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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
jasonjax
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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.

Thoughts?
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Old 03-31-2019, 09:36 AM   #2
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Old 03-31-2019, 09:37 AM   #3
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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.
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Old 03-31-2019, 09:42 AM   #4
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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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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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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
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I lice SPOG with a little cayenne and cumin
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Old 03-31-2019, 11:00 AM   #8
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Quote:
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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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
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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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Old 03-31-2019, 11:28 AM   #11
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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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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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Tatonka dust if you can find it. Amazing.......
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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
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Cavendars Greek Seasoning.......
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