Alice Rose A good burger doesn’t need a long list of seasonings, but salt and pepper alone leave a lot of flavour on the table.
This blend keeps things simple with smoked paprika, garlic and onion powder alongside the basics, giving every patty a savoury depth without turning the burger into something else entirely.
It keeps well in a jar, so it’s worth making a batch rather than measuring out spices individually every time you cook.
Why a Balanced Spice Blend Beats Salt and Pepper Alone
Salt and pepper season a burger patty, but they don’t add any real depth beyond basic seasoning. Smoked paprika brings a subtle smokiness that works particularly well with beef cooked over high heat, while garlic and onion powder add a savoury backbone that fresh garlic and onion can’t quite replicate in a dry seasoning blend, since they don’t add moisture to the mix.
Keeping the ratios balanced matters too — too much of any one spice, particularly cayenne or paprika, can dominate the burger rather than support it.
This blend is built so every spice plays a supporting role to the beef itself, rather than competing with it.
Ingredients for Gordon Ramsay Burger Seasoning
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
How to Make Gordon Ramsay Burger Seasoning — Step by Step
Step 1 — Combine the Spices
Add the smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, cayenne pepper and dried thyme to a small bowl.
Step 2 — Mix Thoroughly
Stir or whisk together until fully combined and evenly distributed.
Step 3 — Store
Transfer to a small, airtight jar for storage.
Step 4 — Use
Season beef patties generously on both sides just before cooking, pressing the seasoning gently into the meat.
My Top Tips for the Best Gordon Ramsay Burger Seasoning
Make a larger batch than you think you need, as this seasoning keeps well and is useful for more than just burgers.
Season the patties just before cooking, not too far in advance, as salt drawn into raw mince too early can draw out moisture and affect the texture.
Adjust the cayenne to your taste, as this blend has a mild kick as written but can easily be increased for more heat.
Press the seasoning gently into the surface of the patty rather than just sprinkling it on top, to help it adhere properly during cooking.
Use it beyond burgers, as this blend also works well on grilled chicken, roasted vegetables, or even scrambled into scrambled eggs for a savoury kick.
Serving Suggestions
Use to season beef, lamb or turkey burger patties before cooking, or sprinkle over chips or roasted potatoes for extra flavour. It also works well as a dry rub for grilled chicken thighs.
How to Store Gordon Ramsay Burger Seasoning
In the fridge: Not necessary — store in an airtight jar in a cool, dark cupboard for up to 6 months.
In the freezer: Not necessary, as this dry spice blend keeps well at room temperature without needing refrigeration or freezing.
Gordon Ramsay Burger Seasoning Recipe
Ingredients
Method
- Combine all spices in a small bowl.
- Mix thoroughly until evenly distributed.
- Transfer to an airtight jar.
- Season patties generously just before cooking.
Notes
Frequently Asked Questions About Gordon Ramsay Burger Seasoning
Can I make this seasoning without cayenne pepper?
Yes — leave it out entirely for a milder blend, or replace it with a pinch of chilli flakes if you’d like a different kind of heat.
How much seasoning should I use per burger?
As a rough guide, about 1 teaspoon per 200g patty, though this can be adjusted to taste once you’ve tried it a couple of times.
Can I use this on other meats besides beef?
Yes — it works well on lamb, turkey and chicken, and can also be used as a general all-purpose seasoning for roasted vegetables.
How long does this seasoning keep?
Stored in an airtight jar away from direct light and heat, it keeps well for up to 6 months, though the flavour is at its best within the first 3 months.
