What is the best seasoning for a really good tasting hamburger?

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If you're grilling try anything from Tastefully Simple or just dried onions mixed into the hamburger meat then grill up yummy!! Hoisen Sauce is good (Its Chinese black bean paste but I spelled it wrong)

when you have the ground beef that is raw put it in a bowl and mix in black pepper a fresh clove of garlic, pressed (you can find garlic pressers at any kind of kitchen appliance store or find a Pampered Chef Consultant) and add some salt. If you want to make it interesting when you are about to make the actual burgers take two small burgers fill the middle with your favorite cheese and some bacon then put it together. That will be a delightful surprise for whoever is eating it!

add some dry ranch dressing to the meat then pat out the patties and cook. Soy sauce is also a good one. But always salt, and garlic powder (or garlic salt) Hamburgers Recipe courtesy Food Network Kitchens

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 hamburgers

24 ounces ground chuck
1 teaspoon kosher salt
Freshly ground black pepper
Spice Mix, optional, recipe follows
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss, optional
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes, optional
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's, optional
Mayonnaise, optional
Ketchup, optional

Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.

Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.

Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.

Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.

Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.

Timing for a Counter Top Grill:
When cooking on a counter-top grill:
Turn on grill. Place Burgers on the heated grill.
For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.

For Medium:
Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.

For Well:
Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.


Spice Mix:
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
Hot Sauce, to taste

Combine all ingredients.
Source(s):
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_28733_PRINT-RECIPE-FULL-PAGE,00.html

i use montreal seasoning on my steaks and hamburgers. it is a blend of spices that can be found in any grocery store Freshly ground black pepper, and a dash of Worcester sauce. Sprinkle a little salt into the hot frying pan before you cook your burger, rather than adding it to the meat mixture itself.

kosher salt i find brings out the best favor and then add alittle balsamic winger black pepper seasoning salt(just alittle) and a Cajun mix package and they come out really good.

The brand of the seasoning is Badia and it's called complete seasoning. It's a bunch of spices mixed together. You rub that on the hamburger then while their cooking pour some Worchester sauce on them. You'll get addicted. As odd as this sounds, take a package of dried ranch dip and put the powder in the meat with shredded cheese. Trust me, you WILL love them.

1-1/4 pounds lean ground beef
3/4 cup HIDDEN VALLEY? The Original Ranch? Salad Dressing
3/4 cup dry bread crumbs
1/4 cup minced onion
1 teaspoon salt
1/4 teaspoon black pepper
Sesame seed buns
Lettuce, tomato slices and red onion slices (optional)
Additional HIDDEN VALLEY? The Original Ranch? Salad Dressing

In large bowl, combine beef, salad dressing, bread crumbs, onion, salt and pepper. Shape into 6 patties. Grill over medium-hot coals 5 to 6 minutes until no longer pink in center (160°F). Place on sesame seed buns with lettuce, tomato and red onion slices, if desired. Serve with a generous amount of additional salad dressing.


These are amazing!
Source(s):
http://www.fbnr.com/Recipes/920/1924004920.htm

If the cows are fed on grass and a little corn just salt and pepper is needed. We know cows and steers are fed all kinds of stuff today. If they get too much recycled protein they taste like the last dog I ate.

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