Part 3/9:
Every morning in dedicated burger kitchens, a team of prep cooks prepares the beef by portioning and hand-rolling it into balls. Utilizing a 75/25 chuck primal from Schweid & Sons, these cooks understand that the tighter the grind, the better the beef holds up under pressure. While home chefs are advised against such a high-fat mixture due to potential grease fires, this professional mixture offers a succulent juiciness needed for smash burgers.