Fennel, pork and veal burgers

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How to make Fennel, pork and veal burgers

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 500g pork and veal mince
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons ground fennel
  • 1 cup fresh breadcrumbs
  • olive oil cooking spray
  • 60g baby spinach
  • 8 slices (170g) grilled eggplant, drained
  • 4 round wholemeal bread rolls, split, toasted
  • 1/2 cup Red onion jam (see related recipe)

Method

  • Step 1 Combine mince, onion, garlic, fennel and breadcrumbs in a large bowl. Season. Shape mixture into four 2cm-thick patties. Place on a large plate. Cover with plastic wrap. Refrigerate for 10 minutes.
  • Step 2 Preheat barbecue plate on medium heat. Lightly spray patties with oil. Cook for 4 to 5 minutes each side or until browned and cooked through.
  • Step 3 Place spinach and eggplant onto roll bases. Top with patties, onion jam and roll tops. Serve.

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