Spices to add to burger mixture?

[MattGoose]

MSG.

Haven't done it yet, but it's my next burger experiment.

[bam]

Cayenne Pepper And Coffee.

[TroyA65]

Weber Gourmet burger seasoning

[onefatdog]

I have to come down on the side of meat. No spices, fillings, herbs, etc.

[Peter V]

Tony Cachere’s creole seasoning and a little Worcestershire works for me!

[sleebus.jones]

I ran across a recipe called "Chris' Bay Area Burgers" and I've been making my burgers that way ever since. My only modification was to reduce the salt as it was really pretty salty. I do everything by weight, mainly because you always get a random amount of meat from the store. I convert the weight of the meat to grams, then multiply the following percentages by the grams of meat to get the grams of seasoninging.

Garlic (minced)		2.20%
Olive oil		2.70%
Black pepper		0.46%
Basil leaves (dry)	0.17%
salt			1.40%

Yes, even the olive oil is weighed. Throw away your measuring spoons/cups! :D Anyway, this recipe is one of the best burger recipes I've ever put in my head.

If you are looking to just add some pop to a burger, I'd suggest going with the basil above. Nobody will ever figure out what it is, but it definitely adds depth.

[Robert]

Originally Posted by sleebus.jones

I ran across a recipe called "Chris' Bay Area Burgers" and I've been making my burgers that way ever since. My only modification was to reduce the salt as it was really pretty salty. I do everything by weight, mainly because you always get a random amount of meat from the store. I convert the weight of the meat to grams, then multiply the following percentages by the grams of meat to get the grams of seasoninging.

Garlic (minced)        2.20%
Olive oil        2.70%
Black pepper        0.46%
Basil leaves (dry)    0.17%
salt            1.40%

Yes, even the olive oil is weighed. Throw away your measuring spoons/cups! :D Anyway, this recipe is one of the best burger recipes I've ever put in my head.

If you are looking to just add some pop to a burger, I'd suggest going with the basil above. Nobody will ever figure out what it is, but it definitely adds depth.

A question for you and really everybody else in this thread. Are you mixing the seasonings in the burger or just on the surface of the burger? I know the OP asked about adding to the meat. Just looking for clarification.



For my burgers, usually on the surface. Otherwise it seems to taste like meat loaf, not that there's anything wrong with that.



Thanks,


Robert

[sleebus.jones]

Wow, I really missed this one. In the recipe I posted above, I mix the seasoning in. Try it, I promise it won't taste like meatloaf!

[EricD]

I used to use just S+P and Worcestershire. But, since getting a grinder and the blackstone griddle, I am constantly changing it up.
For those of you that use coffee....Instant, or ground? I think I want to try it, but need some advice. (if that's not a threadjack)

[Clay-b-que]

Seasoned Salt, Lemon Pepper and worsteshire sauce.

[scp]

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.

[Texan79423]

Garlic pepper and mix chopped green chilis in the meat.

[KClandcruiser]

I've been on the Q Salt train since getting my hands on it. The mushroom in the seasoning really brings out the beefiness of the burger and then has the perfect amount of pepperiness

[fwdiii]

For me, if the beef is good quality, then nothing but a bit of salt. I want to taste the burger!

[SlickRockStones]

Lately my burgers get SP or Trader Joe’s Mushroom & Co. on the flip.