This is very simple seasoning recipe for the burger patty, no matter what burger are you going to cook, beef or pork, smashed or thick. The best meat is always freshly ground. Always choose a fattier meat such as beef or pork shoulder or neck. I personally prefer a "smashed" burger. Smashing the meat ensures perfect contact with the griddle surface and browns the meat to perfection.

Prep Time10 minsCook Time10 minsTotal Time20 mins

AuthorPeterYields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)CategoryBarbecue, Beef, Meat, Others

Ingredients

 250 g Beef or Pork Mince

 1 tsp MSG

 1 tsp Salt

 ½ tsp Black Pepper

Optional (untested)

 Garlic Powder

 Onion Powder

 Dry Herbs(sage, marjoram, thyme etc..)