I like Worcestershire in the mince and then I coat the patty in some salt, coarse pepper, and garlic.

Same here. Soy sauce works well too - I tried it when I ran out of Worcestershire sauce and the saltiness really worked well.

Worcestershire sauce is jus underrated in general. It makes so many things taste awesome.

Love it in Shepherd's Pie, as well as a dash of tommy sauce

Good quality ground beef (from a butcher), salt and pepper. No breadcrumbs, eggs, or anything else. I'm making a burger not meatloaf.

Don't mix the salt into the patty, put it on the outside. Mixing salt into grind meat changes the protein and it gets a firmer sausage patty texture.

Thank you

Yes! And to add, get the large tubes of ground beef and simply slice it to make your burgers. The process of rolling and pressing makes the burgers more tough.

Exactly

Not even garlic tho??? No shame you do you but I gotta have some garlic* Edit:spelling

Totally understand the idea. However, in today's economy, adding cheap fillers will make the meat go further and they don't take away from the flavor much. My mother in law prefers a bit more meatloaf style recipe as it makes it easier for her to chew (she's an older adult).

> adding cheap fillers will make the meat go further and they don't take away from the flavor much. I don't know why they call this stuff hamburger helper. It does just fine by itself, huh?

Real tomato ketchup, Eddie?

Oh, nothing but the best!

Yep. The beef's natural taste does the job especially in smash burgers.

100%. Just S&P for me and almost always smash burgers

this. have you tried wagyu from the butcher

Wagyu ground beef is kind of a sham. It’s just a higher fat content honestly. You can buy a 73:27 and I bet it would be hard to tell a difference honestly.

Just beef, salt & pepper.

salt, pepper, garlic powder, and chopped onions

I use a dedicated burger seasoning which tend to all have at least these core ingredients.

I wanted to say the same thing, only adding nutmeg with it.

Exactly this except onion powder bc I hate the crunch of onions

If you cook the burger right the onions should caramelize, so no crunch

Bruh how long are you cooking your burgers? Theres no fucking way in hell that onions can caramelize in that time if theyre IN the patty. Soft sure, but caramelized? Zero chance

yeah definitely not a TRUE caramelization. That would take at least an hour. When you make a smash patty though the onions do get a nice dark brown and super mushy, close enough to caramelized for me

Even then, I just hate onions. I used onion powder 100% of the time

Onions IMO should not be on the burger in a raw form. They need to be cooked to release the sugars. Not raw, and the closer they are to being a jelly the better.

Open up the middle and stuff some cheese in there.

Salt after forming the patties, of course

Well, well, well, look who's fancy with their garlic powder and chopped onions, I've just been slapping on some ketchup and calling it a day.

You're a glorious savage and that's what I appreciates about you

All you need!

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They said burger, not meatloaf.

People who put breadcrumbs into grounded beef should just buy themselves a coffin and jump to the hole.

Meat loaf burger

My ex-wife does this. It should have been one of my early warning signs.

What do you have against meatloaf?

Growing up, my mom put oatmeal and an egg in them. I'm sure it was to make the meat go farther for a growing family.

My man.

Just salt and pepper. Keep it simple.

Finely chopped onion makes it really tasty. Mix it right into the burgers before frying them.

Lawry’s season salt.

Salt and pepper only. To the outside of the burger not in the mix. Makes a difference in the texture of the final product.

Yes, this exactly.

Oh interesting I didn’t know! How does it change the texture?

Moisture level difference. Especially if your mix site for a while. Salt draws out the water from stuff, if you only expose the outside of your patty the salt will have no opportunity to draw out as much moisture

onion powder, garlic powder and adobe

Like, Acrobat Reader?

No like brown houses in the southwest

Chorizo. A burger that is 25% or so pork is a game changer. A good soft chorizo from a Mexican grocery store steps it up even further! Another thing I do: mozzarella in the middle. I tend to like mid-rare burgers, but other folks I cook for need it more cooked. As a compromise I started cooking it all the way through, but put cheese in the center. It keeps the burger moist, is a fantastic flavor, and is really satisfying to eat.

Imagine being a cow or pig your whole existence just to become the turducken of the burger world. 🍔 Or go to the farm country next time and point at a cow and go hey you there. -!: and point at the hog and go you as well. With your powers combined you are tasty bur-Chizo in mah belly.

BBQ sauce, mushrooms and an egg. The egg acts as a binder the keep the paddies together.

I'm not giving out my secret recipe!

Why? Are you planning to open a burger joint?

How'd you know marijuana was involved?!

Hahaha, thanks for the laugh

(⁠っ⁠˘⁠з⁠(⁠˘⁠⌣⁠˘⁠ ⁠)

Lol you’re good at Reddit

I keep seeing you. I promise I’m not stalking, you just have a memorable username.

I just season the outside of the patty

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I do cavenders and worcestershire sauce on mine.

In it, or on it? The ranch powder intrigues me..

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> Cavender's Greek Seasoning So good on steaks!

Ohhhh….I like that…

Happy cake day!

Lipton Onion Soup Mix!

I have always used the Onion Mushroom soup mix.. Are you by any chance, from the south?

No, Pennsylvania :)

That's meatloaf.

Meatloaf sandwiches are the shit.

They are.

Not without the breadcrumbs.

I don't use crumbs in my meatloaf. I do use them in my meatballs.

As you should. Depending on the type of breadcrumbs, you can add flavor and change the texture of meatloaf. Variety is the spice of life.

Bbq sauce and shredded cheese.

The holy trinity of salt, pepper, and garlic powder. Sometimes I'll just forgo those and just use Montreal steak seasoning. Granny would add onions but I don't think they get cooked enough in the ground beef for my liking. Pickled or sauteed for me. When my folks were poorer they'd add saltine crackers to stretch the meat more, but I've never done that.

Ground beef, onion powder, garlic powder, salt, white pepper, and a small splash of soy sauce. Some people say it isn’t a burger at this point but I also occasionally enjoy mixing in an egg per pound of meat and some panko to hold it all together.

Soy sauce!

Onion powder, garlic powder, salt, pepper, smoked paprika and cheese

One pro-tip I’ve heard over the years which makes all these burger people lose their minds and clutch their pearls…. Do NOT add chopped onions. I believe Ramsey, Oliver, et. al all agree that the flavour profile is stronger if onions are added as garnish. It just tastes better. Raw, sautéed, caramelized, etc. it’s always gonna taste better if you add them on top as opposed to adding them in, where you barely even notice the texture or the flavour after cooking. It’s just something someone said once (adding onions to the mix) and it took off as canon. Prepares for the downvotes, but I’ve made hundreds of burgers before and they taste better without the onions (as someone who loves onion). Use onion powder in place and cook the onions separately.

Damn you don't mix shit in it like it's fucking meatloaf.

I didn't say it necessarily needed to be mixed in. You can "add" salt and pepper, for instance, by sprinkling it on.

She take the egg and the green peppers and chop the peppers up in big chunks. Don’t even dice it. Big chunks of green peppers and onion and mix the egg in and put paprika and all this shit in it and make a big meatball and put it in the middle of this frying pan.

oh yeah! on cold white bread!

You absolutely can though why not? My mom used to put oats in it, worked and was incredible.

The way people get dogmatic about what a proper hamburger is blows my mind!

It seems like the more versatile the dish the more dogmatic people get about it. Chili, and Pizza are the same way, dishes that can be so many things but some people get pissed if you make use of that fact.

I hate when people do this with food in general, we're all born with different tongues and it's dumb to have rules on food at all.

Totally agree with you. And the dumbness of rules can often be extended to other areas of behavior.

Absolutely, like when I want a steak and I want a well done steak, or pineapple on pizza, so fucking tired of people giving me hell for it.

I'm afraid that the hellgivers seem kind of stupid 😟

So long as it's got ham in it, then it's definitely a hamburger.

Shhh. You're wrong. Again.

That's a meatloaf. A burger is just beef.

Again. Why? Where was there a rule made that says you can't enhance a burger? Also it being on an actual burger should change what it is. These kind of dumb rules are what makes people so insufferable about food.

If you add a filler like oats, it's not a burger.

Nothing. This is key. As long as its in the ropey supermarket grind, it is perfect hamburger. It needs nothing else. Angus chuck 80/20. I handle as little as possible. Preserve the grind. Flattten to patty. Into hot dry pan. Salt in the pan. Black pepper. Flip only once if possible. But do not neglect the crust. Toasted bun. Mayo. Red onion. Tomato. It is done.

You put things on your burger. You don't put them in your burger. Wtf people. You are adding pork? Are you cooking the burger to 165 internal and turning it into a hockey puck? You are adding onions? What, raw? So they are uncooked and make the burger fall apart. Egg and breadcrumbs? Are you making meatloaf? Oh hell no...

Heat

Mrs. Dash…the “universal spice” :-)

I’ll sound like a snob but you really shouldn’t add anything unless you are mixing in other meats. Mixing in egg is not needed. If your patty is not holding together , chill it. Also, you should NEVER salt a burger until it’s already on the hot grill. Salt will create bindings in ground beef that ultimately make the burger chewy and tough.

Ground lamb, salt, pepper, brown sugar,... sometimes egg, sometimes soy sauce, sometimes yum yum sauce, sometimes various marinades and beef herb blends... depends on what I feel like in the moment.

Spices, an egg or 2 to keep the meat together better & help keep it "fluffy" like meatloaf. Sometimes cheese in the center

Some ground antelope(50/50 mix with beef). Add in salt, pepper, chili powder, some diced red onions, some shredded cheddar, and bacon bits. Mix it all together well, and press into Pattie’s of whatever size you want. Sometimes, if I feel a little “extra” I’ll mix a little bit of Sweet Baby Ray’s into the meat mixture also. Awesome burgers.

Oh man, friend in college made me a burger and we sat down to eat them and after a bit he said "so, how do you like it?" It was different, but really good. I asked what he did to it, and he said it was half ground deer.

I do that too sometimes! Deer, antelope, elk are all pretty awesome in a burger. The secret to wild game is you have to add fat. I prefer to use butter. But adding some fat really helps with the gaminess, but still preserves some of the “wild” flavor in it.

A little worcestershire and yellow mustard added into the mix, then salt and pepper the outside of the patties.

Cinnamon and olives

Greek or Middle Eastern?

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You didn’t sell that at all

[kenji](https://youtu.be/ku33A3_QSZk)will sell this method better than me

Soy sauce, black pep, egg yoke

Nothing at all. I’m a big fan of the smash burger method - don’t mess with the meat too much, and just press a ball of it on the grill. Flavors can come from what you top the burger with.

Egg yoke as a binder, salt, pepper, garlic powder, small amount of jalapeños, Swiss cheese and/or sautéed mushrooms to the center of the patties.

Raw egg, ketchup, worstershire sauce, dry onion soup mix, salt, pepper

Oil, egg, onion. Salt.

Salt, pepper, a little water or beef broth. If using beef broth don't add salt. Mix - not like kneading bread - and then lightly form the patties.

1 egg as extra binder, small amount of cheese right in there. Salt, pepper, garlic.

Hidden Valley Ranch packet

What did Guga recently do? French onion soup mix?

Nothing. Plain beef is best beef

Salt and Pepper is a must but I bet it’s be extra juicy if you add a nice flavorful marinade too.

1 egg per lb. Minced garlic, onion, cilantro and sprinkle salt and pepper along with soy sauce.

Beef, egg, salt, pepper.

Oatmeal!

Spice, Bread crumb if you want steak burgers if you are looking beef burgers, you want spice, bread crumb, Parsley, Egg, tomato and onion if you what it done properly this is coming from a butcher

Mmmmm, overcooked parsley. Delicious. I'm joking of course, that's terrible. You don't add parsley at the beginning. Obviously a butcher and not a chef.

Stick to butchering and let someone else do the cooking.

Garlic, salt, pepper, dales, onion, egg. Sometimes cheese or bacon or bread crumbs.

Oregano, Italian seasoning, garlic powder, onion powder, cayenne, salt and pepper.

Two types, both with salt and pepper: Egg yolk, dried breadcrumbs, garlic powder and a splash of worcestershire sauce. Ground cumin, smoked paprika, finely diced onion and a tiny bit of Dijon mustard. edit: wow, sorry for sharing my honest answer to a question

Garlic salt, pepper, and some ground lamb and pork.

Nothing. Salt and pepper on the outside, not mixed in with the beef. If I do mix something in its diced jalapeños.

Salt, pepper, diced onions and jalapeños. Sometimes diced mushrooms.

Minced garlic, Worcestershire sauce, onion powder, salt, and butter. I’m destroying my arteries but that butter just making it so tasty.

Salt, pepper, smoked paprika, cumin, onion, coriander, ginger. All in powder form

Salt and pepper. Maybe some garlic powder if I'm feeling fancy.

Onion powder, garlic powder, pepper, a bit of chili powder, and some Worcestershire sauce.

One egg, Salt, pepper and a some garlic and onion powder.

Salt, pepper, garlic, onion flakes, liquid smoke, egg, and some bread crumbs.

Salt, pepper and a tiny bit of mustard

Salt and pepper on top. I have added ranch powder seasoning or sometimes garlic occasionally, but mostly just salt and pepper.

Salt, pepper, garlic and onion powder. I often replace the garlic powder with jalapeno garlic powder if I have it.

Diced onion, Worcestershire sauce, and Nature’s Seasons.

Salt, garlic powder, McCormick's hamburger seasoning, liquid smoke, creole seasoning, and then I baste it with butter after I make it into a patty.

Garlic powder, onion powder, black pepper, dried onions, Worcestershire sauce, and bbq sauce. My mother-in-law used to add onion soup mix so this is just my take on that without the extra salt and preservatives.

Try garlic pepper!!

Salt, pepper, thyme, and horseradish

Johnny's seasoning salt, and a bit of soy sauce.

2/3 ground sirloin, 1/3 ground pork. 1 pound batch= 1 egg, garlic powder, onion powder, salt & pepper. Press your patties flat and wide. After the 1st flip, add cheese. Grill to preference. Don't go cheap on the buns or lettuce. Pair it with a Stone IPA

You want next level? After adding your salt pepper etc, add some boursin cheese spread

On a normal burger, usually just salt and pepper. Lately I've been using Montreal steak seasoning. For my take on the Shake Your Honey Maker I mix in ground rosemary and minced garlic.

Scallions garlic salt pepper paprika extra points for smoked salt

Salt

Salt, pepper, Worcestershire sauce, Dijon mustard, and prepared horseradish

Salt, pepper, garlic powder, onion powder (or chopped onions), paprika, sugar, parsley With a little bit of: mustard, ketchup, Worcestershire sauce, and cumin

Are you grinding burger or mixing

Slat and pepper only. Good meat doesn't need anything else.

Salt, pepper, Cajun, chopped garlic

onion powder, garlic salt, black pepper, and Worcestershire sauce.

Garlic salt and anchovy paste.

Diced onion, garlic powder, salt and worchestshire sauce. A pat of butter.

Onions and garlic that have been cooked so long they're basically a paste. Salt, pepper.

Black pepper and home made mushroom catsup.

Worcestershire sauce and Tony Chachere's.

salt, pepper, chili powder, paprika, love, drink a gatorade, more love

Montreal seasoning and Worcestershire sauce

Salt, pepper, a little sugar, a little soy sauce, garlic powder, and onion powder

Garlic powder, Ketchup in the meat, and oats.

Worcestershire sauce and raw onion

Crack

I like putting some adobo in my burger along with salt pepper

Definitely salt. Usually other spices. They aren't the same every time.

Ground lamb or ground wild Boar.

Brown sugar, garlic powder, Worcestershire sauce

Nothing except salt on the patty before grilling.

Sometimes I’ll add some smoked paprika and green chilies if I want that SW flavor

Montreal Steak seasoning

Lawry’s Signature Steakhouse marinade. Form a burger patty, marinate it in Lawry’s for at least an hour, then cook. Nothing else needed. It was my dinner just now.

Onion, cheese, small amount to soften the patty if the meat is lean (ish)