Burger rub?
- Thread starter Millsy
- Start date
Russell McNeely
TVWBB Wizard
I've been just using Kosher salt and pepper on my burgers
It depends on my mood and the toppings. S&P, steak rubs, hamburger seasoning (McCormick makes a good one), tri tip rub all work well. The House of Blues rub is quite good.
John Solak
TVWBB 1-Star Olympian
I like S&P but I just bought some of Webers Gourmet burger seasoning too.
Robert McGee
TVWBB Gold Member
Some years ago, I bought a nice little book on seasonings. After thoroughly reading the book, I settled on the seasonings I wanted. I went to the market to get the various spices, etc. There was a brand new display of McCormick's Montreal Steak Seasoning. I carefully read the label and, low and behold, it had the exact same spices, etc I was looking for. I took a bottle of it home and that became my "go to" seasoning for burgers, chops, and steaks.
FWIW
Dale53
FWIW
Dale53
Joe InJersey
TVWBB All-Star
Weber's gourmet burger is my favorite for regular supermarket ground beef. I use only S&P if I'm grinding it myself or if I've made a trip to the butcher for his burger meat.
I use Cavender's. It's this Greek spice mix that you can find at many supermarkets. It's nothing unexpected (salt, pepper, rosemary, etc. etc.) but it's nice and it's good on many things. For most dishes I'll rotate through 2-3 favorite rubs just for the variety of it all, but for some reason with burgers I pretty much always use Cavender's.
Gary S
TVWBB Guru
My beef go to is Montreal Steak Spice. I use it on brisket as well. It works really good as a burger topping or mixed right in. Wonderful in meat loaf also.
Jeremy Calow
TVWBB Super Fan
Bacon... 
hehe.. I actually generally stick with a bit of pepper and some Habanero sea salt... simple and easy and tasty.
hehe.. I actually generally stick with a bit of pepper and some Habanero sea salt... simple and easy and tasty.
F. Vest
New member
3 ingredients make an amazing burger.
1) Quality beef, 85-85%
2) Quality sea salt, healthy dosing
3) Quality pepper at the end
-when I say quality, I mean a good quality, not a brand. lol...
Go to a local farmers market and purchase seasonings there. It's almost always better quality and just as much if not a little cheaper to purchase.
Anyways...have your burger near room temp before going on and cook to med. The salt will create a nice crust and when mixed with the fat that will come out of the burger...it just makes the best burger ever.
I have spent a ton of money on all of those rubs, shakers, etc and always came back to the salt and pepper burger. The thing I dont like about the rubs, shakers and seasonings...in the end, you taste those instead of the meat. I do think that rubs and such have their place, but not on a burger.
1) Quality beef, 85-85%
2) Quality sea salt, healthy dosing
3) Quality pepper at the end
-when I say quality, I mean a good quality, not a brand. lol...
Go to a local farmers market and purchase seasonings there. It's almost always better quality and just as much if not a little cheaper to purchase.
Anyways...have your burger near room temp before going on and cook to med. The salt will create a nice crust and when mixed with the fat that will come out of the burger...it just makes the best burger ever.
I have spent a ton of money on all of those rubs, shakers, etc and always came back to the salt and pepper burger. The thing I dont like about the rubs, shakers and seasonings...in the end, you taste those instead of the meat. I do think that rubs and such have their place, but not on a burger.
Tony R
TVWBB 1-Star Olympian
Jim McKelvey
TVWBB All-Star
I mix it up...but all versions of above. Lowry's and pepper, K salt and pepper or Weber gourmet burger...
Jeff Brown (KY)
TVWBB Super Fan
...Ditto...
timothy
TVWBB 1-Star Olympian
Yes-Sir I would agree.
For years I bought good natural Farm raised Black Angus whole or halves and the beef needed nothing more than S&P.
Now Supermarket beef IMO needs all the help that it can get as far as added flavor.
Tim