Beef Breakfast Sausage Patties
Homemade breakfast sausage patties made with ground beef and a blend of savory herbs and spices. These flavorful patties are perfect for a protein-rich breakfast and are paleo-friendly with no fillers or additives.
Ingredients
- 1 lb ground beef, 85% lean
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp fennel seeds, lightly crushed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp red pepper flakes, optional
- 1/2 tsp salt
- 1 tsp pure maple syrup, optional
- 1 tbsp olive oil, for cooking
Instructions
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1
In a large bowl, combine the 1 lb 85% lean ground beef with all the herbs and spices: 1 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp crushed dried rosemary, 1/2 tsp lightly crushed fennel seeds, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp freshly ground black pepper, 1/8 tsp optional red pepper flakes (if using), and 1/2 tsp salt.
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2
If using, add the 1 tsp optional pure maple syrup for a touch of sweetness that balances the savory flavors.
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3
Using clean hands, gently mix until all the seasonings are evenly distributed throughout the meat. Be careful not to overmix, which can make the patties tough.
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4
Divide the mixture into 8 equal portions (about 2 oz each for the standard recipe). Form each portion into a patty about 2.5 inches in diameter and 1/2 inch thick.
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5
If you have time, cover the patties and refrigerate for 30 minutes to allow the flavors to meld (this step is optional but recommended).
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6
Heat the 1 tbsp for cooking olive oil in a large skillet over medium heat.
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7
Cook the patties for 3-4 minutes on each side, or until they reach an internal temperature of 160°F (71°C) and are no longer pink in the center.
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8
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
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9
Serve hot as part of a complete breakfast with eggs, fruit, or your favorite breakfast sides.
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10
To freeze for later: Cool completely, place in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for storage up to 3 months.