Ingredients:

  • 1 lb ground beef (80/20 chuck)
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.5 tsp dried oregano
  • 0.5 tsp dried parsley
  • 1 tbsp red wine vinegar
  • 1 tbsp ice-cold water

Instructions:

  1. Place the fennel seeds in a dry skillet over medium heat. Toast for 2–3 minutes, shaking constantly, until golden and fragrant.
  2. Immediately transfer toasted fennel seeds to a mortar and pestle and provide a coarse crush to release aromatic oils.
  3. In a large chilled mixing bowl, combine the ground beef, crushed fennel, salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, dried oregano, and dried parsley.
  4. Add the red wine vinegar and ice-cold water to the bowl. Mix by hand until the spices and liquid are evenly incorporated, being careful not to overwork the meat.
  5. Cover the mixture and refrigerate for 1 hour to allow the salt to dissolve and the spices to penetrate the muscle fibers.
  6. Heat a heavy-bottomed cast iron skillet over medium-high heat. Form the sausage into patties or crumbles and cook for approximately 4-5 minutes per side until browned and an internal temperature of 160°F (71°C) is reached.
  7. Rest the meat for 3 minutes before serving.