Ingredients:

  • 1 lb (454g) Ground Pork (preferably with some fat content)
  • 1 tsp (5ml) Kosher Salt
  • 1/2 tsp (2.5ml) Freshly Ground Black Pepper
  • 1/2 tsp (2.5ml) Dried Sage
  • 1/4 tsp (1.25ml) Dried Thyme
  • 1/4 tsp (1.25ml) Red Pepper Flakes (optional, for a little kick)
  • 1/4 tsp (1.25ml) Ground Nutmeg
  • 1/4 tsp (1.25ml) Garlic Powder
  • 1 tbsp (15ml) Cold Water
  • 1 tbsp (15ml) Vegetable Oil or other neutral oil, for cooking

Instructions:

  1. In a large bowl, gently combine the ground pork, salt, pepper, sage, thyme, red pepper flakes (if using), nutmeg, and garlic powder. Don't overmix! We want a tender patty.
  2. Add the cold water and gently mix until just combined. This helps bind the patties and keeps them moist.
  3. Divide the mixture into 6 equal portions. Gently shape each portion into a patty about ¾ inch thick. Don't press too hard! Aim for uniform thickness for even cooking.
  4. Place the patties on a plate lined with parchment paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps the patties hold their shape during cooking.
  5. Heat the oil in a large skillet or cast iron pan over medium heat. The oil should be shimmering but not smoking.
  6. Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. For best results, avoid moving the patties too much while they're cooking.
  7. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
  8. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.