The Timing Rule A Grilling Expert Follows When Seasoning Burger Patties

Nobody should be dictating how you like your burger, but when seasoning the patty, it pays to listen to the experts. Burgers are subject to endless debate over how to do them "right." Some folks will chastise you for adding mix-ins to spice up a burger, while others insist only smash burgers can get you the ideal crust. 

You should (mostly) ignore those folks. Even if most agree, what matters is what tastes good to you. But if you ask Kent Rollins, the host of the Outdoor Channel series "Cast Iron Cowboy" and the Cowboy Coffee Hour podcast, the one rule you shouldn't ignore is waiting to season your burgers until right before you throw them on the grill.

It should be noted that seasoning refers to ingredients like salt and acid, not just spices. "I never season meat until it is going straight on the grill," Rollins says. Why the insistence on waiting to season burger patties? It mostly has to do with moisture. If you add salt to ground beef too long before it hits the heat, the salt will draw out moisture. This is fine for a steak that has rested for a long time, since it will be reabsorbed eventually, but ground meat is different — that lost moisture will hurt the texture of your burger. Excess moisture will also inhibit browning, preventing the formation of a strong crust that gives burgers so much flavor.

Not only do you want to wait to add seasoning, but you don't want to mix it into the burger patty — at least not salt. While mixing in things like chopped onions into a thicker burger is a matter of taste, having salt inside your burger will mess with the texture. Salt dissolves proteins in meat, and ultimately results in a dense, chewy texture instead of a tender, juicy one, much more like a sausage than a burger. So, only salt the exterior of your burger right before you cook.

But it's not all caution when it comes to seasoning grilled burger patties. "I use our original blend of seasoning, lemon pepper, salt and garlic, with a hint of heat," Rollins notes. "To me, the rest goes on the burger after it is assembled: caramelized onions, tomato, and lettuce — and if it's at my house, some jalapeños."

A purist like Bobby Flay only uses salt and pepper as seasonings on a burger, but this is only one approach toward flavoring patties. Salt and pepper may be all that burgers "need," but who wants to limit themselves? Simple spice blends and the best barbecue dry rubs are great for adding a little extra flavor to your burgers when you want to mix it up. They can even help you develop a better crust on your burger. So, listen to the experts on when and how to season your burgers, but listen to your heart after that.