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13 Burger and Steak Seasoning Recipes to make your mouth water

Burger and Steak Seasoning is not just for Burgers and Steaks any more.

Try these 13 Burger and Steak Seasoning Recipes to make your mouth water.

Fish Recipes

1. Salmon Burger

Salmon Burger and Steak Seasoning

A nice tasting salmon burger dressed with lemon cream sauce

  • One small can of salmon, flaked and drained
  • Half a cup of onion, chopped
  • Three quarter cup of bread crumbs
  • Two egg whites, slightly beaten
  • One tablespoon of butter
  • Tablespoon of Burger and Steak Seasoning

Lemon Cream Sauce:

  • One teaspoon of grated lemon zest
  • One cup of fat-free sour cream
  • Two tablespoon of freshly-squeezed lemon juice
  • Half a teaspoon of granulated sugar
  • Lemon wedges

The cooking:
First make the lemon sauce. Take a bowl and put in the lemon juice, lemon zest, sugar and sour cream. Mix them until they are properly blended. Then take another bowl, mix in the salmon, onion, egg whites, bread crumbs, and seasoning. After that, shape them into six patties. Heat up the frying pan over medium heat and melt the butter. Then cook the salmon patties until they are brown on both sides. After that, take them out of the pan and onto the plate. Cover with lemon cream and garnish with lemon wedges. Serve them.


3. Tuna Steak with Apricot

Hearty meal of tuna with it’s nutritional oil with apricots and tomatoes

  • One tune steak, around 150g of weight
  • Eight dried apricots
  • One medium size tomato
  • Half a small red onion
  • One tablespoon of balsamic vinegar
  • One tablespoon of brandy
  • Two table spoon of extra virgin olive oil
  • Few leaves of lettuce
  • Half a teaspoon of dried thyme
  • Tablespoon of Burger and Steak Seasoning

The cooking:
First chop finely half of the tomato and dried apricots. Then put them into a blender with vinegar, olive oil, brandy, thyme and seasoning. Then blend the ingredients until fine. Use the mixture to marinate the tuna for 30 minutes. If you plan to marinate for a long time, then keep it in the fridge and take it out 30 minutes before cooking

After the tuna is properly marinated, slice the onions into strips and fry them lightly for 2 minutes. Then chop up the remainder tomato and fry them together with the rest of the apricots. Next, place them on the on the lettuce leaves.

Then take out the fish with the marinate sauce and fry it in the same pan that you used to cook the tomato and apricot. Cook each side for 3 minutes and it is ready to be served.

Vegetable Recipes

4. Vegetable Ratatouille Pasta

A healthy Italian dish served with pasta


  • One large sized aubergine
  • One green bell pepper
  • One red onion
  • Two medium zucchinis
  • Quarter bottle of red wine
  • One teaspoon of dried thyme
  • Two bay leaves
  • Three garlic cloves, crushed
  • A can of chopped tomatoes
  • Two tablespoon of balsamic vinegar
  • Tablespoon of Burger and Steak Seasoning

The cooking:

First chop the aubergine, zucchinis, onions and peppers into an inch square pieces. Then fry the onions in a little olive oil for a few minutes. Next, add in the rest of the vegetables with garlic, seasoning and fry them again for a few minutes. Then add in the thyme along with the wine and slowly stir them in low heat. Add in the tomatoes after that and put the bay leaves on top. Then over the pan and let it simmer at low heat for 45 minutes. Stir it occasionally. Then 10 minutes before you serve, stir in the balsamic vinegar. Then serve with around 60g of pasta, sprinkle with low fat Parmesan cheese and put on pasta.


5. Red Wine Beef Stew

Beef Stew Burger and Steak Seasoning
stevepb / Pixabay

This beef stew will warm you up in cold nights


  • 450g of lean beef
  • Seven celery sticks
  • Four carrots
  • Five garlic cloves
  • Two tablespoons of balsamic vinegar
  • Half a bottle of red wine
  • One stock cube
  • Some fresh basil
  • 2 Tablespoons of Burger & Steak Seasoning

The cooking:

First peel the carrots and chop it with the celery into one inch long pieces. Then chop the garlic into fine slices. After that, chop the beef into around one inch size chuck and remove any fat you see. Then take a pot, heat it up on high temperature with a tablespoon of sunflower oil. Braise the beef for 30 seconds first and then add in the carrot, garlic and celery. Let it cook for another minute. After that pour in the basil, vinegar, wine, and seasoning. Dissolve the stock cube in the pot as well. Then turn down to the lowest heat and over the pan. Leave it cook for least 1.5 hours to 2 hours. Then it is ready to serve.


6. Chicken & Sun-Dried Tomato Orzo

Combination of sun-dried tomatoes and Romano cheese delivers a flavorful dish.


  • One tomato, diced
  • Half a cup of sun dried tomatoes, chopped
  • Four chicken breasts, boneless, skinless and trimmed
  • One garlic clove
  • Three teaspoons of marjoram, chopped
  • One tablespoon of red-wine vinegar
  • Eight ounces of orzo
  • One tablespoon with 2 teaspoon of extra virgin olive oil, divided
  • One cup of water
  • Half cup of Romano cheese, finely shredded
  • Quarter teaspoon of salt
  • One package of frozen artichoke hearts, thawed
  • 1/2 Tablespoon of Burger and Steak Seasoning

The cooking

First cook the orzo in a large saucepan with boiling water until it becomes tender. Usually it takes around 10 minutes. Then drain and rinse the orzo. Then get a blender and put in quarter cup of sun-dried tomatoes, tomato, cup of water, garlic, vinegar, two teaspoons of marjoram and oil. Blend it until there is a few noticeable chunks remain.


Then season both side of the chicken breast with seasoning. Heat up the remaining oil in a large skillet with medium-high heat. Then put in the chicken and adjust the heat. Cook it until it is golden outside and not pink inside, which takes around 3-5 minutes each side. Then put it on a plate and cover with foil to keep it warm.


Get a pan, pour the tomato sauce in and heat it till it boils. Then pour half a cup into a small bowl. After that, add in the last cup of sun-dried tomatoes, orzo, artichoke hearts and six tablespoons of cheese into the pan. Stir the mixture until it is heated through, which takes around 1 – 2 minutes. Then divide among 4 plates. Slice the chicken. The put sliced chicken on the divided sauce along with two tablespoons of the reserved tomato sauce and sprinkle some marjoram and cheese.


7. Gorgonzola & Prune Stuffed Chicken

A simple recipe of chicken breast with a healthy stuffing



  • Quarter cup of whole wheat breadcrumbs
  • A third of a cup of Gorgonzola cheese, crumbled
  • Half a cup of chopped prunes
  • Four chicken breast , boneless, skinless, trimmed
  • One teaspoon of thyme, minced
  • 1/2  Tablespoon of Burger and Steak Seasoning
  • One shallot, minced
  • One tablespoon and one teaspoon of extra virgin olive oil
  • One cup of chicken broth, low sodium
  • Half cup of red wine
  • Four teaspoons of all-purpose flour


The cooking:


Get a small bowl and mix in the breadcrumbs, half teaspoon of thyme, quarter cup of prunes and Gorgonzola. Then make a horizontal cut alone the thin edge of the chicken, almost through the opposite side. Stuff about two and a half spoon of the mixture into each chicken breast. Use toothpicks to seal the opening. Season the each side of the chicken breast with seasoning.

Then heat up a nonstick skillet with one tablespoon of oil over medium-high heat. Then put the chicken in to cook until it is golden, which takes around 4 minutes per side. Transfer the chicken to a plate. Then add in the last oil, shallot, and the last teaspoon of thyme onto the pan and cook. After a minute later, add in the wine and last cup of prunes. Reduce the heat to medium and continue cooking while scraping up any browned bits. After 2 minutes, the wine should evaporate.


Pour the broth along with some flour into a small bowl and whisk until it becomes smooth. Then pour it back to the pan and continue to cook and stir it until it is thickened, which takes around two minutes.

Then reduce the heat to low, put back the chicken with any sauce into the pan and turn it to coat it with the sauce. Cover the pan and cook the chicken until it is fully cooked. Put it on a plate, take out the toothpick, slice the chicken and top it with the sauce.


8. Spiced Vegetable Omelet

A dish filled with Omega-3 that dun require a lot of washing up


  • One tablespoon of golden linseed
  • Two tablespoons of milk
  • Two large eggs or three medium eggs (discard the yolk of the third egg)
  • Half a teaspoon of ground turmeric
  • One teaspoon of dried mixed herbs
  • Half teaspoon of ground cumin
  • One ball of frozen spinach
  • A bunch of frozen peas
  • One medium cup of mushroom
  • Two tablespoon of grated cheese
  • 1/4 Tablespoon of Burger and Steak Seasoning

The cooking:

First put the linseeds into a coffee grinder and pulse the seeds until they are loosely ground. Then whisk the egg in a bowl while adding the ground linseed, milk, herbs, spices, ans seasonings. Keep on whisking until they are all mixed in. Then heat up a non-stick pan with a bit of oil. Pour some of the mixture in and wait 30 seconds before you whisk the mixture again. Add in the frozen spinach. Keep the omelet loose at the edge of the pan. Then add in the frozen peas and sliced mushrooms on the same side of the spinach in the omelet. When the omelet is almost cooked, sprinkle moist cheese over the mushroom and fold the empty side of the omelet over the cheese. Let it cook for another one minute before serving.


Soup Recipes

9. Tomato Spinach Soup

Tomato Soup with Burger and Steak Seasoning
Catkin / Pixabay

A simple tomato with spinach soup.


  • One can of crushed tomatoes
  • One can of diced tomatoes
  • Three ounces of fresh chopped spinach
  • One cup of finely chopped onions
  • Half a cup of chopped celery
  • Two finely chopped garlic cloves
  • Two tablespoon of olive oil
  • Quarter of a cup of chopped basil
  • One tablespoon of dried thyme
  • One tablespoon of dried oregano
  • Two cups of low sodium and fat free vegetable broth
  • One tablespoon of balsamic vinegar
  • tablespoon of Burger and Steak Seasoning

The cooking:

First heat up the oil in the pot and add in the garlic, celery and onion. Then saute them until they are softened. After that, sprinkle the oregano and thyme over them. Then add in the diced and crushed tomatoes along with the vegetable broth. Also add in the spinach and basil. Stir until wilted. Then bring it to a boil, reduce the heat and let it simmer for 20 minutes. After that, add in the balsamic vinegar and seasoning.


10. Cauliflower Soup

This cauliflower soup like the other vegetable in it’s family, makes a good base for soup.


  • One medium sized potato, cut into one inch pieces
  • One medium sized cauliflower, trim it and cut into smaller pieces
  • One thinly sliced celery stick
  • Two crushed garlic cloves
  • One medium size onion, chopped finely
  • One tablespoon of dried thyme
  • Two table spoon of canola olive oil
  • Quarter cup of chopped fresh parsley
  • Four cups of fat free and low sodium broth
  • Tablespoon of Burger and Steak Seasoning


The cooking:

First heat up the oil in a pot. Then add in the garlic, celery and onions so you can saute and cook until they are softened, which usually take around 5 minutes. Then sprinkle thyme over the vegetables. After that, add in the potato and cauliflower followed by the broth. Bring the mixture to a boil first before lowering the heat. Then add in the parsley and stir. Cover the pot and let it simmer until the potato and cauliflower are softened, which takes around 30 minutes.


11.  Cucumber and Cantaloupe Salad

Salad made from cucumber and cantaloupe


  • One cantaloupe, roughly chopped
  • Half a large cucumber, peeled and roughly chopped
  • Three scallions, sliced thinly
  • Quarter cup of lime juice
  • Quarter cup of chopped cilantro leaves
  • 1/2 Tablespoon of Burger & Steak Seasoning

The cooking:

First take a small bowl and mixed in properly the seasoning and lime juice first. Leave it aside. Then take another bowl and add in the cilantro, green onions, cucumber and cantaloupe. After that, mix in the juice mixture little by little.


12. Tuna Salad

A light tuna salad that can be made quick


  • Eight cups of hearts of romaine, chopped
  • Two medium tomatoes, diced
  • 2 small cans of chunk light tuna, already drained
  • Half a cup of pimiento- stuffed green olives, sliced
  • Quarter cup of lemon juice
  • Half a teaspoon of garlic
  • Three tablespoons of extra virgin olive oil
  • 1/2 Tablespoon of Burger and Steak Seasoning

The cooking:

Mix the oil, garlic, lemon juice, seasoning in a bowl. Then add in the romaine, olives and tomatoes. Toss to coat them. Lastly add in the tuna and toss again.


13. Barbecued Salmon with Herb Mayonnaise

Healthy fish coated with low carb mayonnaise to keep the moisture.


  • One salmon fillet, weight may vary from half to two pound
  • Two tablespoons of lime juice
  • One third cup of light mayonnaise
  • Quarter teaspoon of herbs you like
  • 1/2 Tablespoon of Burger and Steak Seasoning

The cooking:

First heat up your barbecue grill. Then wash the salmon fillet and pat it dry with a paper towel. Put the salmon skin down on a piece of aluminum foil. Take a small bowl and whisk in the lime juice, mayonnaise and herbs until it becomes smooth. Then spread it all over the top of the salmon. After that, sprinkle in the seasoning.

The take the aluminum foil with the salmon to your grill. Cover the salmon with the lid but open the vents. Cook it for around 10 minutes where the salmon will be slightly opaque at the thickest part. Then take the salmon out and it is ready to be served