Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 1.5 tsp kosher salt
  • 1 tsp rubbed sage
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp ground nutmeg
  • 0.25 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 1 tbsp pure maple syrup
  • 1 tbsp ice cold water

Instructions:

  1. Chill everything. Place your mixing bowl in the fridge for 10 minutes before starting. Note: Cold surfaces prevent the pork fat from smearing.
  2. Combine dry spices. Whisk the salt, sage, pepper, thyme, nutmeg, paprika, and red pepper flakes in a small ramekin. Note: Pre mixing ensures no one gets a 'salt bomb' in one bite.
  3. Mix the base. Place 1 lb ground pork in the cold bowl and sprinkle the spice mix over the top.
  4. Add liquids. Drizzle 1 tbsp maple syrup and 1 tbsp ice cold water over the meat.
  5. Fold and knead. Use your hands (or a sturdy fork) to mix the meat for about 60 seconds until the mixture looks slightly tacky and holds together.
  6. Portion out. Divide the meat into 10 equal balls, roughly the size of a golf ball.
  7. Shape and dimple. Flatten each ball into a patty about 1/2 inch thick and use your thumb to press a small dent in the center.
  8. Heat the pan. Set your skillet over medium high heat until a drop of water dances and evaporates instantly.
  9. Sear the meat. Place patties in the pan (don't crowd them!) and cook for 4-5 minutes until the bottom is dark brown and releases easily.
  10. Flip and finish. Cook the other side for another 3-4 minutes until the internal temperature reaches 160°F and juices run clear.