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re: Burger Seasoning?
Posted on 7/11/23 at 3:24 pm to OneAyedJack
Posted on 7/11/23 at 3:24 pm to OneAyedJack
Posted on 7/11/23 at 3:49 pm to Dave_O
Why is everyone seasoning on the outside? I mix the seasoning in when forming the patty. Why not have the whole patty seasoned?
Posted on 7/11/23 at 4:02 pm to TCO
I mix seasoning in the patties, never had a problem with it coming out like meatloaf. I get my hands wet first, nothing sticks to them at all that way. Definitely minimize the mixing though. I've been bored with burgers and have some notes for spicing it up thanks to this thread.
Posted on 7/11/23 at 4:28 pm to OneAyedJack
No salt. There is already salt in raw meat. Then there is salt in the bun, mustard, mayo and whatever else you put on.
Posted on 7/11/23 at 5:43 pm to TCO
LouisianaLady covered it pretty thoroughly in her post.
Posted on 7/11/23 at 9:14 pm to OneAyedJack
Same as brisket, but I tend to season heavier. S-P-G
Posted on 7/11/23 at 9:41 pm to Dave_O
quote:
LouisianaLady covered it pretty thoroughly in her post.
I mean, I get what she quoted. But I’m talking about just seasoning while you form the patties. That usually doesn’t require extra handling of the meat. Why not have meat seasoned through and through?
I make my patties right before I grill them, so the salt thing doesn’t affect me. If I had to make my patties well beforehand, I would wait to add the salt. And ditto on not adding breadcrumbs and egg.
Posted on 7/11/23 at 9:43 pm to TCO
I handle the meat as little as possible which means I just pick it up from the package and barely push the edges in to make it a ball (I do smashed burgers). So it wouldn't really be possible to season inside the meat -- I'm not pulling it apart or mashing it around it any.
A mixing bowl isn't pulled out and used in any capacity when I'm making burgers.
A mixing bowl isn't pulled out and used in any capacity when I'm making burgers.
This post was edited on 7/11/23 at 9:46 pm
Posted on 7/11/23 at 9:55 pm to LouisianaLady
quote:
I handle the meat as little as possible
Prayers to Jones :ripmyninja:
Posted on 7/11/23 at 10:09 pm to TCO
Ideally, you want to “work” the meat as little as possible. If you’re trying to work seasoning into the inside of the meat, it’s compacting it and making it tougher than it would be otherwise.
Next time you do burgers, maybe give it a shot. You may not think so, but the less you work the meat, the more tender burger you get. I can tell a difference. And don’t be afraid to go a little heavy on the seasoning on the outside since you aren’t seasoning the inside. I typically make my burgers 5-6 ounces. They can hold up to a good bit of seasoning without being too salty.
Next time you do burgers, maybe give it a shot. You may not think so, but the less you work the meat, the more tender burger you get. I can tell a difference. And don’t be afraid to go a little heavy on the seasoning on the outside since you aren’t seasoning the inside. I typically make my burgers 5-6 ounces. They can hold up to a good bit of seasoning without being too salty.
Posted on 7/11/23 at 10:29 pm to TCO
quote:
Why is everyone seasoning on the outside? I mix the seasoning in when forming the patty. Why not have the whole patty seasoned?
That’s the way I used to do it before I switched over to smash burgers, and nothing wrong with doing it that way. I just find it easier to smash the meatball as thin as you want it and then give it a little salt and pepper, or any other spice you want. It’s also a lot quicker to do a smash burger on a hot griddle VS a big patty.
Posted on 7/11/23 at 10:29 pm to Dave_O
I’m willing to give it a go. But to reiterate, I don’t “work” the meat any more than if I wouldn’t add seasoning.
Depends on how thick your patties are too. Smashburger, sure season the outside. For thicker, more traditional burgers, I like to have all of the meat seasoned. Never had any issue with meatloaf effect.
Depends on how thick your patties are too. Smashburger, sure season the outside. For thicker, more traditional burgers, I like to have all of the meat seasoned. Never had any issue with meatloaf effect.
Posted on 7/11/23 at 11:26 pm to BilJ
quote:
geez burgers have turned into something people way over think....
First time on the F&B Board? Wait until crawfish season.
Posted on 7/11/23 at 11:38 pm to AlxTgr
quote:
anything plant based like pepper/paprika/garlic etc. only after removal from the heat. I have learned I do not like burned plant matter.
That’s quite interesting.
Posted on 7/12/23 at 12:13 am to ragincajun03
quote:
whoozy sauce
That looks damn interesting.
Posted on 7/12/23 at 5:14 am to Zach
quote:
No salt. There is already salt in raw meat. Then there is salt in the bun, mustard, mayo and whatever else you put on.
Posted on 7/12/23 at 7:38 am to SidetrackSilvera
Fiesta has some of the best. I prefer the brisket rub over Uncle Chris' on beef. The Smokey Swine is one of my favorite pork rubs.
Posted on 7/13/23 at 5:33 am to OneAyedJack
quote:
Simple salt/pepper?
Yep
Posted on 7/13/23 at 8:16 am to OneAyedJack
We use the seasoning provided by Steak and Shake… it’s incredible. They sell it for $3 at their stores
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