makes eight burgers 
We may not be able to boast about vast vineyards or tropical fruits, but if there’s one ingredient Wyoming knows well, it’s beef. These juicy burgers have a dash of crushed sage to represent our ever-present sagebrush, smoky paprika to give a nod to our legendary wind, and chili powder to put a bit of fire in the belly during our frigid winters. This burger is rugged and hardy, just like the fine folks who live in the Cowboy State.
2 pounds ground beef
2 tablespoons dried sage
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon smoked paprika
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil, butter, or preferred cooking oil
Coarse sea salt or kosher salt
8 slices pepper Jack cheese or cheese of your choice
8 buns
Burger fixings of your choice, such as tomato, lettuce, onion, and pickles
Combine the ground beef, sage, molasses, Worcestershire sauce, chili powder, paprika, garlic powder, red pepper flakes, and black pepper in a large bowl and shape the mixture into eight patties.
Heat the olive oil in a 12-inch skillet over medium-high heat. Sprinkle both sides of each patty with a generous pinch of salt (about ¼ teaspoon per patty), and immediately place four patties in the hot skillet.
Fry for 3 to 5 minutes on each side, or until the patties are cooked to your liking (to an internal temperature of 145°F for medium-rare or 160°F for medium). When the burgers are just about done, top each with a slice of cheese and give it a chance to melt. Repeat with the remaining patties.
Serve on a toasted bun with your favorite burger fixings and a generous pile of Zesty Oven Fries on the side.