Fat is the secret sauce behind a great burger — it drives flavor, texture, and that addictive, juicy bite. In this live-fire session, Jimmy Hurlston breaks down how different fat ratios and beef blends affect crust, taste, and mouthfeel. From classic 80/20 to bold dry-aged 60/40, watch side-by-side sizzles and learn how to balance richness without going greasy. It’s all about control, not excess — and using fat like a chef, not a shortcut.