The Best Burger Pro Cooking and Baking Tips and Tricks: The Best Burger
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

salt, pepper.

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.

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.