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Spices to add to burger mixture?
The obvious is SPG or SPOG, but what else to add some "pop" to the flavor?
The beef is high quality so I don't want to overpower that flavor, but I'm thinking there's got to be a little something something to take the flavor profile of the burger to the next level. Thoughts? |
Liquid smoke.
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No mixture as you don't want meatloaf. Keep the meat - meat, and focus on the quality and fat ratio. Liberally season with salt before you put on grill. Just my experience.
Extras can go on post the cook - SPG included. |
Montreal steak seasoning and Worcestershire sauce.
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I’ve thrown a little paprika and/or Worcestershire in with the SPOG from time to time, but I normally try to keep burger spices simple. I made & froze a batch last year with a couple 45-day dry-aged ribeyes mixed in (~25%) and they were awesome.
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Some salt and maybe a little pepper along with a nice crusty sear is about all a burger needs in my opinion. Let the meat shine through.
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I lice SPOG with a little cayenne and cumin
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Quote:
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Dale's steak seasoning. It's really salty, so no other salt is needed.
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For that “pop” in a burger. Toss a pinch of cavenders in there. As said before Worcestershire goes in mine and cavenders. Try it. Just did some Friday this way. Delicious!
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My usual mix for anything beef is SPOG plus coriander, and maybe coffee. All of these are fresh ground coarsely from whole spices though, YMMV with preground powders.
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Rather than messing with seasonings/herbs/spices, play around with different cuts, brisket/chuck/plate ... and maybe some pork or lamb percentages. All with just S&P.
Of course, this is presuming you are grinding your own meats. |
Tatonka dust if you can find it. Amazing.......
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I use Weber gourmet burger seasoning with sea salt sometimes i mix in and other times i dust both sides for a nice crust.
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Cavendars Greek Seasoning.......
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