How much burger seasoning should I use per pound?
For most burgers, use 1 tablespoon per 1 pound of ground meat. If you like a bolder burger, go up to 1 1/2 tablespoons per pound. For smash burgers (thinner patties), I usually season the outside and use a slightly lighter hand.
If you want a quick per-patty shortcut: for 1/4-pound patties, start with about 3/4 teaspoon per patty, then adjust next time.
When should I season burgers, before or after forming patties?
My default recommendation for most people: season the outside of formed patties right before they hit the heat. It is easy, hard to overdo, and it keeps the texture loose and juicy.
If you want the seasoning flavor throughout, you can season right before forming, mixing very gently, then shape patties and cook. Overmixing is what makes burgers tight and bouncy.
For smash burgers, I prefer salting and seasoning the outside after the ball hits the hot pan. That keeps the texture loose and gives you those crisp edges.
Is brown sugar necessary?
No, but 1 teaspoon adds subtle sweetness and helps browning. If you grill over very high heat, it can also darken faster, so either leave it out or keep an eye on your sear.
Can I use this on turkey burgers or chicken burgers?
Yes. For turkey or chicken, I love adding 1 tablespoon seasoning per pound plus 1 tablespoon mayonnaise or 1 to 2 tablespoons grated onion to keep them juicy.
Is this the same as steak seasoning?
Similar vibe, different goal. Burger seasoning is usually a little more rounded and savory. Steak seasoning often leans heavier on coarse pepper and sometimes dried herbs. You can use this on steaks in a pinch, but for burgers it really shines.
How do I avoid over-salting?
Use kosher salt as written. Also note: kosher salt brands vary. Diamond Crystal is lighter and fluffier than Morton. If you are using Morton kosher salt, start a little lower and adjust next time.
If you only have fine table salt, cut the salt amount to 1 tablespoon total for the batch, then adjust next time.
