Attention home grillers: what do you put in your hamburger meat?

Willow

We add chopped onion, a clove of garlic, pepper, mustard, a beaten egg, some water and bread crumbs.

mrbiron

I used to try all sorts of recipes, rubs, seasonings, etc. By far the best advice my mother in law gave me was to use liptons powdered onion soup mix when making the burger patties. Nothing else had come close to being as easy and tasty.

^^^^been doin that quite a bit lately after a long hiatus.

Blue Cheese is a treat as well. Two thinly made patties with the blue in the middle. The trick is to not blow out the side and lose everything to the flame. Top with bacon lettuce, grilled tomato and Inglehoffer Stone Ground Mustard on a grilled kieser roll.....MMMmmmm

RuSsMaN

Willow wrote: »

We add chopped onion, a clove of garlic, pepper, mustard, a beaten egg, some water and bread crumbs.

Are you making grilled meatballs or burgers?

Jstas

RuSsMaN wrote: »

Are you making grilled meatballs or burgers?

Sounds like meatloaf to me.

TNRabbit

I like to take lean (93%) burgers & add porkfat to them (bacon drippings), a little Perfect Pinch all purpose steak seasoning, and mix all together then shape the patties.

Joe08867

Really good meat, salt and pepper.

Average good meat, Liptons onion soup mix or Lowry's seasoning salt.

bruss

Mix burger ,montreal steak seasoning(I'm rather liberal with the seasoning) and 1 raw egg per pound of meat. Make patties the size you desire and enjoy

cstmar01

Good ideas for me to try!

I normally stick chedder cheese, bacon, and some hot peppers into mine depending on the mood I am in.

I recently did a BBQ in the middle type deal and well it was OK but not the greatest...

gwg_97

I couldn't resist posting this.

Mix 80% lean burger with about 1/3 andouille sausage, some chopped shallot, and a dash of fresh ground fennel seed. Serve with grilled red onion and a blended sun dried tomato/mayo/Dijon sauce and a cold one.

Unbelievably good!

steveinaz

It's all about technique---no foo-foo ingredients needed here. I salt & pepper my steaks---THATS IT.

I WILL enlighten you all with my St. Louis style sauce for ribs, however:

Jack Daniels BBQ sauce
Mustard about 2 tblspns
Black pepper
Worchestershire 1/2 tspn
add Beer to thin

Wait until ribs are about to come off--then spread the sauce on, wait 3 mins, turn, and spread again; wait 3 mins--yank'em off.

codyc1ark

Alright alright, uncle, here is how I usually make my burgers and they are a HIT -

Start with two patties per burger
Take a can of sliced pineapple, lay on paper towels to drain the juices out.
Once drained pile the burger around the fruit and let it hit the grille, 600*+ is where I like to be it.

I premake my sauce - 1/2 cup catsup, 1/2c brown surgar, 1 tablespoon yellow or spicey mustard. Thats enough sauce for about 4 servings, easy to double though.

I always make these for our True Blood season premier party, and get requests for them throughout the year. If you are trying to impress someone, this is the real deal, a little sweet burger with a tangy sauce, can't go wrong!

danger boy

decal wrote: »

If you have good meat all that's needed is a little salt and pepper.Just my opinion,nothing more.

welp.. S&P is fine.. but for more flavor.. i add chopped garlic and some Italian dry spices...

most anything can be added to the meat.. even curry with some tzatziki sauce instead of mayo or mustard and ketchup..

gdb

I made home made gyro meat a couple of times+ tzatziki sauce with cukes fresh from my garden. Opa!!

inspiredsports

danger boy wrote: »

. . . attention home grillers: what do you put in your hamburger meat?

my teeth! :biggrin:

LessisNevermore

....and for the win.......

inspiredsports wrote: »

my teeth! :biggrin:

:biggrin:

gNarbowski

When i'm not grilling on charcoal which seems to be a lot this summer I always throw on some Liquid Smoke. Besides that I enjoy bacon, onions, green peppers, and cheese. Lot's of bacon

muncybob

Some seasonings mentioned here I must try....and I'll +1 for the JD BBQ sauce, best store bought I've found.

We get all our beef from local farmer, grass fed cattle. Geat taste(def notice a difference from store bought) and not much shrinkage/flare ups. Love to grill using soaked wood chips....add grilled portabello cap/onions & a tomato slice to burger and serve on a good toastd bun...damn, now I'm hungry!

williamgauci

Our favorite... Pound of lean ground beef, one egg to bind everything, liberal amount of worcestershire sauce, add some finely chopped red onions to the mixture, then add lots of your favorite BBQ sauce to the mixture and then a little bit of Italian seasoned bread crumbs to balance out all the extra moisture you've added from the sauce. Creates perfect patties that don't fall apart and very moist and flavorful if you don't squeeze them out while cooking.

Tony M

shawn474 wrote: »

I used to try all sorts of recipes, rubs, seasonings, etc. By far the best advice my mother in law gave me was to use liptons powdered onion soup mix when making the burger patties. Nothing else had come close to being as easy and tasty.

I've had one of those styles and loved them!! I think they added bread to the mix also.