From TerryAnn in New Jersey
‘Bring the Outside In’ Steakburger Rub
Makes enough for 12 to 16 (4 – 5 oz.) Steakburgers

1/4 C. Brown Sugar
1 T. Chili Powder
1 T. Garlic Powder
1 T. Coarsely Ground Black Pepper
1 T. Paprika
1 T. Onion Powder or Dehydrated Onion Flakes
2 T. Hickory Seasoned Salt

Mix all ingredients together.  Rub onto
steakburgers before grilling.  Grill to
desired doneness.

From Gregg of Kentucky
Gregg’s Special Steakburger Dry Rub
Makes enough for 12 to 16 (4 – 5 oz.) Steakburgers

2 T. Brown Sugar
2 T. Sugar
1 T. Salt
1 T. Pepper
1-1 1/2 tsp. Cayenne Pepper
1 T. Dried Thyme
1 –  1/2 tsp. Cumin
2 T. Granulated Garlic
1 T. Coriander
2 T. Chili Powder
1 T. Cajun-style Seasoning

Whisk the ingredients together until well
blended.  Rub mixture on both sides of steakburgers
before grilling.  Grill to desired doneness.

From Karissa in Washington
Mayan Steak Rub
Makes enough for 12 to 16 (4-5 oz.) Steakburgers

10 Garlic Cloves
1 tsp. Mixed Color Peppercorns
1/2 tsp. Cumin Seeds
1/2 Cinnamon Stick, Broken into Pieces
1/2 tsp. Coriander Seeds
4 Whole Cloves
1 Dried Chipotle Chili
2 tsp. Dried Oregano
1 tsp. Salt
1/2 C. Cilantro
1 1/2 tsp. Lime Juice

Place everything in a food processor and blend
till it forms a paste.  Place in the refridgerator in
a well sealed container.  Let sit overnight before
using so that flavors can combine.  Rub on steaks
and let sit for at least 1 hour before grilling. 
Leftover rub can be stored in refrigerator up
to one week.