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Message
re: Burger Seasoning?
Posted on 7/11/23 at 9:41 pm to Dave_O
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.
2
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 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.
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