Make Your Own Hamburger Flavoring and Add Fab Flavours to Your Homemade Burgers
24th March 2016 -- Issue #74
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Hamburger Seasoning
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
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...
A quality hamburger seasoning is ideal for the home burger and sausage maker! And this blend of flavourful spices and herbs fits the bill perfectly. Also works well for other ground pork dishes.
Makes about 8-9 tbsp
3 tbsp coriander seeds
2 tbsp dried rosemary
1 tbsp onion powder
1 tbsp garlic powder
4 tsp dried basil
4 tsp mustard powder
4 tsp black peppercorns
2-3 tsp chili powder
2 tsp sea salt
2 tsp fennel seeds
2 tsp turmeric powder
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
- Grind the fennel, coriander, salt and peppercorns
- Add to a bowl
- Stir in the chili, turmeric, mustard, onion and garlic powders
- Crumble in the dried rosemary and basil. Combine thoroughly
Store in an airtight container out of direct sunlight. Use within 3 months.
Click for a large collection of my other homemade mixes and blends.
Note: You could dry toast the coriander, fennel and peppercorns for a few minutes prior to
grinding for even more flavours.
See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world 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 Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
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.
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Until Next Week,
Jason - Spice-Mixes.com