Name: Fennel, pork and veal burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 500g pork and veal mince; 1 small brown onion, finely chopped; 1 garlic clove, crushed; 2 tsp ground fennel; 250.00 ml fresh breadcrumbs; olive oil cooking spray; 60g baby spinach; 170g eggplant; 4 round wholemeal bread rolls, split, toasted; 165.00 gm Red onion jam (see related recipe)

Fennel, pork and veal burgers

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate your burgers with aromatic fennel and delectable red onion jam.

Ingredients:

500g pork and veal mince
1 small brown onion, finely chopped
2 tsp ground fennel
250.00 ml fresh breadcrumbs
olive oil cooking spray
60g baby spinach
170g eggplant
4 round wholemeal bread rolls, split, toasted
165.00 gm Red onion jam (see related recipe)

Instructions:

Mix together the mince, onion, garlic, fennel, and breadcrumbs in a big bowl. Season the mixture and form it into four 2cm-thick patties. Place the patties on a large plate, cover with plastic wrap, and refrigerate for 10 minutes.
Preheat the barbecue plate over medium heat, then lightly spray the patties with oil. Cook each side for 4 to 5 minutes until they are golden brown and fully cooked.
Arrange the spinach and eggplant on the bottom halves of the rolls. Add the patties and onion jam, then cover with the top halves of the rolls. Enjoy your delicious sandwich!

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