Smoky Pork Burgers with Fennel and Red Cabbage Slaw

Serves 4 burgers, plus 2 cups of slaw 

• 1 pound ground pork sirloin
• 1 cup finely chopped bacon, from about 2-3 rashers
• 1/2 cup finely diced onion
• 2-3 garlic cloves, minced
• 2 tablespoons fennel seed
• 1/2 teaspoon kosher or sea salt
• 2 teaspoons smoked Spanish paprika
• 4 soft burger rolls or sandwich buns
• Optional: 4 slices of cheese, manchego suggested

1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside.
2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine.
3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
4. Divide the seasoned pork into four portions and shape into patties.
5. Place the patties onto a plate or platter and chill for at least one hour.
6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes.
7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving.
8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw.

Fennel and Red Cabbage Slaw:

• 2 tablespoons Sherry vinegar
• 1 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher or sea salt
• 1 tablespoon extra virgin olive oil
• 1 cup shredded fennel bulb
• 1 cup shredded red cabbage
• 1 tablespoon chopped fennel fronds

1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.
2. Add the oil and whisk until the dressing is emulsified.
3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine.
4. Add the fennel fronds and toss again just before serving.