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What are your go-to hamburger spices?

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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.
 
LevelSea said:
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.
Click to expand...

You forgot the Cheez-Whiz.
 
LevelSea said:
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.
Click to expand...

They have a special on those 2 for $5.- at applebees.
 
"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."


Is this real life?
 
Freshly ground black pepper and kosher salt added only right before the room temperature meat hits the grill or pan. Cook to medium if you trust where the meat came from, medium well otherwise.

And I always use bison. Meatier and healthier.
 
Bison is that super-low fat meat right child of wonder? It is really tastier? I would guess with less fat it would have less taste. Where do you get yours from?

Thanks!
 
If it's a decent 80/20 hamburger? Salt and pepper only. But I'll add spices to ground turkey burgers:

onion powder
garlic powder
A1
salt & pepper

Worcestershire sauce if I have no A1.
 
I treat cooking burgers like a mini steak myself.

Salt and pepper.

But I tend to pile other things on them in various ways after they come off the Grill/Cast Iron skillet.

I dress up the burger later, rather than turn it into a meatloaf.

If I want a meatloaf the wife takes over, she makes a good one after decades of practice.
 
Oregano, just a light dusting, a very little bit of garlic powder, onion powder, salt and pepper. Sometimes I use season salt instead of the plain salt.
 
MongGrel said:
I treat cooking burgers like a mini steak myself.

Salt and pepper.

But I tend to pile other things on them in various ways after they come off the Grill/Cast Iron skillet.

I dress up the burger later, rather than turn it into a meatloaf.

If I want a meatloaf the wife takes over, she makes a good one after decades of practice.
Click to expand...


That's how a good burger should be. You use good beef and you leave it alone so that it tastes like beef. Then you use the right balance of toppings so that every taste compliments the tastes of the other stuff, each in the correct proportion that you can taste each element without it overwhelming the other stuff. It can be a basic burger of lettuce, tomato, pickles, ketchup or swiss and shrooms or cheddar and bacon with carmelized onions, but whatever toppings you use the one thing that never changes is that taste of the meat. It's got to have the juicy beef as the foundation to build the other flavors on. If you mask the flavor of the beef by adding onion soup mix or breadcrumbs or BBQ sauce you ruin the whole thing.
 
Just salt and peppa.

I have in my deep freezer a shit ton of real North Dakota hamburger. Not that shit you buy from the store. This stuff is from North Dakota cows that are grass fed.
 
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.
 
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