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Graymont Illinois | Normally, I just throw raw hamburgers on the grill then salt and pepper before the buns and condiments.
Sometimes I like to experiment with adding stuff to the meat.
Buy a bunch of hamburger then mixing seeds/fennel/mustard/poppy/sesame/celery/ect. Sage other spices, salts/onion/garlic/celery. Peppers.
Chopped onions and red and green bell peppers. sometimes blue cheese crumbles.
One ingredient that I tried and really liked, is black walnut pieces. Really adds a unique flavor/texture.
These I grill and eat plain. No buns or condiments.
Anybody like to experiment with hamburger meat for grilling?
Thanks Brian |
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Nunn CO | I make a hamburger every day of the week for lunch and I kinda go through phases. Right now I'm just in pepper and meat phase. For a year or so I was in the bbq sauce phase which was pretty good too. Quality of meat effect my decision too. |
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mn | beer-can burger |
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Pittsburg, Kansas | Chopped up bacon. Half pork, half beef. Wife tried the cheese in the middle but I did not see any positive to that. Different types of cheese on top. If she is making me a 1# hamburger steak she will put a hole or depression in the middle where it looks like a doughnut. Cooks more evenly she says. Works for me. John
Edited by John Burns 9/10/2020 21:09
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mn | I so smash burgers on the Blackstone. You can do the same with a skillet add on for your grill.
I mix Lawrys, garlic salt, pepper, kosher salt, and a little of my homemade honey BBQ sauce in with the meat. Make 1/4 lb balls. Crank the heat up and put them on. Then use the spatula to smash them down to about 1/4 inch thick. 1 minute on that side, flip, add cheese, one more minute, toast the buns and serve. I have never found another way to make juicier burgers. |
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Kettle Moraine, WI | Cooked Black beans with cumin added an interesting take.
Cooked wild rice at small amount mixed in to soak some of the fat from 75/25 beef turned out well
I like a good hot pepper jack cheese melted on top to bring several flavors together for the plain burger.
One of best, most memorable burger I had was a diner special that makes their own bread and buns. They added caesar salad crouton spices to the buns and I think was pepper jack or sliced parmesan cheese. Been like 5 years and I still remember it.
Edited by thinkstoomuch 9/10/2020 21:27
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Northern Nebraska | Sounds like you made a delicious sausage! |
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Northeast, NE | Interesting ideas.
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Ravenna Ohio | I went back to basics. After a while I decided that I was just cooking grilled versions of my wife's meatloaf on a bun. I like meatloaf just fine. It just wasn't a hamburger any more. Now toppings....... |
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Centralia, MO | No..........good hamburger really needs nothing but a dab of salt and pepper imho.......I'm weird, I'd just as soon have a good hamburger on the grill as I would a piece of steak. |
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SW Wisconsin | Onion powder in the meat, mayo and Sweet Baby Rays on the bun. You can get fancier from there, but that's a good start. |
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| Juicy Lucy. Take two 1/3# patties and put a nice chunk of cheese between them. Seal the edges over the cheese and grill. |
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| Reuben burger. One third hamburger, one third ground pork, one third ground corned beef. Mix together and grill. It's not a bad idea to stick your thumb in the middle of the patty like the other fellow mentioned. Serve like you would a Reuben with kraut, swiss cheese and thousand island dressing, or with standard hamburger condiments.
Thank me later. |
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SW MN | Mix soy sauce, worcestershire sauce, small piece of butter on top, grill and when flipped add some steak seasoning. Real moist |
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Central Iowa | Mix a little Dorothy in with the hamburger, makes a nice change every now and then. It doesn't take very much. |
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Valley, NE | i'll take a yellow or white onion and finely minced it, then mix in the raw meat, salt, pepper and grill. The onions seems to caramelize and provide a depth of onion flavor in the meat. I'm extremely excessive with the onion, as I like raw, cooked, anyway/anyhow onions. I add a little mayo and yellow mustard to it...…………………….now i'm going to have to make onion burgers tonight.
Anytime in the summer when I can put fresh garden lettuce and tomato on a burger, I absolutely will. |
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central - east central Minnesota - | Try some green olives as a condiment or topper. Adds a very unique and good flavor. Good hamburger doesn't need a lot of seasoning/condiments to make it edible, generally a little season all seasoning and a pad of button grilled and they are great ! |
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Normally salt and pepper...little onion..I buy seasons off the shelf that say the are for hamburger...steaks..
Try them out... |
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West Central IL | I just put a little ribeye seasoning or some sort on them. The biggest thing is to pull them off when they are between about 140-145. That seems to be where they are the juiciest and have the best flavor. I just cringe when I'm somewhere and they grill them for like 15 minutes, and they end up well to over well done all the way through. Sometimes I'll just grill them then put the seasoning on afterwards. |
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ESW ND | Salt, pepper, parsley flakes, garlic powder, onion power if I don't have an onion to chop into it.....and molasses! I'd say about a tablespoon or a tad more in a 2lb pack. It's not overly sweet at all. Very moist, but don't over cook the burgers either. Usually use Grandma's and Bryars I think that's the name. The one with the rabbit on it. |
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North Central Illinois | If the meat is good I don't need much to dress up a burger. Salt, pepper, and a little garlic and onion powder. |
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Leesburg, Ohio | Maybe you all need better meat...no need for anything but salt and pepper if you have good beef. |
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Pittsburg, Kansas | I'm the same way as far as steak. If it is an exceptional steak I like steak. But if it is only mediocre I would prefer to have it ground up into hamburger. John |
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Pittsburg, Kansas | We will add a pat of butter on top of the burger if it happens to be particularly lean hamburger. Real butter, not the fake stuff. Have one local steak house that we like that cuts its own steaks and grinds its own hamburger. They make the hamburger steak a little lean to my liking so always request some butter to add to it. John |
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S.E. Rapides Parish,LA | Lea & Perrins’ couple of splashes to each side, and then a bit of Tony Chachere’s creole seasoning.
Cooked over charcoal on pit.
Family and friends tell me they taste great
Thomas |
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| nosoup4u - 9/11/2020 09:34
Reuben burger. One third hamburger, one third ground pork, one third ground corned beef. Mix together and grill. It's not a bad idea to stick your thumb in the middle of the patty like the other fellow mentioned. Serve like you would a Reuben with kraut, swiss cheese and thousand island dressing, or with standard hamburger condiments.
Thank me later. A good Rueben is one of my favorites, thanks for this idea. Lots of great ideas here, love a great burger on the grill, especially the time of year when fresh garden tomatoes, onions and lettuce are available. |
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NC IA | My grandma never had a grill, dairy farm with a billion flies. She would make hamburgers in the oven, burger on top of the bun and broil it, then maybe a sprinkle of mozzarella cheese toward the end. The bun soaked up every bit of grease but dam were they good. And more than likely it was just from some old Holstein cow.
Edited by jalopy 9/13/2020 11:41
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South Central MN | Equal parts a1, honey, and worcester sauce mixed into the meat. Have added crumbled croutons in as well to take up some of the sauce. |
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Liberty, MO | No you are not alone , just give me a good burger and I’m happy, double grind steaks into hamburger, ummmmmm good. |
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Texas Panhandle | Was Dorothy a pig or goat? ;) |
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Southern Texas Panhandle | 1/2 ground venison and 1/2 ground pork. Mix in cheap fatty bacon finely cut (I use kitchen scissors), chopped Hatch green chilis, finely chopper onion, and grated velveta cheese. When mixing add season all salt and black pepper. Cook on pellet smoker set at 350F and pull off around 145F. MMM MMM good. |
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Western Oregon | I agree, wood smoke over a camp fire and a grind of sea salt at the end is all that is needed. We like elk burger.
Sometimes I mix in a little of our homemade Italian dressing (Italian seasoning, onion, bell pepper and olive oil) for something a little different.
Best Italian meatloaves. 1 lb burger, the same Italian dressing, 1/4 cup ketchup with a tsp of brown sugar, 1/2 cup rolled oats and sliced olives. Mix together, press into 4 balls. Top with more ketchup/brown sugar mix, 1/2 way through cooking....James |
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ND | BRIAN - 9/10/2020 20:34 Normally, I just throw raw hamburgers on the grill then salt and pepper before the buns and condiments.
Sometimes I like to experiment with adding stuff to the meat.
Buy a bunch of hamburger then mixing seeds/fennel/mustard/poppy/sesame/celery/ect. Sage other spices, salts/onion/garlic/celery. Peppers.
Chopped onions and red and green bell peppers. sometimes blue cheese crumbles.
One ingredient that I tried and really liked, is black walnut pieces. Really adds a unique flavor/texture.
These I grill and eat plain. No buns or condiments.
Anybody like to experiment with hamburger meat for grilling?
Thanks Brian
Nope, just cook the burger with a small amount of seasoning salt. Add the rest of those things later. |
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Hamburger ideas
