Pork & fennel burgers with fennel slaw
These light and zesty burgers are just the thing for an impromptu barbecue
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Freeze burgers only
- 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.
Per serving
424 kcalories, protein 20g, carbohydrate 32g, fat 24 g, saturated fat 7g, fibre 2g, sugar 5g, salt 2.09 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1568641/
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Ingredients
- 8 good-quality pork sausages
- 1 tsp fennel seeds
- pinch dried chilli flakes
- zest and juice 1 lemon
- 2 tbsp reduced-fat mayonnaise
- ½ onion , thinly sliced
- 1 bulb fennel , thinly sliced
- 4 bread rolls, split in half
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Freeze burgers only
Ingredients
- 8 good-quality pork sausages
- 1 tsp fennel seeds
- pinch dried chilli flakes
- zest and juice 1 lemon
- 2 tbsp reduced-fat mayonnaise
- ½ onion , thinly sliced
- 1 bulb fennel , thinly sliced
- 4 bread rolls, split in half
Per serving
424 kcalories, protein 20g, carbohydrate 32g, fat 24 g, saturated fat 7g, fibre 2g, sugar 5g, salt 2.09 g
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14 August 2011
colandrina rated and commented on this recipe
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13 September 2011
Beth rated and commented on this recipe
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