Axiom Home Page Forums General Discussion The Water Cooler Grilling Burgers....

Well, I have some of the guys coming over tonight to watch a movie, and I am going to try out my new grill. Since this will be my first time cooking with it, I thought that I would still to something simple, like good ol' hamburgers.

So, I got thinking. I like to put some seasonings in my meat prior to grilling (not just putting stuff on top), but I wonder what things do you folks like to put into your hamburgers when making them?

Some of my favorite things to put in (not all in the same burger, but various combinations)...
This is NOT a recipe... Do NOT mix this all into your meat.

Worcestershire

Soy (In moderation only. Too salty otherwise)

BBQ sauce (We have something called Sweet Baby Ray's that is good. Just a little added to other ingredients.)

Fresh ground black pepper

Lawry's season salt

Minced garlic

Shredded cheese (mozzarella or cheddar)

Fresh parmesan or romano cheese (not with the cheeses above)

Montreal steak seasoning

Garlic powder and/or onion powder (if not doing fresh garlic, or for a "smoother" burger. My youngest doesn't like "chunks" in her burgers.)

I've tried a bit of red drinking (not cooking) wine, but wasn't overly impressed.

What are some other ingredients that people like in their burgers? I am one of those guys that can mix up a variety of ingredients without a recipe and make it taste good, but I am just looking for ideas that I haven't come across yet.

I like to bake some garlic, then chop and add to burgers. Just don't overwork the beef or you get tough burgers.

That is another thing. I see some people lightly shape their burgers, and others that work the meat a little to mix things in. The lightly shaped burgers tend to shrink up a lot. I like to "massage the meat" (line from one of the Lethal Weapon movies)... but I don't over work it. I like burgers that don't turn into Wendy's "where's the beef" burgers where they are so much more bun than burger.

Maybe good meat makes a difference. We have access to some pretty good beef (I do live in the midwest after all)...

The only good beef is farm raised like we get from the inlaws. Enjoy the show.

We add a little Dijon Mustard into our mixture.

Does anyone use the essence of pure flavor like in Futurama?

Tonight, we did a simple combination of a bit of soy sauce, Mrs. Dash Garlic & Herb, and fresh ground black pepper (for that "warm" in your mouth feel even when the heat is gone)...

Topped with a slice of Velveta cheese, some white onions, pickles, regular yellow mustard, and ketchup.

It was actually pretty darn good.

The family drove over to Altoona tonight to hit Lowes and Menards. On the way around the bypass, I rolled down the windows and I swear I could smell the Angus beef cooking as well as some Axiom 60's rockin Pleasant Hill.

Nick, I simply mix pepper, salt and parmesan in. What I don't understand is why Peter hasn't commented on how he likes to "massage the meat".