Restaurants always have delicious hamburgers that are well seasoned. How do you season your hamburgers?
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closed as not a real question by rumtscho♦ Oct 7 '12 at 12:57
It's difficult to tell what is being asked here. This question is ambiguous, vague, incomplete, overly broad, or rhetorical and cannot be reasonably answered in its current form. For help clarifying this question so that it can be reopened, see the FAQ.
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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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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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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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