Jaden Hair, aka the hilarious but seriously talented food maven, Steamy Kitchen, is a lady who loves her steaks. She invited me to host an Artisan Steak Tasting a few years back and she’s now a go-to gal when a new farm or ranch asks us to professionally taste and review their beef.
What we haven’t shared until now is just how much fun – and easy – it is to host an Artisan Burger Tasting.
I wrote a guest post on the Steamy Kitchen site on how to host tasting party of your own. Jaden writes, “Can you imagine doing a burger tasting like you’d do a wine tasting? Flavors notes of parmesan, nutty, mushrooms, earthy, grassy, hay, etc… It’s a blind taste test and we each recorded flavor notes and chose our favorite. At the end of the tasting, the artisan producers and information on the cattle was revealed.”
We’ve had people aged 5 to 80 attend our Artisan Burger Tastings so it’s a perfect theme for Father’s Day, Fourth of July, Labor Day or, frankly, anytime. It will also change forever the way you and your family and friends think about ground beef. So get in the mood for a seriously good time this summer!
If you have questions or need help finding the beef, let us know. And, please make sure to use our Artisan Beef tasting guide and come back and let us know which farms and ranches you included.
I created the concept of Artisan Meat and evaluate, rate, and create professional tasting notes for individual farms, ranches, and butcher teams. Some call me the Robert Parker of Meat, others Beef Geek. 
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We have 1/2 pound patties made from Ground Chuck. It is a pretty good start to a flavorfull burger! We may also be getting into offering some seasoning and rubs!
OMG, my husband (aka Meat Boy) would be beside himself at a burger taste-off. He would think he’d gone to burger heaven.
Carolyn, thanks for visiting. Do it! I can help you find some great beef in your area (including grass-fed). It’s just as fun as an Artisan Steak Tasting (and you can likely include Kobe-style beef, I seem to recall you and Meat Boy enjoying the wet-aged Wagyu-Angus steaks).
Hi Carrie,
I’m having fun promoting the concept. Maybe I’m crazy, but I want to bring the farmers along with this concept. The old boys around here instantly think it is about “judging” (too many years in the ring and being 4H leaders – we have a lot of Queens Guineas champs). “NO, NO, NO”, I say, “this is about ‘TASTING’ “.
Looking forward to meeting you. Will call again soon to report.
Mary, let me know when you’re ready to finalize plans! Carrie