Best 2 Pork Fennel Burger Recipes

Welcome to the world of flavors with our ultimate guide to cooking a tantalizing pork fennel burger. Get ready to embark on a culinary journey that blends the rich taste of pork with the aromatic essence of fennel. In this article, we will uncover the secrets to crafting a succulent and flavorful burger that will leave your taste buds dancing with delight. We'll explore the perfect balance of ingredients, cooking techniques, and tips to ensure a burger that's juicy on the inside and crispy on the outside. So, ignite your culinary passion and join us as we delve into the art of creating the perfect pork fennel burger.

Here are our top 2 tried and tested recipes!

PORK-FENNEL BURGER

Pork-Fennel Burger image

For this burger, you need fat. Pork shoulder is almost imperative for the correct balance of lean and fat. You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper. And you need adequate salt, an essential in any good burger. Variations, of course, are not just possible but advisable. Chopped fresh fennel or chopped onion are spectacular additions. When it is cooked over high heat, whether on a grill or in a pan or broiler, until just done, the result is consistently juicy, super flavorful and sublimely tender. And it browns, developing a dark, crisp crust like no beef burger I've ever had.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, burgers, main course

Time 30m

Yield 8 patties

Number Of Ingredients 12

Ingredients

1 fennel bulb, trimmed and cut into large chunks
3 to 4 garlic cloves
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 to garnish (optional)
chopped olives to garnish (optional)
chopped parsley to garnish (optional)
chopped roasted red pepper to garnish (optional)
fennel slices, to garnish (optional)

Steps:

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 salt and 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.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 319 milligrams, Sugar 1 gram

PORK-FENNEL BURGER

PORK-FENNEL BURGER image

Categories Pork

Yield 8 large patties

Number Of Ingredients 8

Ingredients

1 fennel bulb, trimmed and cut into large chunks
3 to 4 garlic cloves
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 garnish (optional).

Steps:

1. 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 salt and pepper, until meat is just chopped (be careful not to over-process). Add to bowl and mix well. Shape mixture into 8 patties. 2. 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.) 3. Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste.

Tips:

Choose high-quality ground pork: Look for ground pork that is fresh and has a good fat content (around 20%). This will help keep the burgers moist and flavorful.
Use fresh fennel: Fresh fennel bulbs have a more intense flavor than dried fennel seeds. If you can, use fresh fennel in your burgers for the best results.
Don't overmix the meat: Overmixing the meat can make the burgers tough. Mix the ingredients just until they are evenly combined.
Cook the burgers over medium heat: Cooking the burgers over medium heat will help them cook evenly without burning the outside.
Use a meat thermometer to check the burgers for doneness: The burgers are done when they reach an internal temperature of 160 degrees Fahrenheit.

Conclusion:

Pork fennel burgers are a delicious and flavorful alternative to traditional beef burgers. They are easy to make and can be cooked on the grill, in a skillet, or in the oven. Serve them on a bun with your favorite toppings, such as lettuce, tomato, onion, and cheese. You can also try different variations of the recipe, such as adding different herbs or spices, or using different types of cheese.