Homemade Burger Seasoning

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!

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“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.

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Burger Seasoning

Cost $0.20 recipe / $0.05 serving

5 from 11 votes

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.

Step-by-step photos can be seen below the recipe card.

Author: Beth Moncel

Servings 4 (about ¾ tsp per burger)

Prep 3 minutes mins

Total 3 minutes mins

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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)

Video

Instructions 

• 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.
• To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

See how we calculate recipe costs here.

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Notes

*Sweet paprika adds earthy, mild sweetness, while smoked paprika adds a smoky, freshly grilled flavor (even if you cook your burgers inside!). Using both gives this blend more dimension than using one paprika alone.

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:

Sprinkle about ¾ tsp of burger seasoning over the outside of each patty, dividing it between both sides, then gently press it onto the surface right before cooking. I prefer seasoning the outside instead of mixing it into the raw meat for the juiciest texture, but you can also stir this blend into recipes (like sloppy joes or stews) when you want a seasoning shortcut.

Season the patties right before cooking for the juiciest texture. If you want a slightly better crust, season the outside of the patties and let them rest uncovered in the refrigerator for up to 1 hour before cooking to create a slight dry-brining effect.

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Nutrition Information

Serving: 1servingCalories: 5kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSodium: 292mg (13%)Fiber: 0.4g (2%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

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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.

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.

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