Pork burgers with cabbage slaw recipe

Details

• Cuisine: American
• Recipe Type: Pork
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Serves: 4

Step-by-step

1. Place the pork, 2 teaspoons salt, cumin and cayenne pepper in a medium bowl.
2. In a large dry frying pan, toast the fennel seeds over medium heat, stirring frequently, until they darken slightly and release aromas, about 2 minutes. Transfer the seeds to a mortar and let cool, then lightly crush (alternatively, scoop them into a pile on your cutting board and use a heavy pot to crack them).
3. Spoon half the fennel seeds into the pork mixture, season with some pepper, and use your hands to combine until the seasonings are evenly distributed. Form the pork mixture into 4 equal balls (do not pack them tightly).
4. In a medium bowl, whisk together yogurt, vinegar, mustard, mayonnaise and remaining fennel seeds. Season dressing with salt and pepper.
5. Cut the cabbage into roughly 4cm (1.5in) pieces; add them to the dressing and use your hands to thoroughly toss. Taste and season with more salt and pepper to your liking.
6. Heat a large heavy frying pan over medium-high for 2 minutes, then drizzle it lightly with oil and swirl to coat.
7. Add the pork to the pan, spacing the balls out, then immediately use a spatula to smash them down into 1cm (0.5in) thick patties. Cook, undisturbed, until well seared, crisp and very brown on the underside, about 4 minutes. Turn and cook until just cooked through, 3 minutes more. Transfer the burgers to a plate and let rest.
8. Split the rolls and lightly toast them. Build sandwiches by placing the slaw on the bottom halves, then a pork burger, then adding more slaw on top, so every bite will be a bun-slaw-burger-slaw-bun palindrome of delights.

This recipe is from That Sounds So Good by Carla Lalli Music (Hardie Grant, £22). Photography ©Andrea Genti and Martin Hyers.