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Started By
Message
re: Burger Seasoning?
Posted on 7/13/23 at 8:49 am to TCO
Posted on 7/13/23 at 8:49 am to TCO
quote:
But to reiterate, I don’t “work” the meat any more than if I wouldn’t add seasoning.
How are you seasoning not just the outside if you aren't "working" the meat? Seems like if all you're doing is forming a pattie, then you're only seasoning the outside like everyone suggested
1
Posted on 7/13/23 at 10:47 am to jchamil
quote:
How are you seasoning not just the outside if you aren't "working" the meat? Seems like if all you're doing is forming a pattie, then you're only seasoning the outside like everyone suggested
1. Open package
2. Add seasoning
3. Grab a handful, make a meatball
4. Press with burger press
5. ???
6. Profit
Posted on 7/13/23 at 1:07 pm to OneAyedJack
One pkg to 1lb of your favorite ground beef.
This post was edited on 7/13/23 at 1:09 pm
Posted on 7/13/23 at 4:58 pm to OneAyedJack
Worcheshire sauce
Tonys
Sea salt
Cracked pepper
Garlic powder
Always a hit
Tonys
Sea salt
Cracked pepper
Garlic powder
Always a hit
Posted on 7/13/23 at 5:33 pm to OneAyedJack
Salt n pepper
I like to let the condiments do the talkin
I like to let the condiments do the talkin
This post was edited on 7/13/23 at 5:34 pm
Posted on 7/13/23 at 7:13 pm to OneAyedJack
I really enjoy Blackstone whiskey burger.
Posted on 7/13/23 at 10:25 pm to TCO
I started doing it after watching the chef of shake shack. It gives the patty a little crisp on the edges. I like thin patties so I smash them and season one side with kosher salt and fresh cracked pepper. Throw them in the fresher for a little while then throw the seasoned side first in a cast iron skillet and season the other side then flip.
Posted on 7/14/23 at 12:11 am to OneAyedJack
Use brisket and chuck 50/50
75 meat to 25% fat
Handle the meat with care when you form it (touch as little as possible)
Put thumb print in the center to keep it from balling up
Season with salt n pepper only
When you put it in the pan, don't touch it until you turn it
Flip it then do the same, leave it alone
I season each side before grilling then add more after
Put your cheese halfway grilling second side after flipping
Let it rest about 3 minutes, flip it then put on its side, let juice spread
Juiciest and tastiest burger ever
Posted on 7/14/23 at 9:23 am to OneAyedJack
Cavender's Greek
Coarse Montreal seasoning
Coarse Montreal seasoning
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