How To Season Beef Patties?

The best burger seasoning for grilling is called My Famous Burger Seasoning, and it only takes a few minutes to prepare using simple spices from your pantry. Once you give this burger seasoning mix a try, you won’t want to use plain salt and pepper ever again!

The Best Burger Seasoning is Kosher Salt

For seasoning ground beef, as with all meats, coarse salt or kosher salt is the best option. Large granules provide the greatest degree of control and keep their promise to improve the flavor of the finished burger. Per pound of ground beef, allocate about 3/4 teaspoon of coarse salt.

Freshly ground pepper gives beef more body and is the perfect accouterment. For each pound of ground beef, use about 3/4 teaspoon freshly ground pepper.

Although they are optional, minced garlic, onion, and Worcestershire sauce can be added to the burger to increase the seasoning.

How To Season Beef Patties?

When to Season Burgers

There are two different ways to season a burger:

  • This technique calls for seasoning the ground beef with any and all ingredients before forming it into patties. The benefit of this approach is that it permits the addition of extra ingredients, like minced garlic and onion. To accomplish this, evenly distribute the seasonings and additives over the ground beef and gently combine with your hands. Avoid overworking and warming the beef by working quickly to prevent crumbly burgers.
  • After forming the patties: In this instance, season the patties with salt and pepper after forming them. The simplest method is to form the beef into patties, season them with salt and pepper on both sides, and then grill them.

Either approach works, so feel free to experiment with both and see which one suits you the best. But keep in mind that as meat sits, salt removes moisture from it. Whatever method you use, be sure to form the patties right away and then quickly grill them. While the grill is heating up, keep them cold in the refrigerator.

Other Ways to Season Burgers

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

To add moisture to a mix that is too dry, stir in a small amount of mayonnaise or plain yogurt; to add texture to a mix that is too wet, stir in some breadcrumbs to absorb the excess liquid. Another simple method for varying the flavor is to use seasoned salt.

You can add an egg to the beef mixture if you’re worried about a crumbly hamburger, but typically using an 80/20 lean-to-fat ratio eliminates the need for any additional binding.

Although there are countless possible burger seasonings, an excellent hamburger only needs good quality ground beef, salt, pepper, and the flavor that comes from searing on a hot grill.

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The Best Burger Seasoning | 30 Second Recipe


How do you season a patty?

It’s incredibly simple to season your burgers after you’ve formed them: Just gently shape your patties from your ground beef, then generously season them on both sides with salt, pepper, and whatever else you like right before cooking. This keeps the beef loose for tender results.

Do you season beef patties before cooking?

It’s preferable to season your burger as it cooks so it develops a crust on the outside rather than adding seasoning to it beforehand. Either season your patties right after forming them but before grilling them, or season them as they cook on the grill or in a pan.

What season to put on burgers?

Kosher salt makes the best burger seasoning; aim for about 3/4 teaspoon of coarse salt per pound of ground beef. Freshly ground pepper gives beef more body and is the perfect accouterment. For each pound of ground beef, use about 3/4 teaspoon freshly ground pepper.

How do you add flavor to a hamburger patty?

Crushed red pepper is a possible addition to this ideal hamburger patty recipe. Shaved serrano (spicy!) or jalapeno (milder) peppers. Chopped fresh scallions or cilantro. Barbecue sauce. Soy sauce. Diced red or white onion. Blue cheese, cheddar, gouda, mozzarella, and other crumbled or shredded cheese

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