Ingredients:

  • 1 pound Ground Pork (80/20 blend recommended)
  • 2 Tablespoons Ice Water
  • 1 ½ teaspoons Kosher Salt
  • 1 teaspoon freshly ground Black Pepper
  • 1 Tablespoon Dried Sage, crushed
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 Tablespoon Brown Sugar (packed) or Maple Syrup
  • ¼ teaspoon Red Pepper Flakes (Optional)

Instructions:

  1. In a small bowl, whisk together the salt, sage, thyme, garlic powder, onion powder, black pepper, brown sugar (or maple syrup), and optional red pepper flakes.
  2. Place the cold ground pork into the large mixing bowl. Sprinkle the seasoning mixture evenly over the meat.
  3. Pour the ice water over the mixture. Using your hands, gently mix all ingredients together just until they are barely incorporated. Do not overmix.
  4. Form the mixture loosely into a ball. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (crucial for flavour development).
  5. Remove the chilled mix. Divide the total weight by 12 and gently form each portion into a uniform patty, about ½ inch thick.
  6. Heat a small skillet over medium heat with a tiny bit of oil. Cook one small test patty until browned on both sides and cooked through (internal temperature must reach 165°F / 74°C). Taste and adjust seasonings in the remaining raw mixture if needed.
  7. Cook the remaining patties in batches over medium heat for about 4–5 minutes per side, until deeply golden brown and cooked through to 165°F (74°C). Drain on paper towels before serving.