Lesson 1Protein blends: creating 2- and 3-cut burger blends — ratios, reasons, and examplesLearn to create two- and three-cut blends that balance flavour, fat, and texture. Practice setting fat percentages, choosing matching cuts, and adjusting ratios for smash burgers, pub burgers, and special flavour types suitable for local tastes.
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 adjustmentsExplore how lamb, bison, pork, and plant proteins act in grinds, including fat needs, binding, and shrinkage. Learn to balance flavour strength, moisture, and structure when making mixed-protein patties and tweaking 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 key safety practices for ground meats and mixed proteins. Learn proven internal temperature goals, safe cooling and reheating, storage periods, and steps to stop cross-contamination in small or busy 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 practical look at muscle fibres, fat, and connective tissue and how they react to grinding and heat. Learn 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 toughnessUnderstand how grind size, plate choice, and double grinding alter texture and juiciness. Learn to manage meat temperature, prevent smear, and use gentle handling to form patties that stay tender, not tough or chewy.
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 mouthfeelLook at how fat percentage affects juiciness, flavour release, and mouthfeel. Review proven ranges for burger styles and learn how grind, cooking, and doneness work with fat to avoid 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 themUnderstand how chuck, brisket, short rib, and sirloin vary in flavour, fat, and texture. Learn when to use each alone or blended, how they grind, and how their traits affect sear, juiciness, and 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 planningLearn how patty weight and thickness impact cook time, doneness, and stacking. Compare single and double options, plan for carryover cooking, and calculate raw weights for steady yields and 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 searLearn how salt timing, pepper, and mix-ins affect protein, browning, moisture, and crust. Compare pre-salting and last-minute seasoning to create reliable flavour 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
