跟讀練習: The Best Burger You'll Ever Make - 通過影片學習英語口語

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That is how you make a double cheeseburger.

We'll start by making our buns by adding some all-purpose flour, milk powder, sugar, salt, and instant yeast to the bowl of a stand mixer.

Now give that a quick mix, add in your eggs and water, then add on your dough hook attachment and mix until just combined.

Next, while still mixing, add your butter one tablespoon at a time, bit by bit until all that butter is fully combined.

Once all that butter is incorporated, turn your mixer up to medium high speed and let it go for 15 to 20 minutes.

Once your dough has cleaned the edges of the bowl and looks something like this, butter a medium glass bowl, then shape your dough into a ball and toss it in.

Cover this with plastic wrap, then let it rest at room temp for one hour.

Then place it in the fridge for 12 hours or overnight.

Once your dough is fully hydrated, transfer it to a work surface and divide it into six equal portions.

Technically, if you want to be ultra precise, you should use a scale here, but as you can see, I've chosen to eyeball it.

Your job now is to create tension.

You want to shape each one into a perfect smooth ball like this.

Place these on a parchment lined baking sheet and cover with plastic wrap, then let them proof for one hour, and now we can finally prep them for baking.

All we do here is make a quick egg wash and brush it across each of our buns.

Make sure you get all the way around and underneath each one.

And then once they're all covered, go ahead and coat them fully and evenly with sesame seeds.

You can put as many or as few as you want of these, but remember, as the buns bake, the sesame seeds are all going to spread out.

So even if it looks like a lot now, it may not look the same later.

The final step, if you want restaurant quality buns, is to add buttered ring molds around each one, which will help them bake fully and evenly.

And now into the oven they go.

Once finished, they should look something like this, ready to hold the perfect burger.

But for now, we'll let these cool off to the side while we make our patties.

Our patties will be made of three different meats.

The foundation is chuck, which gives you that beefy classic burger flavor.

Then short rib, which gives us that marbling and richness.

And finally, brisket, which gives us fat and juiciness.

As I grind, I'm going to alternate, and that ensures that these three different meats blend into each other evenly.

You may be wondering, why are we making our own burger patties.

Why not just buy pre-ground meat?

I could give you a lot of reasons, but I think the best reason is control.

I can grind it to the exact size I want, which gives the perfect texture to my burgers, but also I know exactly what that fat to lean ratio looks like.

But I guess the most important thing you need to know is that it just tastes better.

There are three things to know when shaping patties.

The first is that you want to handle them as little as possible.

If you overwork them, they'll become heavy and bouncy.

Next, you always want to make them wider than your buns because they shrink about 20% during cooking.

And the easiest way to do that is to just measure with your bun.

Finally, we want to put a dimple in the center, and that'll stop the patty from shaping up into a meatball.

Once our patties are shaped, we'll cover them loosely with plastic wrap and place them in the fridge until they're ready to be cooked.

While those are resting, we'll make some caramelized onions by adding some butter and oil into a pan over medium heat, and once that's melted down,

we'll add our sliced onions as well as a generous handful of salt, and give this an initial mix to make sure every piece of onion is coated in that butter and oil.

Now I'll turn this down to low and I'll let this cook while we move on to make our pickles.

As a first step, we'll chop our cucumbers into nice thin rings.

And by the way, the whole time we're doing this, we're going to be watching those caramelized onions.

Whenever it starts to get too brown anywhere, add a little bit of water and give it a stir and just let those keep going.

Back to these, I like my pickles cut super thin in a burger so they don't slide out.

All we do here is add them to a jar.

What we're doing right now, by the way, is called the quick pickle method because it takes literally just a few minutes.

And then we'll move over here to a small pot and add some water and vinegar, as well as some sugar, salt, peppercorns, crushed garlic, chili flakes, and a bay leaf.

I'm going to take another look at my caramelized onions here.

Just a quick splash of water and another quick stir.

And now that this has come to a boil, I'll pour it carefully over my cucumbers.

Do not cover this right now.

That'd be dangerous because of how hot it is.

These are going to turn into pickles very fast and they are

so much better than what you can buy in a jar.

The longer you let them sit in this liquid, the stronger they'll taste.

Last thing to do before we cook our patties and assemble our burgers is make our secret sauce.

For this, we'll add mayonnaise, Dijon mustard, a little ketchup, a few chopped pickles, as well as a little splash of our pickle brine, vinegar, garlic powder, onion powder,

smoked paprika, and a touch of lemon zest.

My caramelized onions need more attention.

See that dark char around the edges there?

That's what really gives us that deeply caramelized flavor.

And then every time you just use that liquid that you add to scrape all of it off, they're becoming all jammy.

All those sugars are caramelizing.

Look at those.

You could stop them whenever, but I'm going to let them keep going for just a touch more.

Let's give our secret sauce a good mix.

Sometimes I love if the secret sauce has kind of this beautiful bright pop of color.

So I add a little bit of extra paprika or turmeric.

Once you're happy with your secret sauce, carve this up and toss it in the fridge until you're ready to assemble.

That means pickles, ready, those are done.

Caramelized onions, perfect jammy, those are also done.

So now to cook our patties, first step is to do one final shape.

You just wanna make sure now that you're happy with how they look.

I'm also gonna cut my parchment so I can pick up and easily move around my patties as needed.

Just before cooking, I'm gonna hit each of my patties with salt and fresh cracked pepper on both sides.

And once they're ready, we'll preheat any kind of heavy bottomed or cast iron pan.

You want to get it ripping hot.

Oh no. And once that oil begins to smoke, we'll add on our patties.

I've got my buns right here so I can easily measure when they've shrunken up enough.

Once you've got that nice golden brown char, go ahead and flip.

Then add your cheese.

I'm using two pieces.

I like a lot of cheese.

And then get creative with whatever method you want to melt it.

I feel like I do something completely different every time.

While those melt, I'm going to quickly fry off a couple of French fries here.

I just bought some of my favorite frozen fries.

Today was not the day to make homemade fries as well.

But I do still feel that if you're going to put in all this time and effort making these beautiful homemade burgers, you might as well at least have some solid fries.

And while those finish, I'm also going to toast off my buns.

I'm running out of space here.

To toast my buns, I'll first cut them in half.

Then melt down some butter, place each side of my bun face down, making sure they're coated with that butter, and toss on a lid to let it steam.

People hate on frozen fries, but they can be some of the best fries I've ever had.

Listen to this.

Wait till you hear the crunch.

They're insane.

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Our patties are done.

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What's great is that my patty should now be the perfect size for my burger bun.

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Our buns are beautifully toasted.

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Our fries are crispy golden brown, which means it's time to assemble.

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We've got our bottom bun, secret sauce, some iceberg lettuce, tomato, our first patty, then our pickles, second patty, then our caramelized onions, some diced red onions, a little more burger sauce,

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and finally that top bun.

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Before we taste, one last thing.

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I feel like no one ever eats burgers and fries in a fancy way, so just dump these out.

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Press it down a little bit.

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Don't get mad at me for that.

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It's a big burger.

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Mmm.

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It really is one of the best foods. That is so good.

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I don't know what else to say.

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FOR YOU

為什麼要通過這個影片練習口語？

通過觀看和模仿這個影片，您可以有效地提高英語發音和口語能力。這段影片詳細介紹瞭如何製作完美的漢堡，包含許多日常用語和實用的表達方式。在這個過程中，您不僅能學習到烹飪技巧，還能借此機會練習影子跟讀（shadowspeak）技巧，模仿影片中講解者的語調與節奏。這種方法有助於您增強口語流利度和自信心。

語法與表達在語境中的應用

進行時態：在影片中，講解者使用了許多進行時的結構，比如“我正在磨肉”。這種表達在敘述當前正在進行的動作時很常見，是英語口語練習中的一個重要部分。
使用動詞不定式：例如，“要製作漢堡，你需要...”。動詞不定式在給出建議或指示時非常有效，有助於口語練習者學會如何用英語傳達步驟和要求。
條件句：例如，“如果你想要更好的口感，可以自己磨肉。”這種句型常用於提出建議，引導學習者更靈活地應用英語表達，提升他們在真實語境中的交流能力。

常見的發音陷阱

在影片中，講解者提到了幾個容易發錯音的單詞，比如“butter”（黃油）和“pickles”（醃黃瓜）。許多學習者會在這兩個詞的發音上遇到困難，尤其是“pickles”的音節分隔。建議在練習時，配合提高英語發音的練習，重複多次，同時注意口腔肌肉的放鬆與調整。此外，講解者的節奏較快，適合在影子跟讀時使用，讓您跟上語速，從而提升自己的英語口語練習效果。

通過進行這樣的練習，您可以逐步克服發音上的障礙，增強口語表達能力。在家中嘗試通過這樣有趣的方式學習，輕鬆掌握英語，也會讓您在與他人交流時更加自信！

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	is incorporated · will be made · are shaped
現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事	has cleaned · I've chosen · has come
定語從句 who / which + 從句 — 補充說明人或事物	one, which will · brown, which means
最高階 the -est / the most … — 一組中最高或最低的	the best · the most important · the easiest

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: The Best Burger You'll Ever Make - 通過影片學習英語口語

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為什麼要通過這個影片練習口語？

語法與表達在語境中的應用

常見的發音陷阱

影片中的語法

什麼是跟讀法？