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improve my spice list for burgers

post #1 of 13
Thread Starter 

so far my best recipe for seasoning is:

 

10lbs of good beef from the butcher. they sell 10lb bag for 27 bucks. I get about 16 burgers from it. i use a burger patty maker from Bass Pro Shops.

 

to that I add:

 

2tsp each of:

  • garlic powered
  • fresh ground peppercorns(mixed)
  • sea salt

 

1tsp of  Chipotle

 

 

while cooking I lightly coat with one of my two glaze sauces. Guiness based or red wine. and all my meat sauces include Worcestershire

 

I have switched cumin and Chipotle in and out but think the Chipotle is better. not looking for hot but just a meaty smoky bite. I wonder what other spices work well in this case?

 

I open to anything.

 

TIA,

Joe P.

post #2 of 13

I usually mix Jeff's rub with Weber's gourmet burger seasoning, then sauce to add any heat.  Always a hit when served to friends.

 

John

post #3 of 13

It depends on what you like. The more you add the farther you get from Hamburgers and closer to Meatloaf or Italian Meatballs.

 

Granulated Onion or Grnd Allspice...Goes well with what you use, in Hamburgers...JJ

post #4 of 13

I would say Montreal Steak Seasoning. It works really well with any beef.

post #5 of 13

I second the onion powder.

post #6 of 13
Quote:
Originally Posted by SmokinAl View Post

I would say Montreal Steak Seasoning. It works really well with any beef.



Yep I second that or Canadian Steak seasoning. I like the Canadian Steak even better but my local Sam's quit carrying it.

post #7 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

It depends on what you like. The more you add the farther you get from Hamburgers and closer to Meatloaf or Italian Meatballs.

 

Granulated Onion or Grnd Allspice...Goes well with what you use, in Hamburgers...JJ



Chef JimmyJ is correct, always follow the KISS rule with burgers IMHO.

BTW 10 ounce burgers are huge, I prefer 3 per pound.

 

post #8 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

It depends on what you like. The more you add the farther you get from Hamburgers and closer to Meatloaf or Italian Meatballs.

 

Granulated Onion or Grnd Allspice...Goes well with what you use, in Hamburgers...JJ


On that note, which is perfectly correct, here's a link to Spice Technology; long but interesting:

 

http://books.google.com/books?id=jCYovj2TIa8C&pg=PA61&lpg=PA61&dq=add+spices+before+or+after&source=bl&ots=qW0BysIJcY&sig=82NEkT_LNaPhLsHmt8Q6P8GyPLM&hl=en&ei=U99jTuiqMOGosQLb1pWwCg&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBUQ6AEwADgU#v=onepage&q=add%20spices%20before%20or%20after&f=false

post #9 of 13
Weber Gourmet Burger is a unique and well-balanced flavor profile. I also like their Burgundy Beef...really nice savory flavor and it's finer grind is great for meat mixes.

Canadian Steak is good as well, and is a very coarse grind for a great texture.

Montreal Steak is good, as well.

If you can find them, dried red bell peppers coarsely ground are great for a bit more texture and mildly sweet spiced flavor. My source is in the Wiki recipe section, red bell pepper rub...or if you dry your own, you're all set.

Thers a ton of things you can mix into burger meat, but as mentioned, if you get too complex with savory spices it won't taste like a burger.


Have fun with it...just loosen up and go with flow...that's when most of my best spur-of-the-moment creations happen.


Eric
post #10 of 13

A packet of lipton onion soup/dip mix goes good in gome ground.  Has the onion pieces in it  which is a nice tase when you bite into one.  throw some mushrooms on top and a slab of swiss cheese and you can't go wrong.

post #11 of 13
post #12 of 13

I like mine on the simple side.  Salt, pepper, and maybe a couple drops of Worsty just to complicate things.  Really all a matter of personal preference.

 

Actually, just for old time sake, I like a good pan fried steak or hamburger now and then.  Some magic things can happen in grandma's cast iron skillet.

 

Good luck and good smoking.

post #13 of 13
Thread Starter 

that link by pops is probably more than i ever wanted to know, thanks.

 

I believe I will follow the kiss method. I’m just looking for some subtle taste that my guests don’t get at other cookouts. Right now they are pretty good because I buy real good beef. The spices are there just to tweak that flavor. So the KISS comment is spot on now that I think about it. The real trick is pulling it off the grill at the right time. There is something about a good sirloin burger that is just pulled before it’s brown all the way through. There is a reason 5 guy charges 8 bucks for a burger and people lineup for it!

As for them being too big, maybe they are. I just have not found the right size but after cooking they do shrink a little so they seem ok. It just means if you can eat two, you have a hearty appetite.

 

Thanks everyone.

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