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how do you season your burgers?
Posted on 12/21/09 at 8:46 am
Posted on 12/21/09 at 8:46 am
last night i searched for a unique burger recipe and found one that looked a little different. I was hesitant since it was so different but i tried it for sihts and giggles. long story short... it was terrible. i think it was the first time i've ever thrown a burger in the garbage. anyway... how do you season yours?
fyi, the ones i did... had Worcestershire, course ground pepper, italian season, garlic, and cilantro. no idea what made me try this...
fyi, the ones i did... had Worcestershire, course ground pepper, italian season, garlic, and cilantro. no idea what made me try this...
22
Posted on 12/21/09 at 8:50 am to cobrew
simple is better
good meat
fresh cracked black pepper
kosher salt
ta-da
good meat
fresh cracked black pepper
kosher salt
ta-da
Posted on 12/21/09 at 8:55 am to cobrew
but i've also done some crazy things to my hamburger meat... like ground up doritos, or cheeze-its, or bread crumbs, hell even wheat thins.
what it boils down to, is that we have ultimate chopper and i like grind stuff into powder.
what it boils down to, is that we have ultimate chopper and i like grind stuff into powder.
Posted on 12/21/09 at 8:58 am to cobrew
quote:
had Worcestershire, course ground pepper, italian season, garlic, and cilantro. no idea what made me try this...
i love those ingredients, but not in a burger.
i use worcest, an egg, some sort of cajun seasoning, finely diced onion, bbq sauce.
Posted on 12/21/09 at 9:06 am to cobrew
Worcestershire sauce and
Posted on 12/21/09 at 9:10 am to cobrew
salt
black pepper
little bit of bread crumbs
splash of red wine
black pepper
little bit of bread crumbs
splash of red wine
Posted on 12/21/09 at 9:12 am to cobrew
Homemade burgers are one of my favorites. I keep it simple by just adding salt, pepper, and garlic powder to the ground meat.
I do like to play with toppings, though. I've been on a green chili with monterey jack cheese kick lately. Guacamole is good. Caramelized onions are my favorite topping.
Keep the burger simple. Experiment with toppings.
I do like to play with toppings, though. I've been on a green chili with monterey jack cheese kick lately. Guacamole is good. Caramelized onions are my favorite topping.
Keep the burger simple. Experiment with toppings.
Posted on 12/21/09 at 9:14 am to cobrew
Worcesteshire, Uncle Leon's (or any of the La. all-purpose blends), or sometimes I'll use blackening or Greek seasoning. I'll add a little liquid smoke if it's going on the Foreman.
Posted on 12/21/09 at 10:09 am to cobrew
Usually just salt and pepper, maybe a little worchester or some Tony's.
For those who add stuff like breadcrumbs/eggs, what is the benefit of this? Wouldn't it just like a grilled meatloaf patty?
For those who add stuff like breadcrumbs/eggs, what is the benefit of this? Wouldn't it just like a grilled meatloaf patty?
Posted on 12/21/09 at 10:51 am to cobrew
ground tenderloin, ground pepper, ground salt, minimal working with hands and rub with olive oil. That's it.
Posted on 12/21/09 at 11:08 am to cobrew
IMHO, its better to keep it to salt and pepper, because a burger is one of the few items its perfectly acceptable to put ANYTHING on.
There is no reason to do anything special to a good burger when your accepted toppings can be anything from garlic puree to pineapple to every kind of cheese to every kind of sauce to every homemade or store bought condiment or salad item you can think of.
There is no reason to do anything special to a good burger when your accepted toppings can be anything from garlic puree to pineapple to every kind of cheese to every kind of sauce to every homemade or store bought condiment or salad item you can think of.
Posted on 12/21/09 at 3:58 pm to cobrew
My way: Yellow onion, fresh garlic and green pepper pulverized to near pulp in a chopper, 1 package of 80/20 ground chuck, 1/4 to 1/2 lb of green onion sausage, fold it together, and season with salt and pepper (I also like Montreal Steak Seasoning).
Don't foget good onion kaiser rolls and a icy cold beer!
Don't foget good onion kaiser rolls and a icy cold beer!
Posted on 12/21/09 at 4:02 pm to cobrew
Whatever you do, salt both sides. Keeps the burger from sticking on your grill. I do salt, pepper and sometimes some chopped fresh garlic. Use 80/20 meat. I cook my burgers rare/med. rare.
Use a cheese that melts well. I like jack cheese.
Use a cheese that melts well. I like jack cheese.
Posted on 12/21/09 at 4:28 pm to cobrew
Just toss in a generous dose of Tabasco with the beef. Mix well before forming the patties.
Posted on 12/21/09 at 5:26 pm to cobrew
worcestershire, egg, and onion soup mix
Posted on 12/21/09 at 6:20 pm to cobrew
Do ya'll mix the salt/pepper into the meat before making the patties, or just salt/pepper the outside (like a steak)? I used to do the former, but now just do the latter.
Posted on 12/21/09 at 6:24 pm to cobrew
egg
bread crumbs
powder ranch dressing (can substitute lipton onion soup mix)
cheese
bacon bits
onions
green onions
jalapenos
worcestershire
dales
tonys (more spice)
garlic powder
onion powder
accent (just a lil)
cayenne
paprika
dont be afraid to get your hands dirty
bread crumbs
powder ranch dressing (can substitute lipton onion soup mix)
cheese
bacon bits
onions
green onions
jalapenos
worcestershire
dales
tonys (more spice)
garlic powder
onion powder
accent (just a lil)
cayenne
paprika
dont be afraid to get your hands dirty
Posted on 12/21/09 at 6:35 pm to cobrew
(no message)
This post was edited on 11/24/14 at 4:48 pm
Posted on 12/21/09 at 7:29 pm to cobrew
Have you ever tried fresh coffee gounds?
Better than you might think...
Better than you might think...
Posted on 12/21/09 at 8:39 pm to cobrew
Salt and pepper... once in a blue moom I'll chop up some onion and mix it into the meat before I cook it.
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