Burgers are an American backyard grilling staple. Getting the seasoning just right is key to taking your burger from bland to standout. When making burger patties from ground beef a common question is how much salt do you need per pound? Follow these tips to learn the ideal amount of salt to add for maximum juicy, beefy flavor.
The Standard Salt to Beef Ratio
A good starting point is 3/4 teaspoon of coarse kosher salt per pound of ground beef. This allows you to precisely control seasoning and really boost the beefy flavor.
Kosher salt’s large grains ensure even distribution and an ability to actually taste the salt, as opposed to fine table salt which can over-season For table salt, use 1/2 teaspoon per pound of ground beef.
Some examples based on the 3/4 tsp coarse kosher salt per pound rule:
- 1 pound ground beef → 3/4 tsp kosher salt
- 2 pounds ground beef → 1 1/2 tsp kosher salt
- 3 pounds ground beef → 2 1/4 tsp kosher salt
And so on. This ratio works for most backyard-style burger recipes. Adjust to taste after cooking a test patty.
Factor #1: Patty Size
The 3/4 tsp per pound guideline is based on standard 4-5 ounce burger patties. For smaller or larger patties, you’ll need to adjust the salt amount accordingly:
- For 2-3 oz slider patties, use 1/2 tsp kosher salt per pound.
- For 6-8 oz pub-style patties, use 1 tsp kosher salt per pound.
Bigger patties need more total salt to properly season the thicker meat and juices. Scale back for thinner patties.
Factor #2: Salt Type
Kosher salt is the top choice for burgers because the large grains distribute better than fine table salt, allowing you to better control seasoning. The large crystals also add little flavor bursts.
Use 3/4 tsp kosher salt per pound of ground beef. For finer table salt, use 1/2 tsp per pound.
Factor #3: Mixing Method
Gently hand-mixing the salt into the ground beef ensures uniform seasoning distribution. Unlike over-mixing, gentle folding retains moisture and texture.
If just salting the patty exterior, use a bit more salt since it doesn’t penetrate into the meat.
Factor #4: Personal Taste
Some folks prefer their burgers on the salty side, while others like it downplayed. Adjust salt amount based on personal preference.
For less salt:
- Use 1/2 tsp kosher salt per pound
For more salt:
- Use up to 1 tsp kosher salt per pound
Cook a test patty first to dial in the ideal flavor balance before seasoning a whole batch.
Don’t Salt Too Early
Only salt ground beef right before cooking. Salting in advance can result in dense, rubbery patties as the salt over-breaks down proteins.
For best results, sprinkle salt over patties just before placing the patties on the grill or in the pan. Or mix into meat and immediately form patties to cook.
Extra Flavor Boosters
In addition to salt, use fresh coarsely ground black pepper too, at about 1/2 tsp per pound.
Let meat rest 5 minutes after salting to allow salt to dissolve proteins. This enhances juiciness.
Gently smash patties while cooking for irresistible crispy edges.
Summary
For juicy backyard-style burgers:
- Use 3/4 tsp coarse kosher salt per pound of ground beef.
- Adjust amount to taste.
- Mix in gently just before cooking.
- Add fresh cracked pepper too.
- Don’t salt too early.
With the proper seasoning ratio, your burgers will deliver maximum beefy flavor and juice in every fulfilling bite. Just follow these tips for burger perfection.
FOR THE EXPERIMENT (PER BURGER)
- 1/4 lb ground beef
- Coarse sea salt. (Don’t start with 1/4 teaspoon if you use finely ground salt.) Start with 1/8th teaspoon, see below. It was even too much with coarsely ground salt. ).
- Ground pepper, either white or black. Since TJ’s black pepper doesn’t grind evenly, I chose Badia’s finely ground white pepper instead.
I let a pound of grass-fed and grass-finished ground beef thaw. No, my parents NEVER bought those patties that were already formed. (I never do, either. It’s 1/4 pound, and I’m going to season each one with 1/4 teaspoon of salt and 1/4 teaspoon of ground white pepper. The first: mixed in. The second: atop. Or, actually, roughly divided between top and bottom of the burger.
I gave the first patty the same amount of hand-mixing time as the second one, based on how long it took to get the seasonings mixed in well and the patty shaped. Don’t over do it. Shape to the thickness you prefer (I actually make them a little flatter than Mom or Dad did).
Note – my parents (and I) always made the burgers and they were cooked near immediately after formation. The last batch was never left out for more than 30 minutes before it was cooked on the grill or in a skillet.
Test cook on your cook-top, not your grill. At the very least, you want all of these patties to reach the same temperature, which is not always possible on a grill. (Plus, it was SNOWING out there when I ran the first test, Mother’s Day…).
Add them at the same time, flip them at the same time, and take them out of the pan at the same time as you cook them to your preferred level of doneness. If you cook burgers to different levels of doneness, the salt may react in different ways. Since I only use well-checked local meat when I make beef burgers at home, I cooked mine to medium-rare. (Supermarket ground beef should have no pink remaining at all. And of course, I cook to guests’ preferences when they’re over…).
First few bites for each will be as-is. I’ll get some lettuce wrap and mustard going for the rest of dinner!.
- There is way too much salt in that burger—1/4 teaspoon is way too much. Even using chunky sea salt. (Fortunately, I like drinking water…).
- It might even be a little too much of a good thing with the pepper, though I can handle this level better than the salt level.
- The tastes were the same for each burger. (Both salt or pepper. ).
- The burger with salt on the outside was a little more tender on the inside than the one with salt mixed in.
So, yes. Do the test again with a more reasonable amount of salt! (When I make burgers, I don’t measure seasonings because I use a lot less!) I made the burgers the same way I did above, but I used only 1/8 teaspoon of each seasoning per quarter pound of meat. Oh, I hope it’s clear that I didn’t do the two tests on the same day!!! A pound of meat?
- I still would like it less salty, but this is at least enjoyable.
- Both patties tasted equally salty (and peppery). I’m down with the amount of pepper here.
- There was no difference in how tender the two burgers were.
- If you cook your patties soon after seasoning them, adding salt to them or just sprinkling it on the outside (as long as you use the right amount of salt) won’t change how they taste or how juicy they are.
Oh, I have tried doing burgers without any salt at all in the past. No… that doesn’t work either. Let’s say 1/16th a teaspoon per quarter pound???.
- Surprisingly, putting the salt on the outside of the patty instead of inside it did make the inside more tender and juicy, at least at my preferred medium-rare burger doneness level. I think I passed the Experimenter Bias part of the test. IN the experiment done with the 1/4 teaspoon of salt….
- But I thought the difference was pretty small, even though it is real. It wouldn’t have made a difference if I ate the beef burgers 15 minutes apart.
- Keep in mind that the difference might be more noticeable if you make the burger patties a long time before cooking them (if you read this, put them in the fridge!) Salt does, in fact, draw water out of foods. It wasn’t for me to study because my parents and I always cooked and ate, even when we had guests over. In the future, when I want to eat another big chunk of beef, I might do that.
- I also found it interesting that both ways of making the patties had the same salt and pepper tastes. I thought the taste would be “off” or “lost” if it was just sprinkled on top, but it isn’t.
- You can sprinkle it on top or bottom or mix it in. As long as you don’t hold the ground beef for too long, you should be fine.
- It doesn’t matter if you don’t get to melt cheese on top of a good burger while it’s cooking—that would mess up this experiment at hand. ).
In addition, here are some things I like to add to beef or lamb hamburgers that I have made over the years, though not always all at the same time.
- Pepper and salt—either ground black pepper or TJ’s Rainbow Peppercorn
- Onions (I sauté the finely chopped onion until it turns clear, unlike my parents)
- Ground mustard powder.
- Occasionally, a mild chili powder, ie, Ancho.
- Garlic powder, sometimes.
- Occasionally, Italian herbs, or fresh parsley. Rosemary if lamb.
- I don’t add liquids. I might add an egg, but not often because liquids make the burgers less stable.
PS: I can’t wait to make my own burgers with ground beef, lamb, pork, or chicken now that I have my own meat grinder. I won’t get the beef until I finish the ground beef that came with my quarter-cow farmshare or until I empty the freezer. (Sad to say…) If I could have done a HALF cattle, I could have chosen my own cuts. Going forward, I won’t be taking part in beef shares because I don’t want half a cow frozen here and I don’t want to be unable to choose my own cuts (half of it didn’t need to be ground!)
This post is linked to:
Fiesta Friday, co-hosted this week by Jhuls @ The Not So Creative Cook and myself. Drop on over and check out the menu!
Full Plate Thursday, with Miz Helen.
What’s for Dinner? Sunday Link-Up, over at the Lazy Gastronome.
The Best Burger Seasoning | 30 Second Recipe
FAQ
Do you salt ground beef for burgers?
How much salt do you put in meat per pound?
How much salt and pepper for 3 pounds of ground beef?
How many tablespoons of salt per pound of beef?
How much salt do you put in a pound of Hamburger?
For most burgers: Use 1 tsp kosher salt (or 1/2 tsp regular salt) per pound of ground beef. Adjust up or down to taste. Mix in thoroughly just before cooking. Pepper beef too for extra flavor. With the right amount of seasoning, your burgers will be juicy and packed with flavor in every tasty bite!
How much salt should I add to ground beef for burgers?
The amount of salt you should add to your ground beef for burgers depends on a few factors. The type of salt you use, the weight of the meat, and your personal taste preferences all play a role. One common recommendation is to use about 3/4 teaspoon of coarse salt per pound of ground beef.
How much seasoning per pound of ground beef for burgers?
The ideal amount of seasoning per pound of ground beef for burgers can vary depending on personal preference and the specific flavors you wish to achieve. As a general guideline, a common ratio is to use about 1 teaspoon of salt and ½ teaspoon of black pepper per pound of ground beef.
How much kosher salt do you put in a Burger?
For raw meats, poultry, fish, and seafood: 3/4 to 1 teaspoon Kosher salt per pound. If using table salt, cut back to 1/2 to 3/4 teaspoons per pound. For salting pasta water, add 1 teaspoon of Kosher salt (or 3/4 teaspoon table salt) for each quart of water. Do you salt ground beef for burgers?