Ingredients:

  • 450g Ground Beef (80/20)
  • 5g Fine Sea Salt
  • 1.5g Dried Rubbed Sage
  • 1g Dried Thyme
  • 1g Smoked Paprika
  • 0.5g Ground Nutmeg
  • 0.5g Crushed Red Pepper Flakes
  • 1.5g Garlic Powder
  • 1.5g Onion Powder
  • 1g Black Pepper
  • 15ml Pure Maple Syrup
  • 5ml Apple Cider Vinegar
  • 15ml Ice Cold Water

Instructions:

  1. Place the 450g of cold ground beef into your chilled mixing bowl.
  2. Whisk together the salt, sage, thyme, paprika, nutmeg, red pepper, garlic, onion powder, and black pepper.
  3. Add the 15ml maple syrup, 5ml vinegar, and 15ml ice cold water to the bowl.
  4. Use your fingers like a claw to mix the spices and liquid into the beef. Stop as soon as the meat feels slightly tacky and sticks to your hand.
  5. Weight out 35g balls of meat and gently flatten them into disks about 1cm thick.
  6. Set your cast iron over medium high heat until you see a faint wisp of smoke. Listen for a loud sizzle when the meat touches the pan.
  7. Place patties in the pan, leaving space between them. Cook for 3 minutes until a dark brown crust forms.
  8. Turn the patties over. Cook for another 2 to 3 minutes until the center is no longer pink.
  9. Remove from the pan and let them sit on a warm plate for 2 minutes. This allows the juices to redistribute so they don't run out on the first bite.