Shadowing Practice: I Ate The World's Best Burgers - Learn English Speaking with Video

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This is the number one rated burger in the entire world, and we're going to be comparing it to this futuristic burger made by a robot,

this wagyu burger from the best beef in Japan, and everything in between.

And we're starting here where the first ever hamburger was invented.

This is Lewis's lunch, the world's first burger restaurant established in 1895.

They serve their burgers the same way they always have, and ketchup and mustard are not allowed.

You ready to try the country's first hamburger?

I'll tell you a story.

One day, back in 1900, a gentleman ran into this exact restaurant

and told the owner he was in a hurry

and wanted something quick

so the chef threw ground steak trimmings between two slices of toast since it was the fastest thing

he could make

and the rest is history thank you you're welcome what you're

looking at here is an exact copy of the first hamburger ever made

it looks a bit more like a sandwich than a modern day hamburger

but it also looks a lot juicier it's classic it's the most pure form of a hamburger

that i think i've ever had but with that said we got a lot of burgers to try so let's go

okay our next stop is gordon ramsay burger where they serve

a beautiful breakfast burger perfect to start our day out

so i got the burger out tempering

i always want to temper your meat before you start to grill

it this is our spg seasoning the salt black pepper

and granulated garlic you want to cover the whole thing of course

you want to get both sides

i really want one of these for my house super consistent

wicked fast the crazy thing is i don't make enough burgers

but i'd still want one so what i'm gonna do here is i'm gonna flip it

and move it to another nice hot spot of the grill

so you get consistent sears on it and people don't realize

that grill marks have so much flavor they're not just for looks it just adds to

that like nice fattiness of the burger

it just cuts right through everything look how much smoke is coming off of the burger

this is one of the biggest vento's i've ever seen should i flip

it again what i have even cooked consistently on both sides

this is the egg this goes with a little bit of salt i'll shake it around a little bit

but as you see you get a little brown on the edges

but other than

that we just kind of let it do its thing it's coming from a hot pan

so as it sits especially an egg or any proteins, they're going to continue to cook for a little bit.

What you want to do is you really want to baste the burger with this butter.

We got a little bit of hoisin, fermented black bean sauce, honey, garlic.

And what that's going to do is it's going to start to caramelize a little bit.

That's going to give you a lot of that flavor that makes this burger really special.

I personally like my burgers almost cooked a little bit like a steak because that's sort of what it is.

It's the same beef, just in a different form.

I love that you can just see such a clear crust on this burger.

Like shop cheddar, sort of like Lincoln Logs on the top.

And we're going to put in the salamander.

It's going to get a nice crisp on that bacon.

It's going to melt that cheese.

Oh, you can see it start to crisp up.

one on a brioche bun.

Let me get our egg.

As you can see, it kind of carried over right there.

And it's just in time for breakfast.

Gordon really never ceases to amaze me with his food.

He's taken something almost very simple and made it into a masterpiece that I want to dive into.

This isn't just a burger I'd eat for breakfast.

I'd eat this one all day long.

Next up is Hamburger America, a restaurant that serves burgers from all across the country, but they're best known for their onion burger.

This place was founded by George, who's dedicated his entire life to studying burgers from all over the world

and is now known as america's number one burger expert what

do you like in a burger yourself what do you think

makes the perfect burger to me a perfect burger is simple

people like to put crazy crap on top like you know truffle oils

and mac and cheese

and it just doesn't do anything the original burger had nothing

more than beef in a bun not even cheese cheese is a wonderful addition to a cheeseburger

so the onion burger invented el of Reno, Oklahoma in 1922.

Meat, salt, super thin sliced onion.

Wow, that's awesome.

This is what the French call chevoudange.

Chevoudange.

Chevoudange, which basically means angel's hair.

That's twice the amount of onion I would have expected you to put on either of them.

But they cook down.

They cook down to less than half of their volume.

Traditionally, before there were patty makers and patty formers, there was a portion ball of beef that was smashed thin, that was it.

Because they realized early on, the thinner the patty, the faster they cooked.

Simple as that.

I love how focused you are.

You gotta get up close, make sure everything's perfect you have to own

this you have to be part of what's the process

you're not just throwing frozen patties on a flat top

you're creating you know basically burger art

this is actually a paint scraper a paint scraper it's a stainless steel paint scraper yeah

so it really is art so that gets the bun nice

and steamed and warm over there exactly so the school of thought

that says the bun should be toasted yeah we do have a burger with where the bun is toasted

but this burger i believe has to be steamed in order to keep

it traditional yeah to the oklahoma onion fried burger i think

it has to be steamed also the closer they are together the better it cooks.

If I have the griddle full it cooks much better than just one burger.

The key to this burger is just time.

This burger takes about eight minutes to cook.

A regular smash burger will take no more than like two minutes.

Out it goes.

But getting those onions sort of lightly caramelized takes a little time.

The weird science that's going on here now is that the onions are on the bottom.

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The rendered beef fat is now going down into the onions and cooking it.

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It's also helping to slow down the process and caramelize those onions.

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You see how it's shrinking?

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The rendered beef fat tallow is really what turns these onions into

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that beautiful caramelized almost like onion candy I mean look at the difference

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and it's gonna taste different too this comes off like this we do a pinch

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and pull a little underneath move you like

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that it's wrapped up oh gosh that's crazy play this look at

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that the Oklahoma way is to do a little bit of mustard

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that's incredible enjoy well this thing's almost sort of melting into my hand I will say this burger is so soft.

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Yeah.

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You know, I don't even like mustard that much, and it's unbelievable.

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The flavor profile completely works.

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The cheese is melted to perfection.

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It's just perfectly melty right in the middle there.

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And some people don't believe it.

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They sit at the counter, they take their first bite, and they go, oh, oh, yeah, oh, okay, yeah, yeah, uh -huh.

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Next, we're heading to the most famous steakhouse in New York City for their dry -aged burger.

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They turn all of their steak trimmings into incredibly flavorful ground beef patties that we're about to try.

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Welcome to the vault of peter luger this is our dry age room

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so this is like the bank vault

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but for a steakhouse exactly how much meat is in here

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so literal tons i can't give you an exact there are actual tons

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thousands and thousands of pounds there's different cuts

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and there's different lengths of age

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and once it's been finished aging then it's ready to be butchered in -house

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so this is how it looks before it goes into the vault

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and this is how it looks after moba is going to use the bandsaw to break it down into steaks

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and then fabio here is going to trim the steaks so

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that they're ready to be cooked in our broilers later

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so after they've trimmed down all their steaks each of

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which is over an inch

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and a half thick they're left with all these incredible trimmings here

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which we're going to grind down into burgers all right

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so those are the trimmings

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that we just saw

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we normally grind about 60 pounds of ground beef on a weekday 90 pounds on the weekends

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so this is our ground beef it's the blend of the chuck

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and the dry -aged trim

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so we measure out the burger meat in a coffee cup it's very old school

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and then we press them out

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and shape them into patties those are tossed onto the broiler we season it

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and while that's cooking we slice the bun

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and add a slice of raw onion that's been soaked overnight in water after

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we flip the patty we let it cook a little bit longer toss on the cheese

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and the burger is done first i just want

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you to look at how juicy

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this burger is look at this dripping down on the plate oh my god i would say without question

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that it's sort of the fullest immediate burger

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that i think i've had sometimes a burger can sort of be a snack

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but this one right here is a whole meal

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and i taste the dry flavor really well too i'm taking

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this one to go it's time for a pretzel bun burger this restaurant is called emily

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and instead of your typical cheeseburger they're best known for their pretzel bun burger

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it all starts with a generous amount of seasoning

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and then the patties go on to a flat top grill where they'll sit

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and get a nice sear on each side

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then they're placed off to the side to rest similar to a steak

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and they add on some cheddar cheese to let it slowly

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melt over the top the patties are also loaded with generous amount of caramelized onions

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which they cook down for six hours each morning

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while these are in the oven to let the cheese fully melt they butter

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and toast the pretzel buns

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then top them off with the korean gochujang sauce once the cheese is melted it's time to assemble

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and the burger is ready to go this burger is really pretty

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and it sort of goes to show you that burgers can

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and should come in all shapes and sizes

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and unlike your typical smash burger this burger here has lots

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and lots of juice this will probably be the messiest burger i eat in this entire video

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but i I don't think I'm gonna be mad about it.

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Wow.

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Because it's a pretzel bun, it's chewy, it's a little bit sweeter than a regular burger bun,

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and the orange sauce that they put on here is phenomenal.

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Look at my hands.

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I'd eat the whole thing, but I gotta savor them.

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I've never had one of these in my life, but we had to put it on the list.

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A mac and cheeseburger.

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You heard that right.

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The Ainsworth is known for its extremely tall and messy mac and cheeseburger.

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Hi, I'm Ogo come to making a mac and cheese burger

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so you're making two things right now hugo you're making mac

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and cheese and you're making a burger yeah

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and then you put it all together okay

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so first you start by pressing out the patties yeah

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they're huge patties by the way yes season it just salt okay you'll season it ah okay

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so now the burger is going into the broiler is

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that a mac and cheese patty yes oh put it in the fryer let's start making the cheese sauce little cream

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This is the macaroni already cooked, right?

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And it's all portioned out for one burger.

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Yes, put it in the warm water, mac and cheese sauce.

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Oh, Hugo, do you have anything to say to everybody watching, to the camera?

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Coming to try the mac and cheese burger.

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Come and try his burger.

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Are you sure, though?

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Yes.

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What if it gets crazy and you have, like, a hundred orders of the burger here one day?

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Don't worry.

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That's okay?

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Yeah.

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Would you like a medium or a medium well?

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What do you suggest?

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Medium.

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You're the chef.

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I like medium.

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You're the chef.

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Medium.

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Medium?

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Yes all right then we're going medium oh look at

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that wow now the macaroni pasta drop

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it right into the cheese sauce sorry for cheese parmesan cheese mozzarella cheese cheddar cheese belvita cheese oh

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that's how you get it really melty yeah yeah got

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it creamy now put on the half put some little butter

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and put on the black top look at

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that cheese this is the most cheese i've ever seen in my life that's medium ready

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and put it two more sliced cheese there's cheese everywhere Hugo, you might as well, at this point, put a piece of cheese on my head.

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Special sauce?

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Yes.

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Load it all up.

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Mac and cheese patty goes on.

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Here comes the burger patty with the cheese on there.

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Wow.

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And then it's finished off with this mac and cheese, which is just crazy.

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Mac and cheese everywhere.

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Oh, look at that.

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Knife goes in.

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I think we forgot to add the cheese.

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No.

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this thing is too big to fit in my mouth

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so hugo is going to cut it in half

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and check out the cross section of this burger come back google come on i'll take a bite okay

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the seasoning is amazing i actually thought it would be too much cheese with all the mac

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and cheese but it's actually really tasty huh yeah thanks hugo can i take this to go yes something.

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We're about to try a vegan burger made by a robot.

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This is Colonel, a robot -run restaurant founded by Steve Ells, the same guy who founded Chipotle.

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You're the first person I've ever meeting who has a teammate that's a robot.

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That's right.

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Yeah.

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Never calls out, never gets sick.

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That's amazing.

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So this is sort of a little cube where all the food is made.

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Yeah.

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So how do we get the robot to make a veggie burger?

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So let's place an order now on the app.

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This is the menu here i'd like to order a few burgers

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so colonel burger and add a couple to the bag

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and place the order so these are essentially the nests in the oven

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so it's like the sort of dashboard in a restaurant right on the line the chef has to keep all

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this in his

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or her head it has all the timing everything down in

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its own sort of head here everything is like orchestrated to be completed at once

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so bottom buns go here top ones go here

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so it raises up and then there's two conveyors there oh that's

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so cool look at those red dots on the buns right

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there it's for all the lasers for the robot to know

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when to send certain stuff and where it is at all times you have it

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so well set up where you can just sort of yeah everything we've got down to about 15 seconds

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so with the robot's help essentially everything takes 15 seconds once

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it's here yeah i actually hear the burger patty sizzling too wow

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that is so fast that's not even full speed no

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if we were to crank up the speed it may like come out of the tray

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so these ones are finished yep and then the robot is ready to pick that up.

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Oh, there it goes.

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And it's coming here.

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It's so cool.

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I'll grab the patty here.

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Really nice toasted brioche buns, salsa verde, pickled onions on top.

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And then this goes all the way down this conveyor belt here.

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And someone packs the order.

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Then it gets scanned, put into the cubby, and then you'll get notified.

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I asked to go inside with the robot and they said no because apparently that could happen.

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Okay, so this just turned green.

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This means our food is ready

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and we just grab

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it we got a burger my first ever burger made by a robot inside

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it even looks medium rare even though there's no meat in here good job robot

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this is really good time for a truffle burger

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that's how we doing next up is no one famous for their decadent black truffle burger

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this humble kitchen we make about a thousand burgers a week

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but today we're gonna make a smoked black truffle burger for you

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so these are two four ounce patties it's a custom blend of chuck ribeye

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and sirloin so we smash it right into our griddle

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and then we season one side with our umami seasoning blend it's a special patented blend

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that we make here we let the bottom side of the patties crust up real nice

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that's where the real flavor comes through for a burger

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so we're gonna butter up our buns

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we're gonna flip them over grace them off the bottom wow

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now we're gonna put some black truffle pate

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we want the flavors to be layered that's a lot of truffle huh yeah we don't mess around

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and right over

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that we're gonna hit this with some smoked mozzarella

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we get these cheese locally from brooklyn smoked cheese works really well with truffle

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now we're gonna layer it up we're gonna cover with the dome a little bit of water in there

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and some steam we're cooking our homemade kimchi look at the flames

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that's what you see in the sauce all right

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so burger's done we're gonna let it rest

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this is our black truffle kimchi special sauce we're gonna add some freshly minced onion

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and i think this is really important the circumference of the bread it's edge to edge

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This is our white truffle oil that we're drizzling over the top.

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Top bun goes on, and that's our burger.

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That's it.

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The contrast of the light orange color with the white cheese and then the darker caramelized beef is just awesome.

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That bite right there is a blast of truffle.

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And just listen to these crispy edges.

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I asked for extra sauce, so it's a little bit messy, but if you like truffle, mm.

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Some of you might argue this next stop isn't technically a burger, but just wait until you see what they make.

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This is Chef Danny.

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Chef Danny.

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Sushi Chef.

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Sushi Chef Danny.

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Danny's making the bun for a sushi burger, basically deconstructed spicy tuna roll.

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And this is just regular sushi rice that you would be using for sushi.

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This is furikake, traditional Japanese rice seasoning.

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We've got nori, some beautiful number one tuna, a little oil, sesame seeds, just a touch of spicy mayo.

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And then you press this one together with your hands, huh?

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Yeah.

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He's a master.

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We're gonna layer some watermelon radish, some cucumber.

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Looks like fresh crisp cucumber too absolutely a little bit of pickled ginger

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and some wakame a little bit of avocado oh

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that is talent right there that's beautiful we got some yuzu mayo

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and we got some spicy mayo sort of like an eel sauce

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and then top bun thank you chef danny how can you tell me

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that this thing right here isn't a burger it's got two nice buns with sesame seeds on top

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and it's got a patty in the form of raw fish yeah listen a sushi burger is a burger oh

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i'm excited for this one.

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Smashburger.

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Ever heard of it?

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My name is Mike Puma, founder of Gothenburger Social Club.

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I opened this not as a place to serve burgers, but literally as a place to feed this community.

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The city was shut down during the pandemic,

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and it was a place for people to come outside and actually have a little bit of normalcy in their life again.

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Look at the setup down here.

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This is so well prepped out.

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You're dealing high volume.

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You need everything to be very accessible, ready to go.

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Right away, you're toasting the top of the buns.

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That's not the first move that most people do.

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Got to do things a little different.

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So what do you love so much about burgers?

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We always say nothing tastes better than memories.

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To me, it's not about the best burger.

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It's the burger that reminds you of your childhood.

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So we tried to make a very nostalgic burger here.

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I like having a little chew and keeping some of that beefiness in the middle of the burger.

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And then we hit it with our secret mop.

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We don't disgust that.

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Which is okay.

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I respect that.

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And then just salt.

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And then here we just let the griddle do its thing.

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You almost want some burnt part of the onions on the outside.

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And then you're going to have some really nice sweet soft onions under the patty.

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American cheese melts the best.

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I can tell right here that you're going to get the perfect balance of the crispy edges, and then the center is a little bit taller,

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and you get that more meatiness.

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So from here, we go down the line.

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Our signature pickle that we get made for a special.

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It's just the right amount of bite.

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You don't want to overpower anything.

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The little pickled jalapenos won't be too aggressive on the heat.

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So if I'm a baby with spice, I'm not going to get punched in the face.

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Promise.

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Then here is those nostalgic notes.

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We just get a little kiss of ketchup just to know it's there.

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Same thing with yellow mustard.

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Our house -made club sauce.

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And then we're just going to finish it.

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I love the look of the top being toasted off like this.

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Mike, that's a masterpiece right there.

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Thank you.

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Never had a crunch like that before.

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It goes back to that texture.

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Oh my gosh.

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I got the jalapeno.

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It's not too spicy.

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It's a phenomenal burger.

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Because you have the really soft, fluffy bun on the bottom.

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And you have the really hard, crispy bun on the top.

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And that's something that I've never, ever had in a burger before.

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I was going to film a Wagyu burger in the United States, but something just didn't feel right.

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So I came all the way to Tokyo, Japan.

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This is Guy's burger.

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I actually found them on Instagram where some of their burgers looked insane.

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They're sold out, but luckily I know a guy.

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We try to make sure that nothing competes with the flavor of the beef.

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There's just so many different farmers in Japan.

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There's 40 ,000 farmers and through the burger we want to introduce a little bit of these farmers.

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Well, let's see how it's done.

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This right here is the Kobe beef stamp.

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It means the cow was certified as Kobe beef.

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This is the 10 -digit number that you can trace

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and see exactly where the cow was born, raised in the united states it's not like

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that right you just get some ground beef mystery meat

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so this is the shank from the front part of the cow

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we're gonna start with the hatochimaki it's the tenderest part of the shank

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there is we're also gonna put a little bit of this

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top sirloin on the blend most of the blends are usually 80 20 but

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because wagyu has a lot of marbling

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we usually put no external fat in it basically wagyu does all the work for you

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so now that we have the blend ready we're gonna start weighing them

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because wagyu has a really low melting point usually we put this like textile gloves that's crazy

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and then we put the latex ones i bet there's no other burger shop out there

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that really has to do this

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because anyone that's not working with wagyu doesn't have this problem yeah we'll see it in the gloves soon

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i just grab them and then i do some of this

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smash and then i go like this oh i can't do it that fast

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nobody saw that and what is this doing this is taking the air out of the beef so when you're cooking it,

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it will stay as a patty.

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You can see all the fat already coming off making a layer on the gloves and it melts really fast.

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This is a really cool machine that can quickly make consistent patty for us.

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These are the 100 gram patties.

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Just this last weekend we did about 100 patties in a day.

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By now this machine has probably made us around 5 ,000 patties.

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So first we like to toast the buns with wagyu tallow and because it's so hot it happens really quickly.

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Once those buns are finished I set them off to the side to get a little crust on them

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and now it's time to cook the Wagyu patty.

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We quickly put the salt before we throw the patties on the griddle.

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That way it creates a nice salt crust.

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And before we flip them we also put salt.

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That way the crust is on both sides.

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And the surface at this temperature allows us to get a really nice crust.

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We have the breads from a place called Daddy's Bakery.

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And then we add on the patty.

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And after the patty

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we put our Wagyu mayo sauce with Wagyu tallow as well as a really special Japanese egg called dragon egg.

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And to finish it off we add some finely grated Grana Padano cheese.

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And you can't forget the thought bun.

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This is what I came all the way to Japan for.

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That's a damn good burger.

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Wagyu is definitely the star but also the other ingredients that are there highlight it in the perfect perfect way.

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At first I thought I was crazy for flying all the way to Japan for a Wagyu burger

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but now I don't regret it.

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Vocabulary and speaking notes for this lesson

This speaking lesson is built on the video “I Ate The World's Best Burgers”. The speaker keeps coming back to these words: burger, cheese, bun. This video has 452 sentences and 4541 words to shadow. The speech runs for 19:36. The speaker talks fast, about 232 words per minute, so expect linked and reduced sounds. Only 78% of the words are among the 3,000 most common in English, so the vocabulary is demanding.

Key vocabulary in this video

15 words from the video worth learning, with pronunciation and meaning:

Word	Pronunciation	Meaning
burger noun	/ˈbɝ.ɡɚ/	A hamburger.
patty noun	/ˈpæti/	A flattened portion of ground meat or a vegetarian equivalent, usually round but sometimes square in shape.
onion noun	/ˈʌn.jən/	A monocotyledonous plant (Allium cepa), allied to garlic, used as vegetable and spice.
beef noun	/bif/	The meat from cattle or other bovines; especially, that from adults.
sauce noun	/sɔːs/	A liquid (often thickened) condiment or accompaniment to food.
robot noun	/ˈɹoʊ.bɑt/	An intelligent mechanical being designed to look like a human or other creature, and usually made from metal.
chef noun	/ʃɛf/	The presiding cook in the kitchen of a large household.
melt verb	/mɛlt/	To change (or to be changed) from a solid state to a liquid state, usually by a gradual heat.
bun noun	/bʌn/	A small bread roll that is sweetened or spiced.
steak noun	/steɪk/	Beefsteak: a slice of beef, broiled or cut for broiling.
toast noun	/toʊst/	Bread that has been toasted (cooked lightly by browning).
flavor noun	/ˈfleɪvə/	The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
blend verb	/blɛnd/	To mingle; to mix; to unite intimately; to pass or shade insensibly into each other.
crust noun	/kɹʌst/	A more solid, dense or hard layer on a surface or boundary.
sushi noun	/ˈsuːʃi/	A Japanese dish made of small portions of sticky white rice flavored with vinegar, usually wrapped in seaweed and filled or topped with fish, vegetables or…

Phrasal verbs you will hear

Word	Meaning
come off verb	To become detached.
call out verb	To specify, especially in detail.
carry over verb	To transfer (something) to a later point in time.
check out verb	To record the departure or withdrawal of someone or something (such as guests, employees, books, etc.).
come back verb	To return to a place.
get down to verb	To start focusing on doing something serious
get up verb	To move in an upward direction; to ascend or climb.
go back to verb	To stem from; to originate in.

Sentences worth repeating

Short, complete lines from the video that you can reuse in everyday conversation:

You ready to try the country's first hamburger?
What do you like in a burger yourself?
What do you think makes the perfect burger?
You see how it's shrinking?
Would you like it medium or medium well?

Grammar in this video

The structures the speaker uses most, with the exact words from the video:

Structure	In the video
Present perfect have/has + past participle — a past action that still matters now	i've ever had · i've ever seen · have even cooked
Passive voice be + past participle — the focus is on what happens, not who does it	was invented · are not allowed · was founded
Relative clauses who / which + clause — extra information about a person or thing	cheese, which is · guy who founded

Pronunciation to watch

The speaker uses 113 contractions and reduced forms, such as we're, you're, gonna. Say them the short way, as you hear them.

The “th” sounds: thin /ˈθɪn/, thick /θɪk/, underneath /ˌʌndɚˈniθ/
The “sh” and “zh” sounds: chef /ʃɛf/, sushi /ˈsuːʃi/, smash /smæʃ/, essentially /ɪˈsɛnʃəli/, gosh /ɡɑːʃ/
Long words — get the stress right: essentially /ɪˈsɛnʃəli/, phenomenal /fɪˈnɒmɪnəl/, incredibly /ɪŋˈkɹɛdɪbli/, accessible /əkˈsɛs.ɪ.bəl/, technically /ˈtɛk.nɪˌkəl.i/

How to practise with this video

Listen to the whole video once without speaking and note the words you do not know.
Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
Record yourself and compare with the original, paying attention to words like burger, patty, onion.

What is the Shadowing Technique?

Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.

Shadowing technique: read the full step-by-step guide →

Shadowing Practice: I Ate The World's Best Burgers - Learn English Speaking with Video

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Vocabulary and speaking notes for this lesson

Key vocabulary in this video

Phrasal verbs you will hear

Sentences worth repeating

Grammar in this video

Pronunciation to watch

How to practise with this video

What is the Shadowing Technique?