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Hamburger Seasoning

 
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POWERSTROKE
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Joined: 22 Mar 2011
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PostPosted: Sat May 04 13 6:44 am    Post subject: Hamburger Seasoning Reply with quote

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
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PostPosted: Sat May 04 13 9:55 am    Post subject: Reply with quote

i just use salt and pepper in my burgers , i like um to taste like hamburgers .......
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animal
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PostPosted: Sat May 04 13 12:53 pm    Post subject: Reply with quote

Check out Smashburgers on you tube
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corndog
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PostPosted: Sat May 04 13 6:54 pm    Post subject: Reply with quote

All I do is S/P, gran garlic an wooster sauce...mix, patty out, let rest, grill..
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TrailerBuilder
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PostPosted: Sun May 05 13 12:29 am    Post subject: Reply with quote

I make my burgers thick Very Happy 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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roxy
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PostPosted: Sun May 05 13 4:06 am    Post subject: Reply with quote

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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darylb
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PostPosted: Mon Jul 08 13 9:37 pm    Post subject: Reply with quote

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
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PostPosted: Tue Jul 09 13 1:18 am    Post subject: Reply with quote

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
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Joined: 01 Dec 2009
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PostPosted: Sun Jul 14 13 10:10 am    Post subject: Reply with quote

John Henry's Old Stockyard.

It's like Montreal Steak Seasoning on crack.
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MossyMO
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PostPosted: Tue Aug 13 13 10:21 am    Post subject: Reply with quote

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
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PostPosted: Wed Aug 14 13 11:13 am    Post subject: Reply with quote

Mix 50/50 low sodium cajun seasoning and lowrys. Perfect for ground beef
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squeasel



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PostPosted: Wed Aug 14 13 11:57 am    Post subject: Reply with quote

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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Cat797
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PostPosted: Sat Aug 17 13 6:20 am    Post subject: Reply with quote

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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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Sat Aug 17 13 6:43 am    Post subject: Reply with quote

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..
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Cat797
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PostPosted: Sat Aug 17 13 7:04 am    Post subject: Reply with quote

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
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