I'll be cooking burgers this weekend for my daughter's baby shower. Frozen patties - don't hate me. I'm seeking a tasty seasoning to apply to the burgers before grilling. What is your favorite?
We will be at our daughter's house and will have access to a gas grill and a pellet grill. What do you prefer to cook burgers on of those two? I will not have access to charcoal so that won't be an option.
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About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Lately I've been loving Heaven Made Products' Neux Bay or Amazing Wimpy Cajun w/ Dill. Pellet cooker for me, indirect cook, no flare-ups, and smokier air!
I've fallen in love with Meat Church's Holy Cow rub for burgers. It's a Texas-style rub, so very pepper forward with salt and garlic. It has a red tint to it, purportedly from paprika oil that gives burgers (or any meat) a lovely color and the flavor compliments smoking perfectly.
Just a dash of salt and pepper. I want to be able to taste the burger and all the extras between the bun. I don't over season any food, just enough for a little enhancement but allowing the great flavor of the food to shine through.
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I'll be doing frozen patties for my visiting grandchildren tomorrow night. I have cooked them in a pellet grill, using the no flip method. They come out great. you can do the same thing with indirect heat on the gasser. Just make sure you don't have a grease buildup when you're done on that indirect side, or someone could get a surprise the next time the grill gets lit. Probably tomorrow night I'll do them on the griddle, which you can also do with the Grillgrates which have already been mentioned, but if the grill doesn't already have them, that really isn't an option.
Especially if you do the patties over a direct flame on the gasser, who's buying the patties? You or someone else, and are they already purchased. I buy the frozen patties with the lowest fat content I can find. When someone else, including some of my kids are the ones buying the patties they get the cheapest burgers they can find. These are grease fires just looking for a place to start. Real easy to end up with charcoal after all with them. Make sure you don't put them over a direct flame.
I sometimes put a rub on them, but especially when doing the no flip I just put some salt and pepper on the top and let them go.
Go gas vs pellet. Nothing wrong with a little sprinkle of basic salt/pepper/garlic as you slap 'em onto the grill and then again after the flip.
when you pull them, maybe a small dash of a smoked finisher would add a little something something vs your normal seasoning (smoked salt or the smoke seasoning grinder from Trader Joe's)
Yep, Lawry’s with a dash of pepper or SPG. Simple but very good. I’m sure I’ll never convince anyone to try this but if you go with SPG dust some Cavenders All purpose Greek seasoning on it. It does great things for beef.
John "JR"
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Pepper, onion and garlic powders in my case over a coupla dollops of whatsdishere sauce.
Let people salt as they wish after cooking but I recently brought a bottle a Lawrys so might give that go in the future.
Lately, as in the past few years, I’m stuck on SPG on everything. I only keep Plowboys Yardbird and Bovine Bold for special occasions. Or I just make my own via tweaks to Meathead’s recipes, but haven’t done this in a while.
I’ve been using Spice House’s Brisket of Love on my burgers lately. When I want some heat, I mix in a little bit of their Chipotle Powder. I cook my. Burgers on the gasser. My darling wife didn’t like them when I cooked burgers on the pellet grill.
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