Smoky Pork Burgers With Fennel and Red Cabbage Slaw

Smoky Pork Burgers With Fennel and Red Cabbage Slaw

Kim SeversonTime 30 minutes Yield 4 burgers

Ingredients

For the burgers

• 2 tablespoons fennel seed
• ½ cup finely diced onion
• 3 small garlic cloves, minced
• ½ teaspoon kosher or sea salt
• 2 teaspoons 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

For the slaw

• 2 tablespoons sherry vinegar
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher or sea salt
• 1 tablespoon extra virgin olive oil
• 1 cup shredded fennel bulb, plus chopped fronds
• 1 ½ cup shredded red cabbage

Preparation

For the burgers

• Step 1

  To cook burgers: Prepare a grill.
• Step 2

  Gently toast fennel seeds in a dry skillet until aromatic.
• Step 3

  In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
• Step 4

  Add pork and bacon. Toss gently until well mixed, without overworking meat.
• Step 5

  Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
• Step 6

  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.
• Step 7

  To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
• Step 8

  Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.

For the slaw

• Step 1

  Place burgers on toasted or lightly grilled buns and top each with a little slaw.