re: How do you season your homemade hamburger patty?

There is no flippin way that second patty turned out that way just because somebody mixed some salt into it. They had to massage the shite out of it. That said, I just season the outside. On a griddle I like course salt smash burgers. On a grill I’ll usually do Tony’s with some garlic powder. I’ll do Montreal steak season sometimes. Ill like to dowse them with a few shots of Lea and Perrins before the cheese.

Neat article but I don’t believe it. I’ve eaten many a seasoned prior to forming patty as that’s how my dad has done it since the beginning of time. Never have I seen one transform itself into filet mignon

Do you smear bbq sauce on them too as they cook

No I didn’t this past time but a little Pig Stand BBQ sauce on them does taste good

salt, pepper, and a packet of the smokey ranchero seasoning.

Usually just salt on pepper after the patty is formed.

I do like the Weber's Hamburger Magic spice blend every now and then.

Just salt and pepper typically, I have been using some Lane's Ancho Expresso on them lately.

I've done it both ways, season the outside or season it, then make the patties. I'm not that particular and typically I will kind of break open the one pound "tubes" of burger, season it, then make the patties.

A tougher decision is whether to put them on the grill or in a cast iron skillet on the stove.

I did a messy burger last week. Here's how it went down. Two pounds of ground beef, one egg, two tablespoons of Montreal seasoning that was ground to a fine powder, & 1/4 cup of A1. I made thin 3oz burger patties. I also cooked bacon, caramelized onions with Dry Sherri, & made a cheese sauce with Irish stout cheddar. To assemble, a little A1 & mayo went on the bottom bun, then two slices of bacon, two burger patties, a healthy dollop of caramelized onions, & finally the cheese sauce. Unfortunately the wife lady bought the cheap burger buns otherwise it was damn fine!

Occasionally I do BBQ burgers. Like with most of my cooking, all volume measurements are approximations.

#2 80/20 ground beef
1 egg
1/2 cup bbq sauce
2T salt
1t black pepper

I blend everything except the beef together in a bowl & then gently fold it into the ground beef. I scale 3oz patties & flatten them to about 1/4" thickness between two layers of plastic wrap. These get grilled on a rocket-hot grill for about 2-3 minutes per side. The outside gets a nice crust & the inside remains medium to medium well. I don't mind this doneness for burgers because it's mince & not a steak. I usually finish these with LTOP & American cheese.

I prefer thin patties because they provide more surface area and a better ratio of crusty seared meaty exterior to juicy interior.

I guess I am the contrarian here but I never get less than great results with grilled burgers and I always mix in Worcheshire sauce, Tony's, salt, pepper and garlic powder and then form the patties. I do form the patties immediately before grilling, so maybe that is why.

I form the patties and dust with seasoning the night before. It comes out great. Really not sure what I'm doing, but I wouldn't say it has a sausage like texture at all. Maybe it's because I'm not mixing the salt in.

The foodie consensus seems to be season right before cooking. But I pretty much dry brine any meat that I'm cooking and everything comes out juicy and flavorful.