Smoky Pork Burgers With Fennel and Red Cabbage Slaw
Sue Byrom
ingredients
- BURGERS: 2 T. fennel seed
- 1/2 cup finely diced onion
- 3 small garlic cloves, minced
- 1/2 t. kosher or sea salt
- 2 t. smoked Spanish paprika
- 1 pound ground pork, preferably sirloin
- 1 cup minced bacon, (about 3 thick strips, slightly frozen before chopping)
- 4 soft burger rolls or sandwich buns
- SLAW: 2 T. sherry vinegar
- 1 t. apple cider vinegar
- 1 t. Dijon mustard
- 1/2 t. kosher or sea salt
- 1 T. extra virgin olive oil
- 1 cup shredded fennel bulb, plus chopped fronds
- 1 1/2 cup shredded red cabbage
directions
- 1
Burgers: Prepare a grill. Gently toast fennel seeds in a dry skillet until aromatic.
- 2
In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
- 3
Add pork and bacon. Toss gently until well mixed, without overworking meat. Divide into 4 portions and shape into patties. Chill for at least one hour.
- 4
Cook burgers for about 6 minutes. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
- 5
Slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified. Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
- 6
Place burgers on toasted or lightly grilled buns and top each with a little slaw.
Source: Sue Byrom
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