Pork-Fennel Burgers: Difference between revisions
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8 burgers | 8 burgers | ||
==Ingredients== | ==Ingredients== | ||
1 fennel bulb, trimmed and cut into large chunks | * 1 fennel bulb, trimmed and cut into large chunks | ||
3 to 4 garlic cloves | * 3 to 4 garlic cloves | ||
2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes | * 2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes | ||
1 tablespoon fennel seeds | * 1 tablespoon fennel seeds | ||
1 teaspoon caraway seeds (optional) | * 1 teaspoon caraway seeds (optional) | ||
1 teaspoon salt | * 1 teaspoon salt | ||
1/2 teaspoon pepper, or more to taste | * 1/2 teaspoon pepper, or more to taste | ||
Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to garnish (optional). | * Peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to garnish (optional). | ||
==Method== | ==Method== | ||
# 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. | |||
==Source== | ==Source== | ||
[http://www.nytimes.com/2010/05/26/dining/26minirex1.html| NYTimes, 25-MAY-2010] | [http://www.nytimes.com/2010/05/26/dining/26minirex1.html| NYTimes, 25-MAY-2010] | ||
Latest revision as of 20:55, 6 August 2011
Summary
Time
30 minutes
Yield
8 burgers
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, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to garnish (optional).
Method
- 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.