Salt only ever touches the outside of a burger patty made with ground beef or pork. Mixed into raw mince, salt pulls out moisture and binds the proteins, the same way it does in sausage, and the patty comes out dense and springy instead of loose and crumbly. Season the surface, either as the patty hits the pan or as it comes off.
The variables
- When. In the pan as the patty cooks, or as it comes off; either works. For a smash burger, season the top just before you smash.
- What. Salt and black pepper are the base, with MSG optional.
- How much. For a seasoning blend, mix by weight: 4:2:1 salt, MSG, and black pepper, plus 0.25 parts onion powder if you like (from the McDouble recipe, replicating the dried onion flavour).
Options
| Option | Pick it when | Changes |
|---|---|---|
| Salt and pepper, in the pan or after cooking | Any burger; the default | Nothing |
| Salt, pepper, and MSG (4:2:1) | You want the fast-food flavour | Nothing |
| Lawry’s Seasoned Salt | A&W-style burgers (Teen burger, Mozza burger) | Nothing |
| Season the top, then smash | Smashed patties | Cooking: season in the pan, before the smash |
How it fails
- Springy, sausage-like patty: salt went into the meat before shaping.
- Tough: usually handling, not seasoning (see Forming burger patties).
Notes
- There are burger recipes that tend towards meatloaf. I don’t have much experience with these, so I won’t cover them here.
- Lawry’s Seasoned Salt is a common restaurant burger seasoning (A&W Canada uses it), and celery salt makes an appearance in other restaurants.
Recipes
McDouble (4:2:1 blend, after cooking), White Spot burger (salt, pepper, and Accent, in the pan before the smash).