Ingredients:

  • 1 lb ground beef chuck (80/20 lean-to-fat ratio)
  • 1 tsp fine sea salt
  • 1 tsp rubbed Dalmation sage
  • 1/2 tsp dried thyme
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes
  • 1 tbsp pure maple syrup
  • 1 tbsp cold water

Instructions:

  1. In a large chilled mixing bowl, whisk together the cold water, maple syrup, salt, sage, thyme, black pepper, nutmeg, and red pepper flakes until well combined.
  2. Add the cold ground beef to the spice mixture. Using your hands or a stand mixer with a paddle attachment on low, mix for approximately 60 seconds until the mixture becomes slightly tacky, indicating the proteins have bonded.
  3. Divide the meat mixture into 12 equal portions (approximately 1.5 ounces each). Roll into balls and flatten between parchment paper to 1/2 inch thickness. Create a slight indentation in the center of each patty with your thumb to prevent doming during cooking.
  4. Chill the formed patties in the refrigerator for at least 10 minutes to firm up the fat.
  5. Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat. Cook the patties in batches to avoid overcrowding.
  6. Sear the patties for 3-4 minutes per side until a deep mahogany-colored crust forms and the internal temperature reaches 160°F (71°C).