10 Seasonings That Turn Ground Beef From Bland To Flavorful

Some of the best classic ground beef meals all require tasty seasoning to transform the heartiness of your protein into a well-rounded, diverse flavor profile. But finding the right ingredient for your recipe can be tricky when you have to factor in the specific cooking methods and other ingredients.

When you suffer from bland ground beef recipes, there are two goals you can try to reach to make it more delicious. The first is trying to cut through the fat and heavy flavors to brighten up your dish with sour or salty ingredients. The second is to instead elevate everything with subtle, heady seasonings that keep your meal hearty and satisfying. Either option, when properly executed, guarantees great flavor, but it all depends on the other ingredients in your recipe.

Seasoning ground beef also starts with how you cook it. When a recipe calls for browning ground beef, it means "brown," not "gray." While it's not quite a proper Maillard crust you'd see on a steak or even a burger patty, developing that properly browned taste and evaporating excess moisture is a key component of any delicious ground beef dish. With proper seasoning and browning, this affordable meat can be just as good as any high-quality steak or lovely roast you'd order in a restaurant.

A classic seasoning of Central and South American cooking, cumin fills up your nostrils with every bite and goes great with high-fat ground beef blends. This seasoning is particularly great if you plan on sprinkling ground beef over foods like nachos, as its intense flavor makes it impossible to miss. However, in limited quantities alongside other spices, it can elevate anything from a batch of chili to a grill full of burgers.

When ground up and thoroughly mixed through ground beef, Sichuan peppercorns give your ground beef a little extra punch. However, when kept whole, they create firecrackers of flavor in stir-fries and fried rice. You can also purchase Sichuan peppercorn oil or even make a small amount on your own at home by frying the peppercorns in your preferred cooking fat, straining out the peppercorns, then continuing with your recipe.

There are tons of chile powders that go great with ground beef, but Guajillo chile powder's slight fruitiness and complex smokiness make it perfect for everything from the main ingredient in tacos to a spicy secret ingredient that elevates brownies. In a pinch, just a sprinkle of this versatile seasoning adds a layer of complexity to your dish that makes it taste like it was prepared by a Michelin chef. For the best results, sprinkle it over raw ground beef and let the heat of your pan activate all its flavor while it mixes with the fat and moisture your ground beef releases.

While mint may not be compatible with every ground beef dish, it's a dynamite addition in a select few. For ground beef recipes that go with acidic ingredients, raw vegetables, and plenty of crunchy textures, mint adds a cool layer to the combination that works in tandem with every last ingredient to create a burst of flavor with every bite. A couple of leaves sprinkled on a lettuce wrap or rice bowl elevates even the blandest ground beef into an exciting new taste that easily diversifies your week's meals.

Umami and salt go with ground beef like peas and carrots, fish and lemon, red wine and chocolate. So why not add both to your protein at the same time? Worcestershire is a staple in recipes like cottage pie because it effortlessly uplifts lean or fatty ground beef with hardly any effort while also adding just a touch of moisture.

When used, ground mustard should always be added sparingly. Much like horseradish, too much can light your sinuses on fire but, also like horseradish, just a dash can add a delightfully bright, almost spicy type of flavor that goes with a range of other seasonings. If your ground beef is heavy on herbs and fat, a little bit of mustard brightens up your dish without ruining its hearty savoriness.

The trendy recipe of hot honey ground beef bowls may have brought this combination into the spotlight, but honey has a long history of balancing out the salt in beef recipes. Unlike sugar, honey has a staggering range of flavors on its own, depending on the kind you use, so it can add anything from notes of pine to a floral bouquet to your meat. If your dish is heavy on soy sauce or you want to guarantee some extra caramelization of your beef itself, add a spoonful of honey and watch how the flavors develop into something magical.

Dried or fresh, citrus zest is a great way to add fruitiness without extra acid or moisture. The best part of zest, as opposed to juice, is that it has a far more subtle flavor that won't overpower your other seasonings even if you add a bit too much. If you use fresh zest, be sure to sprinkle it over your beef once it's finished cooking or only needs a couple more minutes to avoid it becoming bitter.

Cayenne combines the best of both cutting through heavy flavor and complementing it. A staple in dishes like chili, ground beef rice bowls, and taco meat, cayenne is mild enough that you can still add plenty of peppery flavor but spicy enough to give your protein a kick. Whether you use it as a seasoning or condiment, this is an excellent choice for bland ground beef that needs a quick revival.

Ground allspice is ideal for ground beef that already has plenty of salt, acid, and fat, but is still lacking a certain something. Perfect for meat pies or empanadas, a little bit of ground allspice berries goes a long way toward making your meal taste more complex. It pairs excellently with other mulling spices like cloves or cinnamon but adds a bit of dichotomy to chile-forward dishes without conflicting too much with spiciness or acid.