Combine all spices in a small storage container. Mix thoroughly, or put the lid on the container and give it a good shake to evenly distribute spices.
Apply liberally to the outside of burgers up to an hour before you cook them.
Note: If not cooking burgers immediately, cover with plastic wrap and refrigerate. Sometimes, I will season my patties and place them in between wax paper. Then, I make a stack and slip it into a zip bag to refrigerate or freeze for later use.
Notes
Please regard these blends for different types of burgers as suggestions and customize and experiment with your own favorite dried spices. For example, I have not included dried citrus rinds in any of these blends, but they add zip to both poultry and fish burgers.What do you like? Curried black bean burgers topped with chutney or chipotle pork burgers with spicy barbecue sauce? 🍔The basic seasoning blend is from Diana Rattray on the SpruceEats website. The adaptations are mine (and yours, I hope).