burger patties

[Anonymous No.15404546]

what spices/herbs/minerals/flavor enhancers do you guys add on your raw beef before it's cooked?

For me, cumin, paprika, S&P and sometimes a bit of cayenne for a kick

[Anonymous No.15404568]

>>15404546
Just salt and pepper. No need for anything else

[Anonymous No.15404631]

Ill use a bit of worchestershire sauce and garlic if im feeling fancy, and smoke them over apple wood.

[Anonymous No.15404638]

add cum

[Anonymous No.15404646]

>>15404546
for me it's Tony's

[Anonymous No.15404649]

just salt. any other flavors you want can be made into a sauce or spread that you spread onto the burger buns or on top of the cooked patty

[Anonymous No.15404658]

>>15404546
i like a bit of montreal steak seasoning. btw im gay, not sure if that matters

[Anonymous No.15404660]

As little as possible. By not mixing and messing with the meat you get a better fall-apart-in-your-mouth consistency in my opinion. Too much processing makes it eat like a sausage.

[Namefag No.15404745]

>>15404660
Aye, and you’d know all about eating sausage, eh? Faggot.

[Anonymous No.15404842]

>>15404646
Yeah, I'm thinking based

[Anonymous No.15405416]

>>15404546
I think cumin makes a burger taste like McDonald's. I don't like it.

[Anonymous No.15405428]

>>15404631
Patrician tier

[Anonymous No.15405432]

Knead a packet of this into the meat before forming your patties.
You can thank me later.

[Anonymous No.15405442]

>>15405432
Why would you want Salisbury steak on a bun?

[Anonymous No.15405467]

>>15404546

Are you grinding them yourself or are you mixing it in to meat that has already been ground?

If you are grinding them yourself, add whatever you want as you grind.

If you are not grinding the meat yourself, mixing in anything is probably a bad idea. The less handling you have, the better the hamburger patty, in general. Unless you like to eat hockey pucks.

I just do the minimum necessary to make a hamburger patty. This allows room inside the hamburger for the juices to collect. If the juices can't collect inside, then they'll run out and you will lose lots of flavor.

Minimal handling and let the hamburger rest about 5 minutes will give far better hamburger flavor than any spices you can mix in if it means eliminating the space inside for the juices to collect.

[Anonymous No.15405484]

>>15405467
People say this but barely handled supermarket ground meat makes a shitty burger. The grind is too thick. Like eating a worm puck.

[Anonymous No.15405520]

>>15405442
Unless you’re adding a ton of water to your meat, that isn’t the result.

[Anonymous No.15405528]

>>15404546
>cumin, paprika, S&P and sometimes a bit of cayenne for a kick
Literally me except I always add cayenne. Also mustard powder and a minute dose of wershisher.

[Anonymous No.15405579]

>>15405484
>People say this but barely handled supermarket ground meat makes a shitty burger.

It's the only way to save it in that case.

[Anonymous No.15405594]

>>15404658

This. Montreal + either soy sauce or Worcestershire sauce and you’re Golden. Also gay btw.

[Anonymous No.15405606]

Worcester and balsamic vinegar mixed with the meat. If I have leftover bacon or chorizo, I dice it and mix it in as well. Then low sodium Montréal steak on both sides of the patty. I do them well done on the grill because I enjoy the char taste and medium well on a skillet indoors. (if it's ground sirloin or better I take it down a wellness) If I cook them on the skillet I sometimes spread a little mustard as they're cooking to give them some tang and texture. Everyone who eats my burgs says they're some of the best they've ever had. Serve them piping hot with mayo and real cheese.

[Anonymous No.15405609]

>>15405594
myth buster. Gays actually do know their way around a burger.

[Anonymous No.15405675]

>>15404546
I usually add 1 egg, salt , pepper, grated onion and some garlic, a little chili if you want.
more salt and pepper on each side after forming them and leave them in the fridge for a few hours.
Don't give a fuck about any pure burger autists objecting to adding egg. I've tried hundreds of times and this is my go-to

[Anonymous No.15405714]

I like to use either Montreal steak seasoning, or salt, pepper, and onion powder

[Anonymous No.15406857]

>>15404638
what kind?

[Anonymous No.15406912]

>>15404646
Slap ya mama is better imo

[Anonymous No.15407289]

>>15404546
Nutmeg. Like a fuckton of it. Makes your burgers taste so much fuller and meatier. Little bit of pepper to top it off.

[Anonymous No.15407405]

my burger patties fell apart

[Anonymous No.15407660]

Lime juice, salt, pepper and finely chopped onion. Yeah it makes the burgers a little tougher but it's worth it for the flavor

[Anonymous No.15407692]

>>15407405
I think my dad would mix an egged or two into the meat before making the patties. I think that helped them stay together.

[Anonymous No.15407736]

>>15407405
Pack in the meat tightly all around n make sure to go along the sides as you form it into shape.

[Anonymous No.15407755]

>>15404546
smashed flat as fuck and seasoned with salt and american cheese

[Anonymous No.15408095]

>>15404546

If you add anything to the beef other than salt, you're either using shitty beef, like ameritard-raised beef, or you're just a fucking degenerate in general. Just cook it in its' own fat. And don't drown it in butter like that deranged fuck ramsay.

[Anonymous No.15408114]

>>15406857
hobo

[Anonymous No.15408213]

>>15407755
A man of culture. As am I.

[Anonymous No.15408220]

>>15404546
Just salt before cooking and pepper and just a bit of garlic powder after.

[Anonymous No.15409653]

>>15404546
Garlic powder and salt

[Anonymous No.15409661]

>>15404546
salt and pepper just before throwing the patty on the grill.

[Anonymous No.15409682]

>>15404546
A light rub of olive oil on both sides of the patty, and black pepper. Salt when it is done cooking. Anything else just dries out the meat.

[Anonymous No.15410001]

I just bought a steel burger patty press and I've been just using 100% ground beef. I also make chaffles and then I can have a carnivore burger. No plant products at all not even spice. It's delicious.

[Anonymous No.15410877]

>>15410001

Congratulations! You have perfected the art of making hockey pucks.

[Anonymous No.15411344]

>>15407736
>Pack in the meat tightly all around n make sure to go along the sides as you form it into shape.

There's no need to do that. Just pack it in without too much pressure. You want the patties to hold together but you don't want to squeeze out all the air pockets in the ground beef.

[Anonymous No.15411365]

>>15404546
If you have good quality beef, the only thing it needs is salt and pepper and to stick it in your mouth.
Why spoil the taste of quality beef with a bunch of spice.
Maybe a nice glass of whiskey to accompany it.

[Anonymous No.15411430]

>>15411365
Have you ever jerked off a cow? Its amazing.

[Anonymous No.15411518]

>>15411430

No, but I've seem them palpated.

[Anonymous No.15411541]

>>15411518

Horses, too.

I've never seen anyone wrap their arm in plastic to do it, though. They always rolled up their sleeves, though.

[Anonymous No.15411552]

>>15405675
Nice recipe for meatloaf patty.

[Anonymous No.15411599]

>>15411430
That seems like a bit much in the preparation process...

[Anonymous No.15411623]

>>15411365
we're making burgers here, otherwise I'd just eat ground beef on a plate or have a steak

[Anonymous No.15412618]

>>15411430

[Anonymous No.15413124]

>>15404646
>no msg
No deal

[Anonymous No.15413134]

>>15404546
Salt and pepper worcestershire onions egg couple dashes of hot sauce

[Anonymous No.15414801]

>>15404546
>spices
Salt & pepper
>herbs
Don't really do it often, maybe a little rosemary
>minerals
Beryl, bismuth, dash of kegelite

[Anonymous No.15414863]

>>15404546
Yeah, im not gonna like, tell you cuz it's my grandpa's super secret recipe you see... Yeah, the famous recipe his burgers were the best in the whole town and everybody knew it... Yeah, now I make the best burgers but im not gonna tell my secrets...

[Anonymous No.15415474]

>>15404546
Lawry’s and MSG

[Anonymous No.15415851]

>>15404546
Salt, pepper, chopped fresh garlic, chopped fresh onion.

[Anonymous No.15415875]

anyone putting anything in or on their burgers other than salt and pepper make shitty fucking burgers i know you dont think that is the truth and you think your burgers are good but they are absolutely not good and you should give up on your cooklet ideas of improving something that cant be improved

[Anonymous No.15415925]

>>15404546
Msg, pepper, paprika, and garlic powder

[Anonymous No.15415932]

>>15404546
salt, pepper, cumin, onion powder, and msg. i leave off onion powder if the dish'll have onions in it, and i usually start the oil with garlic so there's no need for garlic powder

[Anonymous No.15415941]

>>15404546
No spices, just smash that burger BROH, smash that burger till its noice and crispeh then pit some AMERICAN cheese on it BREH then eat them SMASHsmashSMASHsmash burgers UP!

[Anonymous No.15416152]

>>15415941
What causes a man to even sit there, write this, do captcha, and hit post and wait for (yous)? It reminds me of that guy screaming pickle rick through some shooter game being "ironic" or something. Imagine being the girl thats starting to date you and realizing she has to get the fuck out asap

[Anonymous No.15416208]

>>15413134
Did you mean to post in a meatloaf thread?

[Anonymous No.15416224]

>>15416208
No this is how to make a burger patties nice reading comprehension retard

[Anonymous No.15416228]

A bit of dryer lint topped with Tabasco and it's tastier than the big tasty

[Anonymous No.15416301]

>>15416224
So you think burger patties are made like meatloaf.

Retard.