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Started By
Message
Seasoning grocery store hamburger patties
Posted on 12/1/25 at 1:21 pm
Posted on 12/1/25 at 1:21 pm
What seasoning do you use on those hamburger patties already made up at the grocer?
15
Posted on 12/1/25 at 1:25 pm to prplhze2000
Tony's, those pre-formed patties make burgers by the pool for a group much easier 
Posted on 12/1/25 at 1:34 pm to prplhze2000
salt, black and red pepper
Posted on 12/1/25 at 1:37 pm to prplhze2000
the last 3 times ive gotten pre-made from the store (Rouses and Winn Dixie, and Sams), they always come out tough even when cooked medium rare. Make your own patties if you can.
Posted on 12/1/25 at 1:40 pm to prplhze2000
I've always wondered who would buy hose hamburger patties that are already made up at the grocer... Now I know.
Posted on 12/1/25 at 1:47 pm to BigDropper
I do… super easy and time saving.
The ribeye burgers are great, not much more expensive than ground meat.
Tony’s. Pepper, garlic. Onion, Worcestershire
The ribeye burgers are great, not much more expensive than ground meat.
Tony’s. Pepper, garlic. Onion, Worcestershire
Posted on 12/1/25 at 1:56 pm to xBirdx
quote:yes those ones in the 4 pack are very good
The ribeye burgers are great
Posted on 12/1/25 at 2:15 pm to cgrand
The premade burgers from Iverstine's are really good. The pre-seasoned beef and chicken patties are also pretty good from the Mowata Store.
This post was edited on 12/1/25 at 2:31 pm
Posted on 12/1/25 at 2:24 pm to bdevill
quote:get Galen to make you some with organ meat added…fantastic
The premade burgers from Iverstine's are really good
Posted on 12/1/25 at 2:26 pm to cgrand
Yep…. It’s all I buy.
I’ve fought for years on how to not make my burgers turn into hockey pucks…. No matter what I do, they still end up that way.
This solves that, plus takes 5 mins to season and throw on grill.
Think they are like $10 for 4 1/3 lb patties… so like $7.70 per pound. Cheaper than the 93/7 I usually buy
I’ve fought for years on how to not make my burgers turn into hockey pucks…. No matter what I do, they still end up that way.
This solves that, plus takes 5 mins to season and throw on grill.
Think they are like $10 for 4 1/3 lb patties… so like $7.70 per pound. Cheaper than the 93/7 I usually buy
Posted on 12/1/25 at 2:28 pm to xBirdx
quote:
Cheaper than the 93/7 I usually buy
quote:
I’ve fought for years on how to not make my burgers turn into hockey pucks…. No matter what I do, they still end up that way.
If you're using 93/7 when trying to make your own, that's probably not helping the problem. Burgers need some fat.
Posted on 12/1/25 at 2:30 pm to cgrand
I've seen the Primal Beef mix in the freezer, but never tried it. I will now. TIA
Posted on 12/1/25 at 2:32 pm to xBirdx
quote:that’s not a good burger mix. 80/20 is what you want
Cheaper than the 93/7 I usually buy
Posted on 12/1/25 at 2:51 pm to cgrand
Yea , I prefer 80/20. But I don’t grocery shop, and my wife likes 93/7…
For some reason she hasn’t put 2 and 2 together that the ribeye burgers are 80/20….
For some reason she hasn’t put 2 and 2 together that the ribeye burgers are 80/20….
Posted on 12/1/25 at 2:51 pm to LouisianaLady
For sure. I was meaning just normal ground meat we buy
Posted on 12/1/25 at 2:59 pm to LNCHBOX
quote:
Tony's, those pre-formed patties make burgers by the pool for a group much easier
Of all the categories of food snobs, the hamburger snobs are the absolute worst.
Posted on 12/1/25 at 3:01 pm to xBirdx
quote:
I’ve fought for years on how to not make my burgers turn into hockey pucks…. No matter what I do, they still end up that way.
the 93/7 I usually buy
That’s likely your problem. 93/7 is good for some things, but it’s hard to make good burgers with that mix. You really need a 80/20 mix for good burgers.
I’ve tried 93/7, put the dimple in the middle, tried cooking it hot/fast, lower temp/longer, best I could make it work was thin smash burgers.
I’ll use 93/7 or ground turkey in pasta sauce, sloppy joes, tacos, things like that, but I’ve settled on 80/20 for burgers.
As for pre-pattied meat, I’ve tried some. Had some good ones, and some that weren’t. IMO they may have “overworked” the meat on the ones I didn’t care for, I tend to make my patties a bit “loose”.
Just my opinion.
Posted on 12/1/25 at 3:17 pm to xBirdx
quote:then no need to explain it to her LOL
she hasn’t put 2 and 2 together that the ribeye burgers are 80/20
Posted on 12/1/25 at 3:33 pm to riverdiver
quote:
I’ve tried 93/7, put the dimple in the middle, tried cooking it hot/fast, lower temp/longer, best I could make it work was thin smash burgers.
That is the only way.
Posted on 12/1/25 at 3:43 pm to xBirdx
quote:
ribeye burgers are 80/20
75/25, that is why they taste so good.
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