Name: 紐約漢堡霸主來了！主廚親授3款招牌漢堡祕訣，煎出完美肉感，饕客感動流淚！｜美食公道伯｜GQ Taiwan (開箱紐約最推的漢堡店！主廚親自示範三款招牌漢堡做法，從備料到煎肉一次公開，帶給饕客滿滿幸福感！｜美食公道伯｜GQ Taiwan)
Uploaded: 2026-01-11T06:06:18.000Z
Duration: 11 min 9 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

I'm George Moats and this is Hamburger America.

我是 George Moats，這裡是 Hamburger America。

And today I'm going to make you three different versions of what I consider to be some of the best smash burgers.

今天我要教大家做三種我認為最棒的 Smash burger。

Smashburger is the original American hamburger.

Smashburger 是最道地的美式漢堡。

We call it a Smashburger today as a way to define the method and how it's being made, which means it's being smashed.

我們今天稱它為 Smashburger，是為了定義這種做法和製作方式，也就是「壓扁」。

The best Smash burgers are the ones that are made simply with only a few ingredients.

最棒的 Smash burgers 都是用簡單的幾種食材做的。

Beef, cheese, bun and a seasoning of some sort.

牛肉、起司、麵包，還有某種調味料。

Four perfect ingredients with method applied correctly makes the perfect Smash burger.

四種完美的食材，加上正確的做法，就能做出完美的 Smash burger。

This is worth cooking at about 360 degrees.

這個適合用大約 360 度來烹調。

If you're cooking at home, the best way to do is cook it in a cast iron pan inside your house with good ventilation.

如果你是在家裡煮，最好的方法是在通風良好的地方，用鑄鐵鍋煎。

Some pretty basic rules to making a good Smash burger.

做一個好吃的 Smash burger 有一些很基本的原則。

You can see from the blend that it's pretty pink.

從這個混合物可以看出，它顏色很粉紅。

Which means that the muscle fibers and the fat are blended perfectly together, almost like sausage meat.

這表示肌肉纖維和脂肪完美地混合在一起，幾乎就像香腸肉一樣。

Red muscle fiber mixed with big white chunks of fat.

紅色的肌肉纖維混合著大塊的白色脂肪。

It's not going to work because all that fat will render out and turn into a sort of a dried out Swiss cheese patty.

這樣做行不通，因為所有的脂肪都會融化，變成有點乾乾的瑞士起司肉餅。

If you grind say twice with your butcher or you have a grind that looks like it's blended together and it's pink, for example, it'll be the perfect beef for smashing.

如果你請肉販絞兩次，或是絞出來的肉看起來混合得很均勻而且是粉紅色，那就會是製作 Smashburger 的完美牛肉。

So we use about three and a half ounces of beef.

所以我們用了大約三點五盎司的牛肉。

One of the best ways to portion beef is to use an ice cream scoop.

分切牛肉最好的方法之一就是使用冰淇淋勺。

There actually are things called, they're called salad dishers that look like an ice cream scoop, but

其實有叫做沙拉勺的東西，它們看起來像冰淇淋勺，

It's a cooked patch on the other side about 20 seconds and that prevents from sticking.

另一面煎個大約二十秒，這樣就不會黏鍋了。

Here you're pressing it on the flat top and you're defining where it's going to go by pressing it.

在這裡，你把它壓在平底鍋上，透過按壓來決定它的位置。

And because it's round already, if you go straight down and apply pressure, you end up with a ball that turns into a round patty.

因為它已經是圓形的了，如果你直接往下壓，就會得到一個變成圓形肉餅的球。

Don't go and flip it and press it some more or don't keep pressing it.

不要去翻面再壓，也不要一直壓。

You want to make sure that's, that's all that's going to happen.

你要確保就這樣，事情就這樣發生了。

Now some of the rendered fat is out already and it's becoming part of this sort of a hamburger confit.

現在有些油脂已經滲出來了，它變成了一種漢堡油封。

Using a fancy term for a not so fancy thing.

用一個聽起來很厲害的詞來形容一件沒那麼厲害的事。

If you season your beef before, there's a tendency that for the meat to sort of seize up and get kind of hard.

如果你事先幫牛肉調味，肉就比較容易緊縮，變得有點硬。

All this stuff is happening at the same time.

The only people who actually ate hamburgers in the very beginning were factory workers who had to eat quickly and get back to work.

一開始真正吃漢堡的人，都是工廠工人，他們得快速吃完才能回去工作。

And so they realized that by smashing a ball of beef on a flat top, it made it cook faster.

所以他們發現，把一團牛肉在平底鍋上壓扁，可以讓它煮得更快。

It's a visual thing to know when to flip.

這是一個視覺上的判斷，讓你曉得什麼時候該翻面。

The bubbles were starting to come through.

The rendered fat is now tries racing to the surface.

融化的油脂現在正試圖衝到表面。

翻面之前，你還是想要看到粉紅色。

If it's fully gray, you've overcooked it already.

如果完全變成灰色的，那就表示你已經煮過頭了。

Then keep an eye on that American cheese.

American cheese is designed to melt also for speed.

美式起司的設計就是為了快速融化。

Cheese is not going to melt the way you want it to until you cover it.

起司在你蓋上鍋蓋之前，不會融化成你想要的樣子。

A bowl or even a pot cover will work just fine.

We use Martin's potato rolls because they're just a little denser.

我們用 Martin's potato rolls，因為它們比較紮實一點。

I'm anti brioche because there's too much sugar in the bun.

我不喜歡布里歐麵包，因為它的麵包裡糖分太多了。

You know, whenever you take a bite of the burger, you want to get some yeast in there like it's a piece of bread, not like a donut.

你知道，每次你咬一口漢堡，你都會想吃到像麵包一樣的酵母味，而不是像甜甜圈。

You know, whenever you take a bite of a burger, the first thing you actually smell is not really beef.

你知道，每次你咬一口漢堡，你聞到的第一樣東西其實不是牛肉。

It's actually the yeast from the top of the bun.

Because the bun is hitting you in the nose, hitting your nose, you're smelling yeast first.

因為麵包衝擊你的鼻子，你聞到的是酵母味。

Yeast is a very complex element, and your brain desires those complexities.

酵母是一種很複雜的元素，你的大腦會渴望這些複雜的風味。

In every burger, we use a dill pickle and onion.

每個漢堡，我們都會放一片蒔蘿酸黃瓜和洋蔥。

如果你想加番茄醬的話，可以加。

Also people ask, why is it on the bottom?

還有，大家會問，為什麼它在下面？

Because that allows us to prepare the buns ahead of time.

因為這樣我們就可以事先準備好麵包。

You can dope the buns ahead and just drop patties on them for doing a lot of volume.

你可以事先淋好麵包醬，然後直接放上肉餅，這樣可以做很多份。