Seasoned Ground Beef For Hamburgers


Are you looking to buy seasoned ground beef for hamburgers? Look no further! My honest review follows, but first, let’s take a look at what is considered a good hamburger.

Are you looking for the perfect hamburger recipe? Whether your preference is beef, beef and turkey, or chicken, I’ve got you covered. All you need to do is learn more about hamburger recipes below.

Best Burger Seasoning

This Burger Seasoning Blend is my go-to seasoning for making the best burger patty recipe.

Prep: 5 minutes

Total: 5 minutes

The Best Burger Seasoning mix that will take your burgers to the next level. The seasoning also works well for chicken, turkey, or veggie burgers. Did you ever wonder why the burgers you get out taste so much better than the ones you make at home? This is the reason! They are seasoned perfectly. Now you can make your own perfectly seasoned burgers at home.

Truly the best burger seasoning is a great hack to make your burgers taste like the gourmet burgers you get in those fancy places not in your own kitchen. They actually bring flavor to the next level and are Pinterest darlings.

What We Love About This Recipe

Begin with great ground beef.I love a 70/30 mix of ground beef for my burgers, find out more here. Cook how you like, grill, pan-frying or however you like, this will make it better.

  • Easy Ingredients: All found in pantry and once you make it, it is on hand and ready whenever you want a burger.
  • Adaptable: Add or subtract amounts depending on your families taste.
  • Makes Great Gift: A great hostess gift when you are going to a cookout.

Ingredient Notes

  • Paprika
  • Garlic powder
  • Cumin
  • Ground black pepper
  • Dried basil
  • Dried parsley
  • Chili powder
  • Onion powder
  • Dried mustard

How to Make Burger Spices

These are the basic steps for making seasoning for burger patties. Please refer to the recipe card below for more detailed instructions and daily value nutrient information..


First, combine all ingredients in a small bowl and mix until combined.


Next, store in an airtight container.

Prep and Storage Tips for Hamburger Season for Grilling


Make whenever you have time and use as you need it.


Store in an airtight container in a cool dark place.

Frequently Asked Questions about the Best Seasoning for a Burger


For a basic burger patty recipe, I add 1 tablespoon of this Burger Seasoning Blend to 1.5 pounds of ground beef.  I mix it in and form my patties. If you are concerned about your salt intake, you can cut back several teaspoons salt.


Airtight is important to spices, if they lose their oils and dry out too much and get hard or lose flavor. Mason Jars are great.


Absolutely, I love having this seasoning on hand, therefore I always make a big batch, especially in the summer when I am grilling a lot.


If you are watching your sodium, or like it a little hotter, definitely, you can adjust the amounts. It is so much better than ordinary seasoning salt.

Closeup on the seasoning blend.

Expert Tips for Making This Burger Seasoning Recipe

  • Recipe Can be Doubled: Make more and have it on hand to season a hamburger anytime.
  • More Pepper Flake: Like it hot, use a little pepper flake.
  • Grind: Dry your own fresh herbs and grind your blend for an amazing flavor.
  • Sweet: Want a little sweet to counteract the dried herbs, try a pinch of brown sugar in the mix. Need a little more heat try cayenne pepper.
  • Uses: Try on steaks as a steak seasoning or sprinkle on turkey burgers or meatloaf.

Burger Seasoning

two raw burger patties with seasoning sprinkled on top, and a small bowl with burger seasoning on the side with a silver spoon with a wooden handle resting inside the bowl.

​​If you’re using good meat for your burger, there’s no need to season it beyond kosher salt and black pepper. Maybe, however, you’re using the only supermarket beef you could find and want to jazz it up a bit. A simple burger seasoning can do wonders. The key is to keep it simple — we’re still cooking burgers here, not meatballs — and enhance the meaty flavor, not mask it. 

How to Season Burgers

Whether you’re grilling burgers or cooking them in a pan, make sure they’re well-seasoned. The easiest way is to sprinkle 1/2 teaspoon of seasoning on each side of the patty. You can mix seasonings directly into the meat before shaping (there’s enough for 1 1/2 pounds of beef), but omit the salt and add it to the outside of the patties right before cooking. That’s because salt draws out moisture and tends to make the patty less tender when it’s worked into ground meat.

a small bowl with burger seasoning on the side with a silver spoon with a wooden handle resting inside the bowl.

What to Add to Burger Meat for Flavor

The staple seasonings for a hamburger are generous amounts of kosher salt, ground black pepper, and garlic powder, but a hamburger is the perfect canvas for exploring flavor combinations. Our burger blend is the perfect mix for beef, but great for pork, poultry, and veggies, too. In addition to black pepper, salt, and garlic powder, this seasoning contains the following:

  • Sugar
  • Dried onions or shallots 
  • Red pepper flakes
  • Dried parsley

How to Keep Burgers from Falling Apart

Make sure your ground beef is well-chilled. This prevents it from sticking to your hands as you work them into patties and prevents them from falling apart when transporting them to the grill or pan. Roll the beef into a tight ball first, removing any creases, then gently squash the beef between your palms and roll the edges along a flat surface to form a puck shape.

Burger Seasoning Recipe

Burger Seasoning Recipe

This burger seasoning enhances the meaty flavor – it doesn’t mask it.

YIELDMakes about 2 generous tablespoons, enough to season 6 burger patties

PREP TIME3 minutes to 5 minutes


  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dried minced onions or shallots
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried parsley


  1. Place 2 teaspoons black pepper, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried onions or shallots, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon dried parsley in a small bowl and stir to combine. To use on burgers, sprinkle about 1/2 teaspoon of the seasoning on each side of a burger patty.


Storage: Store the seasoning in an airtight container at room temperature for up to 6 months.

How to Season a Beef Burger

Making the tastiest hamburger starts with a well-seasoned patty! Here’s when and how to season a burger for the best results.

You may be tempted to skip seasoning a hamburger patty because you know it will soon be topped with an assortment of condiments and eaten between a bun, but we encourage you to resist that temptation!

A hamburger is only as good as the sum of its parts, and the beef patty is the star of the show. Give it the respect it deserves and season it properly before you cook it!

The Best Burger Seasoning is Kosher Salt

As with all meats, coarse salt, or kosher salt, is the best bet for seasoning ground beef. The large granules allow for the most control and deliver on the promise of enhancing the flavor of the final burger. Plan for about 3/4 teaspoon coarse salt per pound of ground beef.

Freshly ground pepper adds extra body and is an ideal accompaniment to beef. Use about 3/4 teaspoon freshly ground pepper per pound of ground beef.

You can also use minced garlic, minced onion, and Worcestershire sauce to amp up the seasoning, but they’re not strictly necessary for a tasty burger.

A burger patty on a parchment lined baking sheet to show the best way to season a burger.

When to Season Burgers

There are two different ways to season a burger:

  • Before you form patties: This method calls for adding any and all seasonings before you form the ground beef into patties. The advantage of this method is that it allows for additional mix-ins, such as minced garlic and onion. To do this, sprinkle the seasonings and add-ins evenly over the ground beef and gently mix with your hands to combine. Work quickly to avoid overworking and warming the beef, which can lead to crumbly burgers.
  • After you form patties: In this case, add salt and pepper after you’ve formed the patties. This method is the most straightforward: form the beef into patties, then sprinkle both sides of the patty with salt and pepper right before grilling.

Either method works, so feel free to try both and see which one works best for you. But remember! Salt draws moisture out of meat as it sits. Whatever method you choose, make sure you form the patties immediately and then grill them soon after. Keep them cold in the fridge while the grill heats up.

Other Ways to Season Burgers

Looking to go beyond salt and pepper? Try unconventional additions like shredded cheese, chopped fresh herbs, dried herbs like rosemary or oregano, or citrus zest. (Senior Editor Summer Miller loves lemon zest in her burgers!)

If the mix is too dry, add a dollop of mayonnaise or plain yogurt to add moisture; if the mix is too wet, toss in some breadcrumbs to soak up excess moisture and add texture to a hamburger patty. Seasoned salt is also another easy way to change up the flavor.

If you’re afraid of a crumbly hamburger, you can add an egg to the beef mixture, but usually using a lean-to-fat percentage of 80/20 eliminates the need for any extra binding.

The options for seasoning burgers are endless, but at the same time, an excellent hamburger requires little more than good quality ground beef, salt, pepper, and the flavor that comes from searing on a hot grill.

4Brush marinade or wet rub on the outside of the burgers before cooking. Mixtures of Worcestershire, brown sugar, horseradish, ketchup, soy sauce, and even hoisin can be delicious when added to ground beef.[4] If you want to mix up a wet rub or a sauce to brush onto the burgers just before they hit the heat, it can be an excellent way of caramelizing and creating a delicious crust.

Working in wet mixtures is less recommended, but still possible. It can be a good way of over-handling the beef and breaking down the proteins, but gently massaging some Worcestershire in shouldn’t be too much of a problem.

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