If we are talking about packing meat before cooking:

salt
pepper
garlic powder
onion powder
parmesan cheese

Post cooking:

Wait For Your Burger spicy ketchup
sauteed mushrooms
sauteed onions
bacon

Always cooked medium rare, of course.

quote:

Wait For Your Burger spicy ketchup

I make my own… But learned a long time ago that spicy ketchup is an amazing thing… I think it comes from India.

What I do is take Heintz standard ketchup, and then I add aardvark secret Smoked Carolina Reaper sauce to it. Titrate carefully.

If I just eat a patty by itself, the spicy ketchup is a must!

Sometimes with a little cheese:

I'll do Lipton Onion/Mushroom soup mix most of the time.

I've also added teraki sauce when we're looking for something different.

Here's one you guys might like. Pay attention to the demi glace. I've yet to find those cubes locally.

I do add hot sauce to ketchup all the time. I have also mixed shredded cheddar and crumbled cooked bacon to my ground beef before making the burger. But I found the flavor is actually better when those are toppings.

I always take my Heinz 57 ketchup and add hot horseradish and tobasco sauce to make it just right for everything!! I have been doing it for years and years.

Cavender's All Purpose Greek Seasoning on any meat. Good stuff.

quote:

Originally posted by TRIO:
Depression era "Okie" burgers are a favorite with my family.
We use toasted potato buns. Toaster with bagel setting.

Oklahoma Onion Burgers Recipe - NYT Cooking
https://cooking.nytimes.com/re...lahoma-onion-burgers

That NYT article is behind a stupid paywall, but I looked at those up and they sound amazing.

My wife is always grossed out when I order extra onions on my burgers when eating out, I think they really make the burger along with the pickles.

quote:

Originally posted by Texas Bob C.:
Cavender's All Purpose Greek Seasoning on any meat. Good stuff.

+1

I generally don’t buy blended spices… But that one is a staple. Pretty much oregano and onion powder and pepper.; works well on potatoes (mashed or hash-browns), eggs, and meats.

About Edmond's pic.....

Some people like rare. Not me -- gotta be cooked all the way through, with little pink. Mainly for food safety, which I will sacrifice some taste for.

Taking notes here because I'm reading some tasty ideas.

I seem to go through streaks of trying new burger recipes. I've been on a Tony Chachere's Creole Seasoning kick for the last couple years, mostly because it's tasty, goes on about any kind of meat, pasta, or egg dish, and it's relatively inexpensive...but, I'm still partial to Old Bay Seasoning burgers, even though that trend seems to have faded away. I still switch things up occasionally and swap in the Old Bay.

quote:

Originally posted by radioman:
About Edmond's pic.....

Some people like rare. Not me -- gotta be cooked all the way through, with little pink. Mainly for food safety, which I will sacrifice some taste for.

Whereas I am just the opposite...knock its horns off, wipe its ass, singe it on the top and bottom, and throw it on a bun. I want to hear it moo when it hits the plate. Hot pink all the way through the middle baby.

Try Worcestershire sauce, pepper, and butter.

A little salt & pepper.

Kindred prime rib rub, garlic powder, onion powder and salt, liberal cracked pepper and a few dashes of Worcestershire

McCormick's Grill Mates Hamburger, sprinkled over loose hamburger before forming the patties.

quote:

Originally posted by radioman:
About Edmond's pic.....

Some people like rare. Not me -- gotta be cooked all the way through, with little pink. Mainly for food safety, which I will sacrifice some taste for.

I agree. People have been eating such rare ground meat for a long time. Some have gotten sick, most have lucked out and not gotten sick. The protentional is still there even if you have top quality meat and grind it yourself. Still, life is short and if you really enjoy a rare burger go ahead and roll the dice. Odds are you'll be okay. Just know the potential is there.

quote:

Originally posted by radioman:
About Edmond's pic.....

Some people like rare. Not me -- gotta be cooked all the way through, with little pink. Mainly for food safety, which I will sacrifice some taste for.

I think that’s closer to blue than rare.