How do you make your hamburgers?

[TripleThreat]

Hi all - as the title says, how do you make your hamburgers? What seasonings do you use? Do you use frozen, or fresh bought?

Backstory - I've always been told I make a good hamburger, but I really want to take it up a notch today for the afternoon game since we are hosting some friends for an early bbq dinner.

My current recipe is salt/pepper/garlic powder/mustard/worchester sauce/horseradish. I take fresh ground beef and mash them into balls and then once on the grill I try my best to flatten them out as well as I can (big hamburgers tend to be a bit much on a general person's pallet, IMO).

Do you guys have any ideas to add/subtract from what I already do? And also, what sort of homemade sauce do you like to put on your burgers?

Any advice will be appreciate, I'll be running to the store in about 2-3 hours.

[TripleThreat]

What about the "sauce"

I've seen some people mix mayo/relish/horseradish??

[Easy 6]

Originally Posted by Pablo

You get the best burger you can buy and eat it raw with no seasoning if you really know what’s up. Just a fork is all you need

Thats how enlightened burger chefs do it!

[mlyonsd]

Sometimes over fire, sometimes cast iron.

Usually just salt/pepper. Every once in a while I mix in a few dashes of Worcestershire before making patties

Burgers are like chili, everyone has their favorite way.

[lewdog]

I make a lot of buffalo burgers instead of using regular beef.

Salt, pepper and a little worcestershire. I usually do smash burgers with regular beef but with buffalo I keep them bigger and don't cook them as hard as beef. Cook most burgers in the cast iron though.

[TrebMaxx]

I like to use Blues Hog Bold and Beefy seasoning with a little bit of pepper. I used to be a salt and pepper only but that Blues Hog seasoning is spot on.

[Hog's Gone Fishin]

Originally Posted by TrebMaxx

I like to use Blues Hog Bold and Beefy seasoning with a little bit of pepper. I used to be a salt and pepper only but that Blues Hog seasoning is spot on.

You do realize that was one of my products I produced on the farm. I sold tons of it. Kept the ingredients secret.

[TrebMaxx]

Originally Posted by Hog's Gone Fishin

You do realize that was one of my products I produced on the farm. I sold tons of it. Kept the ingredients secret.

Let me say excellent job, Sir.

[BWillie]

My girlfriend puts bacon in a ground sirloin meat patty and then uses salt, pepper and paprika and some other meat seasoning she won't tell me about. Cooks the burgers in bacon fat. Best burgers I've ever had.

[Monty]

Originally Posted by lewdog

I make a lot of buffalo burgers instead of using regular beef.

Salt, pepper and a little worcestershire. I usually do smash burgers with regular beef but with buffalo I keep them bigger and don't cook them as hard as beef. Cook most burgers in the cast iron though.

Yes, buffalo burgers over beef any day of the week.

[Easy 6]

Originally Posted by lewdog

I make a lot of buffalo burgers instead of using regular beef.

Salt, pepper and a little worcestershire. I usually do smash burgers with regular beef but with buffalo I keep them bigger and don't cook them as hard as beef. Cook most burgers in the cast iron though.

Originally Posted by Monty

Yes, buffalo burgers over beef any day of the week.

I've heard buffalo is dry because of how lean it is, not true?

[Pepe Silvia]

Bacon cheeseburgers are my fav, bacon elevates everything.

[crispystl]

Originally Posted by Hog's Gone Fishin

You do realize that was one of my products I produced on the farm. I sold tons of it. Kept the ingredients secret.

Nice! Do you still sell it?

[Monty]

Originally Posted by Easy 6

I've heard buffalo is dry because of how lean it is, not true?

If you overcook it, then yes it will be dry.

[seclark]

Originally Posted by Easy 6

I've heard buffalo is dry because of how lean it is, not true?

Grind some bacon in with it.
sec

[lewdog]

Originally Posted by Easy 6

I've heard buffalo is dry because of how lean it is, not true?

You just don’t cook it as long and it can have some light pink in it. Sear it on a hot cast iron and it stays moist.