Burger seasoning

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

SPOG 

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.

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. 

Dale's 

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

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

A little Dale's and Worcestershire and Montreal steak seasoning here..

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.

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.

Raising the Steaks.  it's amazing on burgers

I like Meat Church Holy Cow, DP Raising the Steaks and DP Cowlick, Lawry's Season salt and pepper.

westernbbq said:

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.