- 4 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon fennel seed, crushed with a knife or mortar and pestle
- 1/4 teaspoon Hungarian paprika
- Kosher salt and freshly ground black pepper
- 1 pound ground chuck
- 1 teaspoon olive oil
In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.