The Ultimate Burger Weekend

This immersive, hands-on class will prepare you to create the most nourishing and delicious burger you’ve ever made—right on your own backyard grill. We’ll take the burger apart from the ground up and rebuild it using real ingredients, traditional techniques, and an approach that prioritizes flavor, nutrition, and thoughtful sourcing.

Over the course of the weekend, we’ll make from scratch the core elements that truly define a great burger, and thoughtfully explore how to source and choose the rest.

We will cover:

• Grinding and building the perfect burger from scratch, starting with how to select local beef and grind it properly at home. You’ll learn about cuts, fat ratios, texture, and technique to ensure burgers that are juicy, flavorful, and never dry. We’ll also dive into incorporating organ meats in a practical, approachable way to create a deeply nourishing, nose-to-tail burger without compromising taste.

• Traditional burger condiments made entirely from scratch, including mustard, fermented ketchup, and mayonnaise—prepared without industrial nut or seed oils, refined sugar, or artificial ingredients.

In addition, we will discuss and explore best practices for sourcing and using the other essential burger components, including:

• Buns and bread options, with a focus on sourdough, long fermentation, and how to choose the best option for your kitchen and lifestyle

• Cheese, including how to identify quality, traditionally made options

• Bacon and pickles, with guidance on sourcing, ingredients to avoid, and what truly matters for quality and flavor

This class is about slowing down and doing burgers well—understanding what’s worth making from scratch, what’s worth sourcing carefully, and how all the pieces come together. By the end of the weekend, you’ll have the skills, knowledge, and confidence to make burgers that are deeply flavorful, nourishing, and easy to return to again and again throughout the summer.

At Modern Stone Age, burgers are treated as a complete food system—where sourcing, technique, and tradition matter as much as flavor.

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