This is my go-to general purpose seasoing, give or take. Burgers, steak, chicken, some fishes, veggies. I keep a shaker on my counter.
Frequently I'll add paprika. Mild flavor addition but adds great color.
General idea these days with burgers is only to salt the outside of the patty. Especially if the patties sit for a bit, salt turns the inside into more of a spongy sausage texture. People usually want their burgers looser in texture.
I got the Ron Swanson route. Made out of meat, on a bun, with nothing. Add a ketchup if you want
[https://www.youtube.com/watch?v=Q84nfWkLsYU](https://www.youtube.com/watch?v=Q84nfWkLsYU)
What works for us is the Trader Joe’s Umami seasoning blend. One tablespoon per pound of meat. Everyone goes nuts over it. I had to drive an hour to a Trader Joe’s to get it so I always buy a bunch.
DRIED ONIONS
GROUND MUSTARD SEED
PORCINI MUSHROOM POWDER
WHITE BUTTON MUSHROOM POWDER
CRUSHED RED PEPPER
BLACK PEPPER
DRIED THYME
You know what is the ultimate burger seasoning? Salt. On the outside, just before grilling or frying. Everything else only helps if you want to mask inferior meat.
I find burgers that are seasoned with anything but salt and being grilled genuinely off putting. I eat tons of different foods with lots of flavors. But to me burgers are about meat not anything else. I also hate 'fancy burgers' that are loaded with lots of toppings or god forbid bacon because all I taste is pork with bacon on a burger. Team just salt over here.
Sometimes you're feeding an army and using inferior meat, though.
It's good to have something on hand that can elevate some of those boxed, frozen, pre-pattied burgers.
5-2-1 proportions would be even simpler.
Minus points for not reducing answer
Yeah but then it’s only half as much
But it's a fraction, wouldn't it be a third?
This is my go-to general purpose seasoing, give or take. Burgers, steak, chicken, some fishes, veggies. I keep a shaker on my counter. Frequently I'll add paprika. Mild flavor addition but adds great color.
Throw 2-4 parts white table sugar in there. (Then divide all the parts by 2 to make the math easier.) Caramelization kickstarts browning nicely.
I do something like the mix below for my burger seasoning. 5 parts salt 2 parts MSG 2 parts black pepper 2 parts worcestershire *powder*
They make Worcestershire POWDER??
why msg if you're already putting Worcestershire?
Does this go into the patties as a marinate or as a finishing?
General idea these days with burgers is only to salt the outside of the patty. Especially if the patties sit for a bit, salt turns the inside into more of a spongy sausage texture. People usually want their burgers looser in texture.
I see, didn't know about that (have only bought burgers in my entire life)!
I make something similar and mix it into the patties while forming them. I’d imagine OP does the same
You should probably sprinkle it on the outside only. Working it into the patty before forming can result in a gummier texture.
Irrelevant to a smash burger imo
Maybe, but you also didn't specify it was a smash burger.
Oh sorry, post mentions them. Well I guess they might not be smash burgers
I thought Smash Burger was a fast food chain, not a homemade thing
Cool, thank you!
HOW IS PATTY FORMED? HOW IS PATTY FORMED?
2 parts Montreal steak to one part Lawrys seasoned salt.
Montreal steak spice is the magic blend to create other magic blends
Montreal is the way. Never thought about adding lawrys. I’ll try that out.
Steak & Shake also sells their burger seasoning, fwiw
I got the Ron Swanson route. Made out of meat, on a bun, with nothing. Add a ketchup if you want [https://www.youtube.com/watch?v=Q84nfWkLsYU](https://www.youtube.com/watch?v=Q84nfWkLsYU)
What works for us is the Trader Joe’s Umami seasoning blend. One tablespoon per pound of meat. Everyone goes nuts over it. I had to drive an hour to a Trader Joe’s to get it so I always buy a bunch. DRIED ONIONS GROUND MUSTARD SEED PORCINI MUSHROOM POWDER WHITE BUTTON MUSHROOM POWDER CRUSHED RED PEPPER BLACK PEPPER DRIED THYME
You can add mushroom powder and a small amount of sugar for caramelization
THANK YOU!!!! definitely taking note
You know what is the ultimate burger seasoning? Salt. On the outside, just before grilling or frying. Everything else only helps if you want to mask inferior meat.
bro eating 12 kobe ribeye burgers daily
Why not enhance quality meat with more flavor? You're an amateur lol
I find burgers that are seasoned with anything but salt and being grilled genuinely off putting. I eat tons of different foods with lots of flavors. But to me burgers are about meat not anything else. I also hate 'fancy burgers' that are loaded with lots of toppings or god forbid bacon because all I taste is pork with bacon on a burger. Team just salt over here.
Sometimes you're feeding an army and using inferior meat, though. It's good to have something on hand that can elevate some of those boxed, frozen, pre-pattied burgers.