Sour Burger Feminized Seeds – Grateful Seeds’ Gassy, High-Yield Sativa-Dominant Hybrid

Sour Burger by Grateful Seeds is a vigorous, sativa-dominant hybrid that delivers massive yields, thick resin production, and a complex gassy-citrus aroma that lingers long after the jar is closed.

Ever feel like your grow space is full of plants that look great but taste like cardboard? Or worse—strains that promise big yields but leave you with airy, low-resin buds that vanish after one session?

That’s the frustration of chasing hype over genetics. You invest time, nutrients, and electricity, only to end up with forgettable smoke that doesn’t justify the effort. And when you’re growing for flavor or extraction, mediocre terps are a total buzzkill.

Sour Burger flips the script. Bred from Archive Sour Diesel and Hash Burger, it merges electric fuel with savory depth, grows like a beast, and coats every bud in sticky, sandy trichomes—making it a standout for both jar appeal and hash production.

Big Yields, Bold Flavor, Zero Compromise

This isn’t just another loud strain—it’s a performance plant. Indoors, Sour Burger stretches to 1.00 m (3.28 ft), filling your tent with thick side branches that respond beautifully to training. Outdoors, it can reach 1.50 m (4.92 ft), thriving in warm, dry climates with full sun. The result? Up to 500 g/m² (17.64 oz/ft²) indoors or 600–800 g (21.16–28.22 oz) per plant outside—dense, frosty nugs that smell like a citrus-fueled burger grill.

How to Grow Sour Burger for Maximum Resin and Flavor

Start strong and finish cleaner with these pro-backed steps.

1. Germinate in a warm, humid environment (22–25°C / 72–77°F) and transplant early into a final pot of 18–20 L to support its tall, branching structure.
2. Use 18/6 lighting during veg and switch to 12/12 after 3–4 weeks; Sour Burger flowers in 8–10 weeks.
3. Apply light LST or SCROG to manage height and improve light penetration—this strain loves to stretch.
4. Keep humidity below 50% in late flowering to prevent mold in those dense colas.
5. Flush for 7–10 days before harvest (late October outdoors) to enhance flavor and smoothness.

Key Advantages and Benefits of Sour Burger

• Because it’s a 60% sativa hybrid, it delivers an uplifting, creative high without heavy couch-lock—perfect for daytime or social sessions.
• Thanks to its Archive Sour Diesel lineage, it emits a sharp, lemon-pine fuel aroma that cuts through stale air and excites the senses.
• Its Hash Burger father contributes deep, savory earthiness—creating a rare “gourmet” terpene profile that’s both nostalgic and novel.
• Heavy resin production (sandy and thick) makes it ideal for dry sift, bubble hash, or rosin pressing—maximizing your yield beyond just flower.
• High indoor and outdoor yields mean more product per plant, reducing cost per gram and rewarding your effort generously.
• Moderate mold resistance allows reliable performance in controlled environments, especially when paired with good airflow and smart defoliation.

Care, Maintenance, and Climate Tips

Sour Burger thrives in warm, stable conditions—think Mediterranean summers or a well-ventilated indoor tent. Avoid overwatering, especially in late bloom, and never skip preventative pest control; its dense buds can trap moisture. Use an airy substrate like Premium Coco Substrate Pre-Fertilized Plagron to boost root oxygenation and terpene expression. For extra resilience, consider BN-Roots - Biomineral root system enhancer during early veg to establish a robust foundation.

Technical specifications

• Breeder: The Grateful Seeds
• Type: Feminized photoperiod
• Genetics: Archive Sour Diesel × Hash Burger
• Dominance: 60% Sativa / 40% Indica
• Flowering Time: 8–10 weeks
• Indoor Height: ~1.00 m (3.28 ft)
• Outdoor Height: ~1.50 m (4.92 ft)
• Indoor Yield: Up to 500 g/m² (17.64 oz/ft²)
• Outdoor Yield: 600–800 g (21.16–28.22 oz) per plant
• THC: 18–22%
• CBD: ~0%
• Aroma: Sour diesel, lemon, pine, earthy funk
• Flavor: Savory, citrusy, with a greasy-sweet finish
• Effects: Cerebral lift, relaxed body buzz, sociable, long-lasting
• Difficulty: Medium
• Ideal Climate: Warm, dry, Mediterranean
• Resistance: Moderate (watch for powdery mildew in high humidity)
• Training: Responds well to LST, SCROG, and light defoliation
• Smell in Grow: High—carbon filter recommended indoors

Frequently Asked Questions

Is Sour Burger good for hash or extracts?

Absolutely. Its dense, sandy trichome coverage makes it a top choice for solventless extraction—many growers report excellent rosin yields and flavor.

Can I grow Sour Burger in a small indoor tent?

Yes, but expect stretch. Use early LST or SCROG to control height, and ensure at least 1.20 m (3.94 ft) of vertical space to accommodate its sativa structure.

What’s the best time to harvest Sour Burger outdoors?

In the Northern Hemisphere, aim for late October. Watch trichomes—milky with some amber for a balanced high.

Does it need heavy feeding?

No. It’s not overly nutrient-hungry, but it responds well to balanced organic or mineral feeds. Avoid excess nitrogen in flowering to preserve terpenes.

Personal Experience of Pevgrow’s CEO (Alan)

I grew Sour Burger last summer in a 20L pot on my Barcelona terrace, and it was a showstopper. By week 6 of flower, the whole balcony smelled like a gas station crossed with a lemon grove—neighbors kept asking what I was cooking! I used light defoliation and a simple SCROG, and harvested 680 g (24 oz) of rock-hard buds. The smoke? Clean, sharp, and deeply satisfying—like Sour Diesel’s rebellious cousin who went to culinary school. My only note: don’t skip the flush. Without it, the savory notes turn harsh. With it? Pure, sticky perfection. I’ve since added it to my personal rotation for late-season outdoor grows.