:thumbsup: I usually just use salt+pepper and Worcestershire sauce. Makes a great tasting burger.
depends.
salt+pepper for just a normal burger.
salt, pepper, Worcestershire sauce, garlic, crumbled bacon, cheese and jalapanos. mix that all up and make it.
i have a few more. it depends on what i want.
Ground Sirloin, Worcestershire sauce, salt, pepper, onion powder, garlic powder, oregano.
its good stuff. sometimes ill put a plug of cheese in the center.
when im lazy, frozen patties.
it's veering on the edge of meatloaf, but I swear by using a panade as a binder (milk/bread paste... 1/4 cup milk + 2 slices of bread per 2 lbs meat)
outside of that, just meat (80-85% lean ground beef) and salt/pepper. maybe some garlic powder and cayenne pepper if I'm feeling it.
First: You included a pic. Second: The burger was popping with colors and looked tasty. You win the thread, congrats.Depends on the burger I'm making. Lately I've been doing a lot of smash burgers. It works well with 80/85% beef or meatloaf mix (beef/pork/veal). For those, just copious amounts of sea salt - they taste good enough by themselves that they don't need much else :thumbsup: If I'm grilling a turkey burger, I do soy sauce & garlic powder. For bison burgers, sea salt, garlic powder, and onion powder. Here's one I did last week - combo of sauteed onions & mushrooms with my buddy's awesome homemade guac:
http://i.imgur.com/tBRAntn.jpg
For toppings, depends on the mood. Recently I've been working on sauteeing, so a lot of carmelized onions with mushrooms, as well as guacamole, tomatoes, ketchup, mayo, etc. They're finally coming out with some decent gluten-free buns I can eat, so I'm pretty happy about that from a food allergy perspective. I like Boston lettuce or baby spinach too, instead of iceberg. Bacon is always a hit, and turkey bacon is pretty decent.
I sautee the mushrooms in the juice draining from the foreman cooker.
That bun doesn't look soft enough.Depends on the burger I'm making. Lately I've been doing a lot of smash burgers. It works well with 80/85% beef or meatloaf mix (beef/pork/veal). For those, just copious amounts of sea salt - they taste good enough by themselves that they don't need much else :thumbsup: If I'm grilling a turkey burger, I do soy sauce & garlic powder. For bison burgers, sea salt, garlic powder, and onion powder. Here's one I did last week - combo of sauteed onions & mushrooms with my buddy's awesome homemade guac:
http://i.imgur.com/tBRAntn.jpg
For toppings, depends on the mood. Recently I've been working on sauteeing, so a lot of carmelized onions with mushrooms, as well as guacamole, tomatoes, ketchup, mayo, etc. They're finally coming out with some decent gluten-free buns I can eat, so I'm pretty happy about that from a food allergy perspective. I like Boston lettuce or baby spinach too, instead of iceberg. Bacon is always a hit, and turkey bacon is pretty decent.
That bun doesn't look soft enough.
If you live in the UK you gotsta have the horse in there.
try all over europe, the whole horse meat scandal thing is quite big... not that I really care though, meat is meat and as long as it's fit for human consumption I'll eat it.