Recipe

Spiced Hamburger Meat Recipe

Luscious, rich, and weeknight-fast ground beef with warm spices, crisp edges, and a glossy pan sauce you will want to spoon over everything.

By Matt Campbell

•

4.8

A cast-iron skillet filled with richly browned spiced hamburger meat with glossy sauce and chopped parsley

Jump to Recipe

This is my go-to move when ground beef needs to taste like you actually tried, even if you are cooking in sweatpants with one eye on the clock. We are talking deep browning, a cozy spice blend, and a quick pan sauce that turns basic hamburger meat into something you could happily pile into tacos, bowls, baked potatoes, or a simple rice situation.

The vibe: relaxed, a little chaotic, and very rewarding. You will bloom the spices in the fat, hit the beef with enough heat to get crisp edges, then finish with a splash of broth and a tiny bit of butter for that luscious, rich finish. Taste as you go. It is not only allowed, it is encouraged.

A wooden spoon stirring browned spiced ground beef in a skillet

Why It Works

Big flavor with pantry spices: Smoked paprika, cumin, coriander, and a pinch of cinnamon make the beef taste warm, savory, and just interesting enough.
Crisp edges, not gray crumbles: We brown in batches and leave it alone long enough to actually sear.
Glossy, rich finish: A quick deglaze plus butter (optional, but do it) turns the skillet bits into a sauce.
Flexible on purpose: Make it mild for picky eaters or add heat and acidity for the grown-up bowl you really want.

Pairs Well With

Storage Tips

Refrigerator: Cool the meat quickly, then store in an airtight container for up to 4 days.

Freezer: Freeze in flat portions (zip-top bags work great) for up to 3 months. Thaw overnight in the fridge.

Reheat without drying it out: Warm in a skillet over medium-low with a splash of water or broth. Stir until glossy again. Microwave works too, but add a teaspoon of liquid and cover so it steams.

Common Questions

What spices make hamburger meat taste richer?

Warm spices like cumin, coriander, smoked paprika, plus a small pinch of cinnamon can make beef taste deeper and more rounded. The real secret, though, is browning the meat hard enough to build those flavorful browned bits in the pan.

Can I make this without chili flakes?

Absolutely. Skip them for a mild version. If you still want warmth without heat, add a little extra smoked paprika.

Do I have to use beef broth?

No. Water works in a pinch, but broth adds more savory depth. You can also use chicken broth. If you have it, a teaspoon of tomato paste stirred in during the deglaze is also great.

What fat percentage of ground beef is best?

80/20 is ideal here. It browns well and gives you enough fat to bloom the spices. If you use leaner beef, add a bit more oil and be extra careful not to overcook it.

Can I use ground turkey or chicken?

Yes. Use 1 to 2 tablespoons oil, brown it well, and do not skip the deglaze. Poultry benefits a lot from the broth and butter finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is best for browning)
Wooden spoon or sturdy spatula
Measuring spoons
Small bowl (optional, for mixing spices)

I started making versions of this when I was chasing practical kitchen skills instead of textbook-perfect recipes. Ground beef is the ultimate training ground: it will teach you heat control, seasoning, and how to turn a few browned bits into a sauce that tastes like you planned it. This is the kind of dish that makes me feel like I am building toward that someday restaurant dream, even if dinner is just a bowl of rice, a heap of spiced beef, and whatever is left in the fridge.

Spiced Hamburger Meat Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 1/2 pounds ground beef (80/20 preferred)
1 tablespoon neutral oil (avocado, canola, or vegetable), plus more if needed
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon (optional but highly recommended)
Pinch crushed red pepper flakes (optional)
1/3 cup beef broth (or water)
1 teaspoon soy sauce or Worcestershire sauce
1 tablespoon butter (optional, for extra richness)
1 tablespoon lemon juice or apple cider vinegar (optional, for brightness at the end)
2 tablespoons chopped parsley or cilantro (optional)

Small bowls of spices and chopped onion next to ground beef on a cutting board

Instructions

Brown the beef hard, in batches. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add half the ground beef and press it into a flat layer. Let it cook undisturbed for 3 to 4 minutes so it actually browns. Break it up and keep cooking until you have browned bits and crisp edges, 2 to 3 minutes more. Transfer to a bowl. Repeat with the remaining beef, adding a drizzle more oil if the pan looks dry. Transfer the second batch to the same bowl. If there is excess grease, spoon off a little, leaving about 1 to 2 tablespoons in the pan.
Add onion and soften. Reduce heat to medium. Add the chopped onion and cook until softened, 2 to 3 minutes, scraping up some browned bits as you go.
Bloom the spices. Add garlic, salt, smoked paprika, cumin, coriander, oregano, pepper, cinnamon, and red pepper flakes (if using). Stir for 30 to 45 seconds until fragrant. This is where it starts smelling like you know what you are doing.
Return the beef, deglaze, and build the sauce. Add the browned beef (and any juices) back to the skillet. Pour in the broth and soy sauce or Worcestershire. Scrape the bottom of the skillet to dissolve the browned bits. Simmer 2 to 3 minutes until the liquid reduces slightly and coats the meat.
Finish rich and glossy. Turn off the heat. Stir in the butter until melted. Taste and adjust salt. If you want it brighter, add lemon juice or vinegar a little at a time.
Serve. Spoon it into tortillas, over rice, onto baked potatoes, or into lettuce cups. Finish with herbs if you have them.

A spoon scooping glossy spiced hamburger meat from a skillet

Nutrition information is estimated.

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