Salt
Pepper

A little garlic salt and on the grill they go... Keep it simple... Dan

We've been using a lot of Fiesta's "Uncle Chris' Gourmet Steak Seasoning". That stuff is dang tasty, I even put it in scrambled eggs.

I like Pappys... I get the lower sodium mix.

True that, it's about replaced most all other blends we use.

This is really good seasoning..

Here are my tips. Overall, it is more about how you do it vs spices...

Tip 1) Get freshly ground hamburger if possible, then crumble it up, fluff it, spice it, fluff it, spice it...Salt and pepper is all that is needed, but add what ever spice you like...



Tip 2) Gently pack your patties. They need to be "packed" just enough so they hold together, if you pack it more than needed, it will not be as good. The less you pack it, the more aeration you have, more tender your burgers are.. You over pack it, you end up with a hockey puck..

I first lightly pack with my hand, and because my hands are small, I finish packing with the tool below...



Tip 3) By a lean % depending on how you cook. Open flame, 80 to 85%. Cook on caste iron, which is what I like, go real lean, 90 to 93%.

Tip 4) On caste iron, do not over flip, let it brown, caramelize first...



Then give it a swirl ...it really drives caramelization...



Tip 5). Last pic above, swirl around those jucies, and put the hamburger buns down right in the juice...And soak in all that love...

There is no best spice, because it is personal preference. Salt and pepper is the starting point, from there I change up my spice all the time, play around with different spices. But I do not like store bought spice mixes, I like to do my own spice mix.. Store bought spice mix is for rookies..the exception is seasoned salt, JMO.

Seasoning? Whatever black stuff is on the grates of the grill from the last cookout.

I can throw down on some BBQ but feel like I got my arse whipped by crazrcrappieguy in the burger dept.

I put a bunch of ground pepper in it.