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POWERSTROKE Newbie
Joined: 22 Mar 2011 Posts: 38
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Posted: May 04 2013 Post subject: Hamburger Seasoning |
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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 |
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pafisher BBQ Pro
Joined: 08 Jan 2008 Posts: 535 Location: Pa.
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Posted: May 04 2013 Post subject: |
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i just use salt and pepper in my burgers , i like um to taste like hamburgers ....... _________________ southern pride SPK 500
ole hickory SSE |
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animal BBQ Pro
Joined: 05 Nov 2007 Posts: 935 Location: Wisconsin
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Posted: May 04 2013 Post subject: |
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Check out Smashburgers on you tube _________________ New Braunfels Offset
Smoke Hollow #5
Lang 48 D
Acorn Komado
And a couple of Weber kettles |
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corndog BBQ Super Pro
Joined: 02 Dec 2006 Posts: 1209 Location: Zebulon, NC
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Posted: May 04 2013 Post subject: |
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All I do is S/P, gran garlic an wooster sauce...mix, patty out, let rest, grill.. _________________ Kevin "Corndog" Cameron
Dang it boy, that's some mighty fine eatin'!!!! |
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TrailerBuilder BBQ Super Pro
Joined: 08 Feb 2010 Posts: 3151 Location: Springfield MO
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Posted: May 05 2013 Post subject: |
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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. _________________ X2 Finished Build
Disco Time
Fire Pit |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: May 05 2013 Post subject: |
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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.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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darylb BBQ Fan
Joined: 02 Jan 2010 Posts: 154
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Posted: Jul 08 2013 Post subject: |
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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. |
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lantern BBQ Super Pro

Joined: 26 Jul 2007 Posts: 2001 Location: Marion,NC
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Posted: Jul 09 2013 Post subject: |
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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. |
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feldon30 BBQ Super Pro
Joined: 01 Dec 2009 Posts: 1623 Location: Charlotte or Thereabouts
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Posted: Jul 14 2013 Post subject: |
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John Henry's Old Stockyard.
It's like Montreal Steak Seasoning on crack. _________________ 22" Weber Smokey Mountain + Weber Spirit |
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MossyMO BBQ Fan

Joined: 28 May 2012 Posts: 285 Location: Glenburn, ND
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Posted: Aug 13 2013 Post subject: |
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lantern wrote: | Also I've been using tatonka dust lately and it does make quite a tasty burger all by itself. |
Tatonka Dust has been my go to for burgers also, great stuff! |
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gbque BBQ Super Pro

Joined: 24 May 2010 Posts: 1008 Location: Green Bay, WI
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Posted: Aug 14 2013 Post subject: |
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Mix 50/50 low sodium cajun seasoning and lowrys. Perfect for ground beef _________________ In the shadows of Lambeau |
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squeasel

Joined: 06 Aug 2013 Posts: 11 Location: SF Bay Area
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Posted: Aug 14 2013 Post subject: |
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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. _________________ Weber Performer (1990's style)
Char Broil Silver Smoker
Nexgrill Gas Grill, Searing and Side Burners, Rotisserie
______ |
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Cat797 BBQ Pro

Joined: 18 Feb 2010 Posts: 717 Location: El Paso, IL
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Posted: Aug 17 2013 Post subject: |
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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 _________________ Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 17 2013 Post subject: |
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Cat797 wrote: | 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 |
I have ground chuck, prime rib and sirloin for burger meat and IMHO the chuck is the best.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Cat797 BBQ Pro

Joined: 18 Feb 2010 Posts: 717 Location: El Paso, IL
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Posted: Aug 17 2013 Post subject: |
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roxy wrote: | I have ground chuck, prime rib and sirloin for burger meat and IMHO the chuck is the best.. |
I normally use chuck as well, but I have read a lot of info that says you should try mixing several different cuts like brisket, sirloin, and chuck in certain ratios for the best flavor. I'd like to try this and also if I grind my own, then I can be more sure about the quality of the meat and cook only to medium.
Sorry for the hijack........
Ed _________________ Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer |
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