This calculator gives a conservative starting range. Salt crystal size varies, and cheese, bacon, sauces and pickles can add substantial salt to the finished burger.
Why the surface matters
Salt on the exterior seasons the crust and leaves the interior texture loose. Salt mixed into ground meat well before cooking changes how proteins bind, which can make the patty springier and more sausage-like.
When to add other spices
Black pepper, garlic powder, onion powder, paprika and chile powder can all work. Start small: the browned beef should still be recognizable. Sugar-heavy blends can scorch on a very hot griddle.
Season in layers
The patty is only one part of the salt balance. Strong cheese, bacon, pickles and commercial sauces may mean the meat needs less salt. Build one test burger before seasoning a large batch.