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This is the best homemade easy burger seasoning, AND it’s made with common pantry staples. Make this tasty burger dry rub at home today and have restaurant-quality juicy burgers tonight!
Making your own homemade burger seasoning is so easy and adaptable! This burger dry rub is made with common pantry ingredients and can easily be doubled or tripled to create a bulk batch.
Made with my husband’s world-famous recipe, you’ll be able to create your own amazing hamburgers, turkey or chicken burgers, or veggie burgers at home.
If you don’t have Montreal Steak Seasoning, this recipe will walk you through making your own.
Our kids are picky and can detect a speck of onion in their burgers (the way I sprain my eyes from rolling them!), so we use onion powder. You can also use dehydrated onion, or even ~1/4 cup of finely chopped fresh onion.
Taking your burgers to the next level
In addition to our delicious homemade burger seasoning, we use 1 tbsp of Worcestershire per pound of ground beef, chicken, or turkey. And the absolute best flavor enhancer is 1 tbsp of butter per pound of meat.
We cut the butter into 4 small squares, make a small divot in the middle of each raw patty, and tuck the butter cube into the divot. This works especially well when making air fryer turkey burgers, as ground turkey can easily dry out when cooking.
Pro Tips/Recipe Notes
- If you use fresh onion you won’t be able to store this burger rub. Use it immediately.
- This burger seasoning can be used for beef, chicken, turkey, or even veggie burgers.
- Our recipe makes 3 tbsp of seasoning and is meant to season 1 lb of meat. To make this in bulk, click on the “servings” option in the printable recipe card below. It will adjust the measurements accordingly.
- If you create this burger dry rub in bulk, store it in an air-tight container like a small mason jar for up to 6 months.
Easy Burger Seasoning
Equipment
Ingredients
Burger Dry Rub
- 1 tbsp cumin
- 2 tsp Montreal Steak Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1/2 tsp onion powder
Instructions
- Combine all dry ingredients in a bowl and whisk thoroughly. Store in an air-tight container for up to 6 months.1 tbsp cumin, 2 tsp Montreal Steak Seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp ground black pepper, 1/2 tsp onion powder
- Use 3 tbsp of seasoning per 1 lb of ground beef, chicken, or turkey.
- Mix thoroughly until the seasoning and ground meat are combined.
Notes
- In addition to the burger seasoning, we use 1 tbsp of Worcestershire and 1 tbsp of butter per 1 pound of ground beef, chicken, or turkey.
- Cut the butter into 4 small squares, make a small divot in the middle of each raw patty, and tuck the butter cube into the divot before grilling.
- Use ~1/4 cup of finely chopped fresh onion in place of onion powder. However, with fresh onion, you won’t be able to store this burger rub. Use it immediately.
- This burger seasoning can be used for beef, chicken, turkey, or even veggie burgers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m sorry but I don’t know how to use it. Do you sprinkle it on? Because that seems like it would fall off? Or do you mix it in? When you have a steak you rub it in, literally. But I feel like you can’t do that with ground meat?
Hi Melissa, you just combine it with the meat! I’d say “massage it” but then I would giggle too much.
Troy sprinkles it on top and then mixes it up. Think like how you would mix up meatloaf.
I just added a note in the recipe card to clarify it. Thanks for asking!
Ah OK got it. Thanks.
Super excited for this! I’ve been waiting years for Troy’s recipe. 😊
Happy grilling!
I have been waiting for Troy’s famous burgers! I think you published this ages and ages ago and I didn’t make a note of it. Oh myouth is watering now! Thanks for that.
The “world” has been clambering for it, and I finally delivered! 🙂