|By Pjthegenius (Pjthegenius) on Tuesday, December 07, 2004 - 10:30 am: Edit|
I am looking to put a burger on a new menu, and I am looking for any tips and suggestions for a great burger. I am not looking for topping ideas, just seasoning ideas and technique tips.
|By Snuffaluff (Snuffaluff) on Tuesday, December 07, 2004 - 10:46 am: Edit|
there's too many to list... just add stuff and figure it out... you can try anything when it comes to burgers.
worchestershire/soy sauce. garlic(powder) lemon zest... heck, you can even make a cheese stuffed burger. The list goes on forever. I think the key is they way it is cooked.
|By Cheftim (Cheftim) on Tuesday, December 07, 2004 - 04:39 pm: Edit|
Fresh 80/20 Ground Chuck cooked on a hot griddle or grill. Forget about adding any seasoning but for salt and pepper when you cooking it.
|By Foodpump (Foodpump) on Tuesday, December 07, 2004 - 11:07 pm: Edit|
To Cheftim's suggestion I say: Amen. Plain and simple. Let the customer jazz it up with other stuff if they want to.
|By Chefmanny (Chefmanny) on Wednesday, December 08, 2004 - 09:27 am: Edit|
You know what I use, but you have to watch for people with allergies to sesame seeds because this spice has it.
I use Supreme salad seasoning (McCormick) with Lawry's seasoning, not so much of the Lawry's, definitely mostly the Supreme salad season!
I only use that at home but, everyone is always trying to get my "secret", and of course I bring it out in a plastic container like I just mixed the potion in the kitchen!!!!
80/20 ground chuck or round.
|By Mbw (Mbw) on Thursday, December 16, 2004 - 04:46 pm: Edit|
One more vote for 80/20!
My meat company grinds it fresh the same day and also gives you the choice of weights and shape of patties. It is the same price as bulk so I save labor.
Topical seasoning only ;/
|By Chefspike (Chefspike) on Thursday, December 16, 2004 - 10:09 pm: Edit|
|By Chefgibz0 (Chefgibz0) on Friday, December 17, 2004 - 01:20 pm: Edit|
80/20 all the way. Salt and pepper both sides and grill. Nothin better. Toasted bun. Gotta have the bun toasted.
|By Chefspike (Chefspike) on Friday, December 17, 2004 - 02:36 pm: Edit|
yea, forgot that. toasted bun.
elwood loves his burgers with a toasted bun.
|By Bittersweetlady (Bittersweetlady) on Friday, February 04, 2005 - 12:07 pm: Edit|
I like to season my ground meat with a combination of Adolph's Meat Tenderizer (No MSG), Worchestershire sauce, garlic powder, and black pepper. They're always juicy, tender and delicious!
|By Ilpro (Ilpro) on Sunday, July 24, 2005 - 01:46 am: Edit|
DB Bistro Moderne
DB's burger-$30, a juicy conglomeration ground beef, foie gras and braised short ribs, is outrageous.