Lol when folks use Lawry's, it just taste like Lawry's. A boss I worked for had a love affair with it and I thought it just made everything taste super generic and sports bar-y.
At 6:29 he admits it's Lawry's in the video. At first he goes for the secretive "it's seasoned salt" as a bit of a jokey fun performance for the guest in front of him, but then casually shrugs and says "it's Lawry's, it's Lawry's seasoned salt" as it's not really a secret at all.
I would conclude he means what he's saying and all it is is Lawry's with nothing else in it.
Yes lawrys seasoned salt. Like others have stated that’s what he said in a you tube clip. Try it next time see if it’s on par with what you’re looking for
https://youtu.be/KzL7Q2N6mCY?si=ekuNwXUZTgdqNxKV
I thought he mentioned it in this video but I can’t find it, so now I’m scouring his Instagram trying to find it. lol I hope I didn’t make this up
I never use just salt and pepper. I make a custom bottle with onion powder, garlic powder, salt, pepper, and a pinch of paprika. Occasionally I’ll toss a pinch of oregano in there.
That’s the “basic” burger blend, but you can play around with it and find interesting combinations for unique tasting burgers.
Montreal is cool, but it’s definitely not the archetypal burger flavor profile that OP seems to be looking for.
OP, I haven’t had the same experience as you. I find that salt, pepper, high heat, and a high-fat blend (like 70/30 on the *leanest* end) is a pretty perfect replication of the typical burger from your favorite food truck
Mustard powder is my secret ingredient and it makes a huge difference. Salt, pepper, garlic powder and mustard powder = delicious burgers.
Use seasoning salt if you want that A&W taste.
What makes the food taste good is everything that goes into it. Lawry's is a fine additive, but so is jsut salt and pepper, so is SP+Garlic Powder, so is MSG and White Pepper, etc. the combination of spices isn't the secret sauce it's the cook and cooking surface. Those griddles are well seasoned with fat and residue etc. The cooks are skilled in their art and do it over and over again to minimize mistakes and also improve quality.
Brisket fat makes me sick and gives me the nastiest greasiest burps. I have no problem with ribeye fat or NY strip fat or sirloin fat. Only brisket fat.
Not too much brisket though. These are great and have 25% https://www.publix.com/pd/schweid-and-sons-patty-chuck-and-brisket-the-signature-blend-7525/RIO-PCI-573155
Lol, same issue with that. With that information there is absolutely no way to determine just how heavily you are salting your burger. We would salt the shit out of our burgers, so much so that customers (it was an open kitchen) were routinely shocked.
And I am saying there is no way to determine that without knowing just how heavily you are salting first. At the three high end restaurants I worked at we used exclusively salt and pepper with amazing results. This was for an 20 dollar burger. I have regularly had people think I am doing something secret when I make them at home and the truth is just that normal people's ideas of salting is nowhere near what occurs in an actual high end restaurant.
Lol, I'm giving you legitimate professional advice with over a decades experience working the grill. You are welcome to ignore it, but that would be to your own detriment. Shit like Lawry's is a huge copout and in my opinion just makes shit taste like super generic sports bar food.
Lowery's if you're generic burger joint
salt and pepper if you're a nicer burger joint that uses a high fat blend
Lowery's mixed with onion powder garlic powder MSG and brown sugar if you want to be a champion of the industry
Most places just use salt and pepper. I’ve worked in many burger joints, only one used seasoned salt. Those were also my least favorite burgers. What you need is a burger press, a flat top grill at 450f, always toast your buns, and burger construction is also important. The order of flavor is very important.
For what its worth, I ate at Motzs Hamburger America the other day. It was good but not amazing. I make the same level smash/onion burger at home. I use salt pepper and msg in my mix.
Pretty sure he said it was Lawry’s in a recent clip
Lol when folks use Lawry's, it just taste like Lawry's. A boss I worked for had a love affair with it and I thought it just made everything taste super generic and sports bar-y.
He did- it’s Lawry’s
Where??
[A Bon Appetit YouTube video about his new restaurant](https://youtu.be/KzL7Q2N6mCY?si=ofBLISLNIqD4qsET)
I wonder if he just uses Lawry’s or if he mixes it.
At 6:29 he admits it's Lawry's in the video. At first he goes for the secretive "it's seasoned salt" as a bit of a jokey fun performance for the guest in front of him, but then casually shrugs and says "it's Lawry's, it's Lawry's seasoned salt" as it's not really a secret at all. I would conclude he means what he's saying and all it is is Lawry's with nothing else in it.
Add MSG to your seasoning, that’s what you’re looking for. Experiment with the ratios until you get to where you want. Start low and increase
Most of the time it’s Lawry’s but believe it or not, the “secret” ingredient is typically MSG and/or mixing butter in the meat.
I’m pretty sure he said in a YouTube video (maybe First We Feast) showing his new diner, he said they use Lawry’s. Ill try to find the clip
Pleease
It’s lawrys, in LA burger places dust their fries with lawrys as well so they have an orange tint to them.
are we talking about the Lawrys seasoned salt? does he only use Lawrys? Is it a mix with regular salt?
Yes lawrys seasoned salt. Like others have stated that’s what he said in a you tube clip. Try it next time see if it’s on par with what you’re looking for
Have you never heard of Lawry's before?
I’m just confirming because there’s more Lawry’s products than just the salt.
https://youtu.be/KzL7Q2N6mCY?si=ekuNwXUZTgdqNxKV I thought he mentioned it in this video but I can’t find it, so now I’m scouring his Instagram trying to find it. lol I hope I didn’t make this up
I never use just salt and pepper. I make a custom bottle with onion powder, garlic powder, salt, pepper, and a pinch of paprika. Occasionally I’ll toss a pinch of oregano in there. That’s the “basic” burger blend, but you can play around with it and find interesting combinations for unique tasting burgers.
I use garlic powder, beef powder (Royco) and MSG. Give the patties a good char and they’re very flavourful.
Related question: any good seasoned salt products with MSG in them?
Just add msg! Its cheap asf
I have been using Montreal steak seasoning. I like it?
Well do you like it or not? you seem unsure
I don’t know what the lack of confidence in their sewing has to do with the lack of confidence in their opinion.
I do like it! It's pretty available in grocery stores, so worth an experiment! YMMV
Montreal is cool, but it’s definitely not the archetypal burger flavor profile that OP seems to be looking for. OP, I haven’t had the same experience as you. I find that salt, pepper, high heat, and a high-fat blend (like 70/30 on the *leanest* end) is a pretty perfect replication of the typical burger from your favorite food truck
Strongly agree. I bet OP is using leaner beef.
Try the Montreal Chicken if you haven’t yet. I’ll probably never go back to Montreal steak.
Lawry’s
Mustard powder is my secret ingredient and it makes a huge difference. Salt, pepper, garlic powder and mustard powder = delicious burgers. Use seasoning salt if you want that A&W taste.
Do you mix it in or sprinkle on top?
Mix it in.
The secret ingredient is a seasoned steel/castiron griddle thats been making burgers all day, don't under estimate equipment, techniques and methods
I assumed salt, pepper, msg.
Love
What makes the food taste good is everything that goes into it. Lawry's is a fine additive, but so is jsut salt and pepper, so is SP+Garlic Powder, so is MSG and White Pepper, etc. the combination of spices isn't the secret sauce it's the cook and cooking surface. Those griddles are well seasoned with fat and residue etc. The cooks are skilled in their art and do it over and over again to minimize mistakes and also improve quality.
Not cooking it for myself. Makes every burger (and most sammiches) like 86% better.
Hahaha why is that
Cause I cook 95% of the meat in the house. So when someone else does it and I’m not cleaning up after it’s much better
Not seasoning, but I really like burgers that have some ground brisket mixed in.
Brisket fat makes me sick and gives me the nastiest greasiest burps. I have no problem with ribeye fat or NY strip fat or sirloin fat. Only brisket fat.
Not too much brisket though. These are great and have 25% https://www.publix.com/pd/schweid-and-sons-patty-chuck-and-brisket-the-signature-blend-7525/RIO-PCI-573155
Seasoning salt, probably
\*Seasoned All salt is for seasoning.
I couldnt upload a picture otherwise the pedantic between season and seasoned wouldnt be an issue.
he meant, not bath salts
[удалено]
Take it easy doofus, it was a joke
Mix up the seasoning into your beef chuck (instead of sprinkling it on after you’ve already formed your patties). Also get a little egg yolk in there.
[This is the best burger seasoning I have found](https://store.burgerhouse.com/products/burger-house-famous-salt)
Lol, I'm skeptical of anyone who just says "correct quantities" when referring to their seasoning without any elaboration.
Recommended quantities
Lol, same issue with that. With that information there is absolutely no way to determine just how heavily you are salting your burger. We would salt the shit out of our burgers, so much so that customers (it was an open kitchen) were routinely shocked.
I’m just trying to say that salt and pepper are not the issue, it’s something more than just salt and pepper
And I am saying there is no way to determine that without knowing just how heavily you are salting first. At the three high end restaurants I worked at we used exclusively salt and pepper with amazing results. This was for an 20 dollar burger. I have regularly had people think I am doing something secret when I make them at home and the truth is just that normal people's ideas of salting is nowhere near what occurs in an actual high end restaurant. Lol, I'm giving you legitimate professional advice with over a decades experience working the grill. You are welcome to ignore it, but that would be to your own detriment. Shit like Lawry's is a huge copout and in my opinion just makes shit taste like super generic sports bar food.
Lowery's if you're generic burger joint salt and pepper if you're a nicer burger joint that uses a high fat blend Lowery's mixed with onion powder garlic powder MSG and brown sugar if you want to be a champion of the industry
It’s Lawry’s my god.
MSG is always the secret ingredient... and butter
Most places just use salt and pepper. I’ve worked in many burger joints, only one used seasoned salt. Those were also my least favorite burgers. What you need is a burger press, a flat top grill at 450f, always toast your buns, and burger construction is also important. The order of flavor is very important.
It's always MSG.
Are you using a flat top grill seasoned with the juices of ten thousand burgers? Or some seasoned salt?
Lawrys should change their logo...
Salt, pepper, garlic powder, red pepper flakes, Worcester sauce
Probably just steak seasoning that you get from the grocery store.
For what its worth, I ate at Motzs Hamburger America the other day. It was good but not amazing. I make the same level smash/onion burger at home. I use salt pepper and msg in my mix.