Big batch of burger seasoning

[N227GB]

This is the steak seasoning recipe I also use on burgers sometimes. I leave out the salt. My recipe file has a link to Chowhound.com, but that link is now dead. It doesn't seem to be anywhere on the site now.

Here you go:

2 tablespoons paprika.
2 tablespoons crushed black pepper.
2 tablespoons kosher salt (I leave this out / dry brine steak separately)
1 tablespoon granulated garlic.
1 tablespoon granulated onion.
1 tablespoon crushed coriander.
1 tablespoon dill.
1 tablespoon crushed red pepper flakes.

Makes about3/4 cup

[jfmorris]

While I used to always keep Montreal Steak or Webers Gourmet Burger seasoning on hand many years ago, these days, if buying pre-made patties or doing conventional burgers I tend to use just salt and pepper. If making smash burgers I follow Meathead's Diner Burger recipe on the free side, which mixes in 1/4 tsp each of black pepper, garlic powder and onion powder to the meat (I use granulated for both), and you salt on the grill.

I've got a huge shaker of the Uncle Chris steak seasoning though that folks talked about above, so might as well start using that on burgers. What I don't like about it, that I didn't notice before buying, is that there is a small amount of artificial flavoring to it - probably the butter flavor.

[Santamarina]

Been a long time since I’ve hit a burger with anything but Dalmatian rub - 50/50 blend of coarse kosher salt and coarse ground black pepper.

[au4stree]

It's been discussed in here before, but I think I've become like most. I have acquired way too many rubs and seasonings. The past few years I just season with salt and pepper, SPG or some variant of those. I'll mix in a little onion powder, paprika, red pepper or various herbs, but generally speaking, my cabinet now is pretty barren.

When it comes to beef, I like SPG and a small splash of W sauce. Usually after the cook is done.

[SheilaAnn]

In addition to Oak Smoke rub, I am also fond of the Chicago Seasoning from Penzey’s. And of course Oakridge SPOGOS.