More Recipes You'll Love
Beef patties with fennel taste like the inside of a good Italian sausage — and there's nothing in them but beef and three spices. Fennel and anise seeds get ground fresh and kneaded into the meat before pan-frying. Juicy, aromatic, and ready in half an hour.
Pro Tips
- Grind the fennel and anise seeds yourself in a mortar and pestle — freshly cracked seeds are where the entire sausage-like flavor comes from.
- Form the patties no more than an inch thick so they cook through before the outside dries out.
- Heat the coconut oil to medium-high before the patties go in; a proper sear keeps the juices inside.
- Cook about 10 minutes on the first side and 8 on the second — then stop. The recipe's own warning stands: do not overcook.
- Let the patties rest a minute before serving so the juices settle back into the meat.
Frequently Asked Questions
Can I use pre-ground fennel and anise?
You can, but the flavor drops noticeably. Freshly ground seeds in a mortar are what make these patties taste like Italian sausage rather than plain beef.
Why fennel and anise together?
The pairing is the classic Italian sausage profile — fennel brings the savory warmth, anise adds the sweet licorice note behind it.
How do I keep the patties juicy?
Keep them to an inch thick, sear on medium-high, and respect the timing — 10 minutes one side, 8 the other. Overcooking is the only real threat here.
Can I grill them instead?
Yes — they hold together well on a grill. Keep the same timing and pull them the moment they're done through.
Recipe Card
Ingredients
Method
- 1. Grind fennel seed and anise seed in a mortar and pestle, or any other way
- 2.
- In a large mixing bowl, mix the ground up fennel and anise seeds with the ground beef.
- 3.
- Form the meat into patties, no more than an inch thick.
- 4.
- Heat the coconut oil to medium high in a skillet
- 5.
- Cook the patties on the one side for around ten minutes and flip it to cook for another eight minutes on the other side.
- Do not overcook!
