These breakfast patties are deeply savory, smoky, and satisfying — the kind of morning protein that actually makes you want to get out of bed. Smoked paprika and crushed fennel seeds do the heavy lifting here, giving the pork a bold, almost sausage-shop flavor without any fillers, binders, or legume-derived additives sneaking in. That matters more than it sounds, since a lot of store-bought breakfast sausages rely on soy protein or pea protein to bulk up the patty — none of that here. The thumb-dimple trick keeps each patty flat and even in the pan, so you get that gorgeous deep-golden crust on both sides without any domed, undercooked centers. Avocado oil handles the medium heat beautifully and keeps everything clean and compliant. Eight patties come together in one bowl and one skillet, which means minimal cleanup and maximum payoff on a busy morning. Pair them with eggs, roasted sweet potato, or just eat them straight off the plate — no judgment.
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Combine the ground pork, smoked paprika, fennel seeds, garlic powder, onion powder, dried sage, black pepper, red pepper flakes (if using), and salt in a large mixing bowl. Mix with your hands until the spices 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 3 inches wide and 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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