LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Provided by Nick Perkins
Yield Makes 4
Number Of Ingredients 21
Steps:
- Lemon-Caper Aioli:
- Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
- Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
- Assembly:
- Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
- Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
- Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
- Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
- Do Ahead
- Aioli can be made 1 day ahead. Cover and chill.
PORK & FENNEL BURGERS WITH FENNEL SLAW
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
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
ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW
These burgers are packed with flavor and are a great fork and knife burger. Serve this with the slaw for a delicious low carb meal. If preferred they can be served on ciabatta rolls with the slaw on the side.
Provided by PaulaG
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
- In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
- In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
- Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
- When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
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
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
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HERBY FALAFEL BURGERS WITH FENNEL AND HALLOUMI RECIPE
From deliciousmagazine.co.uk
5/5 (3)Total Time 50 minsCategory Burger RecipesCalories 565 per serving
- First make the falafel patties: put all the ingredients for them, except the spinach, in a food processor, then whizz to a paste. Add the remaining chopped parsley and mint, then pulse to combine.
- Wilt the spinach in its bag in the microwave (or wilt the leaves in a pan), then cool, drain and squeeze out as much water as possible. Roughly chop and add to the falafel patty mixture with salt and pepper. Pulse once or twice to combine.
- Shape the mixture into 6 equal size patties, then set aside on a tray/large plate lined with non-stick baking paper. Cover and chill until ready to cook (see Make Ahead).
- Meanwhile, put the halloumi slices in a bowl with the fennel, chilli, lemon zest and juice and olive oil, then season with black pepper (halloumi is salty so you don’t need to add salt). Set aside until ready to cook.
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