How to Season Hamburger Patties

By Harriet Hodgson

Whether they're chicken, beef, turkey, or lamb, burgers are an American classic. Most of us prefer beef burgers and it's important to buy meat with the correct fat-to-lean ratio. Eighty-percent meat contains 20 percent fat. Similarly, 85 percent meat contains 15 percent fat. Ninety percent beef contains 10 percent fat. The leanest ratio is 93 percent, or seven percent fat.

You need some fat to keep patties from breaking apart and falling into the grill. If you choose a lean cut, add one egg to one pound of meat to hold the patties together. Most of us reach for the salt shaker before we take our first bite of a burger, but it's best to go easy on salt.

Keep in mind that condiments -- ketchup, mustard, pickles, pickle relish -- all contain salt. Side dishes like French fries, potato chips, fried onions, and macaroni salad may be high in salt. Instead of reaching for the shaker, reach for some spices.

The great thing about spices is that they can be customized. Mexican burgers, for example, may contain chili power and cumin. Greek lamb patties, on the other hand, may contain garlic and oregano. Swedish patties may contain allspice, nutmeg, and a dash of sugar.

Vegetables add flavor and fiber to grilled meat. Finely chopped white, yellow, and purple onions are options, along with chopped scallions. To enhance the flavor of a Greek burger, add chopped roasted red peppers from a jar and chopped parsley. (Italian parsley works best.) Chopped mushrooms add flavor to all kinds of meat.

To get your kids to eat more vegetables, mix defrosted chopped frozen spinach or finely grated carrots into the patties.

Cheese also packs a flavor punch. But shredded cheese from the grocery store has a coating on it to keep it from clumping. This coating can affect melting. When you mix this cheese into patties, it may not melt, and retain is stringy shape. So it's best to shred your own cheese.

If you love blue cheese as much as I do, add it to your patties. Don't add too much, though, or your patties will fall apart. A half cup to one pound of meat is a good ratio. Grated Swiss cheese brings out the flavor of chicken, turkey and beef. Mix the cheese into the meat, grill the patties, and top them with sliced fresh mushrooms cooked in butter and seasoned with thyme.

You may also season patties with commercial products such as chili, soy, and fish sauce. If you use soy or fish sauce cut back on the salt. Instead of adding sauces to the meat, you may stir up a sauce for topping. Sauces can be made quickly. For Aioli sauce, combine two tablespoons light mayonnaise, 2 tablespoons plain yogurt, 2 tablespoons crumbled feta cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper.

Don't cook the same old burgers on your grill. Add zip with commercial sauces, cheese, vegetables and spices. Then savor the first bite of your burger masterpiece! http://www.harriethodgson.com