I fry up one of these patties for breakfast every other day or so. They are especially tasty on toast! I use ground chicken, though you can certainly try ground pork or turkey. Turkey is very dry however, so the patty doesn't stick together as well. Liberally adapted from a Bobby Flay recipe.
1 shallot or small onion, minced
2-3 cloves (or more!) garlic, minced
2 teaspoons whole fennel seeds
2 tablespoons mustard (I use a mix of Dijon and whole-grain)
2 tablespoons sage, minced (less if using dried)
2 tablespoons sun-dried tomatoes, minced
1/2 teaspoon cayenne pepper
1 pound ground chicken
salt & pepper
Saute shallot in the oil over medium heat until soft. Add the garlic and fennel seeds and cook one minute longer. Remove from heat and stir in mustard, sage, tomatoes and cayenne; let cool. Mix with ground chicken, season with salt and pepper.
At this point you can form into patties (6-8) and fry up immediately. I usually put patties on a wax paper-lined cookie sheet and freeze. After they are frozen, store in a freezer bag and cook up at your leisure.