I have only recently tried ground fowl to make burgers. The CI seasoning of Worcestershire, Dijon, salt, and pepper made a tasty cheeseburger that may return soon.
From Penzeys, I like Sunny Spain, a salt free lemon pepper blend, for chicken that is quickly cooked and possibly brined.
I am currently out of it, but I enjoyed the
Mural Of Flavor that came in sampler four pack awhile back and have it on a list for my next order. It is also a salt free blend that I like because it is suitable for brined meat. Both might taste OK on mild fish too.