Salt dissolves muscle proteins, drawing out water. Adding salt into the raw hamburger before you form the patties will result in tough and dry burgers, losing much of the flavor and texture associated with a good one. However you end up cooking your burgers, wait to salt them, and salt them on the outside. [1] X Research source
Burgers should be formed quickly, into portions of about 4 oz with a small indent in the middle, with as little fuss as possible, then seasoned before cooking. Don’t “rub” it. If you want to use the same “dry rub” you use on ribs, go for it, but there’s no reason to massage it into the meat. Handle the burgers as little as possible.
Ground beef isn’t the most flavorful meat on the planet. Even good quality beef patties can have a tendency to be somewhat bland if not seasoned properly. Go big, or you might as well eat a salad instead. Sprinkle on a generous portion of salt, fresh-cracked black pepper and smoked paprika, enough that you’ll get plenty in each bite.
To make a good burger, get fancy after you’ve got it off the grill, adding all the toppings and condiments you want. Like raw onion and ranch dressing? Go for it. Don’t let anyone tell you what’s good.
A cup of salt 1 tablespoon of sweet paprika 1 tablespoon of chili powder 1 tablespoon dried basil 1 tablespoon of white pepper 1 tablespoon of celery seed 1 teaspoon of ground ginger 1 teaspoon of dried mustard 1 teaspoon of dill Mix the ingredients thoroughly and store in an air-tight container in the refrigerator. This can be used to season hamburger and any other kind of meat. It’s a basic and versatile fresh seasoning mix.
1 tablespoon of cumin seeds 1 tablespoon of coriander seeds 1 teaspoon of mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds Remove the spices from the skillet and crush them in a mortar-and-pestle, or crush them with the flat side of a kitchen knife on the cutting board and mix together. This goes excellent on a burger with fresh coriander and a spicy chutney.
1 tablespoon of cumin seeds 1 tablespoon of coriander seeds 1 teaspoon of mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds Remove the spices from the skillet and crush them in a mortar-and-pestle, or crush them with the flat side of a kitchen knife on the cutting board and mix together. This goes excellent on a burger with fresh coriander and a spicy chutney.
Working in wet mixtures is less recommended, but still possible. It can be a good way of over-handling the beef and breaking down the proteins, but gently massaging some Worcestershire in shouldn’t be too much of a problem.
