Ingredients:

  • 1 tbsp rubbed sage
  • 1 tsp fennel seeds, toasted and lightly crushed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground nutmeg
  • 1.5 lbs 80/20 ground beef
  • 1.5 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Crush toasted fennel seeds using a mortar and pestle. Combine with rubbed sage, garlic powder, onion powder, smoked paprika, nutmeg, and red pepper flakes in a small bowl.
  2. Place cold ground beef in a large bowl. Sprinkle the spice blend, salt, pepper, and Worcestershire sauce over the meat. Gently fold by hand until just combined, avoiding overworking the protein.
  3. Divide the mixture into four equal portions (approx. 170g each). Shape into 1-inch thick patties and make a slight indentation in the center with your thumb. Chill for 10 minutes if possible.
  4. Heat a cast iron skillet over medium-high heat. Sear patties for 4–5 minutes per side until deeply browned and the internal temperature reaches 160°F (71°C).