Good seasoning for beef burgers?

caviardreams

Hi guys

Wondering if anyone could recommend a good seasoning (either pre-mixed or a few individual spices etc.) for homemade beef burgers - I have been mainly using just pepper and salt and good quality beef but wouldn't mind 'beefing' it up a bit Nothing too spicy, just more of a traditional burger flavour if that makes sense.

Thanks!

Jawgap

I sometimes throw in a bit of bbq-powder or mild chili powder along with some fresh garlic. A cajun spice mix (bought or made up) can work out nicely and also makes a great rub for chicken.

I've also added finely chopped sage (sometimes with thyme) which adds a nice flavour, especially if you use parmesan as your binding agent. Mace might be nice, if you like nutmeg - I can take or leave it.

For lamb burgers, imo, cumin and coriander - and lots of them- are yer only man!! But rosemary works well too.

.....and for pork burgers, smoked paprika would be my preferred choice.

meeeeh

I like chives, sage, parsley with it. Also Worcestershire sauce or oyster sauce.

caviardreams

Thanks guys - some ideas for me to try

Doyler92

I don't know if it falls under the category of seasoning but we use Aromat by Knorr on our burgers (the yellow tub). It gives an amazing taste that can't be explained but must be tried. We now use this 'seasoning' on most of the foods we cook. Would definitely recommend.

Jawgap

Doyler92 wrote: »

I don't know if it falls under the category of seasoning but we use Aromat by Knorr on our burgers (the yellow tub). It gives an amazing taste that can't be explained but must be tried. We now use this 'seasoning' on most of the foods we cook. Would definitely recommend.

My missus swears by that - it must be a bogger thing

It does taste pretty good though - she uses a sprinkle of it on salads too.

the beer revolu

Doyler92 wrote: »

I don't know if it falls under the category of seasoning but we use Aromat by Knorr on our burgers (the yellow tub). It gives an amazing taste that can't be explained but must be tried. We now use this 'seasoning' on most of the foods we cook. Would definitely recommend.

Ah, yeah. Good Ole MSG will make everything taste nice!

L1011

Aromat is basically just salt and MSG from memory of looking at a container in horror before.

HeidiHeidi

I've put chopped chorizo into homemade burgers - keeps them nice and moist and adds lovely flavour.

meeeeh

Oh I also like to add Dijon mustard.

I'm not the biggest fan of a lot of Rachel Allen's recipes but her burgers are lovely. I know some purists would scoff at addition of breadcrumbs and eggs but frankly if I want to eat just nice beef with salt and pepper then my choice would be grilled steak not burger.
http://www.rte.ie/lifestyle/food/recipes/2013/0508/747771-burgers-with-guacamole-and-crispy-bacon-and-cucumber-relish/

Cucumber relish is nice too but as with many of her recipes you can easily half the quantity of sugar used and it will be lovely.

vicwatson

HeidiHeidi wrote: »

I've put chopped chorizo into homemade burgers - keeps them nice and moist and adds lovely flavour.

Mmmm that be nice in but would only use it in better i.e. less fatty mince like 5%, is it not too fatty in 15% mince no ???? (that'd I'd normally use for burgers)

HeidiHeidi

vicwatson wrote: »

Mmmm that be nice in but would only use it in better i.e. less fatty mince like 5%, is it not too fatty in 15% mince no ???? (that'd I'd normally use for burgers)

I have no idea what sort of mince I used for the burgers! Would probably have been Superquinn or M&S Angus mince though, whatever percentages those are (not "value" mince). Haven't made them in ages.

But they weren't noticeably fatty or greasy - just tasty!

mahoganygas

L1011 wrote: »

Aromat is basically just salt and MSG from memory of looking at a container in horror before.

Horror?
If you put tomatoes in a pot, heat it up and add salt then you've just created MSG in your own kitchen. You're practically a chemist!

Monosodium glutamate is found practically everywhere. Not just Chinese food.

vicwatson

HeidiHeidi wrote: »

I have no idea what sort of mince I used for the burgers! Would probably have been Superquinn or M&S Angus mince though, whatever percentages those are (not "value" mince). Haven't made them in ages.

But they weren't noticeably fatty or greasy - just tasty!

Ok. Just personally I would never use a 5% fat mince for burgers as its just too dry/too good but would with Chorizo, I like the 15% fat content one as it remains moist. Horses for courses and all that.

L1011

mahoganygas wrote: »

Horror?
If you put tomatoes in a pot, heat it up and add salt then you've just created MSG in your own kitchen. You're practically a chemist!

Monosodium glutamate is found practically everywhere. Not just Chinese food.

I'm aware of that. Its just that people use absolutely ridiculous amounts of Aromat as if its some magical wonder flavourful mix of, erm, flavours. When its not.

Cookie_Dough

caviardreams wrote: »

Hi guys

Wondering if anyone could recommend a good seasoning (either pre-mixed or a few individual spices etc.) for homemade beef burgers - I have been mainly using just pepper and salt and good quality beef but wouldn't mind 'beefing' it up a bit Nothing too spicy, just more of a traditional burger flavour if that makes sense.

Thanks!

I know it's not a seasoning obviously but I usually add some chopped onion in when making the burger, keeps them nice and juicy and adds a nice flavour too.

ChampagnePop

Chilli, Mustard, Garlic and Soy Sauce!

bizzyb

Add roughly 50ml of Guinness to every 500g of beef mince, lovely flavour. Along with some onion, breadcrumbs, herbs and seasoning.

whomitconcerns

Jawgap wrote: »

My missus swears by that - it must be a bogger thing

It does taste pretty good though - she uses a sprinkle of it on salads too.

My grandad used to have it on brown bread 30 years ago. To this day I still do on occasion!!

Real butter, soda bread and a sprinkle of seasoning

Tree

Soy sauce and parsley is pretty good seasoning, sometimes a bit of blackpepper.

Brownsauce goes well in burgers as seasoning.

Or there's the oldfashioned no-seasoning but some salt at the end. Tasty happy cows.

thereitisgone

Knorr french onion soup mix,its used in meatballs over here in Finland and works great with burgers too.

Altheus

Personally a little bit of miso paste, worchester sauce and a little soy with onion salt and pepper added only to the formed burger rather than in the mix. I always think you need three different meats too; something fatty (short rib), something rich (oxtail) and something bulky (braising steak or pot roast). Not a big fan of onions in the burger mix personally, the meat should do the talking. I also smear a bit of dijon mustard to give it a nice crust (In-and-Out burger style)