What are your go-to hamburger spices?

[GagHalfrunt]

Ain't nobody got thyme for that.

Bad puns like that are parsley for the course around here.

 

[OutHouse]

Beef bouillon. At Jack In The Box in 1980 we kept the ready cooked patties in a hot pan of beef stock. I wonder if they still do that.

with spiders!!

 

[Carson Dyle]

I think 1980 is just about the last time I ate at a Jack in the Box. Food was awful, and that's comparing it to the McDonalds and Burger Kings that I used to eat back then.

 

[feralkid]

so meatloaf.

 

[feralkid]

himalayan sea salt /QUOTE]

Good luck finding sea salt in the Himalayas.


(It's mineral salt.)



.

 

[GagHalfrunt]

Hey now. If we're talking about eating Meatloaf use the right scene.

 

[feralkid]

Hey now. If we're talking about eating Meatloaf use the right scene.

You got it.

 

[FeuerFrei]

I don't go to hamburger spices ... I let them come to me.

 

[Herr Kutz]

I sometimes use Tony Chachere's Creole Seasoning.

 

[DigDog]

i do not ruin hamburgers (or steak, or any other quality beef) with strong spices.

 

[Mr.IncrediblyBored]

I don't know if I'd call this my go-to but if you wanted something different:

Salt
Black pepper
Garlic powder
Chili powder
Cumin
Splash of liquid smoke

 

[Concerned Citizen]

Salt,pepper, and garlic.
It's Hamburger,not steak.
Not much different for steak

 

[JEDIYoda]

One spice --- chopped Habaneros

 

[Concerned Citizen]

One spice --- chopped Habaneros

Yikes.We should call you "Ring of fire" man.

 

[MrSquished]

http://cooking.nytimes.com/guides/5...gn=kwp&kwp_0=156310&kwp_4=659643&kwp_1=338072

no mention of spices here, unless you are making a seafood burger

 

[waffleironhead]

Usually just some salt, but sometimes I use Penzeys chicago steak seasoning.
https://www.penzeys.com/online-catalog/chicago-steak-seasoning/c-24/p-658/pd-s
Hand-mixed from: salt, Tellicherry black pepper, sugar, garlic, onion, lemon zest, citric acid and natural hickory smoke flavor.

 

[rommelrommel]

Only the finest Matsusaka wagyu, coarse himalayan sea salt, ground foie gras, a couple truffle shavings. Sous vide, then baste in brown butter and capers. Serve with heirloom tomatoes, sliced shallot, oyster mushrooms, and 3 fried quail eggs.

Ditch the tomatoes and mushrooms and you've got a customer.

 

[A Casual Fitz]

I just throw a couple habaneros on there and call it good.

 

[JEDIYoda]

One spice --- chopped Habaneros

If we want something a bit more mild we might dice up a scoch bonnet or two.....