How to make pork and fennel burgers

Rosie Birkett shares her recipe for these delicious, zesty burgers
Rosie Birkett26 August 2018

Celebrated food writer, stylist and cook, Rosie Birkett shares her recipe for light and zesty burgers – perfect for an impromptu barbecue.

Perfect for an impromptu barbecue
Leerdammer

How to make Pork and Fennel Burgers

Ingredients

Makes 4-6 patties

  • 400g pork mince (Rosie likes at least 20 per cent fat) 
  • 20g breadcrumbs
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1/2 tsp dried red chilli
  • 1 teaspoon sea salt
  • 1/2 bulb fennel, chopped
  • 1/2 red onion, chopped
  • 2 cloves garlic
  • 1 green chilli, deseeded and finely chopped
  • Leaves from 2 sprigs thyme
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 tablespoon crème fraiche or natural yoghurt
  • Zest and juice of 1/2 unwaxed lemon
  • 1 tablespoon Dijon mustard
  • Maasdam cheese
  • Handful of baby gem lettuce
  • 1/2 red onion

London's best burgers

1/4

Method

In a dry frying pan, toast the spices for a min or until aromatic. Remove from the heat and blitz in a blender until coarsely chopped. Remove and set aside.

Place the fennel, onion, and garlic in a blender and blitz until you have a paste.

Heat 1.5 Tbsp olive oil over a medium heat. Fry the fennel paste and thyme with a pinch of salt for a few mins, until softened and aromatic.

Place the pork mince in a bowl with the breadcrumbs, add the spices, salt, fennel mix, chilli crème fraiche, parsley, lemon zest and juice and mustard and work in with your hands until thoroughly incorporated, then mould into 6 balls and lightly press to form patties.

Sandwich between layers of greaseproof paper and refrigerate for at least 30 mins. Barbecue for 8 mins on each side, then top with the Maasdam cheese like Leerdammer slices and flash through an oven at 180 fan for 6 mins.

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