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I know Memorial Day is still a couple of weeks away, but if you ask me, grilling season has BEGUN! And whether you’re cooking homemade burgers outside on a grill or inside on a griddle, the first step to making a knock-it-out-of-the-park burger is to season it properly. This super simple homemade burger seasoning takes seconds to make, uses spices that you probably already have on hand, and really does take a ground beef patty to the next level. Try it on your next burger and let me know what you think! (I think you’ll be going back for seconds.)
What’s in Burger Seasoning
Burger seasoning doesn’t have to be fancy to really add a lot of depth of flavor to your homemade hamburgers. For our simple burger seasoning mix we use paprika (smoked and sweet), onion powder, garlic powder, freshly cracked pepper, salt, and just a tiny pinch of cayenne. They’re all pretty basic spices but when they come together they elevate the flavor of the beef without overshadowing it, making the perfect homemade hamburger.
How to Season Burgers
The best way to use this burger seasoning is to sprinkle a light layer on the outside of your already-formed burger patties. When making hamburgers you want to avoid overworking the meat, which can make your burger dense and tough. So gently shape your burgers then lightly coat them in your burger seasoning for the ultimate juicy and flavorful burger!
How Much Burger Seasoning to Use
I suggest using about ¼ to ½ tsp of burger seasoning per side of a ¼ lb. burger patty, but you can add more or less to taste. The recipe below makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.
If you want to make more burger seasoning at a time, simply adjust the number of servings listed in the servings box in the recipe card below and the rest of the ingredients will auto adjust for you.
P.S. This really basic seasoning blend is great on just about everything. Try it on steak fries, pork or beef roasts, or grilled steaks!
Burger Seasoning
5 from 6 votes
Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.
How to Make burger seasoning – Step by Step Photos
In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt.
Stir the spices together and then they’re ready to use! Get ready for the juiciest, most flavorful burger ever!
You can also make this in larger batches and store it as you would any spice or seasoning blend – in an air-tight container, away from heat and light.
What’s your favorite burger add-in? Let us know in the comments below!
In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt. Stir the spices together and then they're ready to use! Get ready for the juiciest, most flavorful burger ever!
A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.
Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference. Seasonings – I keep it simple with sea salt, black pepper, and a little garlic powder.
If possible, season at least 30 minutes (and up to to two hours) before cooking to let that seasoning work its way into the patty. There's no skipping this step: Unseasoned burgers will always taste bland.
Yes, you can mix seasoning directly into the burger patty, especially if you're forming your own. In fact, many chefs swear by this method because it helps supplement the burger with an explosion of spice and flavor in every bite.
The best burgers offer a combination of tastes and textures – sweet, sour, salt – with a bit of crunch. The patty needs to be juicy, the bun soft but sturdy, and you want the meat/bun/accompaniment ratio to be even from first to last bite.
FAQ: What are the essential seasonings for a restaurant-style hamburger? The essential seasonings for a restaurant-style hamburger include kosher salt, freshly ground black pepper, garlic powder, onion powder, and a touch of paprika for added depth of flavor.
Bland diets (rations) lacking in diversity lead to bland flavored beef. The beef may be tender and juicy but it will only taste like whatever it was seasoned with. The same is true with chicken breasts. Beef needs a diverse forage-based (mineralized) diet to create flavor.
Because when raw meat is salted, a muscle protein within it called myosin becomes more soluble. It dissolves out of the muscle and into the surrounding moisture within the meat, forming a sticky gel that binds the meat together.
The superiority of restaurant burgers comes down to a combination of high-quality ingredients, expert cooking techniques, and attention to detail. From the selection of meat to the ambiance in which it is served, each element plays a vital role in creating a burger that is simply seductive.
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
Leave out the Worcestershire sauce, however, and they aren't as tasty. Worcestershire sauce is effectively an ancient fish sauce (it contains fermented anchovies), so it adds a sort of interesting depth of flavor that enhances the basic beefy taste of what is after all an absurdly basic burger.
Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.
Try adding something a little sweet, like our mango chutney or our tomato jam; something tangy, like our remoulade or tartar sauce; or something tried-and-true, like our copycat Big Mac sauce or our copycat Chick-fil-A sauce. Be warned, though: Once you go saucy, you might never enjoy a plain burger again.
Lightly brush the top of each bun with oil. Sprinkle each top with 1 teaspoon of the everything bagel seasoning, pressing lightly to help adhere. Shape beef into 2 (5-inch) patties. Season all over with salt and pepper, then sprinkle remaining 1 teaspoon of the everything bagel seasoning over patties, dividing evenly.
To make classic smashed burgers at home, you need a cast-iron or other heavy-duty griddle or an extra-large skillet and a stiff spatula, preferably with a solid surface, not slatted.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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Servings 4 (about ¾ tsp per burger)
