What is the best way to season ground beef?!
What is the best way to season ground beef?
I love making burgers during summer, but I feel like they're lacking some oomph. I'm not looking for an off-the-wall recipe, just some ways to add flavor to my ground beef before cooking. I'm trying to avoid using a lot of salt. What are some good spices/herbs to use to flavor ground beef?
Answers:
Spicy Onion Burgers
from Campbell's Kitchen
Prep/Cook Time: 20 min.
1 1/2 lb. ground beef
1/2 cup Pace? Picante Sauce
1 pouch Campbell's? Dry Onion Soup and Recipe Mix
6 hamburger rolls
Lettuce leaves
Tomato slices
Avocado slices
Directions:
MIX thoroughly beef, picante sauce and soup mix. Shape firmly into 6 patties, 1/2" thick each.
GRILL patties 10 min. or until done.
SERVE in rolls with lettuce, tomato, avocado and additional picante sauce. Serves 6.
and last but not least, this is my new all time favorite! If you love Caesar salad, you will adore this grilled burger that has been mixed with Caesar dressing, a few croutons, garlic and lemon juice. The addition of Parmesan cheese makes the burger juicier with every bite. Serve on a grilled bun or wrap it in a lettuce leaf if you are going low carb. For a lighter touch, substitute ground turkey or chicken for the beef.
Caesar Burger
Serves 4
1 pound ground chuck or turkey
1/4 cup creamy Caesar dressing
2 cloves garlic, peeled and minced
1/4 medium yellow onion, peeled and grated
2 Tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons freshly ground black pepper
1/4 cup (2 ounces) finely crumbled Parmesan cheese
1 cup croutons, crumbled
Oil for brushing the grill
4 hamburger buns, lightly toasted on grill
Optional
2 teaspoons anchovy paste (sold in tubes in your supermarket’s condiment section)
4 cups romaine lettuce (or Bibb, curly leaf or Boston), rinsed and drained
Condiments as desired (mustard, ketchup, relish or more Caesar dressing)
Prep Time: 20 minutes
Chilling Time: 10 minutes
Grilling Time: 10 minutes
Total Time: 40 minutes
Combine all ingredients except lettuce and buns in a large bowl. If desired, include anchovy paste. Mix together with clean hands and divide mixture into quarters. Form into four 1 1/2-inch-thick patties. Wash hands thoroughly.
Cover patties with Saran Wrap. Place in the refrigerator for about 10 minutes, or until the grill is hot.
Bring the grill to medium-high heat.
Lightly brush the grill with oil. Grill burgers over medium-high heat until cooked through, about 5 minutes each side. Transfer to a clean plate and serve on buns, with condiments of choice, or over chopped lettuce.
To save time, combine Caesar dressing and seasonings the day before and store in the refrigerator in an airtight container or plastic bag until ready to use. Also, you can make the patties the day before grilling, cover with plastic wrap and refrigerate; the flavors will benefit from the extra chilling time.
Course ground pepper, lightly salt, onion powder, garlic powder - hasn't ever failed me yet!!!
You could even dice some garlic or onion very fine and add a small amount into the mix.
Onion powder, Lawry's' seasoning salt, pepper
garlic gives it really good flavor. but so does onion powder.
you can also try adding those ready made seasonings that you can find in the grocery stores. meat rubs. they have things such as cumin, salt, pepper, paprika, parlsey, etc. all in one.
Black pepper, garlic powder, and a few hefty shots of Worcestershire sauce.
Try using dry onion soup mix in the ground beef.Adds loads of flavour. (I prefer Lipton over other brands.)
You can also use some steak sauce added to the beef or worstershire sauce along with chopped onion and salt and pepper.You can omit the salt as the sauces have salt in them.
Montreal steak spice also adds a lot of flavour or any brand of steak spice.
Hope this helps.
Garlic is great for flavor. Fresh ground pepper and light salt, or seasoned salt. Sometimes I mix a little Worcestershire sauce in with the grund beef before making patties. Grilling gives the best flavor and try not to overcook and dry out the burger. Medium well is the best for flavor without a risk of e-coli.
I usually put a seasoning called "adobo". (It's a spanish seasoning and is very very popular.)
Then some bread crumbs and ketchup....lets not forget the cilantro. Onion powder and garlic powder. Hope this helped some.
Since you specified that you're making burgers, I sincerely feel that less is more. It's not so much about the seasoning; it's about the handling. If you stir and mash ground beef very much, the burgers will actually be tougher. Also, the more the beef has been manipulated, the less likely the burgers are to "hold together" on the grill. Just shape the (unseasoned) beef into simple patties, with a minimum of squeezing and squishing.
Seasoning the outside of the burgers is another matter. Try a favorite "rub" that you might use for steaks. Or keep it simple, like some ground sage and garlic powder.
Whatever you do, when you're adding salt (however minimally), try to add the salt JUST before the burgers go onto the grill.
1) Grate in a little onion, add some worcestershire sauce & black pepper & some thyme (fresh is best). 2) Use your meatloaf mix for burgers. 3) Garlic powder, low sodium soy & chopped water chestnuts & green onions (glaze with a little hoisin sauce towards the end of grilling). I have more but I am at work.
I love using a packet of lipton onion soup mix in my burgers. It just seems to have everything you need in it. It's also good in ground turkey.
I agree, salt dries out ground beef. Fresh cracked pepper is the best. I put diced onion and garlic in the meat before making the patties. Rosemary is good on beef, Thyme, Sage too. Fresher the better. Great cheese also helps make a great burger, Gruyere, Baby Swiss, Fontina.
Try onions, garlic, pepper, some salt, and fresh peppers.
You will not please everyone.
Buy your meat and grind it yourself. The ground beef you buy in the supermarkets was ground weeks ago and not all from one cow. When they say fresh ground they mean that they just reground, and reground it from the bulk shipment. They add a little blood and keep regrinding.
Spices yes. Grind your own beef a must.
per pound of ground beef mix in:
1 small finely chopped white onion
1/2 teaspoon lemon pepper (or more if you prefer)
1/2 teaspoon sea salt or regular iodized salt
1/2 teaspoon chili powder
2 dashes of paprika
2 dashes of allspice
2 dashes of garlic powder
3 dashes of worcestershire sauce
mix well by hand (yes your hands will get messy) and then make your burger patties
you can substitute 2 clvoes of minced or finely chopped garlic for the garlic powder
you can also roll balls from this mixture and fry them up as meatballs
if it's too spicy, leave out a little bit of spice the next time, if not spicy enough then add more
Good luck.
hamburger seasoning or fajita seasoning
You can put sazon, a little garlic, Some adbo with lemon pepper, Balck pepper, a pinch of salt and your good to go
Season them sort-of Italian. Garlic, basil, a little italian seasoning. Then if you don't eat all of them, you can mash up the leftovers and put them in spaghetti sauce (or don't cook all the meat) or make meatballs.
You could do the same with spicy mexican and re-use the meat for tacos or taco salad, enchaladas, etc.
Make it sort of like meat loaf
Put burger in a bowl, add:
Garlic and Onion salt
Lawry's Season salt
Pepper
A-1 Steak Sauce or Worcestershire sauce (or a little of both)
And whatever else you want, you can even cut up onions and add it at this time.
Mix together and make your patties
That way you get the flavor all through the hamburger, not just on the top or bottom, it's all the way through
Believe me, this works and tastes wonderful
The steak sauce sort of helps the meat from drying out as bad too.
Try one or more of the following:
Powder Ranch Dressing Mix
McCormicks Grill Mates - Hamburger, Montreal Steak, Mesquite
Mrs. Dash Orginal or Table Blend
Soy Sauce
Fresh Chopped Onions
Any of the brand name spice combos such as Lowry's seasoned salt, Accent, Mrs Dash. Onion powder, a little garlic powder or some chili powder might taste good. Not a big fan of over seasoning a burger before cooking, I let the eater decide what they want on it afterwards.