Recipe by kitchenslave03
A Rachael Ray recipe that I haven't gotten around to trying, but definitely will.
Top Review by Charlotte J
Yum This was an easy recipe to make and it tastes good. I used my 'Grade B' Pure Maple Syrup when I made this. And since the pork is so lean the 1 tablespoon of olive oil worked perfect. I got the pan very hot before putting the patties into it. I did not add any extra oil to the pan. Then turned the heat to low and fried the stated amount of time. Don't fry any longer as you might make the maple syrup burn in the pan. I emailed your recipe to an avid hunter friend of ours. So I hope he tries making this with some of his venison. His wife said he had some venison laying out to be grounded and make jerky or something with it. Thank you for sharing this recipe I'll be making it again.
- 1 teaspoon coarse salt
- 1⁄2 teaspoon coarse black pepper
- 1 teaspoon fennel seed
- 1 lb ground pork
- 2 tablespoons maple syrup
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
Directions See How It's Made
- Combine salt, pepper, and fennel in the bottom of a bowl. Add pork and mix to combine spices.
- Pour syrup over pork and work through to combine.
- Form into patties, 2-3 inches round.
- Cook patties in 1 T oil in nonstick skillet over med-high, 4-5 min on each side. Drain on paper towels.