Recipe courtesy of Mark Bittman
Pork-Fennel Burger
- Level: Easy
- Yield: 8 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 81
- Sodium
- 320
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 fennel bulb, trimmed and cut into large chunks
3 to 4 cloves garlic
2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes
1 tablespoon fennel seeds
1 teaspoon caraway seeds, optional
1 teaspoon salt
1/2 teaspoon pepper, or more to taste
Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to serve, optional
Directions
- If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put fennel and garlic into a food processor and pulse until just chopped; remove to a large bowl. Put pork fat in processor and grind until just chopped; add to bowl. Working in batches, process meat with fennel seeds, caraway, if using and 1 teaspoon salt and 1/2 teaspoon pepper, until meat is just chopped (be careful not to over-process). Add to bowl and mix well. Shape mixture into 8 patties. To broil or grill, cook about 5 minutes on each side, turning once after 4 or 5 minutes and again as necessary, 8 to 10 minutes total. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook undisturbed for about 3 minutes, then rotate them so they brown evenly. When browned, turn. Total cooking time is about 10 minutes. (They can remain ever-so-slightly pink in the center.)
- Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste.