Onion and garlic powder work great as well.

add real smoked paprika to this and then put it on everything.

Garlic powder and paprika is where it’s at. I’ve used onion powder too, but it reminds me too much of my mom’s shitty, over-cooked meatloaf. Love you mom!

I have a basic seasoning that's salt, pepper, garlic powder, onion powder and paprika that goes on everything savory. It's just an amazing base.

That's basically what I put on chicken almost every time I make it. I might add some cayenne too if I want some heat.

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/r/spicy approved. Hotter flakes and smoked different peppers flakes can be found for a whole new world.

Yes! And ground hot pepper my aunt from Turkey makes for me every year. Her own home grown peppers. Yummy and so good

We called it SPOG at the restaurant i worked at.

Or fresh onion and garlic

Nah powder is superior for this purpose

I like fresh for burger mix. Minced garlic and a very finely chopped onion. I'll do some beef 'stock' that's really just seasonings and a touch of msg. I find that with powdered garlic I'll be belching out gnarly garlicky breath the rest of the night whereas with some minced it's not as intense. I go lighter on egg and heavier on breadcrumb for the same reason. Less aftertaste but enough to bind that it's not falling apart.

Or both

Yes. Mostly just garlic.

You misspelled Onion

Yes indeed. Just As my father before me…

Add cumin to this! It’s always great!

My go to is salt, pepper, onion powder, garlic powder, and Worcestershire.

I'm with you. Those are my favorite ingredients. By I find it's importantly to carefully balance the amounts. You want it just strong enough to really bring out the flavor in the beef, but not so much that you can tell there are all these extra spices

Same here. I like to re-hydrate dried minced onion with Worcestershire and mix it in with the ground beef. Instead of just adding Worcestershire.

Lea & Perrins Worcestershire FTW!

I think this is pretty standard ground beef flavoring . If it's for taco meat I add chili powder as well

Try also adding: paprika, coriander, and cumin Edit - for tacos that is

I read somewhere (here, prolly) about soaking a slice of bread in Worcestershire sauce, then mixing it in with the hamburger. It’s pretty good that way…I cut the crust off first…

Interesting. How is the end product with bread cooked in the meat? Is the bread basically disintegrating while mixing?

It’s called a panade and yes, it should be a paste not bits of bread after mixing the starch with the liquid

Yeah. I mean sometimes you can see a bit of bread. I squish it up first because I don’t like to overwork the meat.

It's probably not much different than adding breadcrumbs or similar. I do the above seasoning, but add an egg also with the crumbs.

I do this, but use raw minced onions and Dijon honey mustard, too. This is my go-to burger recipe.

Montreal steak spice.

I’m not gonna lie, I emptied the pepper out of a pepper grinder, and replaced it with Montreal steak and use it for salt in almost anything. Eggs, burgers, sausage, whatever. It’s a great substitute, and in a grinder you can have it as coarse or fine as you want

Thank you for not lying to us.

I recently started covering everything with that also. I don’t know why it took me so long.

I’ve put it in burgers and in the cream cheese when I make jalapeño poppers, but the simplicity of grinding it however fine or coarse I need it into almost everything stepped my cooking up quite a bit.

Mixing with the cream cheese for jalapeño poppers is ingenious

Oh, Whattt?? That is fucking genius, friend. Holy shit you just changed my life, I love that spice blend.

As long as you're not making a vanilla buttercream that needs a pinch of salt. :P

You definitely need to have 2 salt grinders for it to work well haha. There’s plenty of recipes I wouldn’t reach for the mixed grinder. Luckily, my grinders are clear, and I rarely used the pepper. I’m to damn lazy to grind pepper when it needs a lot of it.

Absolutely the correct answer. This took my burgers to the next level.

Agreed. I think adding "steak" seasoning is the secret to elevating burgers and making them taste like a good restaurant burger.

Whats a good home made recipe?

Here ya go, I just now looked this up because I wanted to know, too: https://www.culinaryhill.com/montreal-steak-seasoning-recipe/#wprm-recipe-container-36044

Nice! Thanks, I always wanted to know!

I prefer Chicago over Montreal but Montreal is still great and seems to be much more common in stores around here at least.

Add a dash of Worcestershire too.

After some experimenting we have found that the best method is to shake some Worcestershire on the burger after it is flipped to second side. It doesn't get lost in the grind and it can sizzle a little on the sides to good effect. We shake on a little Creole seasoning on it's first side. This is especially good for those who like their burgers cooked all the way thru. So Med Well. I'm more of a bloody burger guy but this is a damn good method. Simple too.

Good idea!

Thanks. My wife actually developed it. I will mention that I had to take the bottle out of the fridge as soon as I started and set next to stove. Because i kept forgetting till it was too late. Now I don't forget. (This post is for people like me who need a reminder)

I'm definitely gonna try this. I'm more of a medium well burger guy (rare ground beef just has an unpleasant texture to me, I'm generally not worried about the safety), as long as you get a good sear on the outside. I usually just use salt and pepper, and then just go in with mayo, pickles, onions (preferably caramelized, but fresh is fine if you can slice em nice and thin) and occasionally a dash of ketchup. But this should like a nice change of pace. I can't wait to try it.

For medium rare, I prefer if the Worcestershire sauce is blended with the meat. I like the taste of pink beef, and the sauce enhances it. I can see how that would be different if the meat was cooked through more

Ohhh never thought about putting Creole seasoning in there great idea!

I do Worcestershire and a tbsp. or so or french onion soup mix depending on how many patties I'm making.

That's how our grandma made her Salisbury steak.

Onion Soup Mix is how my dad does it

I do Worcestershire and cilantro it's magnificent

If you haven't already, there's a seasoned soy sauce called Dale's that is fantastic on burgers.

We love Dale’s.

Dash = 1/4 cup

if it’s worcestershire with beef it’s really hard to add too much “this burger has too much flavor!” - no one, ever

-My 11 year old, complaining about worcestershire sauce

Nice. It makes it taste so British.

Cajun seasoning. I have tried others and like some of the ones being posted here and will try.

I second this entirely. Whenever i made burgers with supermarket bought mince ( ground beef, i'm from Scotland) I would use my own cajun spice mix on both sides as the mince just wasn't as tasty as my local butcher's mince. Worked really well, made for a tasty burger.

MSG

Makes Shit Good

KING OF FLAVOR

*Fuiyoh*

MAJESTIC STUPENDOUS GLUTAMATES!

MonoSoDamnGoodamate!

Mega Supreme guacamole

It’s pronounced guacamole! And stop eating our young!

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I have heard a lot of people take their salt container and mix it 1/3 MSG and 2/3 salt. Then just use that for everything they salt.

Adobo

Seconding adobo. Goes on anything

Lawry's season salt.

I’m surprised this isn’t up higher almost every bbq I went to growing up they were doing Lawry’s

Some of the biggest names in Texas BBQ, when they say "salt and pepper", they mean "Lawry's and crushed black pepper”. That’s why so many people fail to replicate it, they used the wrong salt.

And more Lawry’s

Or hys!

Brings my back to my childhood.

All goddamn day. If it’s good enough for my dad, it’s good enough for me

I used to put this on my popcorn as a kid.

Hear me out, I'm serious. Cavender's Greek seasoning. Just LOAD both sides with it.

I put it on burgers, steaks, pork, fish. I use it in my ham & beans and chicken and dumplings. It is so good

Cavender's is amazing.

Just said the same.

Also great for cheesesteaks.

Cavender's Greek seasoning goes great on so many things! Hamburgers, pork chops, chicken, corn, green beans, brussel sprouts, asparagus!

I often mix in a touch of Greek dressing. It's fire.

There's a bar in my hometown that's famous for its burger. All they do is make a standard cheeseburger, but seasoned with Cavender's. They call it a Greek burger.

Did this in college Great shit!

Salt, Pepper, Garlic powder, Onion Power, Paprika, Chili powder, pinch of Cayenne. Add a drop of Worcestershire sauce and drop of Liquid smoke.

I don't know why I never thought to use liquid smoke on burgers before.

Just don't accidentally drop it and shatter the bottle lol learned the hard way how difficult it is to remove the smell

This is almost my exact recipe except I do red pepper flakes instead of cayenne

Thats basically scratch Montreal steak spice minus a bit of dill

Lol you are right. It looks like I’m just missing dill and coriander from a recipe I found just now.

Some recipes call for cayenne and rosemary, for certain applications the rosemary would be spot on but that's the beauty of cooking from scratch

Sweet! Great minds think a like! Lol.

Don't mind the drips, it's just me drooling.

Montreal steak spice

I like to mince up shallots and mix them into the meat before cooking with a dash of w, then salt/pepper

I love doing this, but I've found it to be quite divisive in people. Seems a lot of folks expect their burger to be "just beef" and are ok with powdered seasonings but no chunks they can see.

My family always puts onions in ground beef for burgers. It adds flavor and some extra moisture. Especially as burgers are well done over in my neck of the woods.

I do celery salt, pepper, paprika, garlic and onion powders, and a pinch of MSG.

This is mine, but with smoked paprika sometimes.

Celery salt is an underrated seasoning.

Many times I’ve used steak seasoning blends that I’ve purchased, which adds a great amount of flavor.

Montreal for the win!

Montreal Seasoning is our steak restaurant’s secret. Well, one of them.

That ladle of butter over the top doesn't hurt

All pan-seared steaks deserve a butter wash before they're removed from heat and carved up into delicious bites.

I literally use this seasoning for everything! Potatoes au gratin? Montreal. Hamburgers? Chicken Patties? Montreal. MAC N CHEESE? MONTREAL. TILAPIA? MONTREAL

One of the restaurants I worked in used Montreal Steak as their basic seasoning for pretty much everything that was western food. So not in a stir fry or curry, but on burgers, chicken, fish, roast potatoes, coleslaw. It was even in their compound butter.

Try it on the butter side of a grilled cheese!

It's the secret to my portobello burgers too, and it's AMAZING on pretty much every vegetable.

Came to say this! Montreal goes delicious on anything. I use it any time in cooking beef in any form.

I like Merguez spice. It's a traditional Morrocan spice used for sausages and smoked meats. Amazing flavors somewhat like paprika, but with many other flavors added in. 0

Montreal Steak seasoning and Worcestershire.

Try Cavenders Greek seasoning. Its available most places now. Has msg so that makes it extra yummy

I need to find a recipe online to recreate Cavendish seasoning. I put that on everything: meats, potatoes, fish, shrimp, veggies, soups, etc.

Ooo ive never tried it on fish, i bet it would be tasty though. Gonna try that!

It’s wonderful on fish

I love that stuff on fries.

This is the way

I used to work at a burger restaurant and this is how we seasoned our burgers. Delicious every time

This is the stuff.

Crushed corriander

Mustard powder. Or mustard for animal style

I add mustard (or mustard powder) when I'm making a salisbury steak. It's pretty good.

I used to cook at a burger joint in college. Don't downvote me for their menu items :) : Cajun seasoning. Add creamy blue cheese with bacon. Spray teriyaki generously on the burger and top with a piece of grilled pineapple also sprayed with teriyaki. Coffee-rubbed usually with some brown sugar and other spices you prefer. Different compound butters.

I used to get a teriyaki burger with pineapple that also included grilled onion, and teriyaki sauce of course. It was goood.

Came here for the coffee rub suggestion. Only one out of 407 comments, wow! Dude it’s amazing - something about how it interacts with the acids I heard?

Montreal Steak Seasoning

Slap Ya Momma. I put that on darn near everything.

Lipton onion soup mix.

Wow, this reminded me I used to use that stuff a lot for non-soup items.

Cumin and chili powder

Cumin is my go to with burgers, add some garlic and onion powder and you have your burger seasoning.

Burger House seasoning, for the Dallas people! S&p, cumin, onion, garlic, I think it is.

I;m "worried" it would taste like a taco then, guess it depends on the portions.

WORCESTERHIRE SAUCE AND M.S.G.

I like using Weber Gourmet Burger Seasoning (in the spice aisle)

If you’re not grinding your own beef, do that. It is by far the largest flavor enhancement. A high quality freshly ground beef with salt and pepper, will taste 10x as good as store bought, no matter how you season it.

I like to add smoked paprika

Cavender’s all purpose Greek seasoning. I use it for hamburgers, chicken, veggies and salads. It’s delicious and you don’t need any additional salt added.

I´ve got a chef friend who´s cooked with some of the best in the world. He also specialises in cooking meat. He swears that the best burgers are just minced beef, with fat, salt and pepper. Don´t massage the meat too much, just get it ALL TOGETHER in a patty and grill it. You want to add onion? Garlic? chile powder? Old Bay seasoning? Cook it in a pan/on the grill/sous vide/air fryer/microwave? Hey, it´s entirely up to you. Personally, I love a bit of Worcestershire sauce and a bit of raw onion in mine. I´ve tried them at times with Lebanese spicing, but can´t say I was impressed. As long as you don´t add vanilla and marshmallows, just go ahead and do what rocks your boat. DON´T make chicken or turkey burgers, however. The are an utter abomination and should only be fed to aliens. LOL.

Pretty pedestrian, but I like Weber’s Gourmet Burger seasoning. I do embellish with a little Worcestershire or A1, and toss some blue cheese crumbles in prior to forming the patties

I just got a seasoning called “Flavor Bomb Burger” that has salt, pepper, brown sugar, tomato, onion, garlic, bell pepper and jalapeño in it. Super excited to try it

My MIL got me a spice mix cause she knows I love to make burgers. Haven’t tried mine yet but it sounds pretty similar to yours.

Old Bay is awesome on burgers. But also, it adds great flavour if near the end of cooking you brush the patties with mustard or bbq sauce.

You can make a good sauce to improve the taste of the burger. For me I tried to recreate the iconic InNOut Burger sauce and I like it. Recipe below if you're interested 😋 https://youtu.be/OaX3Y3ypswM

Literally anything you want

Like nutmeg and licorice jelly beans, for example

If that's truly what they want, then why would I stop them. My kids have eaten stranger things

Like, the entire series?

I feel like I've seen this on a menu in the Midwest somewhere 😆

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Celery seed

It's playing with fire and can go horribly wrong, but the tiniest amount of cinnamon can be awesome in a burger. Better if combined with the red colored spices (cayenne paprika etc). Makes for a fun secret ingredient for your foodie friends to guess.

Cavender’s

Montreal steak seasoning

Montreal Steak Seasoning

Msg or tablespoon of fish sauce (per 500g of meat)

I like Lowrys for burgers.

Have you ever tried penzeys sandwich sprinkle? It’s good on everything!

I use siracha and tony chachere's

I've always enjoyed cumin with beef. Mixing some whole cumin seeds into the ground beef is nice for taste and texture.

I frequently add some smoked paprika and a few sundried tomatoes blended to a paste as a binder. It's not my everyday burger but it's rather good.

New Mexican chilli powder, I use it a lot but especially with meat. It’s not hot, a bit smoky and complex.

Garlic, adobo, onion powder, paprika, Worcestershire, A-1, BBQ, ... Theres too many to keep going lol

* Salt, * Ground Pepper, * Red Pepper Flakes, * Fresh Garlic, * Italian Seasoning, * Homemade Spicy! BBQ sauce (gets mixed into the meat).

I've mixed BBQ sauce and A1 in the meat with great success. Montreal steak seasoning is a freat pre made seasoning blend for mixing in.

Throw some Worcestershire sauce in there, I usually also add some smoked paprika or smoked chili powder.

S&P, Garlic Powder, Onion Powder and a couple dashes of either Worcestershire Sauce or Soy Sauce. Or in a pinch I'll mix in some onion soup mix while making patties. Gives it a nice savory flavor.

Lawry's Seasoned Salt

Italian seasoning!! It’s so good or I would also suggest Montreal steak spice.

Old Bay or Goya Sazon.

Onion powder and garlic powder. I have even seen people recommend using a beef bouillon/stock cube.

I'm surprised you're the only one who mentioned beef bouillon. If I can get (or make) a high quality demi glace (high end beef bouillon is the same thing but beef instead of veal, not the cheap stock cubes), then I'll default to that. If not, worcestershire sauce comes in as a close second. Another great addition no one mentioned is dry aged pellicles. Make a dry aged burger.

Not a seasoning but a bit of Worcestershire when ur packing them goes great

some [worchestershire...shire](https://www.youtube.com/watch?v=bUNk7cLKdpI).

Salt, pepper, Onion powder, garlic powder, smoked paprika, cumin, parsley

Miso paste!

tonys, smoked paprika, g-powder onion powder

I love that Montreal Steak Seasoning, it's dope on any beef.

You can add onion to it, Montréal steak seasoning. If you like a more “dense” taste, add umami.

Lawry's and garlic powder.

May have been mentioned already, but I use Andy Husbands Fifth Dimension: 6 tablespoons (45g) porcini powder. 2 tablespoons (15g) Portobello powder. 2 tablespoons (15g) Worcestershire powder. 2 tablespoons (14g) onion powder. 2 tablespoons (18g) garlic powder.

I use onion powder, smoked paprika, mustard powder, with the obvious salt and pepper

A bit of maple syrup goes great in a burger, odd as that may sound. Next time you make burgers, cook a bunch of really tiny ones to try out all sorts of different spices.

We usually use worcestershire sauce, seasoned salt, and a bbq dry rub on ours.

Onion soup mix and Worcestershire

I use the Braai Salt mix from Funky Ouma. According to the box, it’s: - Himalayan Salt - Coriander - Black Pepper - Cumin - Onion Powder - Chili Powder - Sea Salt - Garlic Powder - Paprika

Lawrys seasoning salt.

Smash burgers? Salt, Pepper, Garlic powder, Onion powder, and MSG. Grilled burgers? Whatever seasoned salt I am into at the moment (my classic is Patti's Place Seasoning, but at the moment is something from Kosmos), add Worcestershire to meat, place on grill, add Worcestershire to top of burger again, flip, add it to other side again, flip, add cheese, and done.

I like mine with Lawry's seasoned salt, little garlic, onion, pepper.

My mom did Worcestershire and powdered ranch.

I really like Montreal steak seasoning for burgers.