Gather all your ingredients and tools. Clean and trim the fennel bulb, removing the stalks and core, then slice it thinly.

In a skillet, melt 1 tbsp of butter and 1 tbsp of olive oil over medium-high heat. Add the sliced fennel and a pinch of kosher salt. Cook for about 10 minutes, stirring occasionally.

In a separate dry skillet, toast 1 tbsp of fennel seeds over medium-high heat for about 3-5 minutes until golden brown.

In a large mixing bowl, combine the ground pork with the caramelized fennel, 1 tbsp of fresh thyme, 2 tbsp of roasted garlic, the toasted fennel seeds, 1 tbsp of balsamic vinegar, and a pinch of salt and pepper. Mix thoroughly.

Form a small patty from the mixture and cook in a skillet over medium heat until cooked through, about 3-4 minutes on each side.

Shape the remaining mixture into patties and cook in a skillet with olive oil over medium-high heat for 4-5 minutes on each side.

Serve hot, enjoying the patties alone or with your favorite sides.