When it comes to burgers, we're doing it right. For three and a half hours, you'll work making hamburgers the way they ought to be made - starting with flour and yeast, ending with a burger that is truly special.

We waste no time. First comes the dough for tender buns that hold up to juice and sauce. While that's rising, we turn to the sharp bite of homemade pickles and the careful work of making mayonnaise by hand.

Some folks want beef, others don't - we respect both paths here. The meat-eaters will grind and blend their patties, learning how to make a burger hold together without turning tough. Those avoiding meat will work with legumes, herbs, and vegetables until they've got something great that stands on its own merit.

This isn't about pretending vegetables are meat or making things fancier than they need to be. It's about understanding what makes a good burger good, whether you're working with beef or beets. You'll leave knowing how to make every part of it, from the bottom bun to the top, and carrying whatever you don't eat. 

The class ends by feasting on our own delicious burgers. 

Menu :  

Burgers and Veggie Burgers with Homemade Buns, Patties, and Fixins 

We'll make sure there's sides to go with it when it come time to eat. 

Vegetarian and vegan options available throughout. All ingredients provided.