To boost your ground beef’s flavor, add in fresh, high-quality, and strong spices at the beginning of cooking so they can bloom in the fat as the meat browns.

Paprika, garlic, and cumin work well together, as do thyme, fennel, and oregano. Cinnamon or chili powder adds heat, whereas ground fennel or mushroom powder boosts the savoriness.

Adding about ¼ teaspoon of baking soda to every pound of raw ground beef and letting it sit for 15 minutes before cooking has multiple advantages.

Baking soda reduces the moisture in your meat, which translates to better browning, deep golden edges, and more flavor. It also works to tenderize the meat.

If you want layers of flavor pervading your dish, sweat a mix of aromatic veggies in oil before adding the beef. If you only have one vegetable on hand, that’ll work, too.

Sofrito (a Latin American blend of onions, garlic, peppers, and cilantro) and French mirepoix (a mix of celery, carrots, and onion) are two combinations that work beautifully well.

You can stick to basic ground beef pairings, but trying a less obvious route can yield a big flavor payoff. Consider using the spice roster of other beef dishes.

Chinese five-spice, a mix of celery salt and coriander seeds, or some dried dill and thyme pair well with ground beef. Herbs de Provence is also a wonderfully aromatic choice.

A marinade can work to pre-soak the meat and add flavor to it and as a sauce for the final dish. Marinating beforehand lets the flavoring pervade the meat’s surface.

Based on the flavor profile you're after, choose a marinade and let it do its job for 15 to 30 minutes or overnight. A well-seasoned marinade can also serve as your seasoning step.