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

Indulge in a culinary adventure with our tantalizing Smoked Pork Burgers, where smoky and savory flavors dance on your palate. These succulent patties, crafted from ground pork shoulder, are infused with the rich smokiness of paprika, cumin, and garlic, promising a burst of taste in every bite. Accompanying these delectable burgers is a refreshing Fennel and Red Cabbage Slaw, a symphony of crisp textures and tangy flavors. Thinly sliced fennel and red cabbage are tossed in a zesty dressing of mayonnaise, vinegar, and Dijon mustard, creating a vibrant and flavorful complement to the smoky pork burgers. Prepare to embark on a taste sensation that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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 BURGERS WITH FENNEL SLAW

Pork & fennel burgers with fennel slaw image

These light and zesty burgers are just the thing for an impromptu barbecue

Provided by Good Food team

Categories Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

Ingredients

8 good-quality pork sausages
1 tsp fennel seeds
pinch dried chilli flakes
zest and juice 1 lemon
2 tbsp reduced-fat mayonnaise
½ onion , thinly sliced
1 bulb fennel , thinly sliced
4 bread rolls, split in half

Steps:

Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
Place a burger in each roll with some slaw, serving any extra on the side.

Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.09 milligram of sodium

Tips:

Use a flavorful blend of ground pork and ground bacon for the burgers. This will give them a smoky, savory taste.
Fennel seeds and red cabbage slaw add a bright, refreshing flavor to the burgers.
To make the fennel and red cabbage slaw, thinly slice the cabbage and fennel and toss them with a dressing made with mayonnaise, vinegar, sugar, and salt. You can also add some grated carrot or apple for extra sweetness and crunch.
Serve the burgers on toasted buns with your favorite toppings, such as cheese, lettuce, tomato, and onion.