In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.
Add the ground pork and maple syrup and then use a wooden spoon, or your clean hands, to fold the bread crumbs and herbs into the pork. Gently mix until just combined. Wash your hands and then cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.
Shape the pork mixture into 10 to 12 patties, about 3 inches in diameter a ½-inch in thickness.
Heat a large saucepan/skillet (nonstick works best), over medium heat. Spray with cooking spray, if needed.
Add the patties and cook until the bottoms are browned, about 5 minutes (shake them periodically to prevent any sticking).
Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes.