Burger Seasoning
Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.
Servings: 4 (about ¾ tsp per burger)
Calories: 5kcal
Equipment
- Small Bowl
Ingredients
- 1 tsp sweet paprika 14g, $0.04*
- ½ tsp smoked paprika 10g, $0.02*
- ½ tsp onion powder 12g, $0.04
- ½ tsp garlic powder 12g, $0.02
- ¼ tsp black pepper freshly cracked, (10g) $0.04
- ⅛ tsp cayenne pepper 8g, $0.02
- ½ tsp salt 4g, $0.02
Instructions
- Combine all of the ingredients in a bowl. Use immediately or store in a an airtight container, away from light and heat, until ready to use.
- To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.
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Video
Notes
*Sweet paprika adds earthy, mild sweetness, while smoked paprika adds a smoky, freshly grilled flavor (even if you cook your burgers inside!). Using both gives this blend more dimension than using one paprika alone.
Keep it savory for better browning. I skipped adding any sugar because it can burn quickly on a hot grill or in a very hot pan, leaving the burger bitter or browned on the outside before it’s cooked through. If you want a sweeter BBQ-style burger, add a small pinch of brown sugar only to the amount of seasoning you’re using that day.
If you want to add some herbs, choose dried herbs over fresh. Dried herbs like oregano, thyme, or parsley distribute more evenly in a seasoning blend and hold up better to high heat. Fresh herbs add moisture, may scorch on the grill, and don’t store well if you’re making a bigger batch, so I prefer using them sparingly as a fresh garnish after cooking.
A hot surface makes the seasoning work harder. Grilling burger patties over open flames gives them a naturally smoky, charred flavor. Because of that, the simple seasonings in this blend work well without overpowering the meat. Cast irons create deep browning and a flavorful crust through direct contact with the pan, which helps savory spices taste richer and more developed. Standard skillets work similarly, though they can create a softer crust since they don’t hold heat as well as cast iron. No matter how you cook them, seasoning the patties evenly and starting with a properly preheated grill/cast iron/skillet will help create the best flavor and crust.
How Much Burger Seasoning to Use:
I suggest using ¾ tsp of this seasoning per ¼ lb. burger patty, but you can add more or less to taste. The recipe makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.How to Use:
Sprinkle about ¾ tsp of burger seasoning over the outside of each patty, dividing it between both sides, then gently press it onto the surface right before cooking. I prefer seasoning the outside instead of mixing it into the raw meat for the juiciest texture, but you can also stir this blend into recipes (like sloppy joes or stews) when you want a seasoning shortcut.
Season the patties right before cooking for the juiciest texture. If you want a slightly better crust, season the outside of the patties and let them rest uncovered in the refrigerator for up to 1 hour before cooking to create a slight dry-brining effect.
Nutrition
Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Sodium: 292mg | Fiber: 0.4g