I'm looking to up my burger game. I have tons of spices. But I usually just add some salt or worcestershire sauce.

What do you like to add to burgers? (yes the meat before you make the patties)

If you're doing hand-rolling, then I really enjoy adding Lipton soup mix into my burgers. If you don't like onions, this may not be a good addition, but I love it!

Like the OP, salt and worcestershire sauce.

I'm assuming this refers to making the patties and not to what happens later.

Tri-Tip seasoning.
.

Lawry's Seasoned Salt.

quote:

Originally posted by ensigmatic:
Lawry's Seasoned Salt.

I literally just threw out some Lawry's because it has sugar and I'm getting back on my keto kick.

Just salt.

Little Tony’s on both sides.

If you want to up your hamburger game…

Go buy some brisket-blend burgers from creekstone Farms. Salt and pepper.

Be aware of the very high fat content 30%. Don’t overcook them, but make sure you sear the outsides. Good on the grill or the frying pan.

(Makes incredible tacos and the childhood memory dish from my mom called Chinese hamburger.)

I mix Chorizo or Andouille sausage into my ground beef and stuff em with Havarti cheese. Maybe a little salt and pepper on the top and bottom and good to go.

Personally, I think burgers do fine on their own. When you add the ketchup, mustard, relish, onion, lettuce, cheese, etc..., they get all the flavor they need.

Salt is always good. A sprinkle of Montreal perhaps. And woostersauce on a burger? Never heard of it.

Whenever we make burgers or steaks they get salt & pepper on both sides, then sit at room temp for a while to allow it to soak in before grilling. That's it. Any other seasonings that anyone wants can be added later.

Usually just S&P at our house. Other things can be added after cooking to suit the eater. Sprinkled on, not mixed in. Get good meat, 80/20. If the butcher will grind it fresh, adding fat to your liking and or mixing in other meats like brisket, short rib meat or chorizo, this makes some interesting burgers.

Grilled/smoked beef of any type (whether brisket, steak, tri-tip, hamburgers, etc.) typically only needs salt and pepper.

I save the fancier dry rubs/spice mixes for chicken or pork.

quote:

Originally posted by frayedends:

quote:

Originally posted by ensigmatic:
Lawry's Seasoned Salt.

I literally just threw out some Lawry's because it has sugar and I'm getting back on my keto kick.

Yeah, so much sugar it doesn't even make the products nutrition facts listing:



So little sugar that total carbs in one serving are less than 1%. That means less than 0.012g of total carbs per serving.



Do what you feel you need to do, but that seems just a bit over-the-top to me.

Montreal seasoning .

Salt

quote:

Be aware of the very high fat content 30%

Salt & Pepper only. How much fat is left after grilling? I am never concerned about the beginning fat content, as much of the fat drops out while cooking. More than 50% per Google search.

Salt & pepper.
If the hamburger has been in the fridge a few days and is no longer "robust red," then some worcestershire is employed as well.

quote:

Originally posted by Anush:

quote:

Be aware of the very high fat content 30%

Salt & Pepper only. How much fat is left after grilling? I am never concerned about the beginning fat content, as much of the fat drops out while cooking. More than 50% per Google search.

If you cook all the fat outta the burger, it’ll be overdone and dry.

This brisket blend will generate a lot of extra fat in the pan. It’s up to you determine how much you want to cook off.

It’s a very tender/fragile grind and you have to handle it carefully while making your patties. I’ve learned not to overcook them. (It’s not like cooking a brisket where want to well done all the way through.)