Need a good homemade burger seasoning


 
It depends on my mood or what I'm trying to achieve. Sometimes it's just S & P. Other times, it may be a Montreal Steak Seasoning knock off. I frequently will mix in onion and garlic powder, Worcestershire sauce, various dried ground chiles, fresh onions and jalapenos, thyme, etc. Depending what else goes on the burger, many of these flavorings can get lost; so I minimize them if heaping on avacado, cheese, grilled onions, a flavored mayo...

Paul
 
We tried the following a couple days ago, and they loved it. The only negative is, it's so moist, it falls apart on the grill.

**Perfect Burgers**
Source: http://www.instructables.com/
2 pounds ground beef (80-90% lean - if you use leaner beef cooking times may vary)
1/4 cup Italian seasoned breadcrumbs
1 egg, beaten lightly
2 tbsp barbecue sauce (Sweet Baby Ray's Original)
2 tbsp ketchup
Your favorite hamburger seasoning (I really like Weber's Burger seasoning for convenience, but you can also make your own by mixing salt, pepper, garlic, onion powder, paprika, and seasoned salt together)I used McCormick's Grill Mates Hamburger Seasoning.

Steps
Mix ingredients in a large bowl.
Make patties NO THICKER than 3/4" for even cooking
Poke a hole through the center of each patty so the center will be done and they won't rise up in the middle when cooking.
Grill over medium coals - Sear on both sides, then move off heat to finish.
Watch for flare-ups!

Notes
When we tried these for the first time, they tasted great, but were very moist and wanted to fall apart on the grill. Next time, we'll cut the bbq sauce and ketchup in half. It would also help if they were frozen before grilling.

Wish they had included a recipe for the Weber's Burger Seasoning instead of just the ingredients.
 
Yeah, I'd cut back on the sauces; people can add those later. Also, I don't see a need to poke a hole in the patty. Simply adding a slight depression in the center (with spoon or thumb)will achieve the desired result. Adding the hole increases the weakness of the patty.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What do you like to season your burgers with before they hit the grill? </div></BLOCKQUOTE>
Salt and pepper? Too much mucking around with a burger just seems to make it more like meatloaf to me. Don't pack the meat too tightly. Make a slight depression in the middle and salt and pepper generously. Although mixing the meat with some chopped red onion and chunks of blue cheese ain't bad either...
 
I have a recipe that I got from sausagemaking.org that I have been using that turns out great burgers.


Oddleys Bonza Burgers

Chuck Steak Minced on 4.5 mm Plate

Of meat
3 % Breadcrumbs
10 % Finely chopped onion
1.54 % Spice Mix

Spice mix
76.9231 % - 30 parts salt
10.2564 % - 4 parts black pepper
5.1282 % - 2 parts Sweet smoked paprika
5.1282 % - 2 part onion salt
2.5641 % - 1 part cumin seed powder

Method
Mince cold chuck steak (only as it gives the burger just the right taste) through the 4.5mm plate of a mincer, then add spice mix and knead thoroughly, until slightly sticky. Add onion and mix add breadcrumb and mix. Shape into 4 - 5 oz burgers, and use or freeze.
 
If your burgers fall apart from having too much stuff mixed in, mix in an egg, which will help bind it. Although, as Gary said you're bordering on meatloaf territory. Even though meatloaf sandwiches are good, too!
 
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