Spices for burgers and kebabs: what to put

Spices for burgers and kebabs require a slightly different approach than spices you simply put on a piece of meat before grilling.

Here the aroma must penetrate the minced meat and be distributed evenly.

For 500 g of minced meat, the following quantities are gentle starting points for the home kitchen.

You can adjust them depending on how intense you want the effect.

The main thing is not to start with all the spices you have in the cupboard.

A good burger or kebab needs a clean profile, not a mix of flavors.

Which spices go well with burgers and kebabs?

For burgers, the safest base is black pepper, paprika, a little granulated garlic, and optionally a little cumin.

For kebabs, you can go more intense, with cumin, coriander, paprika, garlic and a little bit of paprika.

We save mint mainly for meatballs and some more aromatic burgers.

Allspice and cinnamon are more suitable when the minced meat is going into a sauce or braised and not so much on the grill.

The basic spices for minced meat

For 500 g of minced meat, a simple, neutral base is ½ teaspoon of paprika, ½ teaspoon of granulated garlic, ¼ to ½ teaspoon of black pepper and about ¼ teaspoon of cumin.

If you want a milder burger, leave out the cumin.

If you want a more aromatic result, add ¼ teaspoon of grated coriander.

If you want a spicy character, add a little chili powder or cayenne, instead of loading the mixture with many different hot peppers.

When to use whole and when to use ground cumin or coriander

Ground cumin and ground coriander are the easy choice when you want quick and even distribution throughout the minced meat.

Whole seeds give a more intense aroma if you lightly heat them in a dry pan and then crush them.

For everyday burgers or kebabs, however, grated spice is usually more practical.

Burger spices

For a classic burger with clean flavor, you don't need to go beyond the four basic spices.

For 500 g of minced meat, start with ½ teaspoon of paprika, ½ teaspoon of granulated garlic, ¼ teaspoon of granulated onion, and ¼ to ½ teaspoon of black pepper.

If you like a slightly warmer flavor, add ¼ teaspoon of cumin.

Mix the minced meat with gentle movements and do not overwork it.

In the kitchen, the difference between "I stirred it to combine" and "I kneaded it until it became a paste" is often seen.

The second can give a tighter result.

Classic, mild combination

For 500 g of minced meat, keep ½ teaspoon of paprika, ¼ teaspoon of black pepper, ½ teaspoon of granulated garlic and a little granulated onion.

This combination is good when you want the meat itself to stay in front.

Smokier version

If you want a more intense baking flavor, replace plain paprika with smoked paprika.

For 500 g of minced meat, use about ½ teaspoon of smoked paprika, ½ teaspoon of granulated garlic, ¼ teaspoon of black pepper and a small pinch of paprika.

This is more suited to a grill or oven than a very mild pan.

Spices for chicken burgers

Ground chicken is more neutral and has a different flavor profile.

For 500 g, use approximately ½ teaspoon paprika, ½ teaspoon granulated garlic, ½ teaspoon lemon pepper, and ¼ teaspoon mustard powder.

You can also add ½ teaspoon of oregano, if you want a more Mediterranean twist.

Don't add too much cumin at the beginning.

In a chicken burger it can easily dominate.

Kebab spices

The kebab can withstand a more aromatic mixture.

For 500 g of minced meat, start with ½ teaspoon of cumin, ½ teaspoon of ground coriander, ½ teaspoon of paprika, ½ teaspoon of granulated garlic and ¼ to ½ teaspoon of black pepper.

If you want a little intensity, add a small pinch of hot pepper.

The cumin and coriander should be audible, but not cover the entire mixture.

A balanced combination for kebabs

For 500 g of minced meat, try ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon paprika and ¼ teaspoon granulated garlic.

Add a little black pepper and test the effect before increasing the quantities.

For a spicier kebab

If you want a spicy effect, choose a single spicy element.

For 500 g of minced meat, about ⅛ to ¼ teaspoon of cayenne or a little hot pepper is enough.

You don't need to put cayenne, red chili, and hot pepper together.

One is enough.

Spices for meatballs

Mint can make a big difference in meatballs.

For 500 g of minced meat, start with ½ teaspoon of mint, ¼ to ½ teaspoon of black pepper, ½ teaspoon of paprika and optionally ¼ teaspoon of cumin.

If you want a fresher character, keep the cumin low and give more space to the mint.

The secret here is that meatballs don't have to have the same profile as the kebab.

If you add too much cumin and coriander, they start to resemble the taste of kebab and lose their own identity.

Spices for minced meat

Minced meat changes a lot depending on what you want to make.

Another mixture needs a quick sauté for spaghetti and another for minced meat that will go on the grill.

For minced meat with tomato

For 500 g of minced meat, start with ¼ teaspoon of allspice, ¼ to ½ teaspoon of black pepper and a very small pinch of cinnamon.

If you want, put 1 clove in the pot and remove it at the end.

Cinnamon and cloves should remain in the background.

If you understand them before everything else, you've already done more.

For grilled minced meat

For 500 g of minced meat, a good base is ½ teaspoon of paprika, ¼ teaspoon of cumin, ¼ teaspoon of coriander and ½ teaspoon of granulated garlic.

If you want a smokier flavor, use smoked paprika instead of regular.

Spices for souvlaki

For pork or mixed meat skewers, keep the mixture simple.

For about 500 g of meat, use ½ teaspoon of paprika, ½ teaspoon of oregano, ½ teaspoon of granulated garlic and ¼ to ½ teaspoon of black pepper.

If you want a stronger flavor, add a little sumac or a very small amount of bay leaf.

You don't need to copy the kebab profile.

Souvlaki has a different logic and requires cleaner seasoning.

How much spice to put in minced meat

For 500 g of minced meat, most dry bases work well when the total spice mix stays at about 1½ to 2 teaspoons.

This is not an absolute rule.

It's just a reasonable starting point so you don't overload the mince.

Stronger spices, such as cumin, cayenne, cinnamon, cloves, and allspice, require smaller amounts.

Paprika, granulated garlic, and granulated onion are easier to work with in slightly larger quantities.

When is the best time to taste before making all the burgers?

This is one of the most practical tricks in the kitchen.

Before shaping the entire quantity, take a small piece of the minced meat and cook it in a small pan.

Try it.

If cumin, pepper, or paprika is missing, you can still fix the entire mixture.

If you've already made 12 burgers, it's too late for an easy fix.

Three spice combinations worth remembering

For a mild burger, keep paprika, granulated garlic, granulated onion, and black pepper.

For a flavorful kebab, keep cumin, coriander, paprika, and granulated garlic.

For a spicier grill, keep smoked paprika, black pepper, and a little chili powder or cayenne.

If you have these three bases in mind, you can easily adapt the mixture depending on the dish, without looking for a new recipe each time.

Where to find the spices you need

At Bakalokarpos, at 92 Kypselis Street in Athens, you will find the spices in this guide, from paprika and cumin to coriander, mint and bay leaf.

You can pick them up in the shop or browse online all our spices.

If you are also cooking chicken, see What spices go well with chicken?.