Burger Flavoring

[GrogNerd]

Remember when taco bell had the contraversy that there was NON-MEAT in their MEAT?!?!?!?!?!?!?!

Lol, turned out that there was oatmeal in the meat.

Oatmeal that tastes awesome?


THANKS!!!!!

right

must be why I only eat the steak items there

 

[jpc]

gonna have to whole hardheartedly disagree with you there. you need to mix the meat enough that the fat emulsifies and the softened fat can coat the grains of meat. the better coated the lean meat fibers, the juicer your burger will be. if the lean meat isn't coated with the fat, the fat will just melt and run out of the burger as you cook it.

I don't understand how man-handling the meat will result in emulsified fat. It goes against anything and everything I've ever heard on the subject...

 

[TrickyDick]

It might melt some of the fat, but I agree, that's different than emulsify. If you REALLY work it, you probably won't get a true emulsion. Example of emulsified meat is bologna or hot dogs.




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[GrogNerd]

It might melt some of the fat, but I agree, that's different than emulsify. If you REALLY work it, you probably won't get a true emulsion. Example of emulsified meat is bologna or hot dogs.




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yum... emulsified meat

full disclosure: I just had a 7-11 spicy bite chili dog

and, re: my last post here, I am a hypocrite

 

[GrogNerd]

small chain of restaurants around here called Tippy's Tacos. they've got 6 of them, and 2 (maybe 3) of them have had cars drive thru the front door.

I was trying to google it, find a news site reference and first 100 hits were stories of cars crashing into Taco Bell

so, apparently, that's a thing

 

[SmokeyMcBong]

sorry, i guess emulsify was the wrong word. i meant mixing enough softens the fat enough to coat the lean meat.

 

[MrFoodScientist]

I'm all for a little montreal steak seasoning on mine. That's about it.

 

[frozennorth]

Made sirloin burgers on the grill just this evening. Old Bay, chopped garlic, red pepper, and onion powder mixed with the burger. They were topped with chopped jalapeños and extra sharp cheddar about two minutes after flipping. Served topped with sliced avocados, pickles, salsa, and honey mustard. Rave reviews from the family.

 

[oldstyle69]

just gonna chime in with my 2 cents with out reading the entire post. all ya really need is Salt and pepper...and the salt goes on, not in the burger. salting your meat drys it out a bit. and always use kosher. some worcestershire stuff is ok as well. on the over working the meat, its not that its emulsifying it, its just working the proteins to much, which will result in a less tender burger. when i salt my burgers, i salt just before i put on the grill on the side being grilled. then right before i flip, i salt the non salted side.

 

[hoppyhoppyhippo]

I'm a bit of a burger nut. If I've got good beef all I put is salt and pepper. Doesn't need anything else. If I don't have as nice of a batch of beer of if I'm feeling inventive is when I'll add more.

off the top of my head some added stuff to burgers. salt and black pepper in all so I wont mention them

Bacon grease - great for adding some fat to lean cuts and some smokey flavor
worcester and liquid smoke - a classic but use a very subtle hand
Basil, Oregano, and garlic - made a really good italian burger basically a meatball that was grilled.
Old Bay, love throwing it in when I'm semi adventurous
Cayenne - good bite.

And I'm forgetting more. Aside from a seasoning accomplishing something specific (blackening spice, buffalo seasoning) I usually save my creativity for toppings. Some that I've made through the years.

Chipotle Aioli
Chipotle ketchup
garlic aioli
whiskey BBQ sauce
horseradish mustard (my lone success making a mustard)

And not to mention the endless selection of cheese.

My favorite burger though when I want something classic, get a super hot skillet. salt before putting on throw on for a few minutes per side to get a perfect mid rare maybe a little bloody rare. Toast up a bun with some butter, ideally a nice soft white bun. While the burgers are cooking on the second and basically just before finishing throw 2 slices of american cheese on them, dmoe it add a little water to make some steam. Garnish it with Ketchup and either mayo or mustard, add some plain jane potato chips and you have an all american wonder.

 

[podz]

I'm curious on what you guys would suggest for flavoring. What are some techniques and spices you guys use, to a make your burgers mouth watering?

Nature's Seasoning by Morton, since about 1976. I have no reason to try anything else at the grill.

 

[Beergnomes]

Salt, pepper and Worcester. That's it. Assuming you're starting with good hamburger those three to taste are all that's needed.


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That's a sure winner every time but I used to sometimes use applewood smoked salt and add diced fire roasted poblanos (extra work but worth it) to the meat. Also Melinda's brand catsup rocks. Comes in chipotle or jalapeño. Lol vegetarian now so no more burgers here.

 

[dfess1]

I dont' normally season my burgers for the grill. Usually when I'm making burgers, I'm going for the quick/easy meal. Perhaps I will give some of these a go next time.

That said, when I'm making sliders for the smoker, I use a ration of 60:40 80/20 ground chuck to bacon. Mix that up, make a small pocket inside and put in cheese (whatever you have on hand), and smoke that for about 2 hrs over applewood. Damn.

 

[WayFrae]

One of my favorites is to mix frank's red hot and blue cheese crumbles into the beef. It doesn't work as well if you like your burger cooked well done though. If I'm not in the mood for that then I usually mince onion and jalapeno (or green chiles) and mix in with some salt and pepper and worcestershire sauce. It makes for a fantastic burger as well.

 

[headbanger]

For around 2 pounds of burger:
2-3 tsp Teriyaki (the secret ingredient and totally underrated in burgers)
2-3 tsp Worch to taste
2 tsp Tabasco Chipotle sauce
1T minced garlic
Freshly-ground salt and pepper
1-2T your favorite savory BBQ/steak rub, with plenty of mesquite or hickory flavor, to taste
1 egg as a binder

 

[GrogNerd]

One of my favorites is to mix frank's red hot and blue cheese crumbles into the beef. It doesn't work as well if you like your burger cooked well done though. If I'm not in the mood for that then I usually mince onion and jalapeno (or green chiles) and mix in with some salt and pepper and worcestershire sauce. It makes for a fantastic burger as well.

I put that sh*t on EVERYTHING.

have you tried their Chile 'n Lime?

used to be able to get it in the local grocery stores, but now we gotta order it online.

but it is friggin tasty

 

[WayFrae]

I put that sh*t on EVERYTHING.

have you tried their Chile 'n Lime?

used to be able to get it in the local grocery stores, but now we gotta order it online.

but it is friggin tasty

That sounds awesome. I haven't ever seen it but I will keep an eye out. I put that sh*t on EVERYTHING too!

 

[passedpawn]

I'm a S&P&W guy. I don't like to work the meat too much, I like to see the crumbly texture of the ground beef.

If cheese, it has to be the sharpest cheddar I can find. American cheese is the bud light of cheeses: no thanks.

Super hot grill. I like the outside crunchy and the inside medium rare. The meat doesn't get on the grate until it registers 450F. If using coal, let them burn for a long while with the top open. You'll have 450F soon after replacing the lid.

Never press a burger on the grill. Want to avoid the fat bloated burger patty? When making patties, push a depression in the middle of it. When it cooks, the depression pops out and it will be perfectly formed.

If you're looking, you ain't cooking. Figure out the timing of your grill so you don't have to open it and cause those nasty flare-ups. A little scorching is OK, but nobody wants a carbon patty.

 

[GrogNerd]

I'm a S&P&W guy. I don't like to work the meat too much, I like to see the crumbly texture of the ground beef.

If cheese, it has to be the sharpest cheddar I can find. American cheese is the bud light of cheeses: no thanks.

Super hot grill. I like the outside crunchy and the inside medium rare. The meat doesn't get on the grate until it registers 450F. If using coal, let them burn for a long while with the top open. You'll have 450F soon after replacing the lid.

Never press a burger on the grill. Want to avoid the fat bloated burger patty? When making patties, push a depression in the middle of it. When it cooks, the depression pops out and it will be perfectly formed.

If you're looking, you ain't cooking. Figure out the timing of your grill so you don't have to open it and cause those nasty flare-ups. A little scorching is OK, but nobody wants a carbon patty.

oh, yeah. this is key

form consistent patties, use consistent heat. burgers on, close lid, start timer. alarm goes off, open lid, flip burgers, close lid, start timer. alarm goes off, pull.

 

[WayFrae]

You guys are making me crave burgers. I might have to stop by the butcher on the way home from work

 

[Jeffries55]

Surprised noone has posted pictures Anyhow, I'll kick it off with one of the two burgers I made over the weekend. Took one pound of 93% grass-fed and pureed 7 chipotle peppers and mixed 3 massive cloves of finely chopped garlic. Topped with bacon, freshly grated monterey jack, cilantro, and a homemade chipotle mayo (3 tbsp or so of real mayo & 3 more chipotles).

I like to keep the seasonings simple with salt and pepper on the top side as I put them on the grill, then when I flip I add more salt & pepper, and top with cheese if applicable. I like mine medium to medium rare, so 3-4 minutes @425-450! Next I think I might add roasted jalepenos (pureed) to the beef mix. Think outside of the spice cabinet for your "mixings"

[Edit 1:52 pm] Made four 5 oz burgers, not one-one lber, lol.

 

[cheezydemon3]

WOW!!! Awesome!~

Add avacado and you have a record breaker there!

 

[gratus fermentatio]

That sure is a tasty lookin' burger Jeffries!
Regards, GF.

 

[Clef051]

Salt, pepper and Worcester. That's it. Assuming you're starting with good hamburger those three to taste are all that's needed.


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Same thing I use

 

[cheezydemon3]

I cooked burgers for a TON of people last weekend.

salt
pepper
oregano
thyme
basil
cinnamon
nutmeg
paprika
thyme
garlic powder
onion powder

Avacado
smoked ghouda cheese
grey poupon
mayo
onion
tomato

Even the Lady who "hates avacado" had a second one....with avacado.

Must have made 30 of them! It was work not overcooking any and not burning any buns!

Awesome me.