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anyone use rub on burgers

smokesniffersmokesniffer Posts: 2,016
edited February 2012 in EggHead Forum
Thinking about burgers tonight. Does anyone use rubs on burgers? Can't see why it wouldn't work, it goes with butts, steaks ribs. Any tips would be appreciated.
Large, small, and a mini


  • I sprinkle a liitle Tony Chachere's Original on burgers and I think it is great. Not too much though, it can get salty.


    Johnson, Navin R... Sounds like a typical bastard.


    Belmont, NC

  • I ended up with a container of Weber Burgundy beef rub that I got on clearance at Sam's club. I mix it in with the burger before making patties and it turns out pretty tasty. Other times I pat in seasonings just to change it up.
  • Raging River Redeye Express on burgers is so good that you'll slap yo' mama! It's the bomb on rack of lamb, as well.

    Nature boy's rack of lamb is my go to recipe:


    Captain Spaulding
  • I use the same rub that I put on steaks.  I have used Cow Lick the last few times.
    Large BGE Decatur, AL
  • Dizzy pig red eye express, cow lick, Montreal steak, Tony's, salt and pepper, McCormick steak or burger seasoning. Anything works. Do like you want
    Jackson, Tennessee. VFL (Vol for Life)
  • Try some SeaIsland Saltworks for burgers and Steaks - it's out of Pawley's Island, SC and is addictively good!

    You can find local stores and / or buy online at their website:

  • Ended up trying some House of Q rub. In the Great White North we don't have as many options for rubs. People don't even know what a BGE is. I made the patties for my wife without the rub, and then sprinkled the rub on the rest of the meat and then made my patties. BGE was lit, had a lot of small chunks of lump, had to use the wiggle rod to get it to 450- 500. But once it got there, it was game on. 
    Burgers turned good, and I would do the rub again. Thanks.
    Large, small, and a mini
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