Diablo Burger Seasoning
Diablo Burger Seasoning
Who doesn't love a good burger? Burgers are such an individual thing where one has so many choices. What type of meat to use? How do you want it cooked? What burger seasoning to use? What kind of bun are you in the mood for? What topping should go on it?
Now while I tend to eat more chicken than any normal (or sane) person would there's something to be said about a perfectly prepared burger. If you're like most this means that you would rather grill than cook indoors. There's something kind of primal about grilling your burger outdoors that's tough to beat. While those that live in the warmer climates of the south and the west get to enjoy grilling in warmer temperatures for most of the year, I know more than a few crazy northerners who will grill year round (ok we're probably more than just a bit nuts as my wife will certainly attest to).
Now there are some burger "purists" out there that believe that you only need to season your burger with freshly ground black pepper and kosher salt. I'm obviously not some of those…
Now it really doesn't matter if you pick up your meat at the local grocery store, visit your local butcher or go a bit hard core and grind your own. Again this is an individual thing. Now certainly we as a nation have become more than a bit obsessed with eliminating as much fat as possible from our diet but to make a great burger you really do need to stay away from the 90%-93% lean meat if making a tasty burger is your goal. Using lean beef will be lower in fat and you may consider that healthy as well but it will probably tastes like card board (I know as I have walked down that path). My butcher recommends using 80/20 or 70/30 meat for best results.
I won't get into what's better sir loin, ground round or chuck there's no "right" call just make sure you have some meat with enough fat.
Two other burger tricks I wanted to share. One - don't overwork your meat when forming the patties. Over handling starts to break down the protein and minimizes the robust beefy flavor you're striving for. The second secret is to break out the scale and have each patty weigh the same. This helps during grilling as you can better control the desired "doneness" for each one.
As is the case with most of our seasoning blends, this one came about as I was searching for some general inspiration for a seasoning blend. With the warmer weather we were experiencing, and after having had several of my most recent experimental seasoning blends being focused on chicken, I was in the mood for something more burger centric.
I was reading an article about the 50 best burger joints across the U.S. (talk about a great idea for a vacation) and these all tended to be locally owned small businesses and not national chains (this was not surprising). The article would describe not only the restaurant but also its signature burger and several of them mentioned a version of a Diablo Burger.
I dug a bit deeper and discovered that these burgers were known for their incredibly delicious meat and their umami flavor coupled with a sweetness that ends with just a little bit of heat. We have a spectacular array of spices and seasonings that are able to recreate this flavor experience, so I decided I would build off of that and come up with a blend that would live up to these fan favorite diablo burgers. After a few trials and errors, this blend was made just right.
You'll pick up a umami flavor followed by some smokiness, a nice balance of sweetness and tanginess and then finally a tiny bit of heat will hit the back of your tongue.
Hand blended from organic lime, onion, black pepper, garlic, molasses, sea salt, ancho, shallots, chipotle, brown mustard, guajillo and cayenne.
While our general rule of thumb for seasoning blends and meat (mostly beef and chicken) is to use 1 tablespoon of seasoning per pound of meat. For our Diablo Burger Seasoning I have ended up using this seasoning a bit more liberally. A word of caution. If you haven't used our seasonings before I recommend that you start off with a bit less than you think that you need as our blends tend to be quite potent. You can always add more flavor after tasting.
I've also found better success when adding the seasoning after the burgers have already been formed instead of adding into the meat when making the patties. As mentioned above this keeps the meat from being overworked.
If you can't grill outdoors (maybe due to a hurricane, blizzard or worse of all - your grill is out of propane) then use a cast iron skillet - believe it or not some prefer to cook their burgers this way. All kidding aside - there's really nothing wrong with cooking your burger in a cast iron skillet and it'll do a spectacular job while helping keep the burger juicy.
If you're a fan of burger seasonings then you might want to check out our Burger Blast, Chop House Burger Seasoning and Fort Worth Burger Seasoning.
Serving Size1 tsp
Amount Per Serving
% Daily Value*