re: Burger Seasoning?

I season the outside of one side before hitting the hot surface. Season the uncooked side that's still up before I flip it. I do kosher salt/pepper, but certainly wouldn't be opposed to other seasonings.

I don't mix anything into my meat. I handle it as little as possible.

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Working the meat unduly will cause proteins to cross-link with each other like tiny strips of Velcro, making your finished burgers denser and tighter as you manhandle the grind.

For the most tender burgers, grind your meat fresh, and form your patties as tenderly as possible. For griddled patties with superior nooks and crannies for cheese-catching, I sometimes like to grind my meat directly onto a sheet tray and gently coax it into patties, without ever picking it up until just before I cook it. Superb.

There's a corollary point here: Adding junk like onions, herbs, eggs, bread crumbs, anything to your ground meat not only forces you to over-handle the mix, but instantly relegates your burgers to the "meatloaf sandwich" category. If you absolutely must add junk to your burgers—and with a good, well-selected meat blend, there's really no need to—mix it with the cubes of beef prior to grinding (but don't add the salt yet!), so that it can be evenly distributed without requiring you to overwork the beef afterward.

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I repeat: Do not salt your beef until the patties are formed. Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy. The effect is dramatic. Need proof? See it here.

The best time to season your burgers is within minutes of the time they're gonna hit the grill or griddle. Salt starts affecting meat—dissolving proteins, drawing out moisture—the moment it comes in contact with it, adversely affecting the exterior texture of your patties. And that's not a good thing.

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