Burgers are one of the most beloved American foods. When you’ve got a thick, juicy beef patty cooked to perfection and sandwiched between a soft bun with all your favorite toppings, it’s hard to beat. But the key to an amazing burger starts even before you form the patties – it’s all about how you season the ground beef.
Properly seasoning ground beef transforms it from just ok to totally mouthwatering. The right spices and herbs bring out the meaty flavors, while also ensuring your burgers cook up incredibly moist and tender. I’ll share all my secrets for maximizing flavor and juiciness by seasoning ground beef for burgers the right way.
Why Proper Seasoning is Essential
Seasoning ground beef before cooking burgers is a step you don’t want to skip. Here’s why it makes such a big difference:
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Adds tons of flavor – Seasonings like salt, pepper, garlic, and onion greatly enhance and bring out the beefy taste
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Enhances browning – Salt helps the patties develop a nice crispy sear on the outside when cooked over high heat,
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Keeps burgers incredibly juicy – Proper seasoning helps retain moisture when cooking over hot temperatures
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Makes inexpensive beef taste great – Extra flavor can compensate for lower quality ground beef.
When you take the time to season your beef properly, you’ll enjoy burgers that rival those from the best gourmet burger joints. The small amount of effort pays off big time in the flavor department!
When to Season: Before or After Forming Patties?
The first decision is whether to season the ground beef before or after shaping it into patties. Here are the differences between the two methods:
Before:
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Distributes seasoning evenly throughout patties.
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Allows mixing in fresh herbs, spices, etc.
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Can make the meat too compact and dense.
After:
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Keeps the texture light and tender.
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Fresh herbs can’t be incorporated.
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Seasoning isn’t dispersed as evenly.
I prefer to season the patties after forming them. Doing it this way minimizes over-handling the meat, leading to a more tender texture. But both ways work if you handle the meat gently.
My Go-To Seasonings for Fabulous Flavor
For simple everyday burgers, all you really need is salt and fresh cracked pepper. But the possibilities are endless when it comes to seasoning ground beef!
Here are some of my favorite spices, herbs, and aromatics to mix things up:
- Onion powder
- Garlic powder
- Smoked paprika
- Chili powder
- Ground cumin
- Dry mustard
- Crushed red pepper flakes
- Fresh herbs like thyme, rosemary, parsley
- Worcestershire sauce
Feel free to get creative and come up with your own trademark burger blend. The right seasonings can take your burgers from boring to gourmet.
Grind Your Own Meat for Best Results
To make the tastiest burgers, I strongly recommend grinding your own chuck roast or other beef cuts rather than using pre-ground meat. Here’s why:
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You control the meat-to-fat ratio. Shoot for 80/20 or 85/15 for optimum juiciness.
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No mystery meat! You know exactly which cuts are used.
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Grinding evenly distributes the fat throughout the meat.
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Minimizes handling that can toughen store-bought ground beef.
It only takes about a minute to coarsely grind beef in a food processor. It’s well worth it for outstanding backyard burgers with big flavor.
Handling Tips for Tender, Juicy Burgers
Properly handling and forming the ground beef is also key for mouthwateringly moist burgers:
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Gently shape patties without over-handling.
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Make a slight dimple in the center to allow for even cooking.
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Grill uncovered to let moisture evaporate instead of steaming.
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Don’t press the patties with the spatula while cooking.
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Always allow burgers to rest for 5 minutes before serving.
Taking some care when shaping and cooking burgers makes a huge difference in the final juiciness and tenderness.
How to Grill for Perfect Backyard Burgers
Cooking burgers over high direct heat on a hot grill takes a little finesse. Follow these tips for success:
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Clean and lightly oil the grill grates first to prevent sticking.
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Grill uncovered over direct high heat, flipping once halfway through.
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For 1⁄2” thick patties, cook about 4 minutes per side.
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Check doneness with a thermometer for 160°F minimum internal temperature.
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Move to indirect heat if flare-ups occur.
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Let burgers rest 5 minutes off heat before serving.
Adjust cooking times based on thickness and your preferred doneness level. But these guidelines will turn out great burgers hot off the grill.
Expert Tips for Over-the-Top Burgers
Here are some of my favorite insider tricks to take your burgers from great to truly phenomenal:
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Mix in a bit of melted butter or olive oil for insane richness.
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Sprinkle in a couple pinches of MSG to amplify the savory umami flavors.
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Grate cold butter over the patties before grilling for ultimate juicy texture.
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Toast the insides of burger buns right on the grill grates.
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Brush patties with a bit of Dijon mustard during the last minute of grilling for a tasty crust.
With just a few simple tweaks like these, you can achieve premium gourmet burger joint quality from your own backyard.
Frequently Asked Questions
What’s the ideal fat ratio for juicy burgers?
I recommend 20% fat (80/20 ratio) or 15% (85/15). Higher fat keeps burgers tender and moist.
Should I make a dent in the center of patties before grilling?
Yes, this allows the burger to cook evenly and prevents bulging.
Is it safe to eat burgers cooked rare or medium-rare?
No, ground beef should reach at least 160°F internally to kill any bacteria present.
What’s your favorite burger condiment?
Classic ketchup, mustard and mayo are all great. But for something unique, I love spicy chipotle mayo.
How can I keep burgers from drying out on the grill?
Handle the meat gently, don’t press while cooking, and let rest before serving. This guarantees juicy burgers every time.
So there you have it – my complete guide to seasoning ground beef for outrageously delicious burgers, packed with tons of helpful tips. Proper seasoning really is the key to burger perfection. I hope you’ll give these methods a try on your next backyard cookout. Just be prepared for the best burgers of your life!
how to store and use
I suggest using ¼ to ½ tsp of burger seasoning per side of a 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.
If you want to make more burger seasoning at a time, simply adjust the number of servings listed in the servings box in the recipe card below and the rest of the ingredients will auto adjust for you. You can make this in larger batches and store it as you would any spice or seasoning blend—in an air-tight container, away from heat and light.
This really basic seasoning blend is great on just about everything. Try it on steak fries, pork or beef roasts, or grilled steaks!
How to Make burger seasoning Step-by-Step Photos
In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt.
Stir the spices together and then they’re ready to use! Sprinkle a light layer on the outside of your already-formed burger patties. Gently shape your burgers then lightly coat them in your burger seasoning for the ultimate juicy and flavorful burger! Get ready for the juiciest, most flavorful burger ever!
