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?
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Club Member
- Aug 2017
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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.
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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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.
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I have always preferred to have my seasoning on the surface, but wondered about the idea that mixing it in would toughen the burgers.
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yes. Serous eats ran an experiment on this that I duplicated. Salt on outside just before cooking, or right after smashing.
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This is true, see Dr Blonder's experiment here: https://genuineideas.com/ArticlesIndex/saltyburger.html
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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
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Administrator
- May 2014
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Thermometers- SnS 500 4-probe wireless
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- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
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- ThermoPop, yellow, plus a few more in a drawer for gifts
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- a couple BBQ Dragons
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- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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
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Club Member
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
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Kitchen Aid
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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, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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David E. Waterbury
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!
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