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Restaurants always have delicious hamburgers that are well seasoned. How do you season your hamburgers?

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I grind chuck and bacon together. Because everything is better with bacon. And fresh-ground beef is tasty. –  Shog9 Jul 18 '10 at 20:15
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8 Answers

Just plain old salt and pepper -- I usually prefer having my burgers actually taste of, well, beef :)

Sometimes I'll fry them in a bit of garlic-infused oil, though - that works well. As does melting a good blue cheese (roquefort for example) over them.

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The simplicity of these two ingredients is classic. Put these ingredients on beef you grind yourself, and you have yourself a great burger! This is my strategy 9 times out of 10. –  Jacob R Jul 19 '10 at 13:57
    
I couldn't agree more! –  grm Aug 9 '10 at 20:36
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A bit of salt goes a long way.

When making my hamburgers I put any number of things in there. A frequent addition is onion powder, though garlic teriyaki sauce makes a wonder addition if I also put in some bread-crumbs to manage moisture.

Also, a high-quality beef goes a long way. There is a noticeable difference between very expensive grass-fed beef and commercially produced hamburger. With hamburger, you actually want fat, as it gives the moisture and flavor. The "90% lean" hamburger isn't that great for hamburgers, I prefer the 80%-85% stuff.

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I have been wanting to try the grass-fed beef. Where do you purchase yours? –  hwillow Jul 18 '10 at 23:15
    
My local co-op. Sometimes it can be found at farmers markets. If that isn't your thing, there are many places on the internet that'll ship it to you. –  sysadmin1138 Jul 19 '10 at 0:16
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If you've got it, truffle oil or paste is great. Also, controversially I find a pinch of MSG works wonders. You can get it from your local Asian supermarket.

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I put these ingredients in the meat patty mix: salt, pepper, fresh rosemary, fresh parsley and tomato or chili sauce

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Salt, pepper, finely minced fresh garlic and onion (more work, but I like it better than garlic and onion powders), pinch of chili powder or red chili flakes, depending on your fondness for spice, Worchestershire sauce to taste.

I am also a fan of lean ground turkey over beef, and when you use an egg and a bit of oatmeal as binder, they hold up just as well as beef on the grill. You don't want super-lean anything, though, since fat adds both flavour and juiciness.

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A liberal amount of Kosher salt, black pepper and garlic powder...then grill on a HOT grill until medium rare.

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For all your burger-making needs, I recommend The Burger Lab, found at http://www.seriouseats.com

The writer is an MIT graduate who then became a chef, and brings that level of investigation and rigor to his obsession: hamburgers.

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I'll add Chili powder along with salt and pepper. I find most other spices get kind of lost in the burger.

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