I'll be grinding my own beef here in the next few days. Going to start with a full brisket and divvy it up into burger meat, italian meatballs, and just plain ground beef.
I have a meatball recipe that I like a lot. Been working for me for years. I'm looking for a burger seasoning mix that I can use for the formed patties.
I don't have specifics but I like these flavor profiles:
1) taco seasoning without salt (see below)
2) blue cheese with sautéed, diced mushrooms
3) Montreal seasoning.
On salt - don't mix it into the burger or it starts to affect the consistency. HOWEVAH... I don't know how long that takes and it might be OK to use a seasoning mix that has salt if you form the patties right away and then freeze right away.
Mine is pretty simple also coupla dollops of worechestershire sauce and a coupla shakes of pepper, onion and garlic powders.
There's a pretty successful burger stand in the area 50 years plus if it's a day and this is they're method.
I remember my wife’s grandfather cooked up burgers for us, was the only time I remember him cooking. But, he used worechestershire sauce as well, cooked over charcoal. Dang those were good!
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Just before putting the formed patties on the griddle, I make a slurry of Better Than Bouillon (God, I miss Bovril!) to use like a binder before seasoning with Lawrey's and fresh pepper. This is on store bought 80/20 ground beef - still been too lazy to grind my own with better meats.
Follow these 5 tips to grill the perfect cheeseburger on your gas or charcoal grill from how long to cook it, to which seasoning is best from Weber Grills.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I will say that I love to make smash burgers, and have gotten partial to Meathead's Diner Burger recipe on the free side. He mixes in 1/4 tsp black pepper, 1/4 tsp onion powder and 1/4 tsp garlic powder per pound of meat. You SALT the burgers on the grill. I've grown partial to this, even though I did not used to mix in anything into my burgers. I think this mix in ratio would work well whether you are smashing or making preformed patties.
You already got good advice on not putting salt into the patties. It breaks things down and makes for a very tight, sticky grind, and a very dense burger. Use salt as a surface treatment at the grill for burgers.
Finster - exactly. The other thing I notice is that with leftovers, even reheated in the microwave, the smash burgers don't seem as dry as a normal "grilled" burger does when reheated.
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