Home made burgers......what spices do you use?

[Dave7]

I made my 1st ever burgers a few weeks back and, say it myself, they were really tasty.
Only 1 left now so need to make some more.
I used turkey mince** with chopped onion and added
Salt and pepper
Garlic seasoning
Paprika
Bit of chilli (don't know why)
So........what do you/would you add?
** I think i might use beef mince this time.

 

[Chris S]

Apparently all McDonalds use is salt and black pepper.

 

[markemark]

Salt n pepper only for me.

 

[Dadam]

Salt and pepper if it's really good beef. Typically though I'll use a pinch of steak seasoning, plus an egg and some breadcrumbs to bind. It just makes them less likely to fall apart.

Apparently all McDonalds use is salt and black pepper.

Makes you wonder how they manage to make them taste so disgusting then. I've got to be really hungry and short of alternatives to eat there.

 

[Regular.Cyclist]

Salt and pepper only in the burger.

Any other flavours go into how the ensemble is put together (burger bun et al).

 

[presta]

125g mince
16g breadcrumbs
12g egg
10g oil
70g onion
2.5cc Mixed herbs
5g Tomato purée
0.3cc Pepper
4g Bovril

 

[Bonefish Blues]

Salt n pepper only for me.

This. Salt, plenty, pepper, see salt for quantity, and minced cow - at least 15% fat, preferably 20%.

 

[markemark]

This. Salt, plenty, pepper, see salt for quantity, and minced cow - at least 15% fat, preferably 20%.

Yh and no breadcrumbs or eggs. Press it firm and in fridge for a while. High heat fried.

 

[Dave7]

Yh and no breadcrumbs or eggs. Press it firm and in fridge for a while. High heat fried.

I didn't use eggs or bread crumbs, just wrapped them in tin foil and froze them.
I fried some and yesterday I cooked one in the air fryer......none of them broke up.

 

[Reynard]

As well as an egg and some breadcrumbs (either fresh or dry) to bind, I will add the following:

Salt, pepper and some finely minced onion for beef.

Salt, pepper and sage for pork. Some grated apple works well here too.

Salt, pepper, garlic and either rosemary, mint or oregano for lamb.

I am not a fan of poultry mince as I find it too lean, resulting in a dry burger. The fat in the meat is what keeps burgers nice and juicy, so look for meat with a minimum of 15% fat content.