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Seasoning hamburger

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  • Oak Smoke
    Club Member
    • Aug 2018
    • 225
    • Comanche, TX

    Seasoning hamburger

    In the summer I grill a lot of burgers. I've been experimenting with adding seasoning in the meat. I've learned it has to be done with the meat as cold as I can get it without freezing or I get some ugly meat paste looking stuff. The mixture that I like the best so far is equal parts Cavanders Greek seasoning, lemon pepper and granulated garlic, with a dash of seasoned salt. I'd never heard of Cavanders until about 3 years ago when I met 2 people only days apart that loved it. One was a caterer who used it in his steak rub , the other was a fireman who said they used it a lot in the kitchen at the fire house on meat and vegetables. It's in several of my rubs now. Do you ever season your hamburger meat? If so with what?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9037
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Tony Chachere's. Pour on the lump of ground meat before I mix, then some more if I feel I went weak. Make patties, throw on the grill.

    Comment


    • Rfhd69
      Rfhd69 commented
      Editing a comment
      Gotta love the Chach!
  • Attjack
    Club Member
    • Aug 2017
    • 3108
    • Primo XL
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    #3
    I tried Cavanders Greek seasoning after Baby Back Maniac recommended it for burgers. I thought it was pretty good. But I generally just season burgers with salt and pepper on the surface on the grill.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      Yeah, I'm a salt and pepper man too

    • smokin fool
      smokin fool commented
      Editing a comment
      Another pepper man here, no salt, maybe garlic and/or onion powder.
      Once in a blue moon a coupla dollops of Worcestershire sauce.

    • holehogg
      holehogg commented
      Editing a comment
      My way of doing it too.
  • jgreen
    Charter Member
    • Oct 2014
    • 2433
    • Winnipeg Manitoba Canada
    • Cookers:
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      Broil King Smoke
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      Fireboard (probably my favourite)
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      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #4
    Usually add spices. Whatever rub i have around works. BBBR is good.

    Comment

    • FireMan
      Charter Member
      • Jul 2015
      • 6583
      • Bottom of Winnebago

      #5
      I used to season a year or two back. Don’t anymore. I find it’s unnecessary & adds little if anything that can be accomplished with the exterior. My two cents. 🕶

      Comment

      • Huskee
        Pit Boss/Manager
        • May 2014
        • 13725
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue
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          • Brinkmann cabinet charcoal smoker (repurposed)


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          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #6
        I agree with Fireman. With thin meats that you eat the entire width of in one bite, whether that seasoning's all on the outside or mixed in is largely moot. Just my two cents as well.

        Comment

        • Texas Larry
          Club Member
          • May 2017
          • 693
          • Wilson County, TX
          • PrimoXL
            Maverick 732
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            Thermapen
            Weber Go-Anywhere (for the beach!)
            Dreaming of a really good stick-burner...
            Favorite beer: Alaskan Amber

          #7
          I have heard recently that mixing salt into the ground beef before forming patties can cause the meat to be extra dense. Anything to this? A curious mind wants to know.

          Comment


          • Texas Larry
            Texas Larry commented
            Editing a comment
            I have always preferred to have my seasoning on the surface, but wondered about the idea that mixing it in would toughen the burgers.

          • texastweeter
            texastweeter commented
            Editing a comment
            yes. Serous eats ran an experiment on this that I duplicated. Salt on outside just before cooking, or right after smashing.

          • Huskee
            Huskee commented
            Editing a comment
            This is true, see Dr Blonder's experiment here: https://genuineideas.com/ArticlesIndex/saltyburger.html
        • Bkhuna
          Club Member
          • Apr 2019
          • 312
          • Merritt Island Florida

          #8
          We stopped seasoning ground meat when making burgers and think it makes for a better texture. The other big trick is not to pack the patties too tight.

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4158
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Slow n Sear
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
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              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              A 7 year old princess foster child
              Patience and patio furniture
              Lots of ice cubes
              "Baby Girl" The cat

              Erik S.

            #9
            Salt n Sizzle.

            Comment


            • FireMan
              FireMan commented
              Editing a comment
              Yup, keep it simple. Comin from someone’s who’s avatar is a primo burger!
          • texastweeter
            Club Member
            • Jul 2017
            • 2017
            • Republic of Texas

            #10
            I add granulated garlic, granulated onion, black pepper, and ground chipotle to my burger mix. I salt the outside all over before smoking on thick burgers, and one side only immediately after smashing on J-Wellington Wimpy burgers.
            I love Greek seasoning on my grilled veggies with a sprinkle of cayenne

            Comment

            • Macktechie
              Club Member
              • Sep 2018
              • 159

              #11
              I only salt and pepper with smash burgers while cooking. My normal burgers rotate between a few because of the family. Garlic, salt, and gourmet pepper / Doritos dust / Ranch seasoning / just salt and pepper

              Comment

              • Huskee
                Pit Boss/Manager
                • May 2014
                • 13725
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue
                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Dyna-Glo XL Premium dual chamber charcoal grill
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)


                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke by ThermoWorks
                  • (1) Signals by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well


                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter


                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #12
                For those interested in docblonder's experiment regarding mixing salt in, (hint: skip it, just salt the surface) you can read it here: https://genuineideas.com/ArticlesIndex/saltyburger.html

                Comment


                • mnavarre
                  mnavarre commented
                  Editing a comment
                  TL;DR: If you salt the ground meat and then work it, you're basically making sausage. And mixing in the salt and forming patties is enough to take it from "burger patty" to "bouncy meat puck".
              • HouseHomey
                Club Member
                • May 2016
                • 4158
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Slow n Sear
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  A 7 year old princess foster child
                  Patience and patio furniture
                  Lots of ice cubes
                  "Baby Girl" The cat

                  Erik S.

                #13
                Am I the only one who don’t mix their burger grind? Doubtful, I think?

                Comment

                • Dewesq55
                  Founding Member
                  • Jul 2014
                  • 1150
                  • The Poconos, NEPA
                  • Smoker:
                    Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                    Masterbuilt 40.2" 1200W Electric Smoker
                    Masterbuilt ThermoTemp XL Vertical Propane Smoker

                    Gas Grill:
                    BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                    Thermometer:​​​​​​
                    Fireboard with Drive cable and 20 CFM fan
                    ThermoWorks Mini Instant Read
                    Lavaworks Thermowand Instant Read
                    2 Maverick 733
                    ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                    ThermoWorks ThermaPen Mk4 x 2

                    Miscellaneous:
                    Anova Sous Vide Immersion Circulator - 1st generation
                    Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                    Favorite Beer:
                    Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                    Favorite Spirit:
                    Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

                    Favorite Wine:
                    Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                    Favorite Meat(s):
                    Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                    Chicken - Mainly the dark meat and wings
                    Beef Ribeye​Ribeye steak

                    Favorite Cuisine to Cook:
                    Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                    Favorite Cuisine to Eat:
                    Indian, followed closely by BBQ.

                    Disqus ID:
                    David E. Waterbury

                  #14
                  Not to be "that guy," but in knowledgeable cooking circles, of which I consider The Pit to be one, "seasoning" means salt (possibly pepper.) What you are referring to is spicing. Let the brick bats fly!

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Me personally, I consider "seasonings" & "spices" to be one and the same- garlic, pepper, cumin, etc. Salting to me is "salting", it's its own animal.

                  • Attjack
                    Attjack commented
                    Editing a comment
                    I can see looking at it that way. Salt is special. But it's a special seasoning. The quintessential seasoning.
                • Texas Larry
                  Club Member
                  • May 2017
                  • 693
                  • Wilson County, TX
                  • PrimoXL
                    Maverick 732
                    Thermoworks 2K Themocouple
                    Thermapen
                    Weber Go-Anywhere (for the beach!)
                    Dreaming of a really good stick-burner...
                    Favorite beer: Alaskan Amber

                  #15
                  All great confirming information. Thanks to all!

                  Comment

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