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Hamburger seasoning
Posted on 6/8/21 at 8:31 pm
Posted on 6/8/21 at 8:31 pm
Burgers are probably one of my favorite things to eat, i typically cook burgers 2-3 times a week using different methods (smoked, grilled, pan fried, smothered in onions and gravy)
Typically i usually use some variant of SPG, , different herbs, cayenne, worchestire , and Italian bread crumbs. And I’ll change it up with beef, venison, or pork.
Looking to change it up with different seasonings, does anyone use any premade burger seasonings for their burgers that they would recommend?
Typically i usually use some variant of SPG, , different herbs, cayenne, worchestire , and Italian bread crumbs. And I’ll change it up with beef, venison, or pork.
Looking to change it up with different seasonings, does anyone use any premade burger seasonings for their burgers that they would recommend?
30
Posted on 6/8/21 at 8:35 pm to Yukon7
60 % Tony’s
30 % Cavender’s Greek Seasoning
10% garlic powder
Mix and use as S&P. Great on chicken and pork, too.
30 % Cavender’s Greek Seasoning
10% garlic powder
Mix and use as S&P. Great on chicken and pork, too.
Posted on 6/8/21 at 8:40 pm to Yukon7
I'm normally that salt and pepper guy but I will mix some dry ranch seasoning in on occasion for a bit of a change. Pretty good.
Posted on 6/8/21 at 8:43 pm to Yukon7
I do one of the three depending on my mood, never at the same time though. Mix in with the meat, not sprinkle on top, helps with keeping the black pepper from burning.
1.) Ranch dry seasoning
2.) Tony's
3.) Montreal steak seasoning
1.) Ranch dry seasoning
2.) Tony's
3.) Montreal steak seasoning
Posted on 6/8/21 at 8:49 pm to Yukon7
Posted on 6/8/21 at 8:57 pm to Yukon7
-Restaurant Grind Black Pepper
-Lawry’s Garlic Salt
-Pinch of Morton’s Kosher Salt
-Lawry’s Garlic Salt
-Pinch of Morton’s Kosher Salt
Posted on 6/8/21 at 8:59 pm to Yukon7
Posted on 6/8/21 at 9:05 pm to Yukon7
quote:
i typically cook burgers 2-3 times a week
Dang, man. Good for you.
Posted on 6/8/21 at 9:41 pm to Yukon7
quote:
typically cook burgers 2-3 times a week
Damn, is this you?
Posted on 6/8/21 at 11:44 pm to Yukon7
Add 1-2 Tablespoons of Hickory Liquid Smoke per pound of 80/20 ground chuck. Add garlic powder to taste. Mix well and chill in fridge for one hour. Make patties and cook.
Posted on 6/9/21 at 12:25 am to Yukon7
I use Texjoy steak seasoning. I usually sprinkle a little Jean Pierre's Season All or seasoned salt on top after I put it on the bun.
Posted on 6/9/21 at 6:20 am to Yukon7
The meat you use is every bit as important as the seasoning that you use.
Posted on 6/9/21 at 6:39 am to Yukon7
quote:
i typically cook burgers 2-3 times a week
That’s a lot. Cardiologist on retainer? Kidding
Salt and pepper....once a month. I really like them but don’t like the results of them.
Posted on 6/9/21 at 7:24 am to Yukon7
I put one pack of Lipton onion soup mix to about 4 lbs of beef along with GSP
Posted on 6/9/21 at 9:45 am to Yukon7
Add Lipton French Onion Soup mix to a set of burgers next time. Also, McCormmicks Montreal Steak or just their plain Hamburger Seasoning is really good too.
Posted on 6/9/21 at 10:44 am to Yukon7
Salt Lick dry seasoning with garlic.
Posted on 6/9/21 at 2:33 pm to Yukon7
We like to add Penzey’s Northwoods mix to ours. Then throw them on the grill with some hickory.
Posted on 6/9/21 at 2:37 pm to Yukon7
Worcestshire
Posted on 6/9/21 at 2:42 pm to Yukon7
Get a thing of Pattons hot sausage patties and mix them in with your meat
This post was edited on 6/9/21 at 2:44 pm
Posted on 6/10/21 at 7:14 am to Yukon7
I like just salt. If I am adventurous, then Lawery's seasoned salt. Thick burger, well seasoned and smoked on the BGE. I like it better than steak.
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