Please help...my burgers are tasteless

pappys is what i use

Super_Dave wrote:

Ron3rd wrote:
Google "Juicy Lucy" Burgers.

Ron, lots of hits on porn sites!!! LOL!

I sure hope you didn't google this from work then!

For Pan Frying: (1tsp of each to 1# beef) Garlic Powder, Worcestershire, Black Pepper, Old Bay (which has LOTS of salt in it).

For Grilling (i.e., over charcoal), the aforementioned hickory chips soaked for a couple of hours in beer (I know... for a lot of you, a waste of a good beer!) and everything but the Old Bay. For me, ANY salt overpowers the flavor left behind from the charcoal.

Oh... And something else that hasn't been mentioned: Make sure the beef is either completely fresh or COMPLETELY thawed! "Cold spots" in the beef do not a) cook well or b) taste good.

Ron3rd wrote:
Google "Juicy Lucy" Burgers.

Ron, lots of hits on porn sites!!! LOL!

Google "Juicy Lucy" Burgers.

Thanks to all for all your suggestions. I will be busy for years.

We noticed the same thing recently.
The found the answer.

The health food people will scream,
however you need some FAT for taste.

Too lean is tasteless.
95% lean is tasteless.
85% lean is better.

We like 80-85% on the grill and let it flame up.
The flame up shows the fat milting out.

Enjoy.

I don't believe in adding a lot to my hamburger patties. If I wanted meat loaf, I'd make meat loaf.

We normally used Lawry's seasoning salt, but recently have turned to Dizzy Pig's Cow Lick seasoning...

As another poster said make 2 thin patties, put choice of grated cheese in the middle, a little chopped onion and jalapeno pepper and slap them together, pinch edges and grill. You can also add Worcestershire sauce, Tonys, liquid smoke, Cavendars greek seasoning to burgers while forming. Don't use all just experiment on which taste you like.