When I was about 20 years old, I was eating a hamburger I had cooked on my BBQ that was purchased frozen by my wife at the time, and I couldn’t get over how bland it was. No amount of external seasoning could make it better, so I began testing my own blends of seasoning until I found the sweet spot. I’ve been using the seasoning for meatballs, hamburgers, and even poor man’s beef jerky (made with hamburger).
The great thing was how little was needed to give every day hamburger that pop everyone wants when they bite into their sandwich. Over the past 25 years I’ve been asked hundreds of times for the recipe and I’ve refused with the ole joke “I could tell you, but then I’d have to kill you!” routine. Someone asked yesterday and for some reason, I handed it over. Now that it’s out of the bag, I thought I would post it for everyone to enjoy.
Here it is!!
1/4 cup coarse sea salt
3/4 Tbsp course black pepper
1/2 tsp white pepper
2 Tbsp garlic powder
2 Tbsp paprika
1/2 tsp cumin (I use just a pinch more)
1/2 Tbsp dried basil
1/2 Tbsp dried parsley
1 tsp chili pepper
1 Tbsp chili flakes
1 tsp dried mustard
3 Tbsp dried onion
Combine all ingredients in a tight sealing jar and shake to mix thoroughly. Per 1 lbs. of meat use 2 Tbsp of mixture for seasoning while mixing, and sprinkle dusting during cooking. I also use this to season chicken and steak on the BBQ.
If you find the mixture too salty, swap out the course sea salt for Mediterranean Sea salt (pink) or just reduce to 1/8 of a cup. You can also minus the chili flakes if it’s too spicy because you still have the white powder to give it a light hint of heat.
If you use the recipe and like it, or you’d like to let me know some changes you’ve made and would like me to try, drop me a line on the Contact Us page, or by a comment below.