1lbground pastured pork, you can also use chicken or turkey
2teaspoonsmaple syrup, more or less to taste, or leave out
2teaspoonsgarlic powder or 1 clove garlic, minced
2teaspoonsdried sage or 1 tablespoon fresh sage
1teaspoondried ground fennel, or seeds
2teaspoonssmoked paprika
½teaspoondried thyme
⅛teaspoonred pepper flakes, optional
1teaspoonsea salt
1teaspoonblack pepper
ghee, butter, lard, coconut oil or avocado oil, for cooking
Instructions
Add all ingredients to a large mixing bowl and use hands to mix until just combined.
Form the mixture into 8 equal-sized patties.
If patties are having a hard time staying together, place on wax or parchment paper and into the freezer for 5-10 minutes before cooking.
Heat oil or fat (about 1-2 tablespoons) in a large skillet over medium-high heat. Add patties to pan, making sure they aren't crowding in the pan (cook in batches, as necessary), and cook 2-4 minutes per side, until browned, no longer pink inside and cooked through to a temperature of 165º F.
Repeat with remaining patties, (adding more fat/oil as needed).
You can also cook as ground sausage, rather than patties and cook like you're browning ground beef.
Notes
To make AIP friendly, leave out maple syrup, fennel, paprika and red pepper flakes To make Whole30, leave out maple syrup To make low FODMAP friendly, leave out garlic