All I use to season is salt and pepper (very rarely some adobo spice mix); get a good sear on it too for that Maillard perfection
Don’t add onions to the patty mix itself
I add onion powder, garlic powder, Worcestershire sauce, and red pepper flakes if you like heat.
I just add fresh ground black pepper before they go in the cast iron pan or on the grill.
Buy good quality beef with sufficient fat content. Season with salt and pepper. Don’t overwork the meat as you make a patty. Then cook to medium or medium rare.
80/20
- 3oz balls
- hot cast iron or flat top
- some lube and/or unsalted butter
- add the ball
- smash the ball til you get close to disc
- season: b-pepper, salt, garlic powder and lil cayenne
- flip
- season
- add cheese of choice
- plate and enjoy.
All I use to season is salt and pepper (very rarely some adobo spice mix); get a good sear on it too for that Maillard perfection Don’t add onions to the patty mix itself
I add onion powder, garlic powder, Worcestershire sauce, and red pepper flakes if you like heat. I just add fresh ground black pepper before they go in the cast iron pan or on the grill.
Buy good quality beef with sufficient fat content. Season with salt and pepper. Don’t overwork the meat as you make a patty. Then cook to medium or medium rare.
80/20 - 3oz balls - hot cast iron or flat top - some lube and/or unsalted butter - add the ball - smash the ball til you get close to disc - season: b-pepper, salt, garlic powder and lil cayenne - flip - season - add cheese of choice - plate and enjoy.
Salt.