1/2 teaspoon (3 grams) freshly ground black pepper
1/4 teaspoon (1 gram) paprika
1 tablespoon canola oil
Preheat oven to 200°F (93°C). Line a rimmed baking sheet with a cooling rack and set aside.
Mix together all ingredients except for canola oil in a large bowl. With damp hands, form mixture into twelve generous 1/2 centimeter thick patties. Place on a plate and set aside.
Heat one tablespoon (15 milliliters) of canola oil in a large non-stick skillet over medium heat. Working in batches of six, cook patties until browned and meat is cooked through (165°F, 74°C), about six to eight minutes total, flipping halfway. Turn heat down to medium-low if patties are browning too quickly. Wipe pan down with a paper towel in between batches and add more canola oil before adding remaining patties.
If not serving immediately, place cooked patties on baking sheet, and keep in a preheated oven.