Take your clean glass jar and make sure it is very dry. Any water will make the spices clump together in the jar. This keeps the seasoning light and very easy to shake.

Pour the kosher salt and coarse black pepper into the jar. Use more salt than you think for a professional savory crust. This is the foundation of the Gordon Ramsay flavor.

Stir in the garlic powder, onion powder, and dried oregano. Add the mustard powder for a tiny bit of sharp and tangy acid. Your kitchen will smell like a savory steakhouse very soon.

Put the smoked paprika and cayenne pepper into the spice mix. The paprika gives the meat a very dark and beautiful red color. The cayenne adds a deep and extra spicy kick.

Put the lid on the jar and shake it very hard for one minute. The colors should blend into one dark and smoky orange powder. Make sure there are no clumps of salt at the bottom.

Pat your cold beef patties dry with a thick paper towel. Sprinkle the seasoning heavily on both sides of the meat. Press the spices in so they stay on during the hot sear.