Spices to add to burger mixture?

jasonjax · Mar 31, 2019

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?

in_the_basement · Mar 31, 2019

Liquid smoke.

Dubs · Mar 31, 2019

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.

WilliamKY · Mar 31, 2019

Montreal steak seasoning and Worcestershire sauce.

Gimmethecash · Mar 31, 2019

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.

sudsandswine · Mar 31, 2019

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.

Smoke on Badger Mountain · Mar 31, 2019

I lice SPOG with a little cayenne and cumin

Rocky Branch BBQ · Mar 31, 2019

WilliamKY said:
Montreal steak seasoning and Worcestershire sauce.

Used that in restaurant setting and we had sold them like it was going out of style.

frankenfab · Mar 31, 2019

Dale's steak seasoning. It's really salty, so no other salt is needed.

dan_wrider · Mar 31, 2019

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!

tcaton · Mar 31, 2019

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.

bschoen · Mar 31, 2019

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.

wihint · Mar 31, 2019

Tatonka dust if you can find it. Amazing.......

mwallinford · Mar 31, 2019

I use Weber gourmet burger seasoning with sea salt sometimes i mix in and other times i dust both sides for a nice crust.

SmittyJonz · Mar 31, 2019

Cavendars Greek Seasoning.......

SmittyJonz · Mar 31, 2019

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m-fine · Mar 31, 2019

McCormick makes a spicey Montreal Steak seasoning that is cheap, widely available (a plus when on vacation) and popular in burgers with my family.

Lomey · Mar 31, 2019

Usually SPOG with a little Worcestershire sauce. For something different on occasion I'll use lemon pepper and smoked paprika.

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rocky2298 · Mar 31, 2019

Naturrific Q-salt or Carne Crosta by Oakridge are money. Onions or onions and Jalapeno are the only add-in to meat if anything.

Danny B · Mar 31, 2019

SPOG + Lawry’s seasoned salt. I picked that up from a TV show on Cattleman’s in OK City. It’s their house steak seasoning.

Spices to add to burger mixture?

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