Homemade Burger & Meatball Spice

Welcome September!  It feels like a change of season - both in the seasonal changes but also a change in mood & focus.  Since September has always been the transition from "summer" to "school", the end of August and beginning of September makes me think about meal prep.  This past week, the kids and I wrote out a list of foods to prep and tuck in the freezer for quick packable things for lunches & breakfasts.

One of the items that often makes the "prep-ahead" list is homemade, pre-cooked meatballs.  Homemade meatballs are flavourful with homemade bureger & meatball seasoning.  We keep a jar of homemade burger seasoning on hand year round to season burger patties, meatballs, meatloaf, breakfast patties and more.  We often use it as a multi-purpose seasoning for eggs, potatoes, sheet pan meals, and popcorn.

Make a jar of the homemade burger & meatball seasoning below & use it year round!

Burger & Meatball Spice Recipe

Small Batch:

• 2 tablespoons fine sea salt
• 2 tablespoons dried basil
• 2 tablespoons dried thyme
• 4 teaspoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried minced onion or onion flakes
• 1 tablespoon cumin
• 1 tablespoon dried marjoram
• 1 tablespoon black pepper
• 1 teaspoon cayenne

This small batch amount will season about 8-12 pounds of meat.  If you use 2 pounds of ground meat for one set of burgers, this recipe will season 4 to 6 batches of burgers.

Big Batch Ingredients:

• 10 tablespoons fine sea salt
• 10 tablespoons dried basil
• 10 tablespoons dried thyme
• 7 tablespoons garlic powder
• 5 tablespoons onion powder
• 5 tablespoons dried minced onion or onion flakes
• 5 tablespoons cumin
• 5 tablespoons dried marjoram
• 5 tablespoons black pepper
• 5 teaspoons cayenne

Be warned, this recipe makes over 3 cups of seasoning!  If you want a smaller amount, follow the small batch list of ingredients above!  If you eat lots of burgers & meatballs or make big batches of burgers, make the BIG recipe!  It will season 40 to 60 pounds of meat.  Use a litre/quart jar for storage.

Instructions:

Mix all ingredients in a medium bowl.  Transfer to an airtight container and store in a cool, dry place for up to six months.

To make burgers or meatballs:  add 1 to 1.5 tablespoons of seasoning to each 1 pound of meat along with an egg and 1/4 cup or small flake oats or bread crumbs.