Burger seasoning

Hub

GaTraveller,

Where do you find that Uncle Chris stuff?

onedbguru

The burgers are always more flavorful if you mix it in the meat rather than just on the outside.  SPOG or Montreal Steak. 

CincyEgg

onedbguru said:

The burgers are always more flavorful if you mix it in the meat rather than just on the outside.  SPOG or Montreal Steak. 

That's what I was thinking but it sounds like you have to throw them on pretty quickly after seasoning if you're not just applying to the outside. AmazingRibs did a study that said it pulls more moisture out if you mix it in, if I remember correctly 

Chubbs

Raising the Steaks when I have it. SPG when I don't 

YEMTrey

I usually make mine with Meat Church Holy Cow or Bad Byrons Butt Rub.  Form the patties 24 hours in advance if I can, at least morning of.  Gives the rub time to "get" into the meat and enhance the flavor.

Hans61

Can't go wrong with good ole lawyrs 

XC242

Equal parts:
Lawry's Seasoned Salt
Ground pepper
Onion powder
Garlic powder
McCormick's Mesquite seasoning

4Runner

tried a bunch and just love the S&P   stick with that now.

4Runner

smokeyj said:

I do like the seasoning mixture for the margaritaville burger clone recipe. I think the celery salt adds a good taste. 

http://www.foodnetwork.com/recipes/jimmy-buffetts-cheeseburger-in-paradise-recipe-2013271

This is also in our shaker and labeled Cheeseburger in Paradise.   Another hit.  

CtTOPGUN

I use my own TOPGUN All Purpose seasoning. 

8 parts ground black pepper
3 parts kosher salt
3 parts seasoned salt
2 parts granulated garlic
one part onion powder
1 part paprika


Mixed into ground chuck with a bit of "W" sauce and as a final seasoning on the outside.
 

DoubleEgger

Thanks @nolaegghead and your lovely bride for finding me some more of this. 

MaskedMarvel

That Fiesta stuff is money. I use their brisket rub sometimes. I call it my San Antonio brisket. Instant sellout when I do. 

I have have a great burger recipe that always goes over here, and it's cheap and easy. 70/30 ground beef, splash worchestshiresheer shauce generously, and two packets of French onion soup mix per 3 pounds of beef. The beef comes in a three pound chub, see what I did there? lotsa smoke and sear....  delicious!

Terrebandit

Before making patties, sprinkle with garlic salt and Montreal Steak seasoning.  Form the patties and apply a light coat of kosher salt on both sides.  Cook direct at about 350 with lid closed, flipping occasionally until internal temp is above 160. 

GATraveller

Hub said:

GaTraveller,

Where do you find that Uncle Chris stuff?

I have a buddy in San Antonio that sends it to me. 

Legume

GATraveller said:

Hub said:

GaTraveller,

Where do you find that Uncle Chris stuff?

I have a buddy in San Antonio that sends it to me. 

Looks like Amazon has it.

fishlessman

im just salt only mixed in and on the burger. the hotdog thread got me thinking of heinz inside-out burgers though

http://www.heinzketchup.com/Recipes/Heinz Inside-Out Burger

Plutonium

For the cheap frozen Costco ones I just do Montreal Steak seasoning. For actual hand made burgers I mix it up, but sometimes still do just the same. 

Theophan

fishlessman said:

im just salt only mixed in and on the burger. the hotdog thread got me thinking of heinz inside-out burgers though

http://www.heinzketchup.com/Recipes/Heinz Inside-Out Burger

I've never heard of it, but I gather you liked it?  When I followed your link, the combination with their burger sauce and caramelized onions sounded really good.  Did you do the sauce and grilled onions, or just the "Inside Out" burger?  They have two slightly different burger recipes, the Inside Out Burger and the Heinz Burger.  Have you tried both?

Thanks for mentioning this.  I don't usually put much stock in recipes from a company promoting their products, but for some reason this combination sounded like it might be good.

THEBuckeye

Burgers prepped w/ Dizzy Raise The Steaks as we speak. Egg smoking. Titos rolling. Quick run to DQ for desert??

fishlessman

Theophan said:

fishlessman said:

im just salt only mixed in and on the burger. the hotdog thread got me thinking of heinz inside-out burgers though

http://www.heinzketchup.com/Recipes/Heinz Inside-Out Burger

I've never heard of it, but I gather you liked it?  When I followed your link, the combination with their burger sauce and caramelized onions sounded really good.  Did you do the sauce and grilled onions, or just the "Inside Out" burger?  They have two slightly different burger recipes, the Inside Out Burger and the Heinz Burger.  Have you tried both?

Thanks for mentioning this.  I don't usually put much stock in recipes from a company promoting their products, but for some reason this combination sounded like it might be good.

have not tried it, looks like a meatloaf recipe without the fillers, looks good to me.

westernbbq

GrillSgt said:

westernbbq said:

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?

I pour quite a bit over the burgers, then turn them over and pour more on them...they look like cabbage rolls that are marinating.   Its hard to use too much in this application


All i can say is that it works extremely well for tenderness, texture and theres no overly tomato-ey flavor on the burgers....

gbvinla

I depart from the egg for burgers only because my gasser is an infra red charbroiler. I coat the patties in Canola oil and season with Webers steak rub(mostly SPGP from what I can tell).  One inch thick patties are 4 minutes/side on high and they are med.

I could do the same on the egg raised and direct at 400 probably, but I can sometimes be lazy.

evie1370

Penzey's Chicago Steak Seasoning. Hands down the best. Since you live in Cincy you can get it at their Oakley store.

WDE86

Dale's Sauce and garlic powder just before going on the grill OR
sometimes, I'll mix in some Sweet Baby Ray's BBQ sauce with the meat before I make the patties. Might sound strange but they always end up tasty. Those are really my only two burger variations outside of salt and pepper. If you've got a really good source for the meat, it's hard to do anymore than that. 

Thatgrimguy

Hub said:

I really like Dizzy Pig Cowlick rub.  It's a peppery blend that makes burgers taste unbelievably good.

I love that stuff on everything. It's awesome.

CincyEgg

evie1370 said:

Penzey's Chicago Steak Seasoning. Hands down the best. Since you live in Cincy you can get it at their Oakley store.

I honestly didn't know this place existed! May have to make the trip out to Oakley this weekend. I usually get all of my spices from Colonel De's in Jungle Jims