If you love making homemade burgers as much as me then you'll love this burger seasoning! With a blend of tasty herbs and spices, it only takes minutes to make and it adds just the best flavours, far better than a commercial seasoning ever will. It also works with sausages and other ground pork dishes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8 tablespoons)
3 tbsp paprika powder
2 tbsp dried rosemary
2 tbsp cumin seeds
1 tbsp dried sage
1 tbsp fennel seeds
4 tsp black peppercorns
4 tsp dried savory
2 tsp mustard powder
2 tsp cayenne pepper
2 tsp salt (see salt note below)
2 tsp onion powder
2 tsp garlic powder
tbsp = tablespoon
tsp = teaspoon
Store your burger spices in an airtight container out of direct sunlight. Use within 3 months.
Note: As you've gone to the trouble of making your own seasoning, spending a couple of minutes dry toasting the whole ingredients before grinding is definitely worthwhile.
This cooking technique really brings out the flavours and aromas.
See the grinding page for further info and step-by-step photos. (Link opens in new window)
Salt Note: You could use any salt for this recipe, however, I do recommend using a good quality salt: sea/rock/kosher/flakes etc as these are a bit less processed and I think add better flavours to your seasonings and therefore your home cooked dishes. If however you only have table salt to hand it's fine to use this (I sometimes do), you'll still get a fab tasting blend.
Ingredient Note: As you can see I use as many whole ingredients as possible for my seasonings. However, if you don't have them whole just substitute with pre-ground powders and reduce the quantities in the recipe by half. So for 1 tablespoons of fennel seeds you use about 2 teaspoons of ground fennel. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
For each pound of ground meat I recommend 2 tablespoons of the above. So this recipe will be enough for 4 pounds of meat.
If you have a lot of burgers to make simply double the quantities of each ingredient.
To test out the mix, pan frying a couple of tablespoons of your meat with a little of the seasoning will give you the chance to adjust it to your liking.
You can taste to see if maybe you need more salt or a touch more cayenne etc.
Panch Phoran - The
Sambar Powder - The
Chili Powders - A Range
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