Burger Making Course

Lesson 1 • Kitchen Safety and Hygiene

Covers food hygiene standards, cross-contamination prevention, and safe temperature zones. Compliance with these practices is mandatory before any hands-on cooking begins.

Lesson 2 • Essential Tools and Equipment

Identifies grills, griddles, spatulas, thermometers, and prep tools required for burger production. Correct tool selection directly affects cooking speed, safety, and product consistency.

Lesson 3 • Ingredient Sourcing and Quality

Teaches how to evaluate freshness, grade, and origin of meat, produce, and dairy. Quality sourcing decisions set the ceiling for every burger produced in later chapters.

Lesson 1 • Patty Storage and Food Safety

Details refrigeration, freezing, stacking, and labelling protocols to maintain patty safety and quality. Safe storage practices prevent spoilage and foodborne illness between prep and service.

Lesson 2 • Seasoning Techniques for Patties

Covers salt timing, dry rubs, and internal vs. surface seasoning methods. Proper seasoning unlocks full flavour potential without toughening the meat's texture.

Lesson 3 • Forming and Sizing Patties

Teaches hand-forming, ring-mould, and smash techniques to achieve uniform weight and thickness. Consistent sizing ensures even cooking and predictable portion control.

Lesson 4 • Alternative Protein Patties

Introduces chicken, turkey, lamb, and plant-based patty formulations and their unique handling needs. Expands the menu range learners can produce beyond traditional beef.

Lesson 1 • Specialty and House-Made Buns

Introduces basic dough mixing, proofing, and baking for in-house bun production. House-made buns differentiate a menu and allow full control over flavour and texture.

Lesson 2 • Bun-to-Patty Size Matching

Teaches diameter and height ratios that keep every bite balanced between bread, protein, and toppings. Mismatched sizing is a common quality defect addressed here.

Lesson 3 • Bun Varieties and Their Properties

Compares brioche, potato, sesame, pretzel, and gluten-free buns by density, sweetness, and moisture absorption. Matching bun to burger style is a foundational pairing skill.

Lesson 1 • Broiler and Oven Finishing

Introduces broiler use for melting cheese, finishing thick patties, and achieving even browning. Oven finishing is critical for high-volume service when grill space is limited.

Lesson 2 • Internal Temperature and Doneness

Explains safe internal temperature targets for beef, poultry, and plant-based patties using a probe thermometer. Doneness directly affects both food safety and customer satisfaction.

Lesson 3 • Grill Cooking Fundamentals

Covers direct and indirect heat zones, grate seasoning, and lid management for charcoal and gas grills. Grill marks, smoke flavour, and fat rendering are the primary outcomes.

Lesson 4 • Smash Burger Execution

Details the smash press technique, timing, and scrape method that create a lacy, caramelised crust. This high-demand style requires precise heat and speed to execute correctly.

Lesson 1 • Sauce Application and Layering

Covers placement strategy—crown vs. heel—and how sauce position affects moisture distribution and flavour delivery. Correct layering prevents soggy buns and uneven bites.

Lesson 2 • Signature Sauce Development

Teaches how to build layered sauces by combining fat, acid, heat, and umami components. Signature sauces are a primary differentiator for any burger concept.

Lesson 3 • Aioli and Emulsified Spreads

Explains emulsification science and hand-blending technique for aioli, chipotle spread, and herb mayo. Stable emulsions require correct oil addition speed and temperature control.

Lesson 1 • Cooked and Specialty Toppings

Covers caramelised onions, sautéed mushrooms, crispy bacon, and fried eggs as premium topping options. Each requires separate prep and timing to integrate cleanly into the build.

Lesson 2 • Cheese Selection and Melting

Compares American, cheddar, Swiss, blue, and specialty cheeses by melt behaviour and flavour intensity. Cheese choice and melt method define the richness of the finished burger.

Lesson 3 • Wrapping and Holding for Service

Explains foil and paper wrapping techniques that retain heat and structural integrity during service. Proper holding prevents sogginess and maintains presentation quality.

Lesson 4 • Fresh Vegetable Topping Prep

Teaches slicing thickness, moisture removal, and holding methods for lettuce, tomato, onion, and pickles. Proper prep prevents structural collapse and maintains crunch through service.

Lesson 1 • Costing and Menu Pricing

Introduces food cost percentage, yield calculation, and markup strategy for pricing a signature burger. Profitable pricing ensures the recipe is viable for commercial production.

Lesson 2 • Recipe Formulation and Testing

Teaches structured recipe writing, ingredient ratios, and iterative tasting protocols for refinement. Documented testing creates a repeatable standard for every team member.

Lesson 3 • Plating and Presentation Standards

Covers height, colour contrast, garnish placement, and side-item pairing for visual appeal. Strong presentation increases perceived value and supports menu photography.

Lesson 4 • Flavour Concept and Ideation

Guides learners through cuisine-inspired, ingredient-led, and customer-profile approaches to burger ideation. A clear flavour concept prevents incoherent ingredient combinations.

Lesson 1 • Consistency and Quality Checks

Implements visual, weight, and temperature checkpoints at each production stage to catch defects early. Consistent quality checks protect brand reputation and reduce waste.

Lesson 2 • Waste Reduction and Efficiency

Covers trim utilisation, over-production prevention, and inventory tracking to minimise food waste. Waste reduction directly improves profitability without sacrificing quality.

Lesson 3 • Station Setup and Mise en Place

Establishes pre-service prep routines, par levels, and station layout for efficient high-volume cooking. A well-organised station reduces errors and speeds up ticket times.

Lesson 4 • Batch Cooking and Timing

Teaches staggered cooking, batch sizing, and ticket-time management to synchronise burger output with demand. Batch discipline prevents both waste and customer wait times.