Two blends for beef: burger and steak
Unlike Middle Eastern blends built on warm spices such as cinnamon and cardamom, burger and steak seasonings belong to the American and European school of beef cookery, where the aim is to amplify the meat rather than mask it. Burger seasoning is finely ground so it disappears into minced meat, combining garlic, onion, paprika and black pepper with a touch of mustard and smoke. Steak spice is coarsely ground (in the famous Montreal style) so it forms a crunchy crust on a seared steak, combining cracked black pepper, coriander seed, dried garlic, red chilli flakes and dill seed.
In Egypt, Iraq, the Levant and the Gulf, demand for both blends has multiplied with the rise of burger joints and steakhouses, and they are now used at home for kofta, homemade burgers, chops and grills in general.
Composition and the role of each ingredient
- Black pepper: coarsely cracked in steak spice to carry the crust, fine in burger seasoning.
- Dried garlic and onion: the savoury layer in both blends; they caramelise with the meat and add sweetness.
- Sweet or smoked paprika: colour and smokiness in the burger blend.
- Cracked coriander seed: a light citrus note and texture in steak spice.
- Dill seed and red chilli flakes: the signature of Montreal-style steak spice.
- Ground mustard: a gentle sharpness suited to minced meat.
- Accents: thyme, cumin, and in some burger blends a little brown sugar for browning.
Pepper, garlic, onion and paprika make up most of the weight, with coriander, dill and mustard as accents. Sheikh Al-Attareen keeps its ratios confidential and offers both blends without salt padding so the cook salts to taste.
| Variant | Character | Best use |
|---|---|---|
| Burger Seasoning | Fine grind, savoury and smoky with garlic, onion, paprika and black pepper | Homemade burgers, kofta, minced meat for sandwiches, minced chicken |
| Steak Spice Mix | Coarse grind with cracked black pepper, coriander, garlic and dill | Steaks, chops, roast beef, grilled chicken, oven potatoes |
How to recognise a good blend
A good blend is ground from fresh whole spices, so black pepper and garlic should be obvious the moment you open the jar. Further criteria:
- High-oil black pepper: good pepper carries at least 2 ml/100 g of volatile oil and 4 to 8 % piperine under ISO 959, which gives the steak its aromatic heat.
- Grind matched to purpose: uniformly coarse for steak, fine for burgers; a coarse blend full of dust points to poor milling.
- No salt padding or starch: many commercial steak seasonings list salt first; a pure blend is better because salt is added at the right moment.
- No flavour enhancers: no monosodium glutamate and no artificial colours.
- Moisture and cleanliness: moisture at roughly 10 % or below, and compliance with the European Spice Association (ESA) quality minima and Codex guidance on microbiological limits and foreign matter.
How to use it: the homemade beef burger
- Choose 1 kg of minced beef with around 20 % fat (chuck or neck) and do not mince it too finely.
- Add two tablespoons (about 15 g) of burger seasoning and a teaspoon of salt, and mix gently without kneading, or the meat turns rubbery.
- Shape 150 g patties, press a dimple in the centre of each with your thumb to stop them doming, and chill for half an hour.
- Sear on a very hot cast-iron pan or charcoal for 3 to 4 minutes a side, and never press the patty while it cooks.
- Add a slice of cheese in the last minute, rest the patties for two minutes, and serve in buns with vegetables and sauces.
Dosage guide: one to two tablespoons (10 to 15 g) per kilogram. For steak: oil the meat, coat both sides generously with the blend and leave it out of the fridge for 30 minutes to two hours before searing. Three other uses: rub chops and roast beef with steak spice before roasting; sprinkle steak spice over roast potatoes and vegetables; add burger seasoning to kofta and scrambled eggs.
Storage and shelf life
Keep both blends in an airtight container away from light, heat and humidity, and never use a wet spoon or one that has touched raw meat. A coarse blend holds its aroma longer than a fine one; flavour peaks within six to eight months of opening and the blends keep for up to a year. When the black pepper aroma fades, it is time to replace the jar.
The Sheikh Al-Attareen range
- Burger Seasoning
- Steak Spice Mix
Sheikh Al-Attareen uses high-oil Vietnamese and Indian black pepper, Egyptian coriander, selected dried garlic and onion and high-colour paprika, and checks every lot in its Mansoura laboratory for moisture, cleanliness, grind size and foreign matter before cracking, blending and packing. Both blends are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through the online store.
Frequently asked questions
Can I use steak spice for burgers?
You can, but the coarse grind shows in minced meat; the fine burger seasoning blends in better.
When should I salt a steak?
Either just before searing or at least an hour ahead. Salting 10 to 20 minutes before draws moisture to the surface and hinders the crust.
Are the blends hot?
Mild. The heat comes from black pepper and a light touch of chilli flakes, and both suit children.
Do they work with chicken?
Yes. Steak spice is excellent on grilled chicken thighs, and burger seasoning on minced chicken and chicken burgers.