Simple seasoning strategy for flavorful patties
Seasoning a burger is straightforward: salt and pepper are the foundation, applied at the right time and in the right amount. Use kosher salt and freshly ground black pepper for the cleanest flavor. For most patties, about 3/4 to 1 teaspoon kosher salt per pound of meat and 1/2 teaspoon fresh pepper is a good starting point.
Don't overwork the meat when mixing in additional ingredients. If adding onions, garlic, or herbs, fold them in gently to avoid compacting the patty and losing juiciness.
When to season
- Right before cooking: Salt draws moisture out, so for a classic seared burger, salt the outside of formed patties immediately before they hit the heat.
- For thicker patties cooked low and slow: You can season earlier (10–20 minutes) so salt can penetrate slightly.
Flavor add-ins
- Aromatics: Finely minced shallot or garlic (use sparingly) for subtle depth.
- Umami boosters: A splash of Worcestershire sauce or a teaspoon of Dijon mustard mixed into the meat for complexity.
- Fresh herbs: Parsley or thyme in small amounts for brightness.
- Cheese in the patty: Small cubes of sharp cheddar or blue cheese create pockets of melted flavor.
Avoid over-seasoning
- Too much salt will make patties taste salty and draw out moisture.
- Heavy mixes (breadcrumbs, eggs) change the burger style—use them intentionally for different textures.
A light hand with salt and pepper, timely application, and selective add-ins will deliver maximum flavor without masking the beef.