Italian Pork Burger with Fennel Slaw
Recipe type: Lunch, Dinner, BBQ
The Pattie
  • 2 tablespoons fennel seeds
  • 2 small brown onions, finely diced
  • 3 small garlic cloves, minced
  • ½ teaspoon kosher or sea salt
  • 2 teaspoons smoked Spanish paprika
  • 500 grams ground pork, with a minimum 20% fat content (if your meat is too lean, the burgers will dry out once cooked)
  • 1 cup finely diced bacon
  • 2 eggs
  • 1 teaspoon of orange zest
The Slaw
  • ¼ of a red cabbage, finely shredded
  • 1 fennel bulb, thinly shaved on a mandolin
  • 1 granny smith apple, finely shredded
  • 1 red onion, thinly shaved on a mandolin
  • ⅓ cup of whole-egg mayonnaise
  • ⅓ cup of sour cream
  • ¼ cup finely chopped tarragon, plus extra leaves, coarsely torn, to serve
  • Finely grated rind and juice of 1 x lemon
  • 1 garlic clove, finely chopped
  1. Preheat the BBQ
  2. Combine all ingredients for the patties, cover and refrigerate for one hour (if this is not possible, do not worry, simply sit to the side until you’re ready to cook). Handle the meat as little as possible – the more you work it, the tougher it gets.
  3. Combine all ingredients for the slaw, cover and refrigerate until service (again, if you’re camping and this is not possible, simply leave in a cool place)
  4. Gently shape pork mixture into circular patties approximately ¾ inch thick
  5. Place patties onto the well oiled, preheated hot plate
  6. Cooking times will vary depending on size, but as a guide 3-5 minutes per side, waiting until you get that well cooked crispy exterior
  7. Tuck patties into a crusty roll, stuff with slaw and finish off with some delicious tomato relish!
Recipe by Places We Go at