First, remember that once meat is no longer a cow, every step of processing and packaging introduces an additional chance of contamination. And let's be honest — especially in the case of shrink-wrapped, pre-pattied ground beef, there could be anything in there.
Sketchy, cheap ground beef won't necessarily make you sick. But when I have to buy and cook it and we all find ourselves in that position, especially in rented summer houses in remote towns with tiny grocery stores , I cook burgers to medium to make sure to kill anything nasty.
And that makes for a less delicious burger. So get the best meat available that you can afford. Fat is important. And if you can, ask the person at the butcher counter to grind it fresh while you wait. That will make a huge difference. The less you handle your ground meat, the better. Mushing it causes the proteins to get worked up, and that makes your burgers less tender. Don't dump it in a bowl to add seasoning — not even salt and pepper — and mix it around.
That includes adding anything other than salt and pepper, like eggs, onions, or herbs. As we move into the summer months this will be our go to for hamburgers:.
Smoked paprika or sweet,, on the burger seasoning,,? Making burgers tonight!! We have made it with both types of paprika and enjoy it both ways. Back to top. Skip to primary navigation Skip to main content Skip to primary sidebar.
Jump to Recipe. Pin Share Tweet. How much burger seasoning per pound? You need 1 tablespoon of seasoning per 1 pound of hamburger. How to use burger seasoning? Can you use this on turkey burgers? Serves: 9 Tablespoons.
Prep: 10 minutes. Total: 10 minutes. Most helpful critical review Momily. Rating: 2 stars. I was looking for a change to my hamburger recipe. I only made 4 patties out of the mixture, in case we didn't like them. Needless to say, my husband and I didn't care for this recipe -- and my husband eats beef cooked in any way, shape, or form!
I ended up mixing the rest of the mixture with more hamburgar and ingredients from my own recipe -- they were so much tastier. Based on the reviews, I really wanted to like these.
Sorry Stacey:- Read More. Reviews: Most Helpful. Sarah Jo. Rating: 5 stars. I mixed 2 t. When cooking I sprinkled each patty with the seasoning.
I plan on using on other meats too. This is great for grilled hamburgers! I usually just use a bit of Montreal Steak seasoning, but I was looking for something different and this was perfect.
I cut the recipe in half for just over a lb. I cut back a little on the paprika, but other than that followed it exactly. The burgers had a very nice flavor. This is a definite keeper and I'll be making some up and keeping it in a little jar to have on hand for grilling over the summer months.
For a different twist, try using smoked paprika vs regular I think this was the best hamburger I've ever had! I know lots of things come into play when making a good hamburger. I'm not sure why Stacey did not include information in the orginial recipe, considering this is a critical piece of information. Anyway, I used a hamburger patty press to create 6 oz.
We grilled these on a propane grill. Why mess with perfection? To make a good burger , get fancy after you've got it off the grill, adding all the toppings and condiments you want. Like raw onion and ranch dressing? Go for it. Don't let anyone to tell you what's good. There's no right way to season a burger if it tastes good to you. Mix up your own spice mixtures with spices available to you and organize a taste test, trying different combinations on a few different burgers, to see what you and your family likes the best.
Just handle the raw burger as little as possible, sprinkle it on right before it hits the heat, and you'll be in great shape. Part 2. Make your own season-salt. If you like spice mixtures by McCormick or Lawry's, why not try your own? It's likely you've got everything you need already in your cabinet and in your kitchen.
If not, use whatever you like to create your own. To prepare the mix quickly, throw the peeled cloves with the ends trimmed off in the food processor to get the party started.
Pulse the processor on and off until they're thoroughly minced and to the garlic add: A cup of salt 1 tablespoon of sweet paprika 1 tablespoon of chili powder 1 tablespoon dried basil 1 tablespoon of white pepper 1 tablespoon of celery seed 1 teaspoon of ground ginger 1 teaspoon of dried mustard 1 teaspoon of dill Mix the ingredients thoroughly and store in an air-tight container in the refrigerator.
This can be used to season hamburger and any other kind of meat. It's a basic and versatile fresh seasoning mix. Try a curry spice mix. If you want to try burgers with warm and fragrant Indian spices, it can be a nice and surprising change-up from the regular salt-and-pepper. This goes excellent on a burger with fresh coriander and a spicy chutney.
Try integrating fresh ingredients into the ground beef. As long as you do it gently, adding some chopped up onion, basil, or other green herbs into the meat can be an excellent way of adding interesting flavors and aromas during the cooking process.
Some burger-lovers like raw garlic in the beef, while others swear by the addition of oregano. Use what you like. Depending on the kind of toppings and flavors you want to use on the burgers after cooking them, adding some fresh ingredients to the meat can be a nice addition.
Brush marinade or wet rub on the outside of the burgers before cooking. Mixtures of Worcestershire, brown sugar, horseradish, ketchup, soy sauce, and even hoisin can be delicious when added to ground beef.
Working in wet mixtures is less recommended, but still possible. It can be a good way of over-handling the beef and breaking down the proteins, but gently massaging some Worcestershire in shouldn't be too much of a problem. Did you make this recipe? Leave a review. For starters, buy ground beef high in fat at least 20 grams. Watch some videos on cooking burgers so you can learn how not to overcook them.
Not Helpful 4 Helpful You can add whatever you want to a burger. I suggest garlic and black pepper as burger seasoning. Not Helpful 6 Helpful Yes, although if you have time, it's better to thaw the patties in the refrigerator prior to grilling them. Not Helpful 0 Helpful 9. Of course! I do it all the time.
I mix the meat with an egg, some A.
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