Pork-Fennel Burger

By Mark Bittman

Pork-Fennel Burger
Francesco Tonelli for The New York Times
Total Time
30 minutes
Rating
5(274)
Comments
Read comments

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.

Featured in: For the Grill, Burgers Beyond the Basic

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:8 patties
  • 1fennel bulb, trimmed and cut into large chunks
  • 3 to 4garlic cloves
  • 2½pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes
  • 1tablespoon fennel seeds
  • 1teaspoon caraway seeds (optional)
  • 1teaspoon salt
  • ½teaspoon 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)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

351 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 400 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste.

Ratings

5 out of 5
274 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Bohemian

Nope. The world will stop spinning on its axis and the oceans will dry up.

Joyce

Could this be done using Ground Pork from a supermarket or butcher, instead of using the pork shoulder ?

Kathryn

Saw this and was most intrigued. Cooked it as written and served it to guests and we may now just swear off beef burgers - it was that good. The food processor really did a good job grinding it up (I was tempted to get out the grinder but always cook according to the instructions the first time). I may add more fennel seeds to them next time but really loved them. Thanks for this great forever recipe.

Coco

Making this but I don't know if I can eat a burger without cheese...any suggestions from other cheese lovers?

Cristiam Sanchez

I can just imagine the great taste of that burger, with mushroom cream, caramelized onions, and pepperjack cheese it would be more heavenly.

Esther

This is now my standard pork or turkey burger recipe - If I don’t have fennel I will either do without or add celery - leaves and stalk. Grind fennel seeds with salt then add caraway. I serve with mayo spiked with lemon, yoghurt, olive oil, and either more minced celery leaves or parsley.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.