Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Best Hamburger Seasonings?
Options
Comments
-
-
SJ21XDC said:fishlessman said: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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
"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..) Any liquid that will dissolve the gelatin powder works. The first time I did it, I only used water. I'm not sure what else would work as well. A cup of jalapeno juice added to a pound of ground beef I think might lead to a burger that would eat holes thru stomachs. Conceivably, tomato juice would work. What you can do to make the burger super-beefy is cheat, and use broth.
-
-
Gruyere is like Swiss
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Little tip from your uncle Chuck, EVOO Sea Salt and GOOD fresh ground Black Pepper on 80/20, don't over handle and if you cook past medium rare go ahead and unfriendl me. 450/500 and cheese of choice when ready until yummy! Don't skimp on a simple toasted bun!
Chuck
Dimondale, Michigan
www.chuckkingcomedy.comCharlotte, Michigan XL BGE -
Zmokin said:Gruyere is like Swiss
XL & Mini-Max
Chattanooga, TN
-
Grillmagic said:Little tip from your uncle Chuck, EVOO Sea Salt and GOOD fresh ground Black Pepper on 80/20, don't over handle and if you cook past medium rare go ahead and unfriendl me. 450/500 and cheese of choice when ready until yummy! Don't skimp on a simple toasted bun! Chuck Dimondale, Michigan www.chuckkingcomedy.com
XL & Mini-Max
Chattanooga, TN
-
I have been using a seasoning called BURGER BATTER. I purchased locally at Longos supermarket but their onsite at https://fireinthekitchen.ca/ it's not bad.
Brampton, Ontario -
My favorite, and my family's is a recipe I got from a local burger cookoff winner2-3 lbs burger1/4 cup bbq sauce1/4 cup maple syrup2 tbs brown sugar1 tbs lemon pepper1 tbs hot shot pepper1 tbs of your favorite steak seasoningMix together and make your patties..Very juicy and awesome!!I also use some of this in my meatloaf when I make it. They are sweet and spicey!
-
Can you use oyster sauce instead of fish sauce? I have oyster sauce and I'm making burgers tonight.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
-
ktm101 said:My favorite, and my family's is a recipe I got from a local burger cookoff winner2-3 lbs burger1/4 cup bbq sauce1/4 cup maple syrup2 tbs brown sugar1 tbs lemon pepper1 tbs hot shot pepper1 tbs of your favorite steak seasoningMix together and make your patties..Very juicy and awesome!!I also use some of this in my meatloaf when I make it. They are sweet and spicey!
XL & Mini-Max
Chattanooga, TN
-
Oakridge Santa Maria on anything beef here.
-
Our favorite. 2T salt 1T pepper 1/2T garlic salt 1/2T onion salt 1t Celery saltJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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.
______________________________________________I love lamp.. -
Frank's RedHot Commercial - Bake Sale: http://youtu.be/g5R1mTyYMuU
Frank's RedHot Commercial- Bingo Night: http://youtu.be/USfwio7kYtA
A little S&P and Frank'sLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Eggbertsdad said:Can you use oyster sauce instead of fish sauce? I have oyster sauce and I'm making burgers tonight.Oooh, I gotta try that!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
-
horseflesh said: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.I like to joke that Worcestershire is just fish sauce for Americans.Dallas (University Park), Texas
-
I know it's way too late for this post but the new Cooks Illustrated just did an edition with burgers. They recommended 1 1/2lbs of beef sirloin tips ground fresh and 4 TBSP of hard butter ran through the grinder with the meat. Then loosely packing them and freezing them for 30 minutes. They found the extremely loose pack made a much better burger. Without the 30 minute freeze they fell apart though. They said that over working the meat produced the worse results due to the Myosin proteins changing but we already know this isn't good without the Myosin comment LOL. Salt and pepper were the seasoning if I remember correctly..........I'm going to try this on a baking steel as soon as I get mine without the freeze and see what happens.Dearborn MI
-
KenfromMI said:I know it's way too late for this post but the new Cooks Illustrated just did an edition with burgers. They recommended 1 1/2lbs of beef sirloin tips ground fresh and 4 TBSP of hard butter ran through the grinder with the meat. Then loosely packing them and freezing them for 30 minutes. They found the extremely loose pack made a much better burger. Without the 30 minute freeze they fell apart though. They said that over working the meat produced the worse results due to the Myosin proteins changing but we already know this isn't good without the Myosin comment LOL. Salt and pepper were the seasoning if I remember correctly..........I'm going to try this on a baking steel as soon as I get mine without the freeze and see what happens.
Sounds good - let me know how it turns out.XL & Mini-Max
Chattanooga, TN
-
SJ21XDC said:Where do you find DP Cow Lick?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
JRWhitee said:SJ21XDC said:Where do you find DP Cow Lick?
Thanks for the link!XL & Mini-Max
Chattanooga, TN
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum