Years ago I quit buying pre-made seasoning blends from my local grocery store. I found that they were sometimes old, stale and lacked the flavor that I was looking for. Over the years I’ve been making my own which is really easy to do. Plus…you’re controlling every ingredient that goes into them. 

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This hamburger seasoning is very versatile. It’s my go-to when I’m seasoning burgers and I will often use it to season steaks and pork chops too! It’s one that the entire family enjoys…including the picky grandkids!

Not a fan of a particular ingredient? Omit it. Love a different one? Add it. You control what goes into the recipe and how much. Feel free to make substitutions to suit your own needs. 

We personally use a lot of the spices and seasoning blends from Selefina. They’re our go-to source for spices, seasoning blends, dried fruits, sea salts, gourmet cocoa, etc. They sell fresh, high-quality products from all around the world. Check them out for all of your spice and seasoning blend needs!

Hamburger Seasoning Recipe

1 1/2 Tbp. Smoked Paprika
2 Tbsp. Onion Powder
2 Tbsp. Garlic Powder
1 tsp. Pink Himalayan Salt
1 tsp. Ground Black Pepper
1 Tbsp. Italian Seasoning Blend
2 Tsp. Brown Sugar
1/8 Tsp. Dry Mustard

Mix together all of the above ingredients in a small bowl. Sprinkle the seasoning onto both sides of your hamburger pattie or if you’re forming your own patties…mix-it-in with the ground beef before forming it into a patty. You can use as little or as much as you would like. Let the patties sit for 15 minutes before cooking them.

You can easily double-up and triple-up the ingredients so that you have extra seasoning. Just store in a small spice container or little bag. Make sure you properly label what’s inside along with the date that you mixed everything together. I recommend that you use it up within a few months.

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Last week I was feeling a little adventureous in the kitchen and decided to bake a cake. A simple, but delicious cake! This cream cheese pound cake is moist and flavorful. You can dust the top with confectioner’s sugar or drizzle it with melted chocolate. I kept this one plain as we were using it as a base to make strawberry shortcake.

Note: This cake freezes well. I like to place a few slices into a container and freeze for another time. It should keep nicely in your freezer for up to 3 months.

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Cream Cheese Pound Cake Recipe

1 1/2 cups butter, softened
8 oz. pkg. cream cheese
3 cups granulated sugar
6 medium or large eggs
3 cups all-purpose flour
1 tsp. pure vanilla extract

Preheat oven to 325 degrees F. Lightly grease a bundt pan.

Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add the granulated sugar and beat until fluffy. Add the eggs, beating after each addition. Add the all-purpose flour and mix in. Add the vanilla extract until everything is combined. Pour the batter into the lightly-greased bundt pan.

Bake at 325 degrees F for 1 hour and 20 minutes. The cake is done when the top turns a light golden color and a toothpick comes out clean. Cool the cake on a wire rack.

Once cool…store in an airtight container or wrap it tightly to protect it from air. It can sit on your countertop or you can refrigerate it.

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