Part 2/8:
The host starts by mixing ground beef with flavorful ingredients, emphasizing the importance of quality and seasoning. He takes a portion of ground meat, washing his hands thoroughly beforehand — a detail that highlights cleanliness. To the meat, he adds a splash of zesty Italian dressing to give the burgers a "little zing," along with a few squirts of minced garlic for extra flavor.
For binding, he incorporates two eggs from Eggland's Best, comparing their color and quality to eggs from his own hens — humorously arguing that store-bought eggs are often less vibrant. A modest squirt of mustard goes into the mixture, enhancing the savory profile of the burgers. He then uses his hands to mix everything thoroughly, emphasizing the importance of blending ingredients evenly.