How do you season your homemade hamburger patty?

Salt and Pepper.

Maybe worcestershire sauce.

That's it.

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I want to spice the ground meat before forming the patty.

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You don't want to do this. Salt alters the protein structure of the beef and makes it rubbery. Kneading or working it with your hands also does this. You want to 1) touch/smash your patties as little as possible and 2) only add your seasoning on the outside. The salt will make the outside of the patties a little more rubberized, which will help it stay together. The inside will remain the perfect beef texture.

Salt and pepper is all you need for any meat. Anything other than that and you're trying too hard.

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Salt and pepper is all you need for any meat. Anything other than that and you're trying too hard.

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This post is try hard

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Salt and Pepper.

Maybe worcestershire sauce.

That's it.

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This. Depending on how lean my gr meat is, I might toss in an egg yolk.

Salt, pepper, msg and sometimes a lil bit of garlic powder. Always after forming patties

For me, the issue isn't so much overseasoning that's the problem but moreso that when you start smushing seasoning into a bowl of ground beef, you overwork it and the finished burger ends up dense and gelatinous.

Season however you want, but I'd do it after you've handled the meat as little as possible and formed the patties (balls if you're doing smashburgers).

Thanks for the replies. Season after preparation seems to be the consensus.

The second patty Just looks over handled

But salting on the top creates a nice crust like it does on a steak.