1 teaspoon fennel seeds, crushed

⅛ teaspoon salt-free chili powder

2 pounds ground pork butt

½ teaspoon freshly ground black pepper

⅛ teaspoon mustard powder

Pinch cayenne pepper

2 teaspoons crushed garlic

¼ cup finely minced roasted red pepper, skin removed (see instructions for roasting peppers )

½ teaspoon honey

Toast the fennel seeds and cayenne pepper in a nonstick skillet over medium heat until the seeds just begin to darken, about 2 minutes, stirring constantly. Cool, then grind using a spice grinder or mortar and pestle. Add to a bowl along with the remaining ingredients and mix until well blended. Shape into 8 patties. Prepare by grilling, broiling, or sautéing, cooking until the juices run clear.