Hamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined, hands-on experience in the meat business. I’ll have mine medium rare with dill pickles, please…

The Meatheads give us the informed 411 on how to create that better burger at home with a side order of all the insider’s tips. What are the best cuts of beef for the ultimate burger blend ? How about fat content? How do you grind your hamburger meat at home without it being a major effort?

Executive Chef Joseph Mahon of Burger Parlor in Fullerton and Orange says : “Let the meat shine. Everything else is second, third or fourth.”

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