So I'm coming to Texags for help. She tells me she won't eat another hamburger that I make as long as I do what I currently do and I need to do better. I have always mixed in onion soup mix with the ground beef and topped off the patties with worstechire and then throw them on the grill. It's what my dad did and so I carried it on.

I guess I need to make changes. So how do you season your hamburgers?

I like a little sauted onion, garlic and Worcestershire mixed in mine along with s&p. And I don't like patties that are too thin.

Anything on the grill is Mr. Diesel's job but the last few times we did axis burgers he was busy so I took over at least the seasoning part. It was all fiesta brand garlic pepper. He grilled them but I got rave reviews and my kids are picky as hell. Season the hell out of them

If you still want to add some onion flavor, take half an onion and puree it until it's the consistency of apple sauce then mix in with the raw beef. Form into patties, salt and pepper, grill.

JCA1 said:

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If you still want to add some onion flavor, take half an onion and puree it until it's the consistency of apple sauce then mix in with the raw beef. Form into patties, salt and pepper, grill.

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He could also make onion burgers.

Still smash burgers, which are awesome, with great onion flavor.

Ditch the onion soup. Mix in about a 1/2 teaspoon each of pepper, garlic powder and onion powder into the meat. Make the patties, and then salt the crap out of both sides.

thisguy05 said:

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S&P is sufficient, but I'm also pro-MSG in burgers

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A little msg in anything makes it better. A lot makes it worse. My wife made fun of me for buying a pound of it but at least she doesn't ever tell me my food sucks.

This stuff is excellent!

Earl made an awful burger and probably sucks on the grill. It's ok none of our Fathers were perfect.

For a grill, I always use either brisket or brisket and 80/20 mix. I personally like to use a liberal amount of Montreal Steak seasoning. Mix it all in. Form your patties don't pack them too tight, make a divot in the middle of the patty. I do dust the outside with dried onion flakes (not onion soup mix for the love) and it is a true dusting don't put too much on but I've found it does help lock in the juices on a hot grill. Can barely even taste it.

ive mixed in the ranch powder packets w/ burgs, pretty good

but generally just S&P vs other salt-based seasoning (Tonys, chupacabra, etc)

roll em, then decide on how thick you want your patty

grill vs griddle

simple burger: 80/20 or 85/15 with an egg added, salt, pepper, garlic mix all together, make patties and season some salt and pepper on surface. grill or griddle. I do both but the griddle is easier to regulate outcome.

more complicated: same ground beef, dice up 3-4 slices of bacon and brown it. sautee diced onions 1 small to medium onion or 1/2 of large onion (i normally use red but yellow is good too) in bacon drippings, combine with bacon and let cool some. Salt, pepper, and garlic the beef, add in onion and bacon. mix all together and either grill or griddle.

I like thicker patties, if you are having issues with the patties falling apart you can add some sort of binder i.e. a little flour to the meat mixture. Not much though so it doesn't affect the taste.

Rexter said:

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This stuff is excellent!

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I use this on a lot of things. Works great on french-style green beans, seared in a pan.

I started adding egg when my wife wanted to use 96-4 ground beef. You need to get the fat from somewhere and the flour strictly as a binding to keep them together. You can knock it all you want but I've served them to many cookouts and gotten nothing but rave reviews

RustyBoltz said:

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Take your hipster blackstone garbage to the sous vide board. Burgers=grill.
I bet you also "BBQ" chicken in Chaco's like an Austinite.

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This x1000

Nothing beats flame kissed meat. Nothing.

My grandmother would add onion soup mix when I was a kid. It was fine for the times, but I never use that now.

I Either use Salt-pepper-garlic, Tony's Seasoning, or Montreal Steak seasoning.

I now have a flat top griddle and my family definitely prefers hamburgers cooked on the flat top rather than a grill.