Part 2/8:

To start your burger journey, it’s crucial to choose the right type of ground beef. Frank emphasizes the use of 80/20 ground beef, which consists of 80% lean meat and 20% fat. This specific ratio is pivotal for flavor and texture. While many might fear the fat content, it’s vital for creating a juicy burger. Frank illustrates that using excessively lean beef can lead to dry and crumbly patties, while too much fat results in a greasy product.

Forming the Perfect Patty

After selecting your ground beef, the next step is forming your patties. Frank advises against buying pre-made patties, as you can never be sure of what’s included. He prefers to work with one pound of beef, breaking it down into four separate lumps (approximately a quarter pound each) to form his patties.