Lesson 1Protein mixes: making 2- and 3-cut burger mixes — amounts, reasons, and examplesLearn to plan two- and three-cut mixes that keep taste, fat, and feel in balance. Practice choosing fat levels, picking matching cuts, and changing amounts for flat burgers, bar burgers, and special taste types.
Setting goals for flavor and textureClassic two-cut blend examplesThree-cut blends for complexityAdjusting ratios to hit fat targetsTesting and refining custom blendsLesson 2Other proteins and mixed-protein patties: sheep, buffalo, pig, and plant mixes — sticking, taste, and cooking changesLook into how sheep, buffalo, pig, and plant proteins act when ground, including fat needs, sticking, and shrinking. Learn to balance strong tastes, wetness, and shape when making mixed-protein patties and changing cooking ways.
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: inside heat goals, cooling, keeping, and stopping cross-mixingLearn key safety ways for ground meats and mixed proteins. Get proven inside heat goals, safe cooling and warming again, keeping times, and steps to stop cross-mixing in small or big kitchens.
Safe internal temperatures by proteinCooling and reheating ground pattiesCold storage times and labelingPreventing cross-contaminationGlove use, tools, and surface hygieneLesson 4Meat knowledge basics: muscle, fat, connecting parts and their effect on taste and feelGet a useful view of muscle parts, fat, and connecting tissue and how they react to grinding and heat. Learn how fat lines, collagen, and myoglobin make softness, wetness, and taste growth in different burger ways.
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, heat control, and light handling to stop hardnessUnderstand how grind size, plate pick, and double grinding change feel and wetness. Learn to watch meat heat, stop smearing, and use soft handling and shaping to keep patties soft, not hard or chewy.
Choosing grind size and plate optionsSingle vs. double grinding decisionsKeeping meat and equipment coldAvoiding smear and fat smudgingLow-compression forming techniquesLesson 6Fat amount and wetness: proof-based guides for best fat levels and how fat changes mouth feelLook at how fat amount affects wetness, taste release, and mouth feel. Check proof-based ranges for different burger types and learn how grind, cooking way, and done level work with fat to stop oily or dry ends.
Comparing common fat ranges by styleHow fat behaves during cookingBalancing richness and greasinessFat level vs. target donenessAdapting fat to cooking method usedLesson 7Ground beef types and cuts: chuck, brisket, short rib, sirloin — features and when to use themUnderstand how chuck, brisket, short rib, and sirloin differ in taste, fat, and feel. Learn when to use each cut alone or mixed, how they grind, and how their features affect browning, wetness, and best cooking ways.
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 picks: single vs. double, goal done level, extra cooking and yield planningLearn how patty weight and thickness affect cook time, done spread, and stacking choices. Compare single and double makes, plan for extra cooking, and figure raw weights to get steady plate yields and part costs.
Choosing target patty weightsThin smash vs. thick pub pattiesManaging carryover cooking effectsPlanning yield from raw to cookedSingle vs. double patty build choicesLesson 9Spice plans: salt timing (salt before vs. just before cook), pepper, taste adds and their effects on wetness and browningLearn how salt timing, pepper pick, and mix-ins affect protein pull, browning, wetness keep, and crust make. Compare salt before and last salt to plan steady taste plans for any burger type.
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
