In a large mixing bowl, combine ground beef with salt, black pepper, garlic powder, paprika, and thyme.

Mix gently using your hands or a spoon until all the seasonings are evenly distributed. Avoid overmixing to keep the patties tender.

Divide the mixture into 8 equal portions.

Roll each portion into a ball and flatten it gently with your hands to form patties, about ½ inch thick.

Heat a non-stick skillet or cast-iron pan over medium heat.

Add the patties to the skillet in a single layer, ensuring they do not overlap.

Cook each side for 3–4 minutes or until the patties are browned and cooked through (internal temperature should reach 160°F/71°C).

During the last minute of cooking, brush patties with a touch of maple syrup for a sweet, caramelized glaze.

Transfer the cooked patties to a plate lined with paper towels to remove excess grease.

Serve hot with your favorite breakfast sides such as eggs, toast, or breakfast potatoes.

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze uncooked or cooked patties for up to 2 months.

Microwave:

Cover with a damp paper towel and heat in 20-second intervals.

Arrange patties on a baking sheet and heat at 350°F for 10–15 minutes.

Reheat over medium heat for a crispy exterior.