How to Season Hamburger Patties

by Erin, The $5 Dinner Mom on May 17, 2013

How to Season Hamburgers

So I might be the last one on the planet to do it this way…

In the past, I’ve seasoned hamburger patties on the grill…while they were grilling. And while it works, it wasn’t going to work for me last weekend when we were having a bunch of family over for dinner. I wanted to prep as much as I could ahead of time so that I could enjoy them while they were at our house, instead of running around my kitchen like a chicken without a head (sorry, bad visual!)…so this is what happened.

As I was getting everything out, I thought, “Why not season the bottom of the cookie sheet first so that both sides of the patties can be seasoned before they hit the grill?

So that’s what I did. Sprinkle seasoning on the cookie sheet. Make patties and then put them on top of the seasoning and move around a little to “catch it all” and waste as little as possible. Sprinkle more on top and voila.

Ready for the grill. (Or refrigerator, in my case…as I was making them up early in the afternoon long before everyone arrived. This is what happens when there is a baby in the house…you get stuff done while they are sleeping, even if that means making dinner at 2 pm!)

And while I didn’t get all scientific about it, it seemed to me that the seasoning stuck to the burgers better and less fell through into the grill!

How about you? How do you season hamburger patties?

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{ 11 comments… read them below or add one }

Christina @ Northern Cheapskate May 17, 2013 at 11:45 am

I’ve never thought to season hamburger patties that way… I just mix everything together when I’m making the patties – that way the seasonings are mixed throughout. Is there an advantage to just doing the seasoning on the top and bottom?

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Kat May 17, 2013 at 3:37 pm

Oh, wow! I hadn’t thought of this before. My mom always tells me to season on a tray so I won’t make a mess, but this ensures no mess and flavor!

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Shell May 17, 2013 at 3:39 pm

I season on one side right before they go on the grill or in the pan. I put that side down and then season the other side. The reason I do that is that salt draws out the moisture in meat and I don’t want that to happen before they are cooked. It sounds like a good idea to season the tray, but I would still do it right before cooking.

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Victoria May 17, 2013 at 3:40 pm

I always mix in either homemade ranch seasoning or homemade onion soup seasoning into the meat when I make the patties. They always turn out excellent.

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csdx May 17, 2013 at 4:45 pm

I’m also a fan of the season while making, I like add in a minced onion and worcestershire sauce.

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csdx May 17, 2013 at 4:46 pm

Oh and garlic, can’t forget that, mmm

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Christina May 17, 2013 at 10:24 pm

I mix in the seasoning with the meat and then form into patties. I also mix in diced onions and sometimes cheddar cheese and BBQ sauce, amongst other things!

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Michele Moyes May 18, 2013 at 11:11 am

I love your idea so much – but I would like to know what seasonings you used on your hamburger patties ? Thank you so much I love your blog also great ideas & awesome recipes !

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Kim O. May 20, 2013 at 9:58 pm

I’m like the above ladies- I mix the seasonings right into the meat before I form the patties. Some salt, pepper, onion powder, garlic powder, and worcestershire sauce. Mmm mm!

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dlpruitt August 29, 2013 at 2:54 pm

Not only season the tray, but you don’t have to pat out the burgers. Place another tray the same size on top of the burgers, after seasoning the tops, and just push down to make the burgers all the same thickness. This method pushes seasoning into meat, creates same thickness of burger to cook evenly on grill all in one cookie sheet. If you put wax paper on top the second tray never gets dirty…yea..less washing. Good cooking…

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stephen ansell July 5, 2014 at 12:10 am

according to many cancer doctors—-the meat cooked on the bbq, should be marinated, with specific ingredients to prevent the dangerous chemicals in red meat from forming. This means ALL red meat. Until now all marinades were used for tenderizing and flavoring, but now the research is how to marinate and protect, all at the same time. Maybe a really good look at this problem is warranted for your readers. Regards steve

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