Monosodium Glutamate
Monosodium glutamate enhances the flavor of savory foods because it improves the ability to taste umami, or savory, flavors found in foods such as cooked meats, aged cheese, seaweed and mushrooms. The FDA requires all foods made with MSG to list it as an ingredient on the package label. According to the U.S. Department of Agriculture, hydrolyzed vegetable or animal proteins also enhance the flavor of food and may contain MSG when glutamic acid, a type of amino acid, bonds with sodium.
MSG Sensitivity
Monosodium glutamate syndrome, or Chinese restaurant syndrome, includes several possible symptoms such as chest pain, flushing, headache, burning around the mouth, a feeling of facial swelling or sweating. The syndrome is controversial because there isn’t a clear connection between MSG and these symptoms, although some people may be sensitive to MSG, according to MedlinePlus.com.
MSG and Hamburgers
Fresh meat doesn’t contain any MSG, but the flavor enhancer may be added during preparation. Monosodium glutamate is used in some dry seasoning blends so it may be added to ground beef before it’s cooked. Additionally, you may find MSG in some sauces served with burgers.
Avoiding MSG
Plain hamburgers prepared at home should be free from MSG as long as you don't add any seasoning blends that contain the ingredient. Read labels and choose sauces, condiments and seasonings without MSG or hydrolyzed proteins. When dining in restaurants, look on restaurant menus or ask your server if MSG is used in the burgers. If so, request that your meal be prepared without MSG.
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