Place the ground pork in a large bowl. In a small bowl, combine the breadcrumbs and cold water; stir and let sit 1 minute to hydrate. Add the hydrated breadcrumbs to the pork.

Add seasonings

Add salt, black pepper, dried sage, dried thyme, ground fennel seed, brown sugar, smoked paprika, garlic powder, onion powder, and red pepper flakes to the meat. Use your hands or a spatula to gently but thoroughly mix until seasonings are evenly distributed. Do not overwork — mix until just combined (about 30–45 seconds).

Form patties

Divide the mixture into 8 equal portions (about 2 oz / 57 g each) for slider-size patties or 4 portions (about 4 oz / 113 g each) for standard breakfast patties. Wet your hands lightly to prevent sticking and shape each portion into a round, flat patty about 3/8–1/2 inch (1–1.3 cm) thick. Press a slight indentation in the center of each patty with your thumb to reduce doming during cooking.

Chill (optional)

For best shape retention and flavor melding, place formed patties on a tray, cover, and refrigerate for at least 30 minutes or up to overnight. If cooking immediately, proceed to the next step.

Cook

Heat a heavy skillet or griddle over medium heat. Add the vegetable oil and swirl to coat. When the pan is hot (a drop of water should sizzle), add patties without overcrowding; cook in batches if needed. Cook patties 3–4 minutes on the first side without moving, until well browned. Flip and cook 3–4 minutes more, reducing heat to medium-low if they brown too quickly. Internal temperature should reach 160°F (71°C).

Finish and rest

If using, add 1 tsp butter to the pan during the last 30 seconds and spoon the melted butter over the patties for extra gloss and flavor. Transfer cooked patties to a plate and let rest 2–3 minutes before serving.

Serving suggestions

Serve warm on biscuits, English muffins, in breakfast sandwiches, alongside eggs and potatoes, or as a burger-style patty. Leftover patties keep in the refrigerator for up to 3 days or freeze for up to 3 months.