✔ Updated · how much to use per pound, plus storage tips
This homemade burger seasoning is smoky, peppery and savory, and it makes a plain pound of ground beef taste like a backyard cookout. It's nine pantry spices stirred together in 5 minutes.
At a glance
The one tip that matters: Season the outside of the patties right before they hit the heat. Salt mixed deep into the meat too early can make burgers dense and sausage-like.
Why You'll Love This Burger Seasoning
- Smoky without a grill, thanks to two kinds of paprika.
- Balanced, with a touch of brown sugar to round out the salt and pepper.
- Not just for burgers, it's great on steak, chicken, potatoes and roasted veggies.
What's in Burger Seasoning?
A good burger seasoning brings out the beefy flavor instead of covering it up. Each part of this blend has a job:
- Kosher salt and black pepper: the backbone. Pepper is the biggest single spice here, so the burgers taste peppery and bold.
- Sweet and smoked paprika: color, sweetness and a grilled, smoky flavor even in a skillet.
- Garlic and onion powder: savory depth that tastes like the burger already has toppings.
- Cumin: a warm, earthy note that plays well with the smoke.
- Brown sugar: just a teaspoon, to help browning and balance the salt.
- Cayenne: a tiny pinch of heat. Leave it out for kids or add more for a spicy burger.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this burger seasoning. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Use two paprikas. Sweet paprika for color and smoked paprika for that grilled flavor.
- Be generous with black pepper. It's the biggest single spice in the blend, and it's what makes the crust taste seasoned, not just salty.
- Season the outside, right before cooking. Mixing salt into the meat makes burgers springy; season the surface just before they hit the pan.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- How much to use: 1 tablespoon per pound of ground beef (enough for four 1/4-pound patties). If you use Morton kosher or table salt in the blend, start with 2 teaspoons per pound, since it's saltier by volume.
- Mix in, or sprinkle on? For juicy, tender burgers, I sprinkle it on both sides just before cooking. For meatloaf or meatballs, mix it straight in.
- The dimple trick. My mum's rule still holds: press a thumb dimple into the middle of each patty so it cooks flat instead of puffing into a meatball.
- Cook to 160°F. Ground beef burgers are safe at 160°F in the center. An instant-read thermometer pushed in from the side is the easiest check.
- Keep it fresh. Store the jar away from the stove. Heat and steam make spices clump and fade. If the paprika smells dusty instead of sweet and smoky, it's time for a new batch.
Homemade Burger Seasoning
8
servings5
minutes15
kcal5
minutesA smoky, savory homemade burger seasoning made with sweet and smoked paprika, black pepper, kosher salt, garlic and onion powder, a little brown sugar, cumin and a pinch of cayenne. Mix it in 5 minutes and use 1 tablespoon per pound of ground beef. Makes about 1/2 cup.
Ingredients
2 tablespoons kosher salt (Diamond Crystal; use 1 tablespoon if Morton)
4 teaspoons sweet paprika
4 teaspoons smoked paprika
4 teaspoons coarsely ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon light brown sugar
1/4 teaspoon cayenne pepper
Directions
- Measure all the ingredients into a small bowl.
- Stir with a spoon or small whisk for about 30 seconds, pressing out any lumps of brown sugar, until the color is even.
- Spoon into a small airtight jar. Store in a cool, dark cupboard for up to 6 months.
- To use, sprinkle about 1 tablespoon over each pound of ground beef: either gently mix it in before shaping patties, or season both sides of the patties just before cooking. Cook burgers to 160°F in the center.
Recipe Video
Notes
- You can keep the seasoning in an airtight container for up to 3 months.
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What to Do With Burger Seasoning
Burgers first, of course: browse my hamburger recipes for ideas, or try it in a copycat Burger King Whopper at home. It's also great in impossible cheeseburger pie, on oven fries and sprinkled over roasted potatoes.
Frequently Asked Questions
What is the best seasoning for burgers?
The simplest great burger seasoning is salt and pepper, but a blend with paprika, garlic powder, onion powder and a little brown sugar adds smoky, savory depth. This recipe uses both sweet and smoked paprika, black pepper, kosher salt, garlic, onion, cumin, brown sugar and a pinch of cayenne.
How much burger seasoning per pound of beef?
Use about 1 tablespoon of this blend per pound of ground beef, which seasons four quarter-pound patties. Taste one small cooked patty first if you're unsure, then adjust. If your blend is made with table salt, use about 2 teaspoons per pound.
Should you season burgers before or after forming patties?
For the most tender burgers, form the patties first and season the outside just before cooking. Mixing salt into the meat early dissolves proteins and makes the texture firmer. For meatloaf, meatballs or a firmer patty, mixing in is fine.
How long does homemade burger seasoning last?
In an airtight jar in a cool, dark cupboard, it keeps its best flavor for about 6 months. It's still safe after that, but paprika and garlic powder lose their aroma. Keep it away from the stove and use a dry spoon.
Can I use burger seasoning on other meats?
Yes. It's great on steak, pork chops, chicken thighs, ground turkey burgers and roasted potatoes. Use about the same amount you would of salt and pepper, and cook chicken and turkey to 165°F.
