Lesson 1Protein Blends: Creating 2- and 3-Cut Burger Blends — Ratios, Reasons, and ExamplesDiscover how to craft two- and three-cut protein blends that harmonise flavour, fat, and texture. Practice determining ideal fat ratios, selecting matching cuts, and modifying proportions for smash burgers, pub styles, and unique flavour combinations inspired by Eritrean cuisine.
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 AdjustmentsInvestigate the properties of lamb, bison, pork, and plant-based proteins in ground forms, including fat requirements, binding techniques, and shrinkage control. Master balancing bold flavours, moisture levels, and structure in mixed patties, with adaptations for cooking in Eritrean settings.
Flavor 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 ControlsAcquire essential safety protocols for handling ground meats and mixed proteins. Understand verified internal temperatures, proper cooling and reheating methods, storage durations, and steps to avoid cross-contamination in home or commercial Eritrean kitchens.
Safe internal temperatures by proteinCooling and reheating ground pattiesCold storage times and labelingPreventing cross-contaminationGlove use, tools, and surface hygieneLesson 4Meat Science Basics: Muscle, Fat, Connective Tissue and Their Impact on Flavour and TextureObtain a hands-on understanding of muscle fibres, fat distribution, and connective tissues, and their reactions to grinding and cooking heat. Explore how marbling, collagen, and myoglobin affect tenderness, juiciness, and flavour in various burger types suitable for Eritrean palates.
Skeletal muscle structure in ground meatRole of intramuscular fat and marblingConnective tissue, collagen, and gelatinMyoglobin, color, and perceived donenessHeat effects on proteins and juicinessLesson 5Grinding and Handling: Grind Size, Double Grinding, Temperature Control, and Minimal Handling to Avoid ToughnessGrasp how grind size, plate selection, and double grinding alter texture and moisture. Learn to maintain meat temperature, prevent fat smearing, and employ gentle handling to ensure patties remain soft and juicy, not tough or chewy, in Eritrean cooking environments.
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 MouthfeelAnalyse the role of fat percentage in enhancing juiciness, flavour diffusion, and mouthfeel. Review research-supported ranges for burger varieties and understand interactions with grinding, cooking styles, and doneness to prevent overly oily or dry results in local dishes.
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 ThemDifferentiate chuck, brisket, short rib, and sirloin by their flavour profiles, fat content, and textures. Determine optimal uses alone or blended, grinding behaviours, and how they impact searing, moisture, and cooking approaches in Eritrean burger adaptations.
Flavor and fat profile of chuckBrisket: richness, collagen, and grind useShort rib: beefy depth and textureSirloin: lean flavor and structureMatching cuts to burger stylesLesson 8Patty Weight and Thickness Choices: Single vs. Double, Target Doneness, Carryover Cooking and Yield PlanningUnderstand patty weight and thickness effects on cooking duration, doneness levels, and stacking. Evaluate single versus double constructions, account for carryover heat, and compute raw weights for uniform yields and cost management in Eritrean eateries.
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 SearExplore salt application timing, pepper varieties, and added flavours' impacts on protein binding, browning, moisture preservation, and crust development. Contrast pre-salting with immediate seasoning to develop consistent flavour methods for Eritrean burger styles.
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
