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Dumb burger question - When to salt?

BotchBotch Posts: 9,419
I suppose ideally you'd salt your patties the night before, wrap tightly, and by mealtime the salt has drawn out the juice, dissolved, and then made its way back into the patty.  I have trouble remembering to defrost in the first place.  
So when do you salt your burgers?  Ten minutes before grilling?  As they're put on the grill?  After grilling?  
  
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Comments

  • GrillSgtGrillSgt Posts: 2,507
    edited June 2018
    Sometimes I add salt when I’m adding flavors like Worcestershire, mustard, granulated garlic, onion juice, pepper, hot sauce. And sometimes I don’t. Never found it to make any difference. 
  • Keepin' It Weird in The ATX
  • danv23danv23 Posts: 872
    So what's the moral of the story? Unless you like your burgers with the resilient bouncy texture of a sausage, refrain from getting the meat anywhere near the salt until just before you cook it. 

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • SkiddymarkerSkiddymarker Posts: 8,494
    MCAH a few years ago suggests to season, salt, no more than 1 hour before cooking. I used to be in the season the night before camp until trying an hour or so before cooking. Texture is noticeably better with season just before cooking, IMO.
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • bgebrentbgebrent Posts: 19,726
    I add salt when mixing and then salt the patties shortly before grilling.  Works for me.  Never gone overnight with burgers.
    Sandy Springs & Dawsonville Ga
  • TerrebanditTerrebandit Posts: 1,750
    I add a little garlic salt when making the patties.   I might sprinkle a little more, along with black pepper and Montreal steak seasoning, just before the cook. 
    Dave - Austin, TX
  • YukonRonYukonRon Posts: 15,454
    I add salt when making the patties. I add it with all the other ingredients. Throw them on grill, cook, and serve.
    Seems to be ok, nothing is left.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Carolina QCarolina Q Posts: 14,343
    You're supposed to salt 'em? jk, I still do, but barely. I always thought about 20 minutes before cooking worked well. I have tons of rubs for various things that have no salt at all.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • DoubleEggerDoubleEgger Posts: 16,664
    edited June 2018
    I never overnight season anything. Ever. 
  • DoubleEggerDoubleEgger Posts: 16,664
    I never overnight season anything. Ever. 
    You should rethink that. 
    Are you referring to brining? 
  • BotchBotch Posts: 9,419
    Thanks for the info, guys.  I got lazy and bought some pre-made burgers this weekend, have two left to cook for lunch tomorrow.  Was thinking about salting one and wrapping tonight, salting the other before cooking both tomorrow, and doing a direct side-by-side.  But the pics in the article posted by @The Cen-Tex Smoker convinced me not to.  
    Instead, tomorrow I'm going to salt one burger a few minutes before grilling, and the other after it's cooked, sittin' on the bun.  The salt won't be distributed evenly, but these damn grocery store patties are only 1/4" thick or so, that may not matter.  Instead I'll be looking at the texture, and the juiciness, of the patties.  Sorry, won't be dropping my Le Creuset DO on anything, my kitchen is messy enough (and that's my lunch, dammit!).  
    I'll report back.  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • SonVoltSonVolt Posts: 2,098
    edited June 2018
    Steak and ground beef aren’t the same thing. If you try and salt a burger the night before you’ll get that springy sausage texture. It’s pretty off putting. Salt just before searing. Salting after it’s cooked? We'll, I'd just eat a hot dog.  
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • SonVoltSonVolt Posts: 2,098
    I never overnight season anything. Ever. 

    Pre salting steaks is a game changer. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • FockerFocker Posts: 8,364
    I have always seasoned right before grilling.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • blastingblasting Posts: 6,262


    Great article.  I like his approach to things.

    Phoenix 
  • Thorough article that includes discussion of salting one’s burger here: https://amazingribs.com/tested-recipes/hamburger-sloppy-joe-salisbury-steak-recipes/hamburger-secrets-how-zen-master

    When in doubt, I look to Meathead. 
  • njlnjl Posts: 1,090
    I typically hand form the burgers, salt them (actually, a mix of kosher salt, black pepper, and paprika), then slide the sheet of them into the freezer for a few minutes, then cook.  Any extras get put back into the freezer and foodsavered later that night or next day.  I suspect the fact that they're frozen so soon after salting keeps me from running into any of the negative issues with salting too early.  I've never seen anything like what Kenji's bad experiment yielded.
  • westernbbqwesternbbq Posts: 2,450
    Nonsuch thing as a dumb question when it comes to burgers
    I grind my own, pack them loosely amd then salt them when patties are formed...
  • HotchHotch Posts: 3,512
    We season after the cook while building the burger on the bun.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • fishlessmanfishlessman Posts: 25,667
    i take the packaging off, salt it, mix it, form 2 inch round balls, smash it immediately on a screaming hot "dry" griddle, burn it fast hot and juicy. put room temp cheese on the bottom of a toasted bunn, put burger on top of cheese :o  yep, everything wrong
  • BigGreenBeanBigGreenBean Posts: 109
    I agree with Cen-Tex and was scratching around for the link when I saw he had nailed it.  FYI, if you're not familiar with it, Serious Eats is a helluva website, and that is indeed a great article.  But that site is chock full of great stuff.  Who doesn't love a good burger...
    Virginia Beach, VA
  • onedbguruonedbguru Posts: 1,622
    I mix the salt in just before making the patties. Generally,  S&P + a drizzle of OO. Sometimes some Montreal steak/burger seasoning. 
  • LegumeLegume Posts: 10,275
    I toss salt when they begin to weep on top, then flip them, salt the other side and that’s it.
  • northGAcocknorthGAcock Posts: 13,922
    edited June 2018
    I am more of a hand patty kind of guy just before throwing them on the grill with some MONTREAL steak seasoning....which has salt in it I think. They turn out for me. I use 80/20 meat which gives me some fat drippings for flavor. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    "For those of you in the cheap seats I’d like ya to clap your hands to this one; the rest of you can just rattle your jewelry!"
    John Lennon
  • blastingblasting Posts: 6,262
    edited June 2018
    I am more of a hand patty kind of guy 
    I'm sitting here chuckling.  What the hell does this even mean? lol


    Edit - and that was your 10K post!  Congrats. 
    Phoenix 
  • northGAcocknorthGAcock Posts: 13,922
    blasting said:
    I am more of a hand patty kind of guy 
    I'm sitting here chuckling.  What the hell does this even mean? lol


    Edit - and that was your 10K post!  Congrats. 
    LOL.....really, making forming burgers and attending to the details of salt the night prior is way over my comprehension. I am lucky to do it 5 minutes before throwing them on the grill. In many cases, i am doing it as i am throwing them on.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    "For those of you in the cheap seats I’d like ya to clap your hands to this one; the rest of you can just rattle your jewelry!"
    John Lennon
  • GoldenQGoldenQ Posts: 443
    I am lazy. I buy the 1/3 pound Kroger frozen angus burger patties and salt or put on rub a few minutes before the cook.   Peronally I like Dizzy Pig Redeye Express on Burgers
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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