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Burger seasoning

I've always been a purist and just tossed some salt and pepper on my burger just before grilling but was curious if any of you guys have come up with some creative rubs or store bought rubs that make a difference worth checking out.
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Comments

  • HubHub Posts: 658
    I really like Dizzy Pig Cowlick rub.  It's a peppery blend that makes burgers taste unbelievably good.
    Beautiful and lovely Villa Rica, Georgia
  • stlcharcoalstlcharcoal Posts: 3,062
    Hub said:
    I really like Dizzy Pig Cowlick rub.  It's a peppery blend that makes burgers taste unbelievably good.
    Yep, same here.
  • ColtsFanColtsFan Posts: 1,783
    SPOG 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Mattman3969Mattman3969 Posts: 8,047
    For something a little different I like a mix of Tsunami Spin and Old Bay.   Other than that it's just SPOG.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TheophanTheophan Posts: 2,128
    I also like DP Cowlick, but I also like their Raising the Steaks (more like a Montreal).  I usually don't put a lot on, nowhere near as much as I'd put on something as a rub.  More like sprinkling salt and pepper on it, amount-wise.
  • PNWFoodiePNWFoodie Posts: 1,046
    Umami burger. White on rice blog. Trust.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • GrillSgtGrillSgt Posts: 1,722
    I mix in a bit of pepper, dijon and worcestershire. Salt the  burger before cooking.
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • Another vote for Cowlick. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • bigbadbenbigbadben Posts: 397
    I will use anything made for steaks. I am a big fan of the following in no particular order:

    salt and pepper
    oakridge rubs
    runnin wild rubs. 
  • CincyEggCincyEgg Posts: 98
    Glad to hear that a lot of people like the cowlick because my local market actually stocks most of the Dizzy pig line. May have to swing by one night this week.
  • EggMcMicEggMcMic Posts: 310
    Dale's 
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • westernbbqwesternbbq Posts: 2,142
    Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice

    From the mortons cookbook


    Incredible results
  • Rte1985Rte1985 Posts: 304
    Call me old fashion or plain Jane 
    salt pepper garlic powder onion powder and cayenne pepper.  That's my fab five which is a standard go to
  • PirateBillPirateBill Posts: 259
    I use one packet of ranch powder for 1 lb of ground chuck works great.

    Fight like a man so you don't die like a dog

    - Calico Jack Rackham

    1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$) 

    Scruffy City a.k.a. Knoxville, TN.

  • smokeyjsmokeyj Posts: 340
    I do like the seasoning mixture for the margaritaville burger clone recipe. I think the celery salt adds a good taste. 
  • saluki2007saluki2007 Posts: 3,787
    SPOG is good, but sometimes I like to grab some of my BBQ rubs.  Cow lick is good, I also enjoy Salt Licks rub.
    Large and Small BGE
    Morton, IL

  • JohnnyTarheelJohnnyTarheel Posts: 5,138
    A little Dale's and Worcestershire and Montreal steak seasoning here..
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • GrillSgtGrillSgt Posts: 1,722
    Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice

    From the mortons cookbook


    Incredible results
    OK , sounds interesting so I went looking for the recipe. (wife says I can't find a gallon of milk in an empty fridge) So like a T or 2 on top or more like marinating in it?
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • REMtxREMtx Posts: 63
    I put Dizzy Pig Raising the Steaks (Montreal type steak seasoning) usually. I have also tried DP Cowlick and Meat Church's Holy Cow rub as well with good results.
  • THEBuckeyeTHEBuckeye Posts: 4,044
    Hub said:
    I really like Dizzy Pig Cowlick rub.  It's a peppery blend that makes burgers taste unbelievably good.
    Yep, same here.
    Yep x 3
    New Albany, Ohio 

  • northGAcocknorthGAcock Posts: 10,023
    I use Montreal Steak Seasoning (McCormick's) on my burgers. I have tried their Worcestershire seasoning.....let me say don't bother trying that. Not so good.

    If you don't have access to any of the local and specialty seasonings available through narrow channels.......the Montreal is a good commercial all purpose seasoning in my opinion.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Zeiger88Zeiger88 Posts: 132
    Meadow creek BBQ seasoning and a little mesquite shake from the Goode Company 
    BGE XL June 2017 Flameboss 300 February 2018 Lima, Ohio 
  • Raising the Steaks.  it's amazing on burgers
  • fljoemonfljoemon Posts: 755
    Teaspoon of Dales steak seasoning & teaspoon of Zesty Italian salad dressing on top of the burger just before putting it on the grill .. amazing!
    LBGE & Mini
    Orlando, FL
  • JRWhiteeJRWhitee Posts: 4,494
    I like Meat Church Holy Cow, DP Raising the Steaks and DP Cowlick, Lawry's Season salt and pepper.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • n8ern8er Posts: 114
    Holy Cow from Meatchurch. Or just Hidden Valley Ranch powder
    Egging year 'round in North Dakota
  • TheophanTheophan Posts: 2,128
    Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice

    From the mortons cookbook

    Incredible results
    GrillSgt said:
    OK , sounds interesting so I went looking for the recipe. ... So like a T or 2 on top or more like marinating in it?
    I got curious, too, and looked for recipes.  It looks like in the cookbook from Morton's Steakhouse, and in a recipe from the restaurant, the tomato juice is mixed in the meat:

    Serves 6 

    4 lbs. coarse-grind ground sirloin
    4 large eggs
    ¾ c tomato juice
    1 T salt
    1 t freshly ground black pepper

    6 large hamburger buns
    3 T clarified butter
    6 ½-inch thick slices tomato
    6 ¼-inch thick slices Spanish onion
    6 large leaves iceberg lettuce
    Ketchup or another topping, for serving

    1. Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.

    2. In a mixing bowl, combine the sirloin, eggs, tomato juice, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)

    3. Brush the inside of each bun with the butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don’t get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat. 

    4. Broil the burgers for 3 to 3.5 minutes on each side for rare, 4 minutes on each side for medium-rare, and 4.5 to 5 minutes on each side for medium. 

    5. To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat. Serve with ketchup if desired.

    I only tried an egg yolk in burgers once, sorta liked it, never did it again, though.  Enough people have raved about this that it looks worth a try.
  • GulfcoastguyGulfcoastguy Posts: 1,659
    Mostly just salt, garlic powder, and Worcester sauce. I might try some of my new rubs for a change though
  • GrillSgtGrillSgt Posts: 1,722
    Thanks Theo
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • GATravellerGATraveller Posts: 5,409

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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