Ingredients:

  • 2 lbs Ground Chuck (80/20 lean-to-fat ratio)
  • 2 tbsp ice-cold water or beef bone broth
  • 2 tsp Kosher salt
  • 1.5 tsp coarsely cracked black pepper
  • 2 tsp rubbed Dalmatian sage
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1 tbsp pure maple syrup

Instructions:

  1. In a large chilled stainless steel mixing bowl, combine the ground chuck with the kosher salt, black pepper, sage, thyme, nutmeg, cayenne pepper, and maple syrup.
  2. Add the ice-cold water or beef bone broth to the bowl to assist with protein extraction.
  3. Using your fingertips or a chilled paddle attachment on a stand mixer, incorporate the ingredients until the meat becomes slightly tacky and holds its shape. Do not overwork the meat to avoid a rubbery texture.
  4. Divide the mixture into 12 equal portions (approximately 3 ounces each).
  5. Roll the portions into balls and flatten them into 1/2-inch thick discs.
  6. Place the formed patties on parchment paper and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the fat to firm up.
  7. Heat a heavy-bottomed cast-iron skillet over medium-high heat. Sear the patties undisturbed until a deep mahogany crust forms, then flip and cook until the internal temperature reaches 160°F (71°C).