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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 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 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 black pepper, please tap it and change its rating to Red.
In a large mixing bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently with your hands until the spices are evenly distributed, being careful not to overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a slight indent in the center of each with your thumb.
Heat 1 tbsp olive oil in a large (12-inch) skillet or grill pan over medium-high heat until shimmering. Add the patties and cook undisturbed for 4 minutes, until the underside is deeply browned and releases easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
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