SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.
Provided by Kim Severson
Categories dinner, quick, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- To cook burgers: Prepare a grill.
- Gently toast fennel seeds in a dry skillet until aromatic.
- In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
- Add pork and bacon. Toss gently until well mixed, without overworking meat.
- Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
- Cook burgers for about 6 minutes on hot side of grill. 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.
- To prepare 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.
- Place burgers on toasted or lightly grilled buns and top each with a little slaw.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams
LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Provided by Nick Perkins
Yield Makes 4
Number Of Ingredients 21
Steps:
- Lemon-Caper Aioli:
- Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
- Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
- Assembly:
- Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
- Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
- Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
- Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
- Do Ahead
- Aioli can be made 1 day ahead. Cover and chill.
FENNEL SLAW
Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together all ingredients except fennel.
- Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
- Toss fennel with enough dressing to coat, then season with salt and pepper.
PORK & FENNEL BURGERS WITH FENNEL SLAW
These light and zesty burgers are just the thing for an impromptu barbecue
Provided by Good Food team
Categories Main course
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
- Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
- Place a burger in each roll with some slaw, serving any extra on the side.
Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.09 milligram of sodium
FENNEL SLAW
Provided by Florence Fabricant
Categories easy, quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
- Slice fennel very thin, and place in bowl. Mix with onion.
- Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 10 grams
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LAMB BURGERS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (9)Author Nick PerkinsServings 4Estimated Reading Time 2 mins
- Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
- Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
- Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
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