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
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.
- 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!
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
- 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)
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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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How Much Burger Seasoning to Use:
I suggest using¾ 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.
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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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.
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.
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.
- 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.
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.
