Beef / Pork

Pork-fennel burgers a la Mark Bittman (4 oz. burgers) takes several minutes to prepare.

Pork-fennel burgers a la Mark Bittman (4 oz. burgers) takes several minutes to cook.

Pork-fennel burgers a la Mark Bittman (4 oz. burgers) makes 6 servings.

The ingredients for Pork-fennel burgers a la Mark Bittman (4 oz. burgers) are:

Note: I found ratio by weight was 1 part fennel for every 3 parts pork, if you have a different sized cut of meat.

6 oz. fennel bulb, trimmed and cut into large chunks (about 1/3 of a large bulb) (if using more or less pork)

3 to 4 garlic cloves

1 lb 2 oz. 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

Here is how you make Pork-fennel burgers a la Mark Bittman (4 oz. burgers):

Bittman's instructions: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 6 patties.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.) Note from Amazingann: Mark Bittman uses pork shoulder and includes most of the trimmed pork fat. I used pork loin and just used 1/2T of the trimmed fat (lard) to grease the pan with. He doesn't grease the pan because his burgers have so much fat, he doesn't need to. I made 6 4-oz. burgers out of 1 lb 2 oz of pork, he makes 8 burgers out of 2 1/2 lbs of pork (which is to say, his burgers are bigger).Number of Servings: 6Recipe submitted by SparkPeople user AMAZINGANN.

The nutritional information for Pork-fennel burgers a la Mark Bittman (4 oz. burgers) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 190.0

• Total Fat: 8.1 g
• Cholesterol: 68.4 mg
• Sodium: 61.7 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 2.9 g
• Protein: 25.4 g