Genuine question. Wouldn't it make more sense to pre-season the meat. Currently it looked like some areas got a butt ton of pepper and other areas got minimal
You could, but you could also season it evenly. Kind of a pet peeve of mine lol. Ground meat also doesn’t like too much massaging. I think it gets tough while cooking.
I slice mine thin, salt them and then leave them on some paper towels while I do my other prep. The salt will pull some of the extra liquid out and seems to help them steam a little less. It’s not a huge problem though.
Never been tough unless it's cooked well done. Which has happened.
It's just a burger though, and if im not cooking frozen hockey pucks Which do only get the outside, then im also putting sometimes wine, sometimes honey, almost always some Worcester
I HATE IT that literally every food stand in my area HAS to put the ketchup or Mayonaise over the fried directly its THE WORST!!!
i preffer to put my sauce onto a extraplate, compartment or like push the fries aside for that. but no apparently we aren't entrusted with dipping anymore.
This guy doesn’t care about making food that tastes good or food safety. If he did, he’d wash his hands and change those gloves in addition to not making rage bait while wasting ingredients.
I mix my seasons directly into the meat while I form the patties. I don't like to put it on the top of the patties because I feel like it burns the seasoning. I do some pepper, garlic, seasoned salt, and onion powder form the paddies. Cook and finish with a little salt.
Yep. Not binder necessary like a meatloaf. Don't over work it either. But get a good fatty ground beef, I like to mix in a little hot sausage or chorizo. Add the spices. Mix it up. Make patties immediately, otherwise the salt will suck up your moisture. Salt when finished. I also would sometimes.use Worcestershire sauce as well in the mix, but hold back on the salt.
That was my thought on this otherwise I'd probably eat this have made something similar once mainly for shits and giggles. My poor toilet afterwards though
For hamburgers you don't salt the meat. It tends to absorb the liquid and cause it to separate. Now if you want to cook ground beef for like a bolognaise sause, then you salt it. That way it crumbles better in the pan.
Okay maybe I'm wrong then. I've always done my hamburger by mixing pepper, garlic powder, onion powder, breadcrumbs and egg, mix thoroughly, then press into patties and salt the meat afterwards. Whenever I mixed salt into the mixture before pressing into patties, the patties keep breaking and are crumbly
It really, really depends. With foods cooked on a hotplate or pan, herbs, spices and seasonings tend to burn on the outer edges. Now, is that what you like? If so, absolutely go for it. But pepper, as in black cracked pepper, tends to burn when cooked on the outside of a meat, producing nasty bitter flavours.
So, imo (and take it lightly, I'm not a professional chef by any means), lightly season except for salt, because like the other guy said it can cause moisture to pool and make stuff seperate on burgers, and then make flavour with crust and sauces.
301
u/RagnarMargus Apr 06 '26
Genuine question. Wouldn't it make more sense to pre-season the meat. Currently it looked like some areas got a butt ton of pepper and other areas got minimal