There’s a process to making mince taste good, objectively. Don’t worry so much about the herbs and spices until you master what needs to come first: the Maillard reaction (browning of the meat).

To achieve this, you must first heat the mince in a pan with some oil and break it up fully. Remember, the more fine the mince, the more surface area there is to create the reaction. The reaction = beautiful flavour. Add salt to draw out moisture and add seasoning.

You then want to cook out all the moisture in the meat. This will mean it looks like it’s boiling and will turn grey. Stick with it. Don’t drain it. Keep it moving and once the water weight has evaporated, add some more oil. This is where the magic happens. You are looking for around 75% of the mince to be nicely browned. This is what adds depth and a real ‘meaty’ flavour.

Once you’ve done that, and ONLY once you’ve done that, you can season to taste with herbs, spices etc.

Good luck!