Hamburger Seasoning

[POWERSTROKE]

I am in search of new seasoning's for homemade hamburgers, i was wondering if anybody would be willing to share theirs.
Thanks in advance for any help or input

[pafisher]

i just use salt and pepper in my burgers , i like um to taste like hamburgers .......
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southern pride SPK 500
ole hickory SSE

[animal]

Check out Smashburgers on you tube
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New Braunfels Offset
Smoke Hollow #5
Lang 48 D
Acorn Komado
And a couple of Weber kettles

[corndog]

All I do is S/P, gran garlic an wooster sauce...mix, patty out, let rest, grill..
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Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!

[TrailerBuilder]

I make my burgers thick I use season salt, garlic pepper, worcestershire sauce and a little Mrs. Dash. I've tried burgers a lot of different ways, but always come back to this simple method.
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X2 Finished Build
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[roxy]

It all depends on what you want for a finished product..?

If you want them to taste all bland like McD's then go the salt and pepper route..

Personally, I like to add fresh garlic, some dried herbs like oregano, thyme, basil.. also an egg per 2 lbs helps to bind the meat together so it is more grill friendly..

I am not a member of the ground beef should only taste like ground beef club.. I like to kick up burgers with all kinds of things.. minced mushrooms and bacon are amazing... Hey.. even minced pepperoni is tasty topped with sauted mushroom, mozza and some pizza sauce..
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[darylb]

I use all sorts of things based on mood or what's in the pantry. A great "go to" is some adobo seasoning and worchestershire. Or I'll use Tony Cacherie's or montreal steak seasoning. Most often I'll use my own bbq rub. It's all about the variety.

[lantern]

A friend of mine and I came up with a combo that we used to call big daddy burgers.

The mix was hamburger meat, cactus dust, everglades seasoning, granulated garlic and Dales seasoning.

As the years went by I've come to not really like the powerful flavor of dales so I just eliminate it and use a few dashes of wooster sauce or powder.


Also I've been using tatonka dust lately and it does make quite a tasty burger all by itself.

[feldon30]

John Henry's Old Stockyard.

It's like Montreal Steak Seasoning on crack.
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22" Weber Smokey Mountain + Weber Spirit

[MossyMO]

[gbque]

Mix 50/50 low sodium cajun seasoning and lowrys. Perfect for ground beef
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In the shadows of Lambeau

[squeasel]

FWIW I use the seasoning from Blackened Red Fish in the Louisiana Kitchen cookbook (Paul Prudhomme). My version has less salt though. And I use with ground beef that is at least 20% fat.
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Weber Performer (1990's style)
Char Broil Silver Smoker
Nexgrill Gas Grill, Searing and Side Burners, Rotisserie
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[Cat797]

I agree with Roxy......I change it up depending on what I'm in the mood for.

Sometimes I mix stuff in like Wooster sauce and S&P&G, or I'll do patties then S&P&G and Lawry's on top. One thing I tried this weekend was the recipe from America's Test Kitchen for juicy grilled burgers, which adds a panade to the meat (a paste formed from white bread and milk). These were awesome and juicy.

When I ever get back home for more than 4 days (I'm in Beijing right now!) I'm gonna get some meat and grind my own burger meat mix for flavor and so I can cook them to Medium.

Good Luck and as 1Buckie says, have fun playin with yer food.

Ed
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Insulated Offset RF:
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[roxy]

[Cat797]