re: Burger Seasoning?

Why is everyone seasoning on the outside? I mix the seasoning in when forming the patty. Why not have the whole patty seasoned?

LouisianaLady covered it pretty thoroughly in her post.

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LouisianaLady covered it pretty thoroughly in her post.

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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.

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I handle the meat as little as possible

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Prayers to Jones :ripmyninja:

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.

I’m willing to give it a go. But to reiterate, I don’t “work” the meat any more than if I wouldn’t add seasoning.

Depends on how thick your patties are too. Smashburger, sure season the outside. For thicker, more traditional burgers, I like to have all of the meat seasoned. Never had any issue with meatloaf effect.

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anything plant based like pepper/paprika/garlic etc. only after removal from the heat. I have learned I do not like burned plant matter.

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That’s quite interesting.

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No salt. There is already salt in raw meat. Then there is salt in the bun, mustard, mayo and whatever else you put on.

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Simple salt/pepper?

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Yep