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Make Your Own Hamburger Seasoning - Spice Mixes of the World #32
July 30, 2014

Make Your Own Hamburger Seasoning and Add Fab Flavours to Your Homemade Burgers and Sausages


Hi



30th July 2014 -- Issue #32

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Hamburger Seasoning Using Whole Ingredients

3. The Easier Way Using Ground Ingredients

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

5. My Recipe Book



Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...



Hamburger Seasoning

A quality hamburger seasoning recipe is essential for the home burger maker! and this blend of flavour packed spices and herbs fits the bill perfectly. Also goes well with other ground pork recipes.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 8-9 tbsp)

2 tbsp fennel seeds
2 tbsp mustard seeds
2 tbsp dried thyme
1 tbsp coriander seeds (cilantro)
1 tbsp onion powder
4 tsp dried sage
4 tsp black peppercorns
2-3 tsp cayenne pepper
2 tsp dried marjoram
2 tsp sea salt
2 tsp garlic powder
1 tsp turmeric

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Coarsely grind the fennel, mustard, coriander, thyme, salt and peppercorns

  • Add the ground spices to a bowl

  • Stir in the cayenne pepper, turmeric, onion and garlic powders

  • Crumble in the dried sage and marjoram. Combine thoroughly

    That's it!

    Store in an airtight container out of direct sunlight. Use within 3 months.

    Note: Note: I recommend dry toasting the whole ingredients before grinding. This really draws out their fab flavours and aromas!

    See below for toasting and grinding tips.

    Click here to see the recipe on my site

    Click here for a large collection of my other homemade recipes.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    2 tbsp dried thyme
    1 tbsp ground fennel
    1 tbsp mustard powder
    4 tsp dried sage
    2 tsp ground coriander
    2 tsp onion powder
    2 tsp ground black pepper
    2-3 tsp cayenne pepper
    2 tsp dried marjoram
    1-2 tsp salt
    2 tsp garlic powder
    1 tsp turmeric

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

  • Mix all the powders and salt together in a bowl

  • Crumble in the thyme, marjoram and sage. Combine well

    That's it!

    Store in an airtight jar. Use within 3 months.




    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.



    My Spice Mix Book



    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.




    Pass It On

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    Until Next Week,

    Jason - Spice-Mixes.com


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