"I also use Montreal Steak spice, which I brought from back home while visiting, and it gives the burgers a good flavor if you want something besides no spice or pepper and salt." Cautionary note about "Montreal Spice" I'd suggest not buying the large restaurant sized bottle. I also like "Montreal Spice" but I found it doesn't like the Thai climate in the long run. Within a year, the spice inside the big bottle had turned into a moldy, sodden mass with a unpleasant smell and I had to bin it. Difficult to use that much spice within it's shelf life. I use the smaller bottles now without issue. I have found that putting dry rice in bottles of many different spices helps to stop clumping. Garlic powder seems to turn into a rock pretty quickly unless you put it into a zip bag and squeeze out every bit of air before sealing. Speaking of MAKRO fresh ground beef, has anybody else found it seems to have an excessive amount of moisture? When I try to mold it into a patty, the Makro ground beef seems unusually wet and doesn't seem to form a firm patty. I stopped buying it for that reason and the very high price. Instead I buy the 1kg blocks of frozen NZ ground beef which seem to be much better overall quality when thawed. Less expensive as well.
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