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Posted: 7/2/2015 7:57:05 PM EDT
[#1]
wee bit of garlic with the salt and pepper.
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Posted: 7/2/2015 7:57:25 PM EDT
[#2]
Seasoning salt (lawreys) black pepper, Worcester sauce, handful of mesquite chips right before the burgers go one.
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Posted: 7/2/2015 7:58:04 PM EDT
[#3]
Some smoked salt and cracked black pepper. What else could you possibly need?
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Posted: 7/2/2015 7:58:25 PM EDT
[#4]
Quote HistoryQuoted:
wee bit of garlic with the salt and pepper. |
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Posted: 7/2/2015 7:59:44 PM EDT
[#5]
plain jane burgers get kosher salt & fresh cracked pepper
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Posted: 7/2/2015 7:59:52 PM EDT
[#6]
Onion soup mix sometimes. Pretty odd, I know
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Posted: 7/2/2015 8:00:13 PM EDT
[#7]
Cavenders greek
Posted Via AR15.Com Mobile |
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Posted: 7/2/2015 8:00:51 PM EDT
[#8]
If it's just plain burger I use the McCormick burger season at the recommended rates and a tbl of Worcestershire sauce per lb.
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Posted: 7/2/2015 8:01:15 PM EDT
[#9]
fuckin' heathens!
The fire will flavor the meat proper. 
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Posted: 7/2/2015 8:02:05 PM EDT
[#10]
Montreal Steak seasoning... mmmmmmmm
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Posted: 7/2/2015 8:02:16 PM EDT
[#11]
Dilo Dust.
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Posted: 7/2/2015 8:02:29 PM EDT
[#12]
Garlic, lawrys salt, lemon pepper or fresh ground black pepper.
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Posted: 7/2/2015 8:02:35 PM EDT
[#13]
Cloves ,paprika,chile powder,garlic salt,parsley, cayenne pepper, red pepper flakes. Throw all that shit in the garbage and put salt and pepper on them.
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Posted: 7/2/2015 8:02:49 PM EDT
[#14]
I really like the Montreal steak seasoning on mine. Dash of Worchestershire before topping with cheese.
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Posted: 7/2/2015 8:02:58 PM EDT
[#15]
tears of vegans?
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Posted: 7/2/2015 8:03:22 PM EDT
[#16]
... Dillo Dust
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Posted: 7/2/2015 8:03:23 PM EDT
[#17]
If it is angus, you better pepper it..
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Posted: 7/2/2015 8:03:46 PM EDT
[#18]
Just Worcester sauce.
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Posted: 7/2/2015 8:06:22 PM EDT
[#19]
Quote HistoryQuoted:
wee bit of garlic with the salt and pepper. |
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Posted: 7/2/2015 8:08:48 PM EDT
[#20]
Grated onions and juice. Heavy on the worstichire. Salt, pepper, garlic powder.
Reheated one for lunch from Sunday cook. Still amazing, the aroma. The fat flair ups are the flavor. We use a scale to measure 1/3 pound burgers. I've tried the just beef with salt and pepper plenty times to be a purist. It's not nearly the same when you add that worst shire and onion juice. Throw you a chunk or two of oak on dem coals for more awesome. Of all things a weber kettle is good at, burgers are the best. |
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Posted: 7/2/2015 8:10:22 PM EDT
[#21]
Slap ya mama seasoning lightly on each side halfway through. Basically a few types of pepper garlic and onion powder, good stuff.
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Posted: 7/2/2015 8:11:33 PM EDT
[#22]
Salt and peeper
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Posted: 7/2/2015 8:12:20 PM EDT
[#23]
Quote HistoryQuoted:
Quote HistoryQuoted:
Quoted:
wee bit of garlic with the salt and pepper. |
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Posted: 7/2/2015 8:12:26 PM EDT
[#24]
Quote HistoryQuoted: Quote HistoryQuoted: Quoted: wee bit of garlic with the salt and pepper. |
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Posted: 7/2/2015 8:13:34 PM EDT
[#25]
salt and pepper.
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Posted: 7/2/2015 8:17:35 PM EDT
[#26]
Quote HistoryQuoted:
fuckin' heathens! The fire will flavor the meat proper. +1. 
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Posted: 7/2/2015 8:19:13 PM EDT
[#27]
The people that know....know. lipton soup mix, GET BEEF AND ONION. And get this seasoning its In the spanish aisle its called ODOBO be careful you dont use to much it can get salty, its by goya!
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Posted: 7/2/2015 8:20:25 PM EDT
[#28]
1lb ground beef.
One egg. 1/4 cup panko. Mix. Shape into patties on wax paper. Salt and pepper the tops liberally. Put in freezer for 15 minutes on tray. Get your grill hot as fuck. Turn off the burners on one side when maximum heat is achieved. Sear patties on each side, 2 minutes or so. Switch patties to cold side of grill. Add cheese or not, pull after 2 more minutes. Tent under foil for 5 minutes. Enjoy. |
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Posted: 7/2/2015 8:20:39 PM EDT
[#29]
Quote HistoryQuoted:
Dilo Dust. Can't believe it took so long to get the right answer. |
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Posted: 7/2/2015 8:20:41 PM EDT
[#30]
Goya Adobo
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Posted: 7/2/2015 8:20:49 PM EDT
[#31]
Mix in your favorite BBQ sauce and whatever else you like. Awesome
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Posted: 7/2/2015 8:20:56 PM EDT
[#32]
Salt, pepper, finely chopped bacon, and finely grated sharp cheddar cheese. They are delicious and very juicy even when cooked medium well.
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Posted: 7/2/2015 8:21:13 PM EDT
[#33]
Quote HistoryQuoted:
Montreal Steak seasoning... mmmmmmmm |
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Posted: 7/2/2015 8:22:03 PM EDT
[#34]
Quote HistoryQuoted:
fuckin' heathens! The fire will flavor the meat proper. Amen. ETA: Maybe they're using gas grills? |
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Posted: 7/2/2015 8:22:08 PM EDT
[#35]
Seasoning is good, but you should let the patties age on the grill overnight before cooking.
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Posted: 7/2/2015 8:22:17 PM EDT
[#36]
Quote HistoryQuoted:
1lb ground beef. One egg. 1/4 cup panko. Mix. Shape into patties on wax paper. Salt and pepper the tops liberally. Put in freezer for 15 minutes on tray. Get your grill hot as fuck. Turn off the burners on one side when maximum heat is achieved. Sear patties on each side, 2 minutes or so. Switch patties to cold side of grill. Add cheese or not, pull after 2 more minutes. Tent under foil for 5 minutes. Enjoy. Great meatloaf recipe. Now how do you make your burgers? |
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Posted: 7/2/2015 8:23:05 PM EDT
[#37]
Quote HistoryQuoted:
Seasoning is good, but you should let the patties age on the grill overnight before cooking. Da fuq? |
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Posted: 7/2/2015 8:23:49 PM EDT
[#38]
Minced onion, worchestshire, salt and pepper
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Posted: 7/2/2015 8:23:56 PM EDT
[#39]
Quote HistoryQuoted:
Great meatloaf recipe. Now how do you make your burgers? Quote HistoryQuoted:
Quoted:
1lb ground beef. One egg. 1/4 cup panko. Mix. Shape into patties on wax paper. Salt and pepper the tops liberally. Put in freezer for 15 minutes on tray. Get your grill hot as fuck. Turn off the burners on one side when maximum heat is achieved. Sear patties on each side, 2 minutes or so. Switch patties to cold side of grill. Add cheese or not, pull after 2 more minutes. Tent under foil for 5 minutes. Enjoy. Great meatloaf recipe. Now how do you make your burgers? I used to do it your way. |
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Posted: 7/2/2015 8:24:15 PM EDT
[#40]
I like to mince jalapeños, some cheddar and salt and pepper. Mix ingredients with an egg and some bread crumbs, mix well and form into patties.
You can also makes stuffed burgers with bacon, onions and cheese for something different. |
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Posted: 7/2/2015 8:24:53 PM EDT
[#41]
Quote HistoryQuoted:
This, plus sometimes I add some Tony Chachare's. Quote HistoryQuoted:
Quoted:
Quoted:
wee bit of garlic with the salt and pepper. Tony's is where it's at, I put it on everything
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Posted: 7/2/2015 8:25:42 PM EDT
[#42]
I am a rabid fanatic of lemon pepper on hamburgers.
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Posted: 7/2/2015 8:27:51 PM EDT
[#43]
Quote HistoryQuoted:
If it's just plain burger I use the McCormick burger season at the recommended rates and a tbl of Worcestershire sauce per lb. This is how I do it. I don't do so much measuring, though. Then, I add a pat of butter under the cheese. |
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Posted: 7/2/2015 8:41:30 PM EDT
[#44]
worcestershire, salt, pepper, onion powder, and garlic powder
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Posted: 7/2/2015 8:43:14 PM EDT
[#45]
this stuff's good
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Posted: 7/2/2015 8:44:59 PM EDT
[#46]
I liberally sprinkle pretty much all beef that goes on the grill (burgers, steaks, anything) with this: Great American Land and Cattle Company Steak Seasoning
It's pretty much the best stuff I've ever tried. |
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Posted: 7/2/2015 8:45:44 PM EDT
[#47]
sit them in Dales for about 20 minutes
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Posted: 7/2/2015 8:47:03 PM EDT
[#48]
Quote HistoryQuoted: Montreal Steak seasoning... mmmmmmmm |
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Posted: 7/2/2015 8:47:42 PM EDT
[#49]
Quote HistoryQuoted: Can't believe it took so long to get the right answer. Quote HistoryQuoted: Quoted: Dilo Dust. Can't believe it took so long to get the right answer.  Way too sweet for burgers. |
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Posted: 7/2/2015 8:48:32 PM EDT
[#50]
salt and pepper, sometimes a bit of garlic. seasoned salt aint bad but I like simple burgers
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