Mornings get a serious upgrade when breakfast is this savory and satisfying. Ground pork gets loaded with fresh chives, minced garlic, fennel seeds, smoked paprika, and dried sage — a combination that smells incredible the moment it hits a hot pan. The only fat used for cooking is avocado oil, which means you're completely clear of the industrial seed oils that sneak into so many store-bought breakfast sausages and pre-made patties. That single swap makes a real difference if you're trying to keep your kitchen clean without sacrificing flavor or that gorgeous golden-brown crust. The thumb-dimple trick in the center of each patty is a small detail that pays off big, keeping them flat and evenly cooked all the way through. A quick check with an instant-read thermometer takes the guesswork out of doneness, so every patty comes off the skillet juicy rather than dry. These are the kind of breakfast patties that make you genuinely look forward to getting out of bed.
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Combine the ground pork, chives, garlic, fennel seeds, smoked paprika, dried sage, black pepper, salt, and red pepper flakes (if using) in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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