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Started By
Message
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 8:57 pm to drockw1
Midyett Premium Rub (sea salt, tellicherry pepper, sumac, dark coffee, Dutch process cocoa powder, and garlic powder)
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 9:08 pm to TigerFanatic99
Kosher Salt and Black Pepper are my usual but Montreal Steak Seasoning sounds pretty good.
Posted on 6/8/21 at 9:12 pm to drockw1
Thats good stuff, boss?
Posted on 6/8/21 at 9:13 pm to drockw1
I never had the Cajun Blaze, but i heard Lafayette was getting a Burger Tyme again. Will have to try that along with the seasoning.
Thank you everyone for the suggestions, i will be trying a few different ones. But i see several are similar to me as in keeping it simple with pepper and salt or Tony’s. It’s probably one of the easiest/best ways to do a burger.
Thank you everyone for the suggestions, i will be trying a few different ones. But i see several are similar to me as in keeping it simple with pepper and salt or Tony’s. It’s probably one of the easiest/best ways to do a burger.
Posted on 6/8/21 at 9:16 pm to USEyourCURDS
It’s maybe more nostalgia than anything, but it’s got a nice kick if you’re looking for some spice. Only tried it a time or two since I grabbed it.
Posted on 6/8/21 at 9:27 pm to t00f
Yupppp. Holy cow is great with beef.
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 10:34 pm to upgrayedd
i do really like burgers but it’s not why i really eat them all the time. I have plenty of ground meat that i thaw out every week for when i need something quick and easy and some what healthy. I don’t eat it on a bun unless it’s the weekend. Posted on 6/8/21 at 10:35 pm to upgrayedd
quote:
Bolner's Fiesta Hamburger Deluxe Seasoning
Also called Uncle Chis’ hamburger seasoning. Good stuff.
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.
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