Ingredients

• Ground pork: I use an 85/15 mix. You can use a fattier mix, keeping in mind that the nutrition info will change.
• Mustard: A tablespoon of Dijon mustard adds flavor and juiciness.
• To season: Salt, pepper, garlic powder, onion powder, paprika, dried thyme, and ground cumin.

• Olive oil: I use olive oil for frying. Other good fats for frying include avocado oil and clarified butter (ghee).

• 1 pound ground pork

• 1 tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• 2 tablespoons olive oil

Method

In a medium bowl, combine the ground pork, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and ground cumin.

Form the mixture into four ½-inch-thick patties. With your thumb, make a shallow dimple in the center of each patty.

Heat the olive oil in a large, 12-inch skillet over medium heat.

Add the burgers and cook them until golden brown and cooked through, about 5 minutes per side. Their internal temperature should reach 160°F.