Share you seasoning recipes for Hamburgers.

[Sandstone]

I want to compare notes. I have my own particular blend which is:

 

Seasoning Mix:

---------------------------

2 tsp of cayenne pepper

2 tsp of fine ground black pepper

2 tsp of ground chile flakes

1 tsp of fresh ground chipotle pepper flakes

1 tsp of smoked paprika

1 tsp of onion powder

1 tsp of garlic powder

 

Wet Mix:

----------------------------

1/2 cup sourcream

2 tbs of worcestershire sauce

 

Mixes into about 2 pounds of ground beef, for approximately 4 to 6 hamburgers depending on the target size.

[Cau]

Just Lawry's is fine.

[Sandstone]

I have a propensity for being fancy, especially if I'm cooking or grilling for others. Lawry's is good though.

[stilgar]

Kosher salt and freshly ground black pepper. Hamburgers don't need anything else in them.

[Cau]

I love all burgers equally and very much.

[Sandstone]

I enjoy spicy stuff... I like habanero peppers and eat jalapenos on lots of stuff. Though I never get anything but compliments when I cook for others, I tend not to overdo it when I am making things in bulk.

[Cau]

You should put spicy pickles on them.

 

They so good.

[Sandstone]

Actually pickled jalapenos and pickled hot okras are on my list of things that I enjoy.

[Naraku4656]

step 1: buy burger

step 2: put it on grill

step 3: take it off the grill onto a bun and eat

[Sandstone]

Naraku4656[/member]

 

I have a feeling that things like this are why you only have one noodle.

[Naraku4656]

spare a ramen noodle?

[Ric]

As much as I like spicy stuff I don't make spicy burgers at home. I liked the ghost pepper one I had recently at Red Robin, might try doing something like that myself sometime.

[SwimModSponges]

[StarPanda]

Kosher salt and freshly ground black pepper. Hamburgers don't need anything else in them.

[nameraka]

1  glass of scotch on the rocks.

 

1 glass of rye whiskey neat.

 

1 pint of whatever beer is on sale that week.

 

wait... that's for seasoning me while i'm cooking the burgers. 

[1938 Packard]

I want to compare notes. I have my own particular blend which is:

 

Seasoning Mix:

---------------------------

2 tsp of cayenne pepper

2 tsp of fine ground black pepper

2 tsp of ground chile flakes

1 tsp of fresh ground chipotle pepper flakes

1 tsp of smoked paprika

1 tsp of onion powder

1 tsp of garlic powder

 

Wet Mix:

----------------------------

1/2 cup sourcream

2 tbs of worcestershire sauce

 

Mixes into about 2 pounds of ground beef, for approximately 4 to 6 hamburgers depending on the target size.

I'm lazy.  Aside from some A1 sauce and raw, chopped onions, I don't give my burgers much thought.

[mochi]

worchestershire sauce

[DragonSinger]

For regular burgers, I mix up meat with salt and pepper, use this seasoning outside the patty,

 

 

and then cook it in butter.

 

Last week, I made a good slaw burger with salt, pepper, Chinese 5-spice, and a dab of chui chow chili oil( ) mixed in the meat.

[GunStarHero]

Mixture of salt, garlic powder, onion powder/Vidalia onion flakes, Hungarian paprika, and a few drops of hoisin sauce. 

[SlappyKincaid]

Ok, so, I watched a youtube channel that sadly died because their parent company decided to fuck them over, but I learned this technique from them.

Basic burger, start it like normal, bit of salt and pepper on the patty, put it in the pan.

But when you want to get fancy, here's what you do.

Get some butter.  Doesn't need to be a crazy amount, but you want ...enough... and you throw that in the pan.  And you get yourself a bayleaf, and some other herbs of your choice, it depends on what you're going for.  Can also depend on what kind of cheese you use, if you like cheese on your burgers.  Thyme works well, oregano, or basil, or sage, tarragon.  Pick like 2 or 3 herbs that you like, there's no need to overdo it.  it works with dried, but it works really well with fresh.  The bayleaf is key, so don't forget that, but if you don't have that, it's still going to come out tasty.  Anyway, so you started cooking your burger, and you've flipped it.  I said before about the butter, this is when you add that, and once the butter melts, you put in the herbs.

So the burger and the herbs are sizzling in the melted butter, and you watch that burger for a little bit, wait for the color to go up the side, but you're also cooking the herbs, you want them to toast and fry a bit in the burger juice and the butter, and when you hit that good point, then turn the heat down a bit.  Now what you want to do is pick the pan up and tilt it, but keep the burger near the top, you're just tilting it a bit, so that you have a small pool of burger juice, herbs, butter, and goodness.  And you grab a spoon, and you start spooning that goodness over that burger.  You baste that bitch, you spoon this golden brown liquid flavor over the patty as if your life depended on it.  You want to cook the meat, but you also want to fry the herbs and pull the flavors out into the butter/meat juice, and you want to keep basting this patty until it's done to your liking.  Put it on the bun, and then take a spoonful or two of the juice and drizzle it... You'll never make a burger another way again.  You can do this method and still get a medium or even a medium-rare burger if that's what you like, by the way, I've done it and it still works.  Turkey burgers, too.  I add more herbs for them, since they're more plain, but it's great.  It only adds a few extra minutes and two steps, but it was life changing for me.

I'll look for a link, assuming the videos aren't gone, but trust me, it's truly outstanding.

here, it's an old old playlist, but sadly, they ain't making anything else, because marketing hates fun.

 

[Katya_Hiki]

Worcestershire sauce

salt 

pepper

Nantucket offshore Renaissance rub

rub that meat into some balls, smack them down, put on grill

finito 

[wacky1980]

it depends on where the meat came from. if it's store-bought, i season the sheeit out of them. worcestershire, lawrys, garlic powder, black pepper, and some ranch seasoning if i have any. if it's the good stuff straight off the farm, i like to let the natural flavors do the talking. i might just add a little salt, and sometimes a farm-fresh egg.

i also dimple my patties because they seem to hold their shape a lot better that way. and top them off with a chunk of extra-sharp cheddar. my favorites are tillamook and shullsburg creamery.