Burger Seasoning: A Dry Rub Plus One Liquid

Most burger seasoning only seasons the outside of the patty. That's the limit of a dry rub. It sits on the surface and builds the crust, and the middle of the burger tastes like plain beef.

The fix is a liquid. A lot of cooks already mix Worcestershire into their burgers for this reason. I use Stu's Classic, which starts with Worcestershire and adds pickle brine, celery salt, and a balanced spice blend.

You still use a dry rub. Stu's doesn't replace it. It seasons the inside while the rub handles the outside, and together they taste like a lot more than either one alone.

Why a Liquid Burger Seasoning Works

Dry seasoning can't get into a patty unless you knead it in, and kneading makes burgers tough. A liquid mixes through ground beef with a few turns of your fingers.

• It seasons the middle. Every bite tastes seasoned, not just the crust.
• It brings flavors a powder can't. Worcestershire gives a burger savory depth. Pickle brine adds the same tang you get from pickles on the bun.

Rub on the outside, liquid on the inside. That's the whole method.

Homemade Burger Seasoning Rub

This seasons 1 1/2 pounds of beef, or 4 burgers.

• 1 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt

The salt is lower than most burger rubs call for, because Stu's brings its own. If you're using the rub without Stu's, go up to 1 1/2 teaspoons of salt.

To make a jar, multiply everything by 8 and store it airtight for up to 6 months. Use about 1 tablespoon per pound.

Burger Recipe

Makes 4 burgers. 10 minutes of prep and about 10 minutes on the grill.

Ingredients

• 1 1/2 lb ground beef (80/20)
• 3 tbsp Stu's Classic
• 1 batch burger seasoning rub (above)
• 4 hamburger buns
• Butter, for the buns
• Cheese and toppings of your choice

Instructions

1. Put the beef in a bowl and pour the Stu's over it. Mix gently with your fingertips just until it's spread through. Don't knead it.
2. Divide into 4 portions and shape into patties about 3/4 inch thick and a little wider than the buns. Press a shallow dimple into the center of each so they cook flat.
3. Sprinkle the rub evenly over both sides of each patty right before cooking.
4. Heat the grill or a cast iron skillet to medium-high. Cook about 4 to 5 minutes per side, flipping once, until the center reads 160°F. Don't press down on the patties.
5. Add cheese in the last minute and cover so it melts.
6. Butter and toast the buns, then build your burgers.

How Much Stu's Per Pound

Use 2 tablespoons of Stu's per pound of ground beef. That's about the same as most cooks use of Worcestershire, maybe a touch more.

Mix it in right before you shape the patties, and cook them soon after. Salt left in ground beef for hours firms up the texture and makes it more like sausage.

Already have a favorite burger seasoning, homemade or from a jar? Keep it. Use it on the outside exactly as you do now, add the Stu's to the meat, and cut back on any extra salt.

Making smash burgers? Use about half as much Stu's in the meat, since the thin patties cook in a couple of minutes, and put a splash in the burger sauce instead.

Dry Rub Alone vs. Dry Rub Plus Stu's

	Dry Rub Only	Dry Rub Plus Stu's
Where it seasons	The outside	The outside and the middle
Savory depth	Onion and garlic	Onion, garlic, and Worcestershire
Tang	None	Pickle brine
Extra steps	None	Pour two tablespoons per pound

Burger Sauce with Stu's

Stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Stu's, and 1 tablespoon finely chopped dill pickles. Spread it on the toasted buns. It keeps in the fridge for up to a week.

Want something simpler? Bloody Mary ketchup works on burgers and fries.

Try It with the Other Flavors

Smoked Jalapeño. Built on a custom chipotle hot sauce, with a little smoke in the background. Same amount per pound. Good with pepper jack and grilled onions.

Jamaican Jerk. Warm jerk spice and habanero heat with a little sweetness underneath. Try it with grilled pineapple on top.

Cooking for a mixed crowd? Make everything with Classic and put Ghost Pepper Hot Drops on the table for anyone who wants more heat.

Burger Tips

• Use 80/20 beef. The fat keeps burgers juicy. Leaner beef dries out on the grill.
• Handle it as little as you can. Overworked beef makes tight, tough burgers. The liquid helps here, since it mixes in with less handling than a dry seasoning.
• Make a dimple. A shallow press in the center keeps the patty from puffing up.
• Flip once, and never press. Pressing squeezes out the juice.
• Cook to 160°F. That's the safe internal temperature for ground beef.

More Ways to Cook with Stu's

Try it in meatloaf, sloppy joes, BBQ sauce, or a full spread of tailgate food. The full list is in our guide to cooking with Bloody Mary mix.

Burger Seasoning FAQ

What is the best seasoning for burgers?

Salt, pepper, garlic powder, onion powder, and paprika on the outside, plus something savory mixed into the meat. Most cooks use Worcestershire for that. Stu's Classic brings Worcestershire, pickle brine, and celery salt in one pour.

How much burger seasoning per pound?

About 1 tablespoon of the dry rub per pound on the outside, and 2 tablespoons of Stu's per pound mixed into the meat.

Should you put Worcestershire in burgers?

Yes. It seasons the inside of the patty, which a dry rub can't do. Stu's is built on Worcestershire, so you can use it in its place, with a little extra.

Can I use Stu's with store-bought burger seasoning?

Yes. Keep using your seasoning on the outside, mix Stu's into the meat, and skip any extra salt.

What temperature should burgers be cooked to?

160°F in the center for ground beef, measured with a thermometer.

Does Stu's contain any allergens?

Yes. Stu's contains fish (anchovy) and mustard.