It’s new recipe time, barbecue fans. This one is for some burgers whose recipe I’ve poached from my good friend Mark and modified to suit me. I think you’ll rather enjoy them. It turns out that fennel is very good friends with pork…
- 500g pork mince
- 1tsp salt
- 1tsp black pepper
- Half a red onion, finely chopped
- Half a green bell pepper, finely chopped
- 1tsp fresh thyme, finely chopped
- One medium egg, beaten
- 1tbsp breadcrumbs
- 1/4tsp fennel seeds, ground with a pestle and mortar
The amount of fennel seems too low to call these burgers “Pork and Fennel”, but you’ll see. It has a very dominating flavour, so you have to be careful not to use too much. But if you think you’d like more, be my guest. Just make sure it’s nearly powdered in your pestle and mortar.
Combine all of the ingredients! As usual, don’t add the egg and breadcrumbs until last, and breadcrumbs first – you don’t know how much egg you’re going to need for the burger to form easily and not break apart. You should get four large burgers, or five normal-sized burgers, out of this mixture. Use the normal method – roll each portion into a ball, and then flatten the ball into a burger.
On the barbecue, about five minutes per side, to ensure they’re cooked through. Great with the normal burger accompaniments!