Burger Maker Course

Lesson 1 • Food Safety and Hygiene Basics

Covers temperature control, cross-contamination prevention, and personal hygiene standards. Ensures every subsequent technique is practised within safe food-handling parameters.

Lesson 2 • Anatomy of a Classic Burger

Breaks down every layer of a burger and explains each component's functional role. Establishes the vocabulary and mental model used throughout the course.

Lesson 3 • Sourcing Quality Ingredients

Teaches criteria for selecting beef, produce, dairy, and bread for burger production. Links ingredient quality directly to final product flavour and consistency.

Lesson 1 • Grinding and Handling Beef Safely

Covers grinding technique, equipment hygiene, and cold-chain management for raw beef. Reinforces food safety principles from Chapter 1 in a meat-specific context.

Lesson 2 • Forming and Sizing Patties

Demonstrates hand-forming and ring-mold techniques for uniform patties. Uniform size ensures consistent cook times and portion control across service.

Lesson 3 • Choosing the Right Beef Blend

Explains fat-to-lean ratios and how different cuts affect flavour and juiciness. Provides the foundation for all patty-forming and cooking decisions that follow.

Lesson 1 • Smash Burger Technique

Covers the smash method's timing, pressure application, and lacy-edge crust development. Builds on griddle skills to produce a distinct texture and flavour profile.

Lesson 2 • Grill Cooking and Char Flavour

Addresses direct and indirect grill zones, grate preparation, and char mark technique. Grill cooking adds smoky complexity unavailable on flat surfaces.

Lesson 3 • Griddle and Flat-Top Cooking

Teaches oil application, placement, flip timing, and crust formation on a flat cooking surface. Griddle technique is the most common method in commercial burger production.

Lesson 4 • Achieving Target Doneness Levels

Maps internal temperatures to doneness levels and explains safe minimum thresholds. Ensures students can meet both customer preference and food safety requirements.

Lesson 1 • Structural Integrity and Sauce Barriers

Explains how to prevent bun sogginess through sauce placement and toasting technique. Structural integrity directly affects the eating experience and presentation.

Lesson 2 • Bun Varieties and Their Uses

Compares brioche, potato, sesame, pretzel, and other bun types by texture, density, and flavour. Matching bun to burger style is a core assembly decision.

Lesson 3 • Toasting Methods and Results

Teaches butter-toasting, dry-toasting, and broiling techniques and their effect on texture. Proper toasting prevents sogginess and adds flavour to the bun interior.

Lesson 1 • Classic Condiment Profiles

Analyses ketchup, mustard, and mayonnaise in terms of flavour, acidity, and fat content. Understanding classics provides the baseline for all sauce development.

Lesson 2 • Building a Signature Burger Sauce

Teaches the formula for creating a house sauce by layering fat, acid, sweetness, and heat. Signature sauces differentiate a burger and create brand identity.

Lesson 3 • Sauce Application Techniques

Demonstrates squeeze bottle, spoon-spread, and brush application for even coverage. Consistent application prevents flavour imbalance and structural issues.

Lesson 1 • Cooked and Caramelised Toppings

Teaches caramelised onions, sautéed mushrooms, crispy bacon, and fried egg preparation. Cooked toppings add depth and richness that raw ingredients cannot provide.

Lesson 2 • Cheese Selection and Melting Technique

Compares American, cheddar, Swiss, and specialty cheeses by melt behaviour and flavour. Proper melting technique is essential for texture and visual appeal.

Lesson 3 • Flavour Layering and Balance

Applies the principles of salt, fat, acid, and heat to evaluate and adjust a complete burger build. Layering decisions determine whether a burger is harmonious or chaotic.

Lesson 1 • Quality Control Before Service

Teaches a pre-service checklist covering temperature, appearance, and completeness of each burger. Consistent quality checks prevent errors from reaching the customer.

Lesson 2 • Speed and Consistency in Service

Introduces station setup, pre-portioned ingredients, and assembly line workflow for high-volume output. Speed without consistency is not a professional standard.

Lesson 3 • Plating and Visual Presentation

Covers plate selection, burger positioning, garnish placement, and side arrangement. Visual presentation communicates quality before the first bite.

Lesson 1 • Developing a Signature Burger Concept

Guides students through ideation, testing, and refining an original burger from concept to recipe card. A documented recipe is the deliverable for this section.

Lesson 2 • Dietary Accommodations and Labelling

Addresses gluten-free, dairy-free, and allergen-aware burger builds and clear menu labelling. Accommodating dietary needs expands the customer base and reduces liability.

Lesson 3 • Regional and Global Burger Styles

Explores smash, Oklahoma onion, Korean BBQ, and other regional styles as inspiration for menu development. Global influences expand creative range and market appeal.

Lesson 4 • Alternative Proteins and Plant-Based Patties

Covers chicken, turkey, lamb, and plant-based patty formulation and cooking adjustments. Expanding beyond beef broadens menu appeal and meets diverse dietary needs.