Ingredients:

  • 1 lb ground beef (80% lean / 20% fat)
  • 1.5 tsp whole fennel seeds
  • 1 tsp fine sea salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 tbsp red wine vinegar
  • 1 tbsp ice cold water

Instructions:

  1. Toast the fennel. Place 1.5 tsp fennel seeds in a dry pan over medium heat for 2 minutes until fragrant and slightly golden.
  2. Crack the seeds. Use a mortar and pestle or the bottom of a heavy mug to coarsely crush the warm seeds.
  3. Chill the beef. Ensure your 1 lb ground beef is very cold, straight from the fridge.
  4. Combine dry spices. In a small bowl, mix the cracked fennel, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp oregano, 0.5 tsp paprika, and 0.5 tsp red pepper flakes.
  5. Apply the seasoning. Sprinkle the spice mix evenly over the meat in a large bowl.
  6. Add liquids. Pour in 1 tbsp red wine vinegar and 1 tbsp ice cold water.
  7. Mix for texture. Use your hands to work the meat for about 2 minutes until it feels tacky and sticks to your palm. Note: This is the protein extraction phase.
  8. Rest the mix. Cover and refrigerate for 10 minutes until the flavors have melded and the meat is firm.
  9. Form and sear. Shape into patties or crumbles and cook in a hot skillet for 8-10 minutes until deeply browned and cooked through.