Hamburger Seasoning - Add Fab Taste
to Your Homemade Burgers and Patties

A quality hamburger seasoning recipe is just the thing for the home burger and sausage maker! And this easy-to-make blend of herbs and spices is just perfect for adding superb flavours and mouthwatering aromas to your ground pork recipes. (See the bottom of the page for other recipes)

What You'll Need: (makes about 8 tablespoons)

3 tbsp fennel seeds
2 tbsp black peppercorns
2 tbsp dried rosemary
2 tbsp dried sage
1 tbsp paprika powder
4 tsp cumin seeds
2-3 tsp chili powder (hot or mild)
2 tsp sumac powder (optional)
2 tsp salt (see note 2 below)
2 tsp onion powder
2 tsp garlic powder

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Coarsely grind the dried rosemary, salt, peppercorns, cumin and fennel seeds
  • Once ground add to a bowl
  • Now add the paprika, chili, onion, garlic powders and, if using, the sumac powder to the bowl and combine
  • Finally, crumble in the dried sage and combine well

Store your hamburger seasoning mix in an airtight jar out of direct sunlight and in a cool place. Use within 3 months before making a fresh amount.

Note: Dry toasting the peppercorns, cumin and fennel seeds before grinding will add even more flavours and aromas to your finished blend and therefore to your homemade burgers and patties. 

See the grinding spices page for step-by-step photos and tips on this. (Link opens in new window)

Note 2: You could use any salt for this recipe, however, I do recommend using a good quality salt: sea/rock etc as they're less processed and therefore supposedly healthier. However you can use regular table salt (I sometimes do) if that's all you have available.

Tasting Note: I suggest 2 heaped tablespoons of seasoning for each pound of meat. So this recipe is enough for about 4 pounds of ground meat. If you're cooking more meat you can always double or treble the quantities of each ingredient in the above recipe.






Ingredient Note:
 Even though I use whole fennel, cumin and peppercorns for this recipe you could use pre-ground if that's all you have to hand. If you do just reduce the quantities for these ingredients by about half. For example for 2 tablespoons of peppercorns you would use 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

Here's a short video of how I made it...



Why You Should Make Your Own Hamburger Spice 

If you are the maker of homemade burgers, then making your own hamburger seasoning is a must! Not only will your homemade food will taste better you can create the blend exactly how you like it.

For example...

  • Not keen on a certain herb or spice? Leave it out completely or substitute for another
  • Would like to reduce your salt intake for health reasons? Reduce the amount the recipe says or leave it out completely
  • A fan of heat and spice? Add an extra teaspoon or two of chili powder. (And likewise, if you prefer milder blends you can reduce the amount 

You get the picture, you're in complete control when you make your own! 


Just a few of the downsides to store-bought blends...

  • You have no say over what the manufacturer adds; this can include fillers like over-processed salt, husks and low quality chili powder
  • May also include artificial flavours, preservatives and colouring
  • You don't know when they were made. They may have sitting on the store shelf for months even years slowly losing their flavour


But make them yourself and you're in complete charge of what goes in and can adjust for your own preferences. 


Spice Magic Recipe Book

If You Would Like More Recipes Like the Above,
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After Making Your Hamburger Seasoning You May Like to Try...

Pickling Mix - For
Preserving the
Traditional Way

Homemade Mixed
Spice For Tastier
Puddings and
Desserts

A Collection of 
Cajun Blends For 
Louisiana Style 
Home Cooking


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