Whether you’re cooking homemade burgers outside on a grill or inside on the stove, the first step to making a knock-it-out-of-the-park burger is to season it properly. This super simple Homemade Burger Seasoning takes seconds to make, uses budget-friendly spices you probably already have, and gives your patties a smoky, savory, slightly peppery flavor without needing a store-bought mix. I like to sprinkle it over the outside of the patties right before cooking so the seasoning hits the heat first, helps build a flavorful crust, and keeps the burger tender and juicy!
“This is hands down the best burger seasoning I’ve ever had! Amazing and the hubby loved it. Said he felt like he was eating at a restaurant.”
GINGER
The Easiest Way To Season Burgers
I always use this burger seasoning on our homemade hamburgers, but it’s just as useful for chicken burgers, veggie burgers, or any simple patty that needs a little more savory, smoky flavor! The sweet paprika, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt all do their own jobs, but the two paprikas make the blend taste more layered by adding an earthy sweetness and a deeper, cookout-style smokiness.
The cooking method brings out different sides of the seasoning, too. On the grill, the smoked paprika plays up that smoky BBQ flavor, cast iron helps the seasoning toast against the hot surface for a deeper savory crust, and a regular skillet still gives the seasoning enough heat to bloom and flavor the patty.
A good burger still starts with the meat, though, and the seasoning should work with it. Fat adds richness and moisture, while salt enhances the savory flavor in the patty, which is why 80/20 ground beef is such a great choice for juicy, flavorful burgers. Leaner patties, like chicken burgers or extra-lean beef burgers, usually need a little more seasoning help because they don’t have as much fat to carry the flavor. I like to sprinkle this blend over the outside of the patties right before cooking instead of mixing it into the raw meat, since too much salt worked directly into the meat can draw out moisture and create a firm, bouncy texture instead of a tender burger.
Recipe Success Tips
- A little goes a long way! A thin, even coating of seasoning is what you want. If the seasoning is heavily caked on the surface of your burgers, it may taste too salty or leave the outside a little gritty after cooking. I use about ¾ teaspoon per ¼-lb burger, divided between both sides.
- Make a bigger batch. This recipe makes about 1 tablespoon of burger seasoning, which is enough for about 4 burgers (¼ lb each). If you want to make more at once, you can adjust the number of servings in the recipe card below, and the ingredient amounts will automatically update!
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Burger Seasoning
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Equipment
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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
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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.
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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
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:
Nutrition
How to Make burger seasoning Step-by-Step Photos
Gather all of your ingredients.
Combine: Add 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp black pepper, ⅛ tsp cayenne, and ½ tsp salt to a small bowl. If any of the spices are clumpy, break them up with a fork so the seasoning mixes evenly.
Stir using a fork until the blend looks evenly combined, and you don’t see streaks of one spice sitting in the bowl unmixed.
To season burgers, sprinkle about ¾ teaspoon of burger seasoning over each patty, dividing it between both sides. Gently press the seasoning onto the surface so it sticks without compacting the meat. This gives the patty an even layer of flavor and helps the seasoning stay put when it hits the hot pan or grill, without making the outside taste overly salty or gritty.
Serving Suggestions
This simple burger seasoning is great on more than just classic beef burgers. I use it anywhere I want a savory, cookout-style flavor without pulling out a bunch of separate spices, especially when the rest of the meal is already simple and just needs a little flavor boost. For burgers, try it on my black bean burgers for a vegetarian patty with extra smoky flavor, or sprinkle it over these turkey burgers since leaner patties can benefit from a little more seasoning help. It’s also delicious on smash burger tacos because the seasoning hits the hot pan directly and helps create those browned edges.
For easy sides, I’ll swap the seasonings in these oven baked steak fries for 1 tablespoon of this burger seasoning, or toss it with grilled vegetables for a delicious (and EASY!) summer side. You can also think outside the burger bun and use this blend in sloppy joes, shredded beef, meatballs, or pulled pork for a super quick seasoning shortcut.
how to store
This recipe makes around 1 tablespoon of seasoning, but I love making a large batch to make my life easier and save time. Store leftover hamburger seasoning in an airtight container and place it in a cool, dry spot like a pantry or cupboard. It should be good for about 6 months. After 6 months, it starts to lose its potency and become less flavorful. Make sure to give leftovers a small shake or stir, as some heavier seasonings may have settled at the bottom.
Try These Homemade Seasoning Recipes Next:
- This Homemade Fajita Seasoning gets its warm, smoky flavor from chili powder, cumin, smoked paprika, and garlic powder.
- Homemade Taco Seasoning makes enough to replace one store-bought packet, which is perfect for taco night without an extra grocery run.
- I like making this Homemade Cajun Seasoning because you can adjust the cayenne and keep the heat exactly where you want it.
More Great Burger Recipes
Smash Burgers
$11.85 recipe / $2.96 serving
Ranch Turkey Burgers
$10.12 recipe / $2.53 serving
Marinated Portobello Mushroom Burgers
$5.68 recipe / $2.84 serving
Sliders
$11.44 recipe / $1.91 serving
Our Homemade Burger Seasoning recipe was originally published 5/22/23. It was retested, reworked, and republished to be better than ever 7/1/26.
The post Homemade Burger Seasoning appeared first on Budget Bytes.