Want to learn how to make great restaurant-quality burgers right in your own kitchen? In this step-by-step video, Lan Lam demonstrates the exact science behind making the ultimate juicy, pub-style burger from scratch. From selecting the perfect balance of beef cuts to mastering the grind, Lan shares the essential techniques required to season, shape, and cook your patties to perfection, plus reveals the crucial structural tip to locking in maximum juices before assembling your masterpiece.
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7:44 Instead of butter, try using Wagyu beef tallow.
❤
Why not salt them before you shape them into burgers? Doesn’t that season them also on the inside?
She said why: 8:43.
Total rubbish. If you want great burgers, anything leaner than 80/20 will give you a dry, tasteless patty. I can make a great burger with 73/27 – the cheapest stuff on the shelf. Make the patties, season with salt, and freeze if you are grilling to avoid flare-ups. Patties will be juicy and flavorful with a nice crust. No fancy cuts, no Wagyu, no grinding at home.
Lan is a Gem!
Will running this through my Kitchenaid meat grinder work just as well?
My baby cat takes bigger bites 😂😂😂
regardless of what Lan is cookin’, I’m watchin!