There are endless variations on this, and I'd love to try some new ideas.

Nothing frozen patty related in this thread please. I want to hear about fresh ground meant formed into fresh patties and whatever else goes into it.

:-)
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I just noticed some McComicks Hamburger seasoning in the cabinet. I want to try it soon. Maybe tomorrow!:-)
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Shred some carrots real fine and mix in with the meat along with your favorite seasonings. The carrots impart no flavor but make the patty's real juicy. :-)

Don't forget the Miller LITE..
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Minced garlic bulb in the middle, A-1 Steak sauce on the outside.:-)
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Martini in the left hand. Spatula in the right. :-)
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...And a nice stick in the mouth...
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No fancy stuff here, I use regular (read high fat) ground beef, salt and pepper before making into patties, proper cooking. I've tried different things and like this the best.
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I add plain yogurt or sourcream. Keeps it super moist!
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Take a pat of very cold butter (frozen ok too), roll it in cajun spices and form the burger around it. brush patty with oil and season with s&p and cajun spices if wanted. Grill, flipping once to make sure crush forms. DELICIOUS!
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ok, I have a few.. We usually add this before making out hamburger patties we add either ranch dip mix (powder) or we also add onion soup mix. The kids like them both as do I, but Mike tends to enjoy the ranch burgers better.
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High fat ground beef, salt, pepper. Sometimes I'll make two thin patties, place a medallion sized piece of gorgonzola or another cheese in the middle and gently press the two patties together, pinching the edges to form into one patty with the cheese inside.

The less manhandling of the beef the better, and never ever press when on the grill!
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I throw an egg into the ground beef to keep the meat moist and help retain it's shape. Then, I generally mix in any number of spices depending on what I'm looking to acheive ... big fan of garlic and something to give it kick: cumin, hot pepper, etc.
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YES!!!!
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:-)

I use ultra lean fresh ground sirloin and cook it nuclear heat till mid rare. Seasoned 1 of 3 ways; Lawry's garlic salt and black pepper, Montreal steak or TGI Friday's burger seasoning.
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I like some good quality ground beef " high fat content " with a little sweet sausage, garlic, rosemary, basil, Italian bread crumbs " small amount", finely diced pepper and make the biggest house burger you can and then throw it on the grill with a toasted bun and some horseradish mustard. YUMMY!


:-)


Chris.....
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I usually cook the burger plain and when I flip it I throw some Montreal or mesquite seasoning and worcestershire sauce before throwing the cheese on
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I agree 100% with only adding salt and pepper but I've always added after the patty is formed. I was taught to keep burgers simple. Remember we're making a burger patty and not a meatloaf patty.
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Great posts so far. So many variations on this, it's incredible. :-) Can't wait to try a few of these out.
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Rules!!
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I always use Worcestershire sauce in my burgers
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