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A simple burger seasoning like this one can add a lot of depth to your burgers without needing to be fancy with a store-bought blend. The spices in this seasoning are likely already in your spice cabinet and this budget-friendly seasoning is the perfect addition to your beef burgers!
Beyond salt and pepper, I enjoy using this simple homemade burger seasoning when I’m grilling burgers. It takes seconds to make and you can easily double or triple this seasoning recipe and store it for use multiple times during grilling season! It’s a budget-friendly approach (seasoning blends have gotten pricey!) and it utilizes spices you likely already have in your spice cabinet. Burger seasoning really takes ground beef patties to another flavor level with its smokey and savory flavor notes.
What’s in Burger Seasoning?
There’s a blend of smoked paprika, onion powder, garlic powder, salt, black pepper, and a touch of brown sugar for added sweetness to balance out the rest of the flavors!
How to Use It and How Much to Use
After I form my burger patties, I take a generous pinch and sprinkle it all over the top and bottom of the patty. If you are looking for a measurement, I would say about 1/2 teaspoon per side, more or less depending on how big your patties are and how much flavor you are looking for. For my smash burgers, since the patties are thinner, I don’t use as much. Don’t be afraid to use this seasoning on ground turkey burgers or ground beef sliders either!
Storage Instructions
Burger seasoning will be good for 6 months to 1 year. It doesn’t ever go “bad,” but spices do lose their flavor if being stored for an extended period of time. Make sure to store this seasoning blend in a cool, dry place.
Burger Seasoning
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon brown sugar, (light or brown works)
Instructions
- In a small bowl, whisk together all the ingredients for the burger seasoning.
- Store in an airtight jar or container in a cool, dry place for 6 months to 1 year.
