Q&A for How to Season Hamburgers

For starters, buy ground beef high in fat (at least 20 grams). Watch some videos on cooking burgers so you can learn how not to overcook them.

You can add whatever you want to a burger. I suggest garlic and black pepper as burger seasoning.

Yes, although if you have time, it's better to thaw the patties in the refrigerator prior to grilling them.

Of course! I do it all the time. I mix the meat with an egg, some A.1 sauce and a little mustard and they turn out great.

If you're preparing them for the near future, as in 1-2 days prior to cooking, then refrigerate them with a square of parchment paper in between each patty and store flat. If they're going to the grill within minutes of prepping them, you're obviously not going to put them in the fridge. However, mind how your patties keep their form. If you feel like they're going to fall apart on the grill, add another egg to the whole batch and mix it well.

It depends on what you're using the chuck for. If you're making burgers, it would be best to take the time to fold in the spices, as the blender would further grind the meat into more of a paste which will not hold together well. Plus the texture would be odd. However, if you are mixing the ground chuck into a meat sauce or chili or something, it technically would be a more efficient way of evenly distributing the spices throughout the chuck, but again, it would give the meat an odd texture.

You can, but you wouldn't be able to check the burgers if you did.

I would use use salt and pepper to taste, a bit of lime and chili powder or garlic powder, and copious amounts of cumin.

That would introduce a new and interesting flavor, so sure!

Either way would work pretty much the same. If you are cooking a lot of hamburgers, you'd get better results mixing in the seasonings prior to cooking, that would ensure an even distribution and save you from standing over the burgers, seasoning each one individually.