- 1 1/2 tablespoons paprika
- 1 tablespoon finely chopped garlic
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds ground pork
- 1/3 cup pure maple syrup
- 2 tablespoons canola oil, divided
- Whisk paprika, garlic, salt, black pepper, cayenne, thyme, and red pepper flakes in a large bowl. Add pork and maple syrup. Using your hands, combine well.
- Form 16 (2″-wide) patties about 1/2″ thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.
- Heat 1 Tbsp. oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 Tbsp. oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.
- Uncooked patties can be formed 1 day ahead; wrap in plastic and chill. Patties can be cooked 30 minutes ahead; keep warm in a low oven.