Learn the secret to tasty homemade burgers that support your low-carb goals with this quick and easy recipe—plus tips for grilling success!
Who doesn’t love a good burger? In fact, it’s my opinion that burgers are like pizza—even when they’re bad, they’re still pretty good!
When my partner and I first embraced a low-carb lifestyle, we ate a lot of not-great burgers. We were trying to save money at the same time, so we cooked at home more often than we dined out. You’d think with so much practice our culinary skills would have improved. But we resigned ourselves to mediocre meals—until a close friend showed us this recipe for homemade burger seasoning. It really changed the game for us, especially when combined with his burger cooking tips.
I love how this recipe combines several spices we keep on hand all the time. They work together to bring salty, tangy, savory notes that really elevate the deep umami of beef without overpowering it. I like to add onion powder for even more savoriness, and I’m thinking of adding hot paprika next time for a spicier kick.
Once I stopped pressing on the patties with a spatula while they cooked, my burgers came out way juicier. This seasoning recipe and our friend’s cooking tips finally made it possible for us to enjoy the best homemade burgers ever!
Tips for chef-grade burgers at home
It’s not difficult to make next-level burgers at home—but the best results stem from a little attention to detail. For example, making an indentation in the middle of your patties will help keep them from puffing up, ensuring more even cooking. The type of ground meat you choose also makes a difference. I prefer the 80/20 ratio of lean to fat for the juiciest burgers. It’s okay to cook the patties directly from the fridge without letting them come to room temp first—but always let them rest for a few minutes after cooking them for a juicier outcome.
Here’s a quick primer on various burger cooking methods:
On the Grill: Preheat to medium-high and oil the grates. For three-quarter-inch-thick patties, three to five minutes per side is the right timing. Only flip once—wait for good browning before turning—and aim for an internal temp of 160°F.
On the Stovetop: Use a heavy skillet, preferably cast iron, for a great sear over medium-high heat. Do not press down on the patties as they cook! That’ll only dry them out. Cook for about four to five minutes per side, eight to 10 minutes total.
In the Oven: Use a rimmed baking sheet or broiler pan and line it with foil for easier cleanup. Bake at 400°F for 15–20 minutes—or broil three to four inches from the heat for three to four minutes per side. Watch closely to avoid burning your burgers.
In an Air Fryer: Preheat to 375°F and don’t overcrowd—leave enough space between patties in a single layer for air to circulate. Cook for eight to 10 minutes total, flipping the patties halfway through. Use an instant-read thermometer to check that the internal temp reaches 160°F.
How do I store leftovers?
Store your dry seasoning mix—without Worcestershire sauce—in an airtight container like a glass spice jar, mason jar, or plastic container with a tight-fitting lid. It’ll keep for up to 6 months in a cool, dry spot, like your pantry or a kitchen cupboard.
If you’ve already mixed the seasoning with Worcestershire sauce and ground beef, you can wrap the uncooked patties tightly in plastic and store them in the fridge for up to 2 days. They’ll keep in the freezer for up to 4 months. Thaw overnight in the fridge and cook within 1-2 days. Do not refreeze raw, thawed ground beef.
Similar recipes to try
Hungry for more low-carb burger-based recipes? Check out this Keto Burger Recipe inspired by the Five Guys franchise, this one for Keto Taco Cheeseburgers, and this quick and easy Keto Cheeseburger Pie. Looking for more seasonings and sauces that make a low-carb lifestyle tastier? Try this Easy Low-Carb Salmon Seasoning Recipe, this Keto Barbecue Sauce, this Copycat Keto Chick-Fil-A Sauce, this Keto Ranch Dressing Recipe, this recipe for Sugar-Free Teriyaki Sauce, this one for Dijon Vinaigrette that works as both a dressing and marinade, and this Lemon-Dill Keto Marinade.
The Best Homemade Burger And Seasoning
Ingredients
- 2 teaspoons garlic powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon Worcestershire
- 1 pound 80/20 ground beef
Instructions
- In a small bowl, add the garlic powder, seasoning salt, salt, pepper, and dry mustard. Stir well to thoroughly combine.
- In a medium-sized mixing bowl, add the seasoning, Worcestershire sauce, and ground beef.
- Gently mix the beef and seasonings together with a wooden spoon or your hands until just combined. Avoid over-handling. It's okay if the meat is not uniform in color.
- Divide the seasoned meat into 4 equal-sized pieces. If desired, use a kitchen scale to make sure each piece weighs 4 ounces.
- Shape each piece into a ball with your hands. Gently pat each ball with the palm of your hand to flatten it slightly into a thick patty. Use your thumb to make an indention in the middle of the patty.
- Cook the patties immediately or cover and refrigerate them until you're ready to cook them.
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