The Simple Dollar Morning Roundup: Making Hamburgers Edition

I’m going to make hamburgers for supper. What should I put in the meat? I usually add Worcestershire sauce, but tonight I want to try something different. Please add your thoughts in the comments. And now for some personal finance posts…

(Financially Sound) Dating Advice For Young People In short, dumping a C-note on your date when you’re young is not much different than tossing cash up in the air. (@ finance 4 youth)

Stretching Your Leftovers A nice story that connects the original meal, the leftovers, and the money saved, all in one nice story. (@ it’s just money)

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  1. Bill K. says:

    I love hamburgers Trent. Here’s a couple of my favorite ideas.

    Make sure you’re using 80/20. Sirloin is a great meat, but I find it a bit lean for hamburgers.

    Mexican Cheese Burger

    For each pound of hamburger, mix in 1/3 cup of Mexican blend shredded cheese. It’ll burn off, but flavors the meat nicely, and they’ll be the juiciest burgers you’ve ever had.

    Montreal Burger
    Or, grab some Montreal Beef Seasoning (it might be labeled Canada Seasoning now) and mix that in with the meat. It gives the burger a good “steaky” flavor.

    Plain Old Salt & Pepper
    A lot of times, good meat doesn’t need any seasoning other than some fresh sea salt and fresh ground pepper.

    Hidden Valley Ranch Burger
    Get a couple of packets of Hidden Valley Ranch seasoning and mix that in. Those burgers go well with a salad.

  2. Gregg says:

    Love the blog Trent, I learn something new everyday from you.

  3. Tyler says:

    I like to add a little liquid smoke on top of my hamburgers before I cook them. Some seasoned salt and freshly ground black pepper. The liquid smoke imho make it taste like it was grilled.

  4. SJ says:

    I was just saying I wanted burgers for dinner…
    I always like blue cheese on top…

  5. Jeremy says:

    The best burgers are simple. Salt, pepper, and surprisingly, Old Bay seasoning. I would have never thought of putting what is classically a seafood seasoning in a hamburger, but on the back of the bottle it said it makes great hamburgers so I gave it a go. They turned out fantastic and I’ve been making them like that for the past year or so.

  6. moogs says:

    I am a huge fan of spicy BBQ sauces for my burgers

  7. Gabe says:

    Make a thin patty (seasoned with salt, pepper and some worcestshire), put a slice (or crumbled)blue cheese on top and then put a second thin patty over that sandwiching the cheese in the middle. Throw the burger on the grill, let the magic happen, and enjoy.

  8. plonkee says:

    I like cinnamon in my hamburgers. It gives it a slightly eastern mediterranean feel.

  9. thedeprivedinvestor says:

    I always mix Dale’s marinade in with the meat….another thing I like to do is mix the dehydrated onions in with the meat

    I like the idea of the cheese sandwiched between two thin patties

  10. Doug says:

    Here are the two that I like the best.

    1. Bedda Chedda
    Make your hamburger (80/20) on the grill and toast the bun. Add your favorite dark smokey BBQ sauce 2 thick slices of smoked bacon and top it off with a handfull of shredded chedder cheese. Shread the cheese yourself and make it feathery light.

    2. Cajun Burger
    Make the hamburger (80/20) with cajun spices on the grill and toast the bun. Add a handful of very thinly sliced smoked ham and top it off with your favorite dark smokey BBQ sauce.

    You will not be disappointed with either choice – guaranteed.

  11. Amy says:

    I’m going to do the unthinkable and give away my boyfriend’s secret recipe. OK, I don’t actually have it, but here’s my best understanding:

    1 lb 93% lean beef
    1 egg
    1/4 c seasoned breadcrumbs
    1 tsp dried onion
    1 Tbsp Worcestershire sauce
    mix well.

    I think there’s also italian seasoning, and some cayenne in there. The burgers are very meatloaf-y, and no matter how flat you make them, they tend to form into meatballs on the grill.

    Still, AWESOME burgers, and they go best with Jack Daniels barbecue sauce.

  12. Wil says:


    Thanks for the mention! Sorry it’s late, I’ve been wrestling with some stuff. Good luck on the ever-expanding empire!


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