Ingredients:

  • 1 lb Ground Beef (80/20 lean-to-fat ratio)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 tsp Dried Rubbed Sage
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Crushed Fennel Seeds
  • 1/8 tsp Red Pepper Flakes
  • 1 tbsp Pure Maple Syrup
  • 1 tbsp Ice-Cold Water

Instructions:

  1. Briefly toast the fennel seeds in a dry pan over medium heat until fragrant, then lightly crush them to release essential oils.
  2. In a small mixing bowl, whisk together the toasted fennel, sage, thyme, paprika, garlic powder, onion powder, salt, and black pepper.
  3. Place the cold ground beef in a large chilled mixing bowl and sprinkle the dry spice blend evenly over the meat.
  4. Add the maple syrup and ice-cold water. Using cold hands or a stand mixer with a paddle attachment, mix until the ingredients are just combined and the meat becomes slightly tacky.
  5. Optional: Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
  6. Divide the mixture into 9 equal portions and form into patties approximately 1/2 inch thick. Press a slight indentation into the center of each patty to ensure even cooking.
  7. Heat a skillet over medium-high heat. Sear the patties for 4–5 minutes per side until a deep golden brown crust forms.
  8. Using a digital meat thermometer, verify the internal temperature has reached 160°F (71°C) before removing from heat.