scp
is Blowin Smoke!
Q-Salt on the outside(both sides)...just right amount of seasoning without over powering the burger mix. Last one was 50/50 brisket/sirloin. Have used on chuck as well.
I have often had this very same question. How to make the burgers pop a little more? I have tried most all of the suggestions in this thread at one time or another.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.
MSG.
Haven't done it yet, but it's my next burger experiment.
I have often had this very same question. How to make the burgers pop a little more? I have tried most all of the suggestions in this thread at one time or another.
In the end though, I'm with you. A little salt. A little pepper. And try hard to get that nice crusty sear.
Great Quote that may fix your problem/answer your question : "Hunger makes the best sauce".
It’s already in the killer hogs AP rub and it is EXCELLENT.