This is the best burger seasoning blend ever! It adds delicious flavors to burgers while keeping them perfectly juicy.
My burger seasoning is made with just a few simple ingredients that you can already find in your pantry. Make a big batch and use it at any time, especially for those spontaneous summer cookouts!
In this post, you’ll also find lots of tips on how to keep those burgers extra juicy and delicious!
If you look it up, you’ll see that there’s a whole debate on how to season burgers. Some say burgers should be seasoned with salt and pepper only. Others think salt and pepper only makes bland burgers.
Personally, I like to season with more than just salt and pepper. I always use my homemade burger seasoning mix recipe, especially on these classic all-American burgers. It’s made of only 5 ingredients: garlic powder, onion powder, smoked paprika, salt, and pepper.
If I could sum it up, here’s why this is my favorite burger seasoning recipe:
- Super easy to make: Takes less than 5 minutes!
- Adds so much great flavor to my burgers, while keeping them juicy.
- It will last in your pantry for a year! Super convenient.
You can even use this seasoning blend on any protein! It goes great on chicken, fish, or even steak. Try it on this simple pan-seared chicken breast!
There are no fancy ingredients in this burger seasoning recipe, just a blend of spices that really bring out the flavors of a good beef burger. As always, the ingredient details and quantities can be found in the recipe card down below, but here are a few kitchen notes:
- Smoked paprika: Adds slight smoky flavors.
- Garlic and onion powder: For a boost of flavor.
- Kosher salt: Kosher salt is better than table salt for seasoning meat.
- Ground black pepper
Step 1 | Combine all seasoning ingredients
In a mason jar or container, evenly combine all the seasoning ingredients.
Step 2 | Season burgers and cook
Form the burger patties without overworking the meat (do not season the meat prior to forming the patties). Make an indent in the middle. Then, generously season the exterior of the burger patties with the prepared burger seasoning mix, about ⅓ teaspoon per side. Grill your burgers to taste.
Tip: Form your burger patties about ½ inch larger than the burger buns. They tend to shrink while cooking.
When to Season the Burgers
The best moment to season the burgers is RIGHT BEFORE (or just a few minutes before) you’re ready to cook them.
Seasoning the burgers well in advance will cause them to be dry and tough, as salt draws out moisture. If you want juicy burgers, this is the way to go!
Tips for the Perfect Burger Patties
My biggest advice is this: Do NOT season the meat itself before forming the patties. If you do that, you’ll need to mix the meat with your hands, which will cause the meat to become dry and tough…sort of like meatloaf. Instead, simply do this: form the burger patties without overworking the meat and season the exterior generously.
Here are a few extra tips to make the most perfect and juiciest burgers:
- Use 80% lean 20% fat ground beef.
- Make them a little bigger. They shrink while they are cooking, so making them about ½ to 1 inch larger would be ideal.
- Make an indentation in the middle to prevent them from puffing up.
- Season generously. The more flavor, the better! I use about ⅓ teaspoon per side.
My Favorite Burger Recipe
My all-time favorite burger is this classic American burger. I make it with my homemade burger seasoning, lots of my favorite classic toppings, and sesame buns. Give it a try!
Preferably right before cooking, or 5 minutes before. Salt draws out moisture, so if you leave it seasoned for too long, the burgers may turn out dry.
I would not recommend it. If you mix in the ground meat with the seasoning, it will become like meatloaf. This could result in tougher meat, and burgers should always be juicy. Season the exterior of the burger patties generously.
I usually use about ⅓ teaspoon of the seasoning on each side.
Store in a sealed container or mason jar in a dry and cool place. It will last about a year.
This recipe was published in 2021 and updated in June 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Season the burger patties on the outside right before you’re ready to cook them (or a few minutes before). This is because salt draws out moisture from meat, so if the seasoning sits on the burgers for too long, they may turn out dry and tough.
- Season generously. I use about ⅓ teaspoon of the burger seasoning on each side of a burger patty.
- Form your patties about ½ inch larger than the burger buns. They tend to shrink.
- Store seasoning in a sealed container, in a dry and cool place for up to 1 year.
Homemade Burger Seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 4 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- In a mason jar or spice jar, combine the smoked paprika, garlic powder, onion powder, salt, ground black pepper. Combine all the spices until evenly mixed.
- To use, sprinkle about ⅓ teaspoon on each side of a burger patty (or to taste) right before grilling. Tip: I would not recommend mixing in the seasoning with the ground beef before forming the patties – it could dry out the meat.
- Store the remaining seasoning blend in the sealed mason jar or spice container for up to a year, in a dry and cool place. This recipe makes enough to season about 12-15 burgers.
- Storage: Store seasoning in a sealed container, in a dry and cool place, such as your pantry or kitchen cabinet. It will last for about 1 year.
- When to season burgers: Preferably right before cooking or 5 minutes before. Salt draws out moisture, so if you leave it seasoned for too long, the burgers may turn out dry.
- Do NOT season the meat itself before forming the patties. If you do that, you’ll need to mix the meat with your hands, which may cause the meat to become dry and tough, sort of like meatloaf.
- Burger cooking times: Rare: 4 minutes total; Medium-rare: 5 minutes total; Medium: 6 minutes total; Medium-well: 7 minutes total; Well-done: 9 minutes total.