Cooking Instructions
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Step 1
Crush
Fennel Seeds (2 g)
with the bottom of a glass or chop with a knife to break apart the seeds.
Step 2
Combine crushed fennel with the
Garlic (3 cloves)
,
Sun-Dried Tomatoes (7 g)
,
Kosher Salt (9 g)
,
Dried Sage (2 g)
,
Ground Thyme (1 g)
,
Coarse Black Pepper (2 g)
,
Crushed Red Pepper Flakes (as needed)
and
Water (60 mL)
.
Step 3
Add
Ground Pork (905 g)
to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
Step 4
Portion mixture into 2.5 ounces each. Form into 3 1/2-inch patties either using your hands or pressing into a ring mold. Place on a flat plate or tray and separate layers with parchment.
Step 5
Add 1 tbsp of
Canola Oil (30 mL)
to your favorite medium-size skillet ( I used cast-iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through.
Step 6
Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
