A great addition to season your raw hamburger meat patties. This recipe contains two parts:
1) the dry seasoning mix*, which consists of the dry ingredients, and
2) the wet ingredients to be added to dry seasoning mix when ready to make hamburgers.
Makes enough seasoning for approximately 1 to 3 pounds of raw hamburger meat.
*The dry seasoning mix can be stored in an airtight container until ready to use.
Hamburger Seasoning
www.whispersofthyme.blogspot.com
(Please note: this is somewhat spicy...if you like it mild(er), omit or reduce cayenne pepper and black pepper.)
Dry Ingredients:
Paprika
Garlic Powder
Garlic Salt
Salt
Black Pepper
Cayenne Pepper
Brown Sugar
Cumin
Onion Powder
Mrs. Dash Southwest Chipotle Seasoning Blend
Wet Ingredients:
A-1 Sauce
Worcestershire Sauce
Olive Oil
Water
Directions:
*For the dry seasoning, mix together
One (1) teaspoon of each of the following:
Salt
Black Pepper
Brown Sugar (or up to 2 Tablespoons)
Mrs. Dash Southwest Chipotle Seasoning Blend
And...
One-half (½) teaspoon of each of the following:
Garlic Powder
Cumin
Onion Powder
Paprika
And...
One-fourth (¼) teaspoon of each of the following:
Cayenne Pepper
Garlic Salt
Combine all dry ingredients in a small bowl and stir thoroughly (makes enough to season 1 to 3 pounds raw hamburger).
When ready to make hamburger patties, add the dry seasoning mix with
One (1) teaspoon of each of the following (reduce by 1/2 if combining with 1 pound of hamburger meat):
Olive Oil
Water
A-1 Sauce
Worcestershire Sauce
Stir together thoroughly, and then add the mixture to raw hamburger meat, mixing with your hands (do not over-handle the meat). Form patties and cook.
Tips/Notes:
If storing dry seasoning mix...stir before using.
I like to use a hamburger press to form consistently sized patties.
If frying burgers in skillet, use a non-stick skillet (un-greased), and cook over medium-low heat (#4 on my electric stove).
Turn burgers only once.
Once burgers are cooked, drain on paper towels and let sit for a few minutes before serving.
Food.com (Hippie2MARS)
This great recipe is from a chef on Food.com who calls herself Hippie2MARS. The blend of ingredients make this recipe a fresh improvement over the canned variety.
Here's what you'll need:
Ground Chuck, Onion, Bell Pepper, Garlic, Tomato Sauce, Ketchup, Barbecue Sauce, White Vinegar, Beef Bouillon (cubes, granules, or paste), Dry Mustard, Soy Sauce, Mrs Dash Southwest Chipotle Seasoning Mix, Nutmeg, (Brown Sugar, & Worcestershire Sauce - not pictured)
My bell pepper was frozen...hence, the frosted look!
Place ground chuck, onion, garlic, and bell pepper in large skillet or pot.
Stir together and cook over medium to medium-low heat until meat is browned.
Once meat is no longer pink, remove pan from heat and drain grease from meat mixture.
While meat is draining, add tomato sauce to crock pot/slow cooker. (I was out of tomato sauce, so I used canned diced tomatoes blended in the blender).
Add in ketchup.
Add in barbecue sauce.
Add in brown sugar.
Add in Worcestershire Sauce.
Add in white vinegar. (looks dark from adding previous ingredient)
Add in beef bouillon granules or beef bouillon cubes (I chose "Better than Bouillon" beef base).
Note: if using bouillon cubes...dissolve cubes in 1/2 cup Hot water before adding to sauce, and then reduce tomato sauce by 1/2 cup (4 ounces).
Add in dry mustard.
Add in soy sauce.
Add in Chipotle Seasoning.
Add in nutmeg.
Whisk all ingredients until smooth.
The sauce at this point (before cooking) will have a strong tomato taste, but once cooked, it will taste richer and sweeter.
Add drained beef mixture to crock pot and stir thoroughly.
Cook over low heat for 5 to 6 hours. After cooking for a few hours, you may want to spoon off any excess grease or liquid floating on the top. You want the end result thick enough to stay on a bun.
Makes enough to fill 10-12 sandwiches.
My only changes to the recipe:
1) used Better than Bouillon beef base instead of granules
2) omitted celery
3) used 2 Tablespoons white vinegar instead of 3 Tablespoons
4) used 2.5 pounds ground chuck instead of 3 pounds
May be refrigerated for up to 3 days, or frozen up to 6 months.
See Freezer Preservation Tips
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