hamburgers. good flavor. >> a little fattier, too, right? >> yeah, we use an 80/20 blend, nice amount of fat right in there. those burgers are nice and juicy. >> making the patty, this is one of the most important points and i love when you make this point, make sure it's uniform, right? you can't have one point like it's a big ball in the center, right? >> exactly. if you make a hamburger patty like this, it's going to plump up and make it look like a brown tomato. you need to flatten it out. the thinnest part of the burger should be in the middle like that. that's a nice 10-ounce patty. that we put on a hot grill. make sure the grill is nice and hot so the meat doesn't stick. >> that's one of the most important points so it's not sticking and breaking apart. >> yeah, it doesn't stick and break apart. you'll end up with a burger that's nice like that. we at the restaurant because of a southern hospitality burger, we use a barbecued spice rub. everything tastes better with a little barbecue. >> all right. you'll be making up some