Best Hamburger Seasonings?

SJ21XDC · May 2014

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

hashissmokin · May 2014

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.

New2Q · May 2014

I like to keep my burgers simple - salt, pepper, garlic powder, and one or two shakes of worcestershire sauce.

hashissmokin · May 2014

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

SJ21XDC · May 2014

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.

hashissmokin · May 2014

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!

BigWader · May 2014

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.

KingtUT · May 2014

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.

hashissmokin · May 2014

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!

GATABITES · May 2014

Hawaiian buns are great with pulled pork too!!!!

grege345 · May 2014

Bacon. Fry some then break it up and put it in the burger. Maybe a little drippings too.

fishlessman · May 2014

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

saluki2007 · May 2014

I like to add egg, lawrys, and worchestershire.

Pendejo · May 2014

Fish sauce.

horseflesh · May 2014

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.

NecessaryIndulg · May 2014

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!

JRWhitee · May 2014

Did someone say BACON! :@)

Dutch_egg · May 2014

+1 on quality beef, keep it simple with salt and pepper, I add a little dark beer.

Wolfpack · May 2014

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

Terrebandit · May 2014

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.

Botch · May 2014

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.

SJ21XDC · May 2014

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?

Mattman3969 · May 2014

+3 on the fish sauce. It will open up the Unami taste in your burgers. This is the I use

SJ21XDC · May 2014

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

Do you apply the rub to the outside of the bun or the inside? What rub do you use?

nolaegghead · May 2014

salt

gdenby · May 2014

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.

Miked125 · May 2014

Salt, Pepper, Granulated Garlic, Mix in shredded cheese, worcester sauce

Tigers34 · May 2014

+1 on Montreal Steak seasoning. Top with sharp cheddar and grilled onions.

KennyLee · May 2014

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.

SJ21XDC · May 2014

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..)?

RRP · 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!

Best Hamburger Seasonings?

Welcome!

Comments

Welcome!

Welcome!

Quick Links

Categories