Best 2 Smoky Pork Burgers With Fennel And Red Cabbage Slaw Recipes

Are you looking for a savory and flavorful meal that will tantalize your taste buds? Look no further than smoky pork burgers with fennel and red cabbage slaw. This mouthwatering dish combines the smokiness of pork with the aromatic flavors of fennel and the crunchiness of red cabbage slaw. Whether you're a seasoned grill master or a novice cook, this recipe is easy to follow and will guide you in creating a culinary masterpiece that will impress your family and friends. Get ready to embark on a flavor journey that will leave you craving more with every bite.

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SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Smoky Pork Burgers With Fennel and Red Cabbage Slaw image

Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.

Provided by Kim Severson

Categories dinner, quick, main course

Time 30m

Yield 4 burgers

Number Of Ingredients 15

Ingredients

2 tablespoons fennel seed
1/2 cup finely diced onion
3 small garlic cloves, minced
1/2 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
2 tablespoons sherry vinegar
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher or sea salt
1 tablespoon extra virgin olive oil
1 cup shredded fennel bulb, plus chopped fronds
1 1/2 cup shredded red cabbage

Steps:

To cook burgers: Prepare a grill.
Gently toast fennel seeds in a dry skillet until aromatic.
In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
Add pork and bacon. Toss gently until well mixed, without overworking meat.
Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
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.
To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
Place burgers on toasted or lightly grilled buns and top each with a little slaw.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW image

Categories Sandwich Pork Dinner

Yield Serves 4 / 2 c. slaw

Number Of Ingredients 18

Ingredients

Smoky Pork Burgers:
1 pound ground pork sirloin
1 cup finely chopped bacon, from about 2-3 rashers
1/2 cup finely diced onion
2-3 garlic cloves, minced
2 tablespoons fennel seed
1/2 teaspoon kosher or sea salt
2 teaspoons smoked Spanish paprika
4 soft burger rolls or sandwich buns
Fennel and Red Cabbage Slaw:
2 tablespoons Sherry vinegar
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon kosher or sea salt
1 tablespoon extra virgin olive oil
1 cup shredded fennel bulb
1 cup shredded red cabbage
1 tablespoon chopped fennel fronds

Steps:

Pork Burgers: 1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. 2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. 3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. 4. Divide the seasoned pork into four portions and shape into patties. 5. Place the patties onto a plate or platter and chill for at least one hour. 6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. 7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving. 8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw Slaw: 1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved. 2. Add the oil and whisk until the dressing is emulsified. 3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine. 4. Add the fennel fronds and toss again just before serving

Tips:

For the best flavor, use high-quality ground pork. Look for pork that is ground fresh and has a good amount of fat content (at least 20%).
To make sure the burgers are cooked through, use a meat thermometer to check that they have reached an internal temperature of 160 degrees Fahrenheit.
If you don't have a meat thermometer, you can also cook the burgers until the juices run clear.
Serve the burgers on toasted buns with your favorite toppings. Some good options include fennel and red cabbage slaw, grilled pineapple, or avocado.

Conclusion:

These smoky pork burgers with fennel and red cabbage slaw are a delicious and easy-to-make meal. They're perfect for a summer cookout or a casual weeknight dinner. The burgers are juicy and flavorful, and the slaw is a refreshing and crunchy complement. Give this recipe a try the next time you're looking for a new way to enjoy pork.