福克斯新闻 怎样做出口感最棒的汉堡（在线收听）

For the cornerstone of many a summer cookouts, some wisdom from Famous Dave Anderson who insists: "I am ninja on burgers."

对于许多喜欢夏日野餐的朋友们，大家不妨听听戴夫·安德森的一些经验之谈，他声称，“我可是汉堡一族里的忍者。”

The 2017 Barbecue Hall of Fame inductee says start with a good 80-20 burger meat: "You gotta have fat, get to know your butcher. What you want to do is get that burger when it just comes right out of the grinder." 

荣誉当选2017堂烧烤名人堂名人的戴夫表示，要做好夏日野餐汉堡，就要从上好的八成瘦两成肥的汉堡肉开始：“汉堡用肉得带点儿肥肉，你必须了解你的卖家。我们需要的是汉堡的肉必须是刚从绞肉机里绞出来的。”

And if your meat must come from the grocery store shelf, take one from the top so you have loose burger meat.

如果你只能从超市里买，那就拿最上面的，上面的肉更松散一些。

Dave explains you need a light touch: You don't want to take and pack it flat. you know, the burger has to have passage ways where all the meat juices and the fat to travail."

戴夫还说，大家需要稍稍地感觉一下：“不要买那种压得踏踏实实的肉。汉堡的肉必须有气孔，这样肉汁和油脂才能渗进去。”

And for those crispy edges on the meat patties, he says season them because they're your first bite.

说到肉饼酥脆的四周，他说，因为大家第一口吃到的就是那里，所以调料要放足了。

Lilian Woo, FOX News. 

我是莉莲·吴，感谢您收听福克斯新闻。