Lesson 1Protein blends: creating 2- and 3-cut burger blends — ratios, reasons, and examplesLearn to design two- and three-cut blends that balance flavour, fat, and texture. Practice setting target fat percentages, choosing complementary cuts, and adjusting ratios for smash burgers, pub burgers, and specialty flavour profiles.
Setting goals for flavor and textureClassic two-cut blend examplesThree-cut blends for complexityAdjusting ratios to hit fat targetsTesting and refining custom blendsLesson 2Alternative proteins and mixed-protein patties: lamb, bison, pork, and plant blends — binding, flavour, and cook adjustmentsExplore how lamb, bison, pork, and plant proteins behave in grinds, including fat needs, binding, and shrinkage. Learn to balance flavour intensity, moisture, and structure when building mixed-protein patties and adjusting cooking methods.
Flavour traits of lamb, bison, and porkWorking with plant-based protein crumblesBinding strategies for mixed-protein pattiesAdjusting fat levels in alternative proteinsCook temps and times for each protein typeLesson 3Food safety for ground proteins: internal temperature targets, cooling, storage, and cross-contamination controlsMaster critical safety practices for ground meats and mixed proteins. Learn validated internal temperature targets, safe cooling and reheating, storage times, and procedures to prevent cross-contamination in small and professional kitchens.
Safe internal temperatures by proteinCooling and reheating ground pattiesCold storage times and labellingPreventing cross-contaminationGlove use, tools, and surface hygieneLesson 4Meat science basics: muscle, fat, connective tissue and their impact on flavour and textureGain a practical view of muscle fibres, fat, and connective tissue and how they respond to grinding and heat. Learn how marbling, collagen, and myoglobin shape tenderness, juiciness, and flavour development in different burger preparations.
Skeletal muscle structure in ground meatRole of intramuscular fat and marblingConnective tissue, collagen, and gelatinMyoglobin, colour, and perceived donenessHeat effects on proteins and juicinessLesson 5Grinding and handling: grind size, double grinding, temperature control, and minimal handling to avoid toughnessUnderstand how grind size, plate choice, and double grinding change texture and juiciness. Learn to control meat temperature, avoid smear, and use gentle handling and forming techniques to keep patties tender instead of dense or rubbery.
Choosing grind size and plate optionsSingle vs. double grinding decisionsKeeping meat and equipment coldAvoiding smear and fat smudgingLow-compression forming techniquesLesson 6Fat percentage and juiciness: evidence-based guidelines for ideal fat levels and how fat influences mouthfeelExamine how fat percentage influences juiciness, flavour release, and mouthfeel. Review evidence-based ranges for different burger styles and learn how grind, cooking method, and doneness interact with fat to avoid greasy or dry results.
Comparing common fat ranges by styleHow fat behaves during cookingBalancing richness and greasinessFat level vs. target donenessAdapting fat to cooking method usedLesson 7Ground beef grades and cuts: chuck, brisket, short rib, sirloin — characteristics and when to use themUnderstand how chuck, brisket, short rib, and sirloin differ in flavour, fat, and texture. Learn when to use each cut alone or in blends, how they grind, and how their characteristics influence sear, juiciness, and ideal cooking methods.
Flavour and fat profile of chuckBrisket: richness, collagen, and grind useShort rib: beefy depth and textureSirloin: lean flavour and structureMatching cuts to burger stylesLesson 8Patty weight and thickness choices: single vs. double, target doneness, carryover cooking and yield planningLearn how patty weight and thickness affect cook time, doneness gradient, and stacking options. Compare single and double builds, plan for carryover cooking, and calculate raw weights to hit consistent plated yields and portion costs.
Choosing target patty weightsThin smash vs. thick pub pattiesManaging carryover cooking effectsPlanning yield from raw to cookedSingle vs. double patty build choicesLesson 9Seasoning strategies: salting timing (pre-salt vs. just-before-cook), pepper, flavour inclusions and their effects on moisture and searLearn how salt timing, pepper choice, and mix-ins affect protein extraction, browning, moisture retention, and crust formation. Compare pre-salting and last-minute seasoning to design repeatable flavour strategies for any burger style.
Pre-salting vs. just-before-cook saltingChoosing salt type and grain sizeUsing pepper: grind size and timingMix-ins: onions, herbs, cheese, aromaticsSeasoning for smash vs. thick patties
