This is the best burger seasoning, I promise! I love a good delicious burger, and this easy homemade burger seasoning is just perfect and so easy to make.
My burger seasoning is made with just 5 ingredients: garlic powder, onion powder, smoked paprika, salt, and pepper. You can even add some cayenne pepper to give it a kick.
I always make a big batch and keep it in my pantry for later use, especially for those spontaneous summer cookouts. You’ll love how delicious your burgers will turn out!
There’s a whole debate out there about how to season burgers. Some say burgers should be seasoned with salt and pepper only. And then, others think that just salt and pepper makes a bland burger. Personally, I like to season my burgers with more than just salt and pepper.
That’s why, whenever I make burgers at home, I sprinkle my burger patties with my homemade burger seasoning blend right before cooking them. It’s made of only 5 ingredients: garlic powder, onion powder, smoked paprika, salt and pepper. I swear, it’s the BEST!
Plus, it’s super easy to make. It literally takes less than 5 minutes. All you have to do is evenly combine all the seasoning ingredients and store it in a mason jar or spice container. I always make enough to last me throughout the entire summer, and love to use it on my All-American Burgers!
One thing is for sure: The seasoning should be added ON the burger patties, not in the ground beef itself. That’s the best way to do it. If you season the ground meat before forming the burger patties, it sort of becomes like meatloaf.
Why I Love This Recipe
- It makes my burgers taste AMAZING!
- It takes less than 5 minutes to make.
- It can be stored for up to a year.
- You can easily multiply the ingredients to make a larger batch.
- It can also be used as an all-purpose seasoning blend. I use it for steak and chicken as well!
The Correct Way to Season Burgers
Burgers should always be seasoned after forming the patties. Sprinkle each side of a burger patty with some seasoning, usually about ¼ of a teaspoon per side. If you season and mix ground meat before forming the patties, the burgers can end up a bit too tough, especially if you overmix it.
Also, season the prepared burger patties RIGHT BEFORE grilling them. Salt tends to draw out moisture. Therefore, you’ll want to season them right before cooking so you end up with juicy burgers.
You Only Need 5 Ingredients
This burger seasoning blend is seriously the best, and it uses only a few easy-to-find ingredients. You may even have all the ingredients in your pantry already!
The great thing about it is that it takes less than 5 minutes to make. You can make it ahead, enough to last you for a whole year!
Here’s what’s in it, each ingredient adds flavor and saltiness:
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Kosher Salt
Sometimes I add a pinch of cayenne pepper for some heat. If you want it a bit spicy, I’d highly recommend it!
When to Season the Burgers
The best moment to season burgers is RIGHT BEFORE you’re ready to cook them.
First, form the burger patties WITHOUT seasoning. If you season the meat before forming the patties, you’ll have to work the meat to mix it. Doing this will result in tough and packed meat, resembling meatloaf. You want a juicy burger, not a meatloaf.
Then, right before you’re about to cook the formed burger patties, season on both sides. If you leave the seasoning, which has salt, for too long, the burgers will turn out dry because salt tends to draw out moisture.
Alrighty, so basically, here’s the process I’d recommend:
- Form the burger patties, without overworking the meat. Don’t pre-season the ground beef. Remember to make a dent in the middle of each burger patty-this will help the burgers hold their shape better.
- Preheat your grill.
- Season the prepared burger patties on both sides with the homemade burger seasoning (about ¼ teaspoon per side). The recipe is included in the recipe card below.
- Grill the burgers immediately after seasoning.
Make It Ahead
The burger seasoning blend can be made ahead, and stored in a mason jar or spice container for up to 1 year or so. Make sure to keep it in a dry and cool place to maintain its quality.
You can easily multiply the ingredient quantities proportionally, if needed.
Substitutions and Variations
You can definitely customize it with your favorite spices!
Here are some additional spices that I like to add:
- Dried minced onion
- Dried cumin powder
- Chili powder
Yes! You can adjust the ingredient quantities proportionally.
You should season the burgers right before cooking them on the grill. This is because salt tends to draw out moisture, and this could result in dry burgers. Note: don’t pre-season the ground beef before shaping the patties.
No. 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.
No. There’s no need to pre-season the ground beef. You can just quickly shape the burger patties (to avoid overworking the meat), and then season the exterior of each patty with the seasoning blend.
It’s up to you! I usually do ¼ teaspoon of seasoning on each side.
Store it in a mason jar or a spice container with the lid on, in a dry and cool place for up to a year. Your pantry or spice cabinet should be okay.
Yes! It’s great on chicken, steak, pork, and even sauteed veggies!
This is seriously the best way to season burgers! This burger seasoning adds SO much amazing flavor, it’s so lovely.
If you’re looking for a burger recipe, try my All-American Burger. It is amazing!
I always make extra seasoning and keep it in my pantry so I can conveniently grab it whenever I’m grilling. The great thing about it is that it can also be used on chicken, steak, pork….anything really!
I hope you like this recipe as much as we do over here. Happy grilling!
Tips for Success
- Don’t pre-season the ground meat before shaping the burger patties. You should season the exterior of each burger patty RIGHT BEFORE you’re ready to grill them. This is because the seasoning mix contains salt, and salt tends to draw out moisture from meat, which could make your burgers dry.
- Add about ¼ teaspoon of seasoning on each side of a burger patty, or to taste.
- Store the blend in a sealed mason jar or spice jar, and keep it in a dry and cool place. I usually store it in my pantry.
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 4 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper, or to taste optional, it's spicy
- In a mason jar or spice jar, combine the smoked paprika, garlic powder, onion powder, salt, ground black pepper. If using, add the cayenne pepper (optional, it's spicy). Combine all the spices until evenly mixed.
- To use, sprinkle about ¼ teaspoon on each side of a burger patty (or to taste) right before grilling. Tip: Add the seasoning to the formed burger patties, on each side. I wouldn't recommend mixing in the seasoning with the ground beef before forming the patties.
- 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 16 to 20 burgers.
- Equipment: small mason jar or spice container.
- Feel free to multiply the ingredient quantities proportionally if you want to make a larger batch.
- Don’t mix the seasoning with the ground meat: If you season the ground meat before forming the burger patties, it sort of becomes like meatloaf. This could result in tougher meat, and burgers should always be juicy.
- When to season the burgers: Season the burger patties on each side right before grilling. I use about ¼ teaspoon of seasoning per side. This is because the blend contains salt, and salt tends to draw out moisture over, which could result in dry burgers if left for too long.
- Storing: Store in a sealed mason jar or spice container in a dry and cool place for up to 1 year.