Worcestershire and salt on mine, just salt on the wife's. Use a hot skillet, sear and serve.

I've got a fresh, small bottle of Lawreys, forgot why I bought it, will try it on the burgers next time.

Bob

quote:

Originally posted by ryan81986:
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.

Sounds like a good meatloaf to me…

quote:

Originally posted by parabellum:
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.

I seem to recall a Lipton tv commercial showing this. Sounds good to me.

Woody's Cookin' Sauce, the original version.

Been good to me for 60 years!

quote:

Originally posted by frayedends:
I seem to recall a Lipton tv commercial showing this. Sounds good to me.

^^^^^

OMG that’s it and it has Costanza!

Worchestershire sauce and Montreal steak seasoning. Add these to 80/20 and don’t be shy. Form them (I like 5-6 ounces) and then refrigerate for at least 10 but not more than 30 minutes. Salt immediately before grilling. Flip as often as you like but never ever press them.

1/8 pinch of salt to 85% lean

W/ k,m,p,o, lettuce.

I really miss 4 ounces of Velveeta , a lot.

No bun/bread

85/15 ground beef with Montreal seasoning on each side after light coat of canola oil left for about 10 minutes and then into air fryer for 8 minutes. They come out just a little pink in the middle and nice and juicy. Going to make some tonight.

Yep, Montreal Steak Seasoning while grilling.

I haven't made them in forever because I'm supposed to avoid red meat, but I used to add in Hidden Valley Ranch seasoning mix to the ground beef and mix it in. You can get it at Costco, or at least we did, and it gives it a subtle richness that doesn't scream "RANCH DRESSING."

If on charcoal, and if you have access to a hearty rosemary bush, you can throw some soaked sprigs directly on the coals and seal the grill up. Imparts a nice rosemary flavor without overdoing it. Works for some other spices like sage. I forget what I tried that tasted like bonfire ashes, but there are some spices this trick doesn't work for, even if you soak them first.

quote:

Originally posted by Alyron:
I mix Chorizo or Andouille sausage into my ground beef and stuff em with Havarti cheese.

Intriguing. What kind of ratio on that? Yet again, I live in the land of chorizo aplenty and have been thinking I need to branch out from mixing it in an egg scramble.

Mix a fair amount of good chili powder and minced onions in to the meat prior to cooking on a hot grill.

I have to watch my salt so I buy my favorite (hot for me) chunky Picante or Salsa and put .5 or .75 of the jar into the hamburger and mix it thoroughly. Super easy and very tasty.

quote:

Originally posted by PASig:
If you’re mixing in a bunch of stuff before you cook them, you’re making meatloaf, not burgers. …

Yes, but when I make meatloaf burgers, I add an egg and breadcrumbs. Sometimes some Worcestershire sauce, too. I’m a fan of flavor.

quote:

Originally posted by mark123:
Yes, but when I make meatloaf burgers, I add an egg and breadcrumbs. Sometimes some Worcestershire sauce, too. I’m a fan of flavor.

Yeah, the egg and breadcrumbs take it to another level. Panko, if possible, but Quaker Oats work surprisingly well in my meatloaf burgers also.

quote:

Originally posted by P220 Smudge:

quote:

Originally posted by mark123:
Yes, but when I make meatloaf burgers, I add an egg and breadcrumbs. Sometimes some Worcestershire sauce, too. I’m a fan of flavor.

Yeah, the egg and breadcrumbs take it to another level. Panko, if possible, but Quaker Oats work surprisingly well in my meatloaf burgers also.

Wait! What??? Ok. I’m definitely doing this.

Tony Chachere's Original Creole Seasoning.
Most times, that's all. Oh and I generally never thaw frozen and form patties. It really helps to be never frozen and worked the least amount possible, just enough to form patties. I use a scale to get them roughly even before forming. Usually just season 1 side, with the unseasoned side down on the grill first.

We always use the 88/12 from Costco but I really believe 85/15 makes the best burgers.

If you believe Samuel Clemons,
'Sacred cows make the best hamburgers'.

Meatloaf burger? I've never heard of such a thing.

It appears Chef John has a recipe that looks good. I guess dinner tonight is decided.

quote:

Originally posted by Gustofer:
Meatloaf burger? I've never heard of such a thing.

It appears Chef John has a recipe that looks good. I guess dinner tonight is decided.

Good eating, brother. I don’t make dry burgers anymore.

Cherry-smoked sea salt.