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re: Burger Seasoning?
Posted on 7/10/23 at 4:40 pm to LouisianaLady
Posted on 7/10/23 at 4:40 pm to LouisianaLady
I will salt ahead of time on the outside only, but have gone to anything plant based like pepper/paprika/garlic etc. only after removal from the heat. I have learned I do not like burned plant matter.
1
Posted on 7/10/23 at 5:42 pm to OneAyedJack
Posted on 7/10/23 at 6:07 pm to OneAyedJack
I mix finely chopped onions and usually a Cajun seasoning into the meat. Once formed, I’ll season both sides with salt and pepper.
Posted on 7/10/23 at 6:23 pm to OneAyedJack
3 parts ground pepper, 1 part salt, one part onion powder, one part garlic powder, 2 parts paprika, pinch of cayenne.
Posted on 7/10/23 at 6:25 pm to OneAyedJack
Salt and pepper is all a good burger needs. I like a fresh grind though, it makes all the difference in the world and cheaper than buying ground meat.
Posted on 7/10/23 at 7:30 pm to OneAyedJack
I like this...
Posted on 7/10/23 at 7:34 pm to LouisianaLady
quote:
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.
This.
Sometimes I’ll do killer hogs AP seasoning.
Don’t salt before.
This post was edited on 7/10/23 at 7:37 pm
Posted on 7/10/23 at 7:44 pm to OneAyedJack
MSG and smoked salt
Fresh cracked pepper AFTER the burger is off the grill/griddle/cast iron.
Fresh cracked pepper AFTER the burger is off the grill/griddle/cast iron.
Posted on 7/10/23 at 7:58 pm to LouisianaLady
What LL says. Also, I like some grind with a little fat (20-25%) because I like the flavor from the fat in my burger.
Season black pepper and Lawry's Garlic Salt, then just a touch of salt, since Lawry's is somewhat salty already.
Season black pepper and Lawry's Garlic Salt, then just a touch of salt, since Lawry's is somewhat salty already.
Posted on 7/10/23 at 9:47 pm to OneAyedJack
I love Lawreys seasoned salt on my burgers and steak. I know its not flashy but I think its good.
Posted on 7/10/23 at 10:54 pm to OK Roughneck
Normally just grinded salt and pepper, but Guga food had me try French onion dip seasoning. It’s actually pretty good.
This post was edited on 7/10/23 at 10:55 pm
Posted on 7/10/23 at 11:15 pm to OneAyedJack
Salt, red pepper, Worcestershire sauce on both sides then cook just a good simple burger I can eat one everyday
Posted on 7/10/23 at 11:19 pm to OneAyedJack
Make a meatball of your favorite meat, get a flat top hot as hell, smash it down then give it a little salt and pepper. Wait for a little crust on the outside of the patty and flip it. It’s pretty hard to mess up a burger the way it should be cooked.
Posted on 7/11/23 at 1:30 am to Napoleon
quote:
3 parts ground pepper, 1 part salt, one part onion powder, one part garlic powder, 2 parts paprika, pinch of cayenne.
I spent most of my life as a salt and pepper guy but maybe it is watching Guga by I have started trying a lot of different stuff on hamburger and steak and have a spice mix I use a lot that is similar to the above.
Kosher salt
paprika
cayenne
onion powder
I add dill seed and coriander and use fresh ground pepper and fresh minced garlic.
I also put a pat of compound butter on top with rosemary, thyme, and parsley.
It sounds like way too much but it has pretty much everyone asking for my recipe. I still enjoy a S&P burger but I have learned there is a whole world of flavor out there that I had been chasing with toppings instead of addressing the patty itself.
Posted on 7/11/23 at 6:51 am to OneAyedJack
Montreal spicy steak seasoning from McCormick on both sides while grilling.
Posted on 7/11/23 at 7:26 am to OneAyedJack
Nunu’s seasoning if doing cast iron.
If in the smoker barrel on hot grates over coals/wood, then some dashes of whoozy sauce with the Nunu’s for added moisture internally.
If in the smoker barrel on hot grates over coals/wood, then some dashes of whoozy sauce with the Nunu’s for added moisture internally.
Posted on 7/11/23 at 7:53 am to OneAyedJack
Posted on 7/11/23 at 8:13 am to OneAyedJack
quote:
What are your go to burger seasonings?
BBQ rub
BBQ sauce
Minced Garlic
Worcestshire
Liquid Smoke
Mix all this in with the meat before I make the patties.
Once the patties are made I put cracked pepper on each side.
Posted on 7/11/23 at 8:35 am to OneAyedJack
Back when I grilled with charcoal, I would form patties and season with salt and pepper, maybe a little garlic. Or some store bought burger/beef blend seasoning. Kinder's has a decent SPG blend. Now all I ever make are smash burgers. All I use is some kosher salt or Himalayan pink salt. I'll make about 6 balls, salt them while the griddle is warming up, and roll them around on the plate so all sides get seasoned. Sear, smash, wait about 2-3 minutes and flip them. Flip again and add cheese to some and done.
Posted on 7/11/23 at 1:21 pm to OneAyedJack
Tony's
Worcestershire
Louisiana Hot Sauce
Worcestershire
Louisiana Hot Sauce
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