I initially prepared this recipe to make skinless sausages. They were delicious, but before I got around to posting the recipe, I decided to make the pork mix into burgers instead. The succulent pork burger with fennel seeds and apple pairs perfectly with the fennel bulb and apple slaw. Very easy to make, cook and serve. This burger will certainly pass as a gourmet burger if you are entertaining with the barbecue!
For the burgers
500g pork mince
1 med granny smith apple
1 med onion
1 1/2 Tbs fennel seeds, lightly crushed with a mortar and pestle
A pinch of salt and pepper
For the slaw
1 cup of finely shredded fennel
1 cup of finely Julianne green apple
1 cup finely shredded cabbage (use red cabbage to add some colour)
1 tablespoon of lime juice (or lemon)
1 – 2 tablespoons of whole egg mayonnaise
Salt and pepper to taste
Goat cheese (optional)
4 sourdough buns
Make the slaw by mixing all the slaw ingredients in a bowl, toss well. Refrigerate until ready to use.
Grate apple and onion into a fine sieve over a large mixing bowl. Squeeze the juice out of the apple and onion and collect it in the bowl below. Put the juice into a small saucepan. Bring it to the boil, then reduce the heat and simmer until reduced to about one tablespoon of liquid.
Put the pork mince, grated apple, onion, fennel seeds, a little salt and pepper, and the reduced apple and onion juice into the large bowl. With a clean hand, mix the mince until everything is well blended.
Shape the mince into four patties.
Cook the pork burger patties on the grill, BBQ, or in a frypan until cooked through.
Cut the buns in half and place the pork burger patty on the bottom half. Top with cheese and the slaw.
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