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Started By
Message
Salt to Ground beef ratio.
Posted on 4/12/12 at 8:24 am
Posted on 4/12/12 at 8:24 am
I'm having a cook out this weekend. I'm just grilling up some burgers, but I'm making them myself. I like to mix the seasonings into the meat. I just haven't done it in a while. The only thing I'm worried about is making them too salty. What's a good TBSP/TSP to lb of meat ratio?
4
Posted on 4/12/12 at 8:26 am to Patrick O Rly
I use 3/4 to 1 teaspoon salt for each pound of ground meat.
Posted on 4/12/12 at 8:28 am to Stadium Rat
Cool. Thanks. 
Posted on 4/12/12 at 9:16 am to Patrick O Rly
when i cook a burger i dont add anything till i put it on the grill...just the meat
then ill add the salt and pepper...flip...and do it all again
then ill add the salt and pepper...flip...and do it all again
Posted on 4/12/12 at 9:19 am to Patrick O Rly
If you use more than 1 tsp/lb you are overdoing it.
Posted on 4/12/12 at 9:43 am to Walt OReilly
quote:
when i cook a burger i dont add anything till i put it on the grill...just the meat
Myself. Or just hit them with a little Tony's.
Posted on 4/12/12 at 9:53 am to Walt OReilly
quote:
when i cook a burger i dont add anything till i put it on the grill...just the meat
then ill add the salt and pepper...flip...and do it all again
I season the outside just before I put them on the grill.
When you season the outside of the burger, you get that little pop when you bit into it. I like it better that way. Gives the flavor more complexity.
Posted on 4/12/12 at 10:03 am to Patrick O Rly
I also season the outside of the patty before cooking them. One of the main reasons I do that is because trying to evenly distribute the seasonings into the meat can result on overworking the meat. I used to do it the other way until I learned that the better way to making the patties is to simply gather enough of the meat right out of the package and form the patty loosely without working the meat or making it "tight". The result is a much better texture when the patty is cooked. I found the difference to be monumental.
Posted on 4/12/12 at 10:08 am to Gris Gris
Yeah it seems like you take a lot of the guesswork out by just seasoning the patties after
Posted on 4/12/12 at 10:09 am to Gris Gris
quote:
also season the outside of the patty before cooking them. One of the main reasons I do that is because trying to evenly distribute the seasonings into the meat can result on overworking the meat. I used to do it the other way until I learned that the better way to making the patties is to simply gather enough of the meat right out of the package and form the patty loosely without working the meat or making it "tight". The result is a much better texture when the patty is cooked. I found the difference to be monumental.
agreed. when you cook a steak you only season the outside, so logically it's ok to do the same here
Posted on 4/12/12 at 10:14 am to Gris Gris
Thanks for the advice. I've got some soul searching to do. 
Posted on 4/12/12 at 10:39 am to Patrick O Rly
quote:
I've got some soul searching to do.
I understand. If you've been seasoning the meat before forming the patties and working them to evenly distribute, it's hard to make the transition.
I think, though, that you will find the burgers to be very tasty. You're not giving up the seasoning...just putting it on the outside rather than the inside AND the texture of the burger is so much better when it's not packed together with no air. If don't already, punch the center of the burger with your thumb to make an indention which will help the burger maintain the shape rather than drawing in and up in size.
Good hamburger meat on the grill doesn't need much help in seasoning, especially in view of the mayo or whatever you use and the garnishes. I don't use a lot of seasoning on them...just a little salt and pepper. Sometimes, I don't season at all until after cooking. I let everyone season their own.
Posted on 4/12/12 at 10:41 am to Patrick O Rly
I don't use any salt. There are trace amounts already in the beef. There is a lot more salt in the buns, mustard, mayo, catsup. If someone wants more salt, the shaker is right there on the counter.
Posted on 4/12/12 at 10:50 am to Gris Gris
Well I usually I would add some paprika, chili powder, salt and pepper, and some onion and garlic powder. I really like that flavor combo. I guess I could mix those together and just sprinkle them on the patties.
This post was edited on 4/12/12 at 10:51 am
Posted on 4/12/12 at 11:05 am to Patrick O Rly
quote:
I guess I could mix those together and just sprinkle them on the patties.
You could definitely do that. It will stick to the meat pretty well. Just don't pack the meat when you are pressing on the seasoning.
When you're brave enough, try a grilled burger with salt and pepper or nothing. You might be surprised at the flavor in good burger meat. I was and I'm a reformed heavy seasoner of burger meat.
12 step program helped. 
Posted on 4/12/12 at 12:44 pm to AreJay
also season the outside of the patty before cooking them. One of the main reasons I do that is because trying to evenly distribute the seasonings into the meat can result on overworking the meat. I used to do it the other way until I learned that the better way to making the patties is to simply gather enough of the meat right out of the package and form the patty loosely without working the meat or making it "tight". The result is a much better texture when the patty is cooked. I found the difference to be monumental.
--------------------------------------------------------------------------------
quote:I was converted from a mixer inner to a season the outsider as well. I will never go back.
agreed. when you cook a steak you only season the outside, so logically it's ok to do the same here
Posted on 4/12/12 at 12:46 pm to madamsquirrel
It can be a difficult transition.
Posted on 4/12/12 at 12:47 pm to Zach
quote:
I don't use any salt. There are trace amounts already in the beef. There is a lot more salt in the buns, mustard, mayo, catsup. If someone wants more salt, the shaker is right there on the counter.
Cue the :notthisshitagain: meme.
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