Nigel Slater’s recipe for pork burgers with orange and fennel

Recipe
Put 450g of raw minced pork in a mixing bowl. Crushed with lots of black pepper and sea salt. Slice 3 tablespoons rosemary leaves and the same of thyme. Bake the zest from a blood orange on the best teeth of the extractor. Peel and crush (or mince or mince) 2 juicy garlic cloves. Tips much on hashing and working everything with your hand.

Shape the pork into 4 thick squares of equal weight and set aside on a baking sheet in the refrigerator for half an hour to resolve on its own.

Finely chop 1 large tuber, without the shadow of fennel, set any smooth green leaves aside, then cook in 2-3 tablespoons of olive oil and a large butter knob in a shallow pan. Keep the heat low and rotate the slices regularly until they are soft and sweet. It is a good 20-25 minutes in a moderate temperature.

Cook burgers on a hot griddle pan or in a shallow layer of oil in a frying pan. Remove the orange zest from the blood with a sharp knife, and then thinly slice the fruit. Cup and bake 4 pieces of focaccia almost the size of a burger. Sprinkle some fennel butter juice on the slices of the bread, put some fennel on 4 pieces, put a burger on top of each other, a little dill, reserved leaves, then place on on the rest of focaccia. Server 4

Recipes
Out of all the burgers I make, the ones made with pork bring me the most joy. Where you'll want to throw the whole spice cupboard into a lamb burger, dishes made from minced pork need nothing more than rosemary, oregano or thyme, and a little garlic in the spice. Oh and salt. Pork loves a generous hand with salt. Keep them succulent by using a good piece of fatty meat or by adding some small striped bacon or pancetta.

Squeeze
Some dried oregano, instead of rosemary, will delight Italian small heart burgers. Like a bit of dark balsamic vinegar, stick in stir-fried dill. Instead of focaccia, wrap hot pieces of meat in big, crunchy hair, lettuce, and mint leaves.

MW