Combine the pork, sage, rosemary, thyme, fennel seeds, dijon mustard, red pepper flakes and roasted garlic.

If you have time to cover the bowl and let it sit in the fridge, the flavours improve. If not form into 12 equal patties.

In a cast iron pan over medium high heat, add your oil.Depending on the size of your pan you will need to cook the patties in batches. Do not over crowd the pan. Fry the patties until completely cooked through and golden brown about 3-4 minutes per side. If you are not sure, your internal temperature should read 165F.

Remove from grill, lightly tent and let sit a few minutes until ready to serve.

We enjoy these patties with green apple & jicama slaw.