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Best Hamburger Seasonings?

I'm going to do my first cook on the BGE for the extended family Monday!  My wife suggested hamburgers, so hamburgers it is.  I was thinking about doing stuffed burgers with sauted mushrooms and chedder.  Are there any special seasonings you recommend for hamburgers?

Thanks,

Steve

XL & Mini-Max

Chattanooga, TN

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Comments

  • hashissmokinhashissmokin Posts: 151
    I always mix my ground chuck with Lea & Perrins along with some salt, pepper, a little garlic, and egg.  If the meat is too moist at that point add some bread crumbs to thicken it up a bit.
    LBGE, Paris, KY.
  • New2QNew2Q Posts: 164
    I like to keep my burgers simple - salt, pepper, garlic powder, and one or two shakes of worcestershire sauce. 
  • hashissmokinhashissmokin Posts: 151
    New2Q said:
    I like to keep my burgers simple - salt, pepper, garlic powder, and one or two shakes of worcestershire sauce. 
    I would agree.  The selection of beef that you use is more important than seasoning.  If you cook with anything less than ground chuck you are wasting your time
    LBGE, Paris, KY.
  • SJ21XDCSJ21XDC Posts: 235
    Thanks.  Definitely going with a good ground beef.  I typically just go with Kosher salt & ground pepper, but looking for any ideas to make them a little more special.

    XL & Mini-Max

    Chattanooga, TN

  • hashissmokinhashissmokin Posts: 151
    Worcestershire will definitely add a good flavor to your burgers if you didn't already use it.  you're looking for ground chuck 80-20.  Not ground beef as it is packed with way too much fat!
    LBGE, Paris, KY.
  • BigWaderBigWader Posts: 668

    Worchestershire is great... a fine diced raw onion adds flavor and moisture... blitz some dried mushroom in the food processor to a powder

    Sometimes I add Thai Fish Sauce but I think that is beyond the scope of what you are looking for.

    Toronto, Canada

    Large BGE, Small BGE

     

  • KingtUTKingtUT Posts: 145
    My latest burgers have been fantastic. I've been using Fuddruckers burger seasoning and Montreal steak seasoning. Super easy and absolutely fabulous according to my family and friends. Also, Kings Hawaiian hamburger buns help a lot. Dang, my secret is out.
  • hashissmokinhashissmokin Posts: 151
    KingtUT said:
    My latest burgers have been fantastic. I've been using Fuddruckers burger seasoning and Montreal steak seasoning. Super easy and absolutely fabulous according to my family and friends. Also, Kings Hawaiian hamburger buns help a lot. Dang, my secret is out.
    Yeah those Kings Hawaiian buns are something else!
    LBGE, Paris, KY.
  • GATABITESGATABITES Posts: 1,221
    Hawaiian buns are great with pulled pork too!!!! 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • grege345grege345 Posts: 3,515
    Bacon. Fry some then break it up and put it in the burger. Maybe a little drippings too.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • fishlessmanfishlessman Posts: 19,149
    you can also season the bun by coating with a light butter washing then apply some rub to the exterior before browning, i do that alot with hot dog rolls where the seasoning gets lost with the toppings. i think with that gooey center it might be the way to go
  • saluki2007saluki2007 Posts: 1,861
    I like to add egg, lawrys, and worchestershire.
    Large and Small BGE
    Morton, IL

  • PendejoPendejo Posts: 22
    Fish sauce.
  • horsefleshhorseflesh Posts: 204
    Fish sauce! No more than 1 tsp per pound, and maybe start with half that to make sure you like it. Don't double up on fish sauce and Worchestershire. 
  • NecessaryIndulgNecessaryIndulg Posts: 1,231
    SJ21XDC said:
    Thanks.  Definitely going with a good ground beef.  I typically just go with Kosher salt & ground pepper, but looking for any ideas to make them a little more special.
    Bacon!  And Gruyère!   That will make them extra special!  ;)
    What ever you do, have fun with it! Happy 1st cook... here's to many more! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • JRWhiteeJRWhitee Posts: 2,939
    Did someone say BACON! :@)
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Dutch_eggDutch_egg Posts: 28
    +1 on quality beef, keep it simple with salt and pepper, I add a little dark beer.
  • WolfpackWolfpack Posts: 1,846
    Get your butcher to grind up a mix up of brisket, short rib and chuck- do it day of and go ahead and make 2 for everyone cause they will want another one
    Greensboro, NC
  • TerrebanditTerrebandit Posts: 1,620
    If you like your burgers thick, do not over compress the burger meat. I like to leave them loosely packed (like fresh out of the grinder) and only season them on the outside surfaces. I generally use salt, pepper, garlic powder, and I add a dimple in the middle of the patties to prevent shrinkage.
    Dave - Austin, TX
  • BotchBotch Posts: 4,242
    BigWader said:

    ... blitz some dried mushroom in the food processor to a powder

    Sometimes I add Thai Fish Sauce but I think that is beyond the scope of what you are looking for.

     
    This is the ultra-umami formula touted by Cook's Illustrated, and I use it consistently in chili, burgers, soups.  One provides glutamates and one provides nucleotides; together they amplify each other a lot.  
    If this is your first cook for family, I'd keep it simple and skip the stuffed burgers; just mix 1 tsp fish sauce and 1 tsp dried porcini (or any other mushroom) powder (the easy-to-remember ratio) and some salt per lb of burger, and let the umami and the smoke wow your family.  Give 'em lots of toppings to choose from on their own.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • SJ21XDCSJ21XDC Posts: 235
    Wow - thanks for all the great input everyone!  I do have a couple of questions. What is fish sauce?  I'm assuming Gruyere is a cheese?  What does it taste like?

    XL & Mini-Max

    Chattanooga, TN

  • Mattman3969Mattman3969 Posts: 6,278
    +3 on the fish sauce. It will open up the Unami taste in your burgers. This is the I use image

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SJ21XDCSJ21XDC Posts: 235


    you can also season the bun by coating with a light butter washing then apply some rub to the exterior before browning, i do that alot with hot dog rolls where the seasoning gets lost with the toppings. i think with that gooey center it might be the way to go
    Do you apply the rub to the outside of the bun or the inside?  What rub do you use?

    XL & Mini-Max

    Chattanooga, TN

  • nolaeggheadnolaegghead Posts: 19,247
    salt
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • gdenbygdenby Posts: 5,110
    Here's a trick I learned that is designed for use w. really lean ground meats, but works well with ordinary grinds. For 1 pound meat. Put 2 medium sized onions in a blender, and reduce to mush. Place the mush in a strainer, and collect all the juice. Should produce about a half a cup. Heat half the juice, and drop in a packet of unflavored gelatin. When that dissolves, add the rest of the juice and a couple dashes of Wooster. Mix that into the meat. Let the meat sit chilling for 20 - 30 minutes before forming patties. The gelatin provides extra succulence, and even helps the surface crisp up a bit better. The onion juice gives all of the flavor of caramelized onions, and it suffuses the patties.
  • Miked125Miked125 Posts: 328
    Salt, Pepper, Granulated Garlic, Mix in shredded cheese, worcester sauce
  • Tigers34Tigers34 Posts: 27
    +1 on Montreal Steak seasoning.  Top with sharp cheddar and grilled onions. 
  • KennyLeeKennyLee Posts: 726
    I normally used a little salt and pepper, but lately have been using Dizzy Pig Cow Lick on burgers and love it.  Sometimes I'll also put the beef in a large bowl and mix in a half cup of BBQ sauce and some chopped up jalepenos before making the patties. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • SJ21XDCSJ21XDC Posts: 235
    gdenby said:
    Here's a trick I learned that is designed for use w. really lean ground meats, but works well with ordinary grinds. For 1 pound meat. Put 2 medium sized onions in a blender, and reduce to mush. Place the mush in a strainer, and collect all the juice. Should produce about a half a cup. Heat half the juice, and drop in a packet of unflavored gelatin. When that dissolves, add the rest of the juice and a couple dashes of Wooster. Mix that into the meat. Let the meat sit chilling for 20 - 30 minutes before forming patties. The gelatin provides extra succulence, and even helps the surface crisp up a bit better. The onion juice gives all of the flavor of caramelized onions, and it suffuses the patties.
     
    Unfortunately, while this sounds good, most of the family is allergic to onions :(
    Just thinking out loud, but I wonder how this would work with a different substance (jalapenos, pickles etc..)?

    XL & Mini-Max

    Chattanooga, TN

  • RRPRRP Posts: 18,649
    edited May 2014
    +1 @KennyLee‌ said on the DP Cow Lick. I also hit with a Penzey's rub called Arizona Dreaming and some garlic salt. Works for us!
    L, M, S, Mini
    Ron
    Dunlap, IL
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