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| Get my pies outta the oven!  |
If you’re mixing in a bunch of stuff before you cook them, you’re making meatloaf, not burgers. I do kosher salt and cracked black pepper or sometimes some Montreal Steak seasoning, that’s it. You shouldn’t really be mixing the meat a whole lot to make a good burger patty. | |||
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Spread the Disease |
I’ll typically grind my own meat and put nothing in it. Quality meat doesn’t need much help. Some kosher salt and fresh ground black pepper get sprinkled on the outside when I smash them on the griddle. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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| Staring back from the abyss  |
You guys are doing it wrong. Once you fry the burger (it must be fried), you pour the remaining grease over the top. No fat lost! Flavor!  ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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Peripheral Visionary |
Salt, pepper, onion powder, garlic powder, chipotle chili powder. Omnomnomnom.   | |||
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| Member |
That's my approach as well. I don't like to cover up the flavor of high quality meat. Save the seasoning for flank steak. | |||
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Fire begets Fire |
Now flank and skirt steaks absolutely get a marinade of pineapple, cilantro, several different kinds of chilies/peppers, garlic, fish sauce, soy and limes. Salt and pepper. (carne asada/tacos Al carbon) "Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein | |||
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| You have cow? I lift cow! |
Lawrys Salt and Pepper Tony Chechere All good options. Honorable mention for the tri tip patties at Wally. They taste especially good when they've been marked down. Came across some marked down wagyu patties there too, in the fancy meat section. Also a cut above. | |||
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| Conveniently located directly above the center of the Earth  |
Re: " 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." I'm with this approach. "Added Later" as in before service just off the grill, on a very THIN bun I prefer a bit of grilled Walla Walla onion & a splash of yellow mustard. That's it. | |||
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paradox in a box |
I guess I’ll stick to my usual salt or Worcestershire for that umami flavor. Regarding Lawry’s the second ingredient is sugar and the nutritional info is for 1/4 tsp. Not a huge deal but I’m cutting out sugar completely. Regarding fat, the more the better. Lol These go to eleven. | |||
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Member |
It’s now official. I’m hungry. Thanks y’all…… "If you’re a leader, you lead the way. Not just on the easy ones; you take the tough ones too…” – MAJ Richard D. Winters (1918-2011), E Company, 2nd Battalion, 506th Parachute Infantry Regiment, 101st Airborne "Woe to those who call evil good, and good evil... Therefore, as tongues of fire lick up straw and as dry grass sinks down in the flames, so their roots will decay and their flowers blow away like dust; for they have rejected the law of the Lord Almighty and spurned the word of the Holy One of Israel." - Isaiah 5:20,24 | |||
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Member |
Lawry's Montreal Steak Seasoning Pepper Living the Dream | |||
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| Member |
Worcestershire sauce has molasses, sugar and (sweet) tamarind paste/extract unless you have a special keto version of some kind. | |||
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W07VH5 |
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Member |
This!!!! I don't want Worcestershire on or in anything I eat. Little ketchup, mustard, mayo, cheese, & pickles after they're cooked is all they need. | |||
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| paradox in a box |
Crap. I guess I’ll use soy sauce for umami. But changes the flavor profile a bit. These go to eleven. | |||
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| In the yahd, not too fah from the cah  |
Make sure the beef is cold cold, so keep it in the fridge for a bit if you just got it from the store. In a bowl, soak the beef in soy sauce and mix it in. Cover the beef in garlic powder until you can't see the beef anymore and mix in. Repeat with onion powder. Optional: Serve with Ken's thousand island on the bottom bun, and ketchup on top. | |||
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| Saluki |
+1 ----------The weather is here I wish you were beautiful---------- | |||
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| Peace through superior firepower  |
A long time ago, I used to add a packet of Lipton Onion Soup Mix to pound of ground beef. That made for a tasty burger. | |||
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| I can't tell if I'm tired, or just lazy  |
^^^^^^^^^^^^^^ This! _____________________________ "The problems we face today exist because the people who work for a living are outnumbered by those who vote for a living." "Those who would give up essential liberty to purchase a little temporary safety deserve neither liberty nor safety" Benjamin Franklin | |||
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אַרְיֵה |
I mix some crushed garlic into the beef. Maybe some finely chopped onion, too. A bit of ground pepper. Cook on grill or cast iron pan somewhere between medium rare and medium. I really prefer the taste of rare to medium rare, but I'm a bit concerned about potential health problems. Anything past medium is too dried out for my taste, might as well eat McDonald's. הרחפת שלי מלאה בצלופחים | |||
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