Seasoning Ground Beef for Burgers – How Much Salt Per Pound?

Burgers are an American classic, and getting the seasoning just right is key. But when making burger patties from ground beef, how much salt do you need per pound? Follow these tips to learn the right amount of salt to add for juicy, flavorful burgers.

The Standard Ratio

A good starting point is 1 teaspoon of kosher salt per pound of ground beef. This equals about 1/2 teaspoon of regular table salt per pound.

For example

• 1 pound ground beef → add 1 tsp kosher salt (or 1/2 tsp regular salt)

• 2 pounds ground beef → add 2 tsp kosher salt (or 1 tsp regular salt)

And so on. This 1 teaspoon per pound ratio works for most burger recipes. Adjust to taste after cooking the first patty to check seasoning.

Factor #1: Patty Size

The 1 tsp per pound ratio is based on 4-5 ounce burger patties. If making smaller or larger patties, you may need to adjust salt:

• For 2-3 oz slider patties, use 3/4 tsp kosher salt per pound.

• For 6-8 oz pub-style patties, use 1 1/4 tsp kosher salt per pound.

Larger patties require more total salt to penetrate the thicker meat. Smaller patties need less salt overall.

Factor #2: Salt Type

Use kosher or sea salt for best flavor. Kosher salt grains are larger so the same volume contains less salt. Table salt is finer and more dense.

• For table salt, use 1/2 tsp per pound of beef.

• For kosher salt, use the full 1 tsp per pound.

Factor #3: Mixing Method

Mixing the salt thoroughly into the beef ensures even seasoning. Gently hand-mix salt into ground beef before forming patties.

If salting just the exterior, use a bit more salt since it doesn’t penetrate into the meat.

Factor #4: Personal Taste

Some folks like more or less salty burgers. Adjust amount based on personal preference.

For less salt:

• Use 3/4 tsp kosher salt per pound

For more salt:

• Use up to 1 1/4 tsp kosher salt per pound

Make a test patty first to check flavor before cooking a whole batch.

Don’t Salt Too Early

Only salt ground beef just before cooking. Salting too early can make meat dense and rubbery.

Sprinkle salt over patties just before placing on grill or in pan. Or mix into meat and immediately form patties to cook.

Extra Tips

• Use fresh ground black pepper too – about 3/4 tsp per pound.

• Let meat sit 5 mins after salting to allow salt to dissolve proteins.

• Smash patties for juiciest burgers with crispy edges.

• Salt toppings like cheese and fixings separately.

Summary

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!