用半磅。

And I have more for a little experiment for later.

我還準備了更多的小實驗，以後再做。

So these are going to go in.

所以這些都要放進去。

And look, the marbling, the fat that's in here is important.

聽著，這裡的大理石紋和脂肪很重要。

So here's something to remember.

所以，這裡有一點要記住。

80-20 ground beef is what I buy.

我買的是 80-20 碎牛肉。

That means 20% is fat.

這意味著 20% 是脂肪。

So the fat that you're looking at on here is probably that, maybe a little bit less.

是以，你在這裡看到的脂肪可能就是這樣的，也許會少一點。

So I'm going to use two of these.

所以，我要用其中的兩個。

So these guys I will cut again into these smaller pieces, perfect for grinding.

所以，這些傢伙我會再切成這些小塊，非常適合研磨。

Fat is your friend when it comes to flavor, ladies and gentlemen.

女士們，先生們，說到味道，脂肪就是你們的朋友。

Don't freak out.

別緊張

Just put it in and grind.

放進去磨就可以了。

There we go.

好了

There it is.

就在那兒。

Gorgeous.

美輪美奐。

See the dark brown color?

看到深棕色了嗎？

Gorgeous.

美輪美奐。

See the darker color coming through?

看到顏色變深了嗎？

Oh boy.

哦，天哪

Last piece.

最後一塊

Let it go a bit.

讓它過去吧

Stop.

停下。

Last but not least, and maybe the most important part in all this.

最後但並非最不重要的一點，或許也是最重要的一點。

Sorry, that didn't look very good.

抱歉，看起來不太好。

Is the brisket.

是牛腩。

And once again, look at this marbling.

再來看看這大理石花紋。

This, these strands, the striations of fat that run through this meat.

這些，這些肉中的脂肪條紋。

This is what's going to make this absolutely incredible.

這才是絕對令人難以置信的地方。

Alright, just cut this kid down the middle.

好吧，把這孩子從中間切開。

We've got two gorgeous pieces.

我們有兩件華麗的作品。

Look at this.

看看這個。

This is what you don't get when you buy regular, everyday store-bought ground beef.

這是在普通的日常商店購買碎牛肉時所得不到的。

You will not get this.

你不會得到這個的。

And it's worth it.

值得一試。

Here we go.

開始了

And we're in.

我們進去了

Oh my.

我的天啊

Last piece.

最後一塊

Alright, here's what's important.

好了，重要的事情來了。

Now that this is done, if I take this and form this into a burger, all I get is brisket.

現在做好了，如果我把它做成漢堡，得到的就是牛腩。

If I go into the middle, I just get short rib.

如果我走到中間，就只能吃到短肋排。

And if I go to the bottom, I'm only going to get the sirloin.

如果我去底層，就只能吃到沙朗牛排。

So here's what I'm going to do.

所以，我打算這麼做。

I'm going to give it a light mix.

我要給它來個輕度混合。