Lesson 1Protein blends: creating 2- and 3-cut burger blends — ratios, reasons, and examplesMaster designing two- and three-cut blends that balance flavour, fat, and texture. Practise setting fat percentages, picking matching cuts, and tweaking ratios for smash burgers, pub-style burgers, and unique 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 adjustmentsDiscover how lamb, bison, pork, and plant proteins act in grinds, covering fat needs, binding, and shrinkage. Learn to balance strong flavours, moisture, and structure in mixed patties and adapt cooking methods.
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 controlsMaster vital safety steps for ground meats and mixed proteins. Know exact internal temps, safe cooling and reheating, storage periods, and ways to stop cross-contamination in small or busy professional 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 textureGet a hands-on understanding of muscle fibres, fat, and connective tissue under grinding and heat. See how marbling, collagen, and myoglobin affect tenderness, juiciness, and flavour in various burger styles.
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 toughnessLearn how grind size, plates, and double grinding affect texture and juiciness. Control meat temperature, prevent smearing, and use gentle handling to form tender patties, not tough or chewy ones.
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 mouthfeelSee how fat percentage impacts juiciness, flavour release, and mouthfeel. Check proven ranges for burger types and learn how grinding, cooking, and doneness work with fat to dodge greasy or dry outcomes.
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 themKnow differences in chuck, brisket, short rib, and sirloin for flavour, fat, and texture. Learn solo or blend uses, grinding traits, and how they shape sear, juiciness, and best cooking methods.
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 planningSee how patty weight and thickness change cook time, doneness spread, and stacking. Compare single/double, plan carryover, and calculate raw weights for steady 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 searMaster salt timing, pepper types, and mix-ins on protein draw, browning, moisture, and crust. Compare pre-salting vs. last-minute for reliable flavour plans across 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
