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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
In a large bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently with your hands until the seasonings are evenly distributed, being careful not to overwork the meat.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a slight indent in the center of each patty with your thumb to help them cook evenly without puffing up.
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