Eternal Chairman of the Defense Commission
5 Year Member
It adds smoke flavors and salt along with that something or other flavor that I associate with steakhouse cooking. If you added absolutely nothing to a burger except Worcestershire sauce and either minced onions or onion powder, it would still make a great burger. I have tried all sorts of other seasonings over the years, but my go-to seasoning for everyday grilled burgers are garlic powder, minced onions, and Worcestershire sauce, and I mix them all into the beef before making patties. If I'm using lean beef (=>90& lean), I also an egg per pound to hold it together. If I want to add any more salt I'll dust the outsides of the patties with Lawry's seasoning salt. If I'm out of Worcestershire sauce I'll add a dash of liquid smoke and seasoning salt to the bowl before making patties. To me that's a foundation for pretty much anything else that I'd ever want to make that has a burger in it. That's why I used the same for the hot sausage + hamburger mix. I can add mushrooms and Swiss cheese to that, or cheddar cheese and bacon, or Muenster and horseradish, or jalapenos and nacho cheese. BBQ sauces work, too.Not that I can really recall, but I don't think I've ever made a hamburger with Worcestershire. Perhaps I will try it later this summer.
Man, now I'm hungry.