Variety is the spice of life in my book. I run the gamut from straight up beef to a more "meatloaf" concoction. It depends on mood, and the type/quality of the meat.
I tend to add more things when I use a drier meat (like Bison), instead of adding another meat with more fat. Those additions help add/keep moisture in the final product.
For those who like Worcestershire sauce, I've substituted
Pickapeppa sauce with great success. Similar flavor profile, but just a tinge of heat.
Vidalia Onion Steak Sauce has also been a winner.
To get a "cowboy burger" flavor, take some crispy bacon, and crumble it up into the burger meat. Works really well with Montreal seasoning.
Perhaps the oddest thing I've sprinkled on that has been a winner is some
Old Bay Seasoning. Seems odd, but it really works.
Rich
