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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-31-2019, 09:26 AM   #1
Babbling Farker

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Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
Default 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.

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Old 03-31-2019, 09:36 AM   #2
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Location: Deer Park, New York
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Old 03-31-2019, 09:37 AM   #3
Got Wood.
Join Date: 02-10-11
Location: Hermosa Beach, CA

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.
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Old 03-31-2019, 09:42 AM   #4
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Location: Louisville,KY
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Montreal steak seasoning and Worcestershire sauce.
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Old 03-31-2019, 09:43 AM   #5
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Location: Pasadena, CA
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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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Old 03-31-2019, 10:11 AM   #6
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Location: Kansas City

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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Old 03-31-2019, 10:48 AM   #7
Smoke on Badger Mountain
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Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh

I lice SPOG with a little cayenne and cumin

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Old 03-31-2019, 11:00 AM   #8
Rocky Branch BBQ
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Join Date: 12-16-10
Location: West Texas
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Originally Posted by WilliamKY View Post
Montreal steak seasoning and Worcestershire sauce.
Used that in restaurant setting and we had sold them like it was going out of style.
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Old 03-31-2019, 11:07 AM   #9
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Join Date: 08-23-14
Location: Greenbrier, AR
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Dale's steak seasoning. It's really salty, so no other salt is needed.
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Old 03-31-2019, 11:19 AM   #10
Knows what a fatty is.

Join Date: 03-25-19
Location: Conroe Texas
Name/Nickname : dan

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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Old 03-31-2019, 11:28 AM   #11
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Join Date: 09-01-08
Location: St. Louis, Misery
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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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Old 03-31-2019, 11:36 AM   #12
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Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce

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.
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Old 03-31-2019, 11:54 AM   #13
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Old 03-31-2019, 11:54 AM   #14
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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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Old 03-31-2019, 01:33 PM   #15
somebody shut me the fark up.
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Cavendars Greek Seasoning.......
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