What To Mix With Ground Beef For Burgers

How to Season Burgers

The ideal application method for this burger seasoning is to lightly coat the outside of your formed burger patties. Avoid overworking the meat when preparing hamburgers as this can result in a dense and tough burger. For the juiciest, most flavorful burger possible, gently shape your patties and then lightly coat them in your burger seasoning!

What’s in Burger Seasoning

Your homemade hamburgers can have a lot more depth of flavor with just a little bit of fancy burger seasoning. We use onion powder, garlic powder, freshly cracked pepper, salt, and a small pinch of cayenne in our basic burger seasoning blend. These are all fairly simple spices, but when combined, they enhance the beef’s flavor without overpowering it, creating the ideal homemade hamburger.

You must try this if you’ve never made homemade burgers. It is less expensive than the burgers in the freezer aisle and entirely different from store-bought burgers. Though you are free to experiment, I thought I would share my go-to flavor combination for a flawlessly seasoned beef burger.

We’re in full barbecue season here. We’ve been grilling chicken, steak, and veggies (eggplant, mushrooms, zucchini, asparagus, and even pineapple) for at least three nights a week.

If I were to make 20%8%20burgers, I would double the recipe and use 20%1%20lb of lean ground beef (maximum fat content of 2017%) and 20%1%20lb of medium ground beef (maximum content of 2023%). This will make for a perfectly juicy burger. Whisk the eggs and spices together in a big bowl until well combined. Using clean hands, add the ground beef to the bowl and combine. Handling raw meat is probably my least favorite aspect of creating homemade burgers. But the end result is worth it. My preferred method of making burgers is 1/4 pound, or roughly 1/2 cup of meat. I portion the meat into the proper size using a measuring cup, then I shape the patty by hand. Don’t overwork the meat, or it will become tough. Make a small indentation in the middle of each burger to stop them from rounding out and puffing up in the middle while they cook.

My mother uses and awesome burger press which makes it even easier to make the patties. It was definitely was handy when we once had to make 48 homemade burgers for a birthday party. Place the burgers on a hot grill in direct heat. Cook for 5-6 minutes until you start to see the juices rising to the top. Flip the burgers and cook on the other side. I like to use a meat thermometer to make sure that it has reached an internal temperature of 160°F. If you’re making a cheeseburger, put the cheese on top of the burgers and close the lid to let the cheese melt. Remove the burgers from the grill and let them sit for 5 minutes. Serve up on your favourite bun with fresh toppings. While the cheese was melting, I took the time to harvest some fresh greens from our

It’s helpful to have a blog, and as I browsed through my recipe page to find dinner ideas, I noticed that I had never shared my homemade burger recipe. It’s one of our most popular summertime recipes; how could I have missed that? These are the kind of burgers my mother taught me to make years ago, and they are a huge hit at cookouts.