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Message: [QUOTE="August_West, post: 2996289, member: 1047"] I agree with that but it goes on RIGHT BEFORE hitting the pan/grill/whatever. Seems to help with the outer texture. Unlike a Steak where you want to salt and rest for a little bit before cooking (to draw moisture to surface) , you dont want to Salt a burger until the moment it goes on. Agreed on needing nothing else. I do Cajun blackened (with gorgonzola and roasted peppers, my wifes favorite burger) and a couple other variations some times but that is a different topic really. [/QUOTE]