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)
Note: Even though I use whole fennel seeds 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 ground pepper. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 6 tablespoons)
3 tbsp fennel seeds
2 tbsp black peppercorns
2 tbsp dried rosemary
2 tbsp dried sage
4 tsp cumin seeds
2-3 tsp chili powder (hot or mild)
2 tsp sumac (optional)
2 tsp sea salt
2 tsp onion powder
2 tsp garlic powder
tbsp = tablespoon
tsp = teaspoon
Store your hamburger mix in an airtight jar out of direct sunlight and in a cool place. Use within 3 months.
Note: Dry toasting the fennel and peppercorns before grinding will add even more flavours and aromas to your finished mix 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 ll: I suggest 2 tablespoons of seasoning for each pound of meat. So this recipe is enough for 3 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.
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