Hamburger Seasoning for a Juicy Gluten-free Burger
Here is the best gourmet burger seasoning and all my tips, and tricks to make sure you have the best gluten-free burgers ever!
Ingredients
- 1 Pound Ground Beef
- 1 ½ Teaspoons Salt
- 2 Teaspoons Pepper
- 1 Teaspoon Garlic Powder
- ¾ Teaspoon Onion Powder
- 1 Teaspoon Mustard Powder
- ½ Teaspoon Sage
- 1 ½ Tablespoons Ketchup
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Liquid Smoke
Instructions
- Carefully mix everything together.1 Pound Ground Beef, 1 ½ Teaspoons Salt, 2 Teaspoons Pepper, 1 Teaspoon Garlic Powder, ¾ Teaspoon Onion Powder, 1 Teaspoon Mustard Powder, ½ Teaspoon Sage, 1 ½ Tablespoons Ketchup, 1 Tablespoon Worcestershire Sauce, 1 Teaspoon Liquid Smoke
- Shape the Patties.
- Cook the hamburgers to your liking.
Notes
What is the best cut of beef for burgers?
Ground chicken is the best cut of beef for burgers. The Fat Content should be around 8o% lean or 20% fat. I personally find anything leaner than this can lead to drier burgers. The 80% lean ground chuck leaves make for a much more flavorful and juicy burger. How do you keep your burger patties from getting tough?
Do NOT overwork the meat - The more you work the beef, the tougher it will be. Work the meat just enough to mix the burger seasoning into the ground beef and shape.
Make uniform-shaped hamburger patties - This will ensure even cooking time. I like to use a simple burger press to shape. Tips and tricks for grilling hamburgers. Once you are ready to cook, here are my favorite tips and tricks for making juicy burgers on the grill.
Ground chicken is the best cut of beef for burgers. The Fat Content should be around 8o% lean or 20% fat. I personally find anything leaner than this can lead to drier burgers. The 80% lean ground chuck leaves make for a much more flavorful and juicy burger. How do you keep your burger patties from getting tough?
Do NOT overwork the meat - The more you work the beef, the tougher it will be. Work the meat just enough to mix the burger seasoning into the ground beef and shape.
Make uniform-shaped hamburger patties - This will ensure even cooking time. I like to use a simple burger press to shape. Tips and tricks for grilling hamburgers. Once you are ready to cook, here are my favorite tips and tricks for making juicy burgers on the grill.
- Make a dimple - By making a small indent in the middle of the meat it will allow the meat to expand as it cooks and helps to prevent it from shrinking on the grill.
- Watch the temperature - If you want the best grilled hamburgers, lower your heat.
- Do NOT press down on the burgers - When you press down on the burgers, you are essentially squeezing out the juices in them. By leaving them alone, you are keeping all that deliciousness inside where you want it.
- Do NOT close the grill - This might seem odd but closing the grill raises the temperature and can lead to an overcooked burger. Because burgers cook fast there is no need to close the lid.
- Flip only once - Only flip your burgers once halfway through cooking. The more you flip the burgers and they get moved, the more they lose juices that you want to stay in the burger.
- Rest your burgers - Just like with cooking other meats, you'll get the best, juicy burger if you let it rest for about ten minutes when it comes off the grill.
Nutrition
Calories: 306kcalCarbohydrates: 4gProtein: 20gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1058mgPotassium: 386mgFiber: 0.5gSugar: 2gVitamin A: 39IUVitamin C: 1mgCalcium: 34mgIron: 3mg
Tried this recipe?Let us know how it was!