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Thread: What do you season your hamburger patties with?

  1. #1

    What do you season your hamburger patties with?

    I am making hamburgers tonight and I want to try something different. I was thinking Montreal Steak Seasoning. What do you use? Also, do you mix the seasoning into the meat or do you just season the outside of the patties?

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    Tex-Joy steak seasoning. Usually just sprinkle it on and pat gently after the patties are formed.

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    sea salt and cracked pepper.

    i also like putting cubed white kraft american cheese and jalps inside my patties.

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    Don't use much seasoning on burgers, since I like to taste the beef. Just a little salt and peppers.

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    bleu cheese and japs

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    What pescado said. Only in a man's voice.

    I also put some coarse, fresh cracked pepper on mine (but not the ones I cook for the wife and kids).

    I keep it simple, and use a relatively hot fire.

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    little pieces of fresh sourdough bread rolled into pea-size balls, crerating little juicy pockets in the meat. small chunks of pepper-jack and some diced onion. tony's on the grill.

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    Tony Chachere's and maybe a little Fire Dust for mine.

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    From the advice of a friend: French Onion Soup mix (the dry/just add hot water powder and dry onions stuff). Mixed that into the burger and cook. It was not bad at all.

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    I add a generous amount of KC Masterpiece barbeque sauce to the meat, then salt, cracked black pepper and sometimes garlic pepper/garlic flakes.

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    Quote Originally Posted by longhornbambam
    From the advice of a friend: French Onion Soup mix (the dry/just add hot water powder and dry onions stuff). Mixed that into the burger and cook. It was not bad at all.
    Yeah, I like meatloaf too.

  • #13
    worcestershire, salt, pepper and a pat of butter in the middle of the patty

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    i do salt, pepper (for you chefs out there, kosher salt and cracked black pepper) onion powder and paprika

    sometimes I'll use a little steak seasoning powder I have, can't remember the brand.

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    Re: What do you season your hamburger patties with?

    Quote Originally Posted by MaximumBarnes
    I am making hamburgers tonight and I want to try something different. I was thinking Montreal Steak Seasoning. What do you use? Also, do you mix the seasoning into the meat or do you just season the outside of the patties?
    I use mtl steak now and then, try it out

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    i use c+a+d's recipe. never had one person not be amazed.

  • #17
    Tex Joy

  • #18
    Cowboys and Texans fan ! tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt GORN tx 3 putt's Avatar
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  • #19
    Quote Originally Posted by smoky b
    and a pat of butter in the middle of the patty
    Will try.

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    Salt and pepper on outside of patty.

    Then sometimes one of either: Hickory salt, garlic powder or steak seasoning.

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    Worcestershire sauce, chili powder, sprinkle of $#@!in, Chalula, garlic, jalapenos, onions.

    Marinate in the fridge overnight.

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    Quote Originally Posted by TJ Hooshamazoo
    Worcestershire sauce, chili powder, sprinkle of $#@!in, Chalula, garlic, jalapenos, onions.

    Marinate in the fridge overnight.
    You're trying real hard not to taste the beef in that burger.

    If I'm buying ground beef at the store, I'll add some extra flavor into it. Minced garlic and onion, maybe some roasted chile. In addition to salt and pepper.

    I usually grind my own though, and they taste so good with only salt and pepper and beef, I don't want to add anything.

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    c+a+d's recipe is great.

    i usually just do tony's seasoning + diced japs + worchestershire. i don't put the onions in the patty because i prefer to grill the rings.

  • #25
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    Lowery's Seasoning and a little bit of Worcestershire Sauce.

  • #26
    Quote Originally Posted by Brisketexan
    What pescado said. Only in a man's voice.

    I also put some coarse, fresh cracked pepper on mine (but not the ones I cook for the wife and kids).

    I keep it simple, and use a relatively hot fire.

    Coarse salt, and cracked pepper, just like steaks, nothing else needed.

  • #27
    After not being able to find Tex Joy at the store, I went with what I had on hand: Tony's and pepper. Not bad. I will keep experimenting.

  • #28
    Quote Originally Posted by MaximumBarnes
    After not being able to find Tex Joy at the store, I went with what I had on hand: Tony's and pepper. Not bad. I will keep experimenting.
    where do you live? It can be hard to find outside of SE Texas/Houston Area.

    At least that's been my experience

  • #29
    A little bit of normal hamburger seasoning and then a splash of Louisiana hot sauce (not too much)

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    Worcestershire sauce + Tony C's

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    A little Worcestershire + Fiesta brisket rub.

    Oooh yeah.

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    Seasoned pepper and a little bit of Seasonall.

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    Quote Originally Posted by MaximumBarnes
    After not being able to find Tex Joy at the store, I went with what I had on hand: Tony's and pepper. Not bad. I will keep experimenting.
    Check your local Academy. They usually have it in the BBQ/cooking section. That's where I get mine.

  • #35
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    The blood of the unbelievers.



    Oh, and yeah, what pescado rojo said -- I get my Tex-Joy at Academy. Actually, I let my daughter get the last batch for me as a birthday gift -- she thinks it's so cool when we get to cook with it now.

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    Worchestershire sauce is a must.

    I also mix in some finely chopped onion, garlic, season-all and pepper.

    Patties have to be THICK and pink in the middle.

  • #37
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    Worchestershire and Tony Chachere's.

    3 minutes a side on hight heat

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    Quote Originally Posted by Brisketexan
    What pescado said. Only in a man's voice.

    I also put some coarse, fresh cracked pepper on mine (but not the ones I cook for the wife and kids).

    I keep it simple, and use a relatively hot fire.

    Quote Originally Posted by Brisketexan
    The blood of the unbelievers.



    Oh, and yeah, what pescado rojo said -- I get my Tex-Joy at Academy. Actually, I let my daughter get the last batch for me as a birthday gift -- she thinks it's so cool when we get to cook with it now.


    well... which is it?

  • #39
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    well... which is it?
    Well, sometimes you gotta use a little baste.

    Actually, you don't, if you get only 80 or 85% lean -- that fat's magic. It turns good into great.

    Interestingly, I also used to have a similar theory that applied to dating, but this is neither the time or place.

  • #40
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    I use a garlic salt (with parsley flakes) and some spicy montreal. Sometimes I will add a lil chipotle tabasco or teriyaki too.

  • #41
    asshat Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii is probably perfectly normal.  Probably. Maybe. Who cares? Sii's Avatar
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    Quote Originally Posted by longhornbambam
    From the advice of a friend: French Onion Soup mix (the dry/just add hot water powder and dry onions stuff). Mixed that into the burger and cook. It was not bad at all.
    this and it works well

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    Usually whatever is close at hand. Either worcestershire + salt/pepper + garlic powder or just montreal.

  • #43
    The fattiest ground beef that I can find. Plenty of kosher salt and ground pepper on the outside. That's it.

  • #44
    Shah of Shaggy Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan is a rep whore. Iconoclast Texan's Avatar
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    The Cowboy Burgers from Central Market are so money. Seriously. Highly, highly recommend. They have bacon, garlic and herbs. Maybe something else, too, but I can't remember. I sprinkle with salt, pepper and a little Tony Chachere's, but it's not strictly required.

  • #45
    asshat Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody can play the whole course with a 4 iron. At night. Mr. Peabody's Avatar
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    Quote Originally Posted by Macanudo
    Lowery's Seasoning and a little bit of Worcestershire Sauce.
    +1

    or

    Tony C's with a little bit of Worchestshire Sauce

    Lowery's seasoning can also turn a good hot dog into a great hot dog.

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