Hamburger Seasoning Ideas


The hamburger first appeared around the start of the 20th century. According to Louis Lassen, owner of Louis' Lunch in New Haven, Connecticut, a customer in a rush asked for something he could eat on the run. Thinking fast, Lassen placed ground steak meat between two pieces of bread and the hamburger was born. While many people focus on the toppings to change the flavor, you can also change the taste by seasoning the meat.

Classic Seasoning

  • A classic seasoning contains some of the elements which are most often associated with cooking meat. Salt, pepper and a little garlic powder can give the hamburger a flavor commonly found in restaurants. For each pound of ground beef, add 3/4 tsp. salt, 1/2 tsp. pepper and 1/2 tsp. garlic powder. Fold the seasonings into the meat until it is well mixed.

Beef and Pork

  • Many people enjoy the mixture of beef and bacon on their hamburger. Another way to infuse a pork product into the hamburger is to place ground pork right in the mixture. The measurement of pork to beef should be a one-to-one ratio. Add salt and pepper to taste to enhance the flavor of the mixture. Though technically not part of the seasoning, this burger should have a few strips of bacon on top to help bring out the pork flavor.

Barbecue Sauce Hamburgers

  • Barbecue sauce helps keep the moisture in hamburger meat while it is on the grill. To create a barbecue sauce burger, finely chop half a small onion and add in 1/4 tsp. each of salt and pepper, 1 tsp. coriander, 1 tsp. paprika, 1/4 cup bread crumbs and one beaten egg. Mix 1 lb. of hamburger with the seasoning ingredients until everything is well incorporated. Add 1/2 cup of barbecue sauce to the beef mixture and then form four patties. These beef patties will take a minute or two longer on the grill than regular burgers because of the raised water content.

Cheese Stuffed Hamburger

  • This hamburger takes the cheese which is normally on top of the beef and places it in the middle. Season 1 lb. of beef with salt and pepper to taste, and make very thin 2 to 3 oz. patties. Choose your favorite cheese, such as American, cheddar, gouda, blue, or brie, and place a couple of ounces on top of one patty. Place another patty on top and seal all the way around to keep the cheese inside.

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  • Photo Credit hamburger image by reynald lassire from
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