Herby Beef Burgers with Fennel Slaw Recipe

Introduction

These herby beef burgers paired with a fresh fennel slaw make a vibrant and satisfying meal. The juicy patties are loaded with parsley and served with a crisp, tangy slaw that adds a lovely crunch and brightness.

Ingredients

• 400g beef mince
• 1 small onion, grated
• Large pack parsley, leaves only, roughly chopped
• 1 tbsp olive oil
• 1 fennel bulb, finely sliced
• 2 spring onions, sliced
• 1 carrot, grated
• 2 tbsp mayonnaise
• 1 lemon, cut into 6 wedges
• 4 seeded buns

Instructions

1. Step 1: In a bowl, combine the beef mince with the grated onion and half of the chopped parsley. Season well with salt and pepper, then shape the mixture into four burger patties, each about 8cm wide and 1cm deep.
2. Step 2: Heat a griddle pan over high heat. Brush each burger with olive oil on both sides. Once the pan is very hot, add the burgers and cook for 5 minutes on each side until they are charred and cooked through.
3. Step 3: While the burgers cook, prepare the fennel slaw. In a large bowl, combine the finely sliced fennel, sliced spring onions, and grated carrot. Stir in the mayonnaise, the remaining parsley, and squeeze in the juice of two lemon wedges. Season the slaw well with salt and pepper, then set aside.
4. Step 4: Cut the seeded buns in half and place them on the griddle for 1-2 minutes until grill marks appear and the buns are lightly toasted.
5. Step 5: Assemble the burgers by placing each patty on a bun base, topping with a generous spoonful of fennel slaw, then covering with the bun top. Serve immediately with a lemon wedge for squeezing over.

Tips & Variations

• For extra flavor, mix a teaspoon of Dijon mustard into the burger mince before shaping.
• If fennel isn’t available, substitute with thinly sliced cabbage or cucumber for the slaw.
• To make it lighter, swap mayonnaise for Greek yogurt in the slaw.

Storage

Store leftover cooked burgers in an airtight container in the fridge for up to 2 days. Keep the fennel slaw separate and consume within 1 day for best freshness. Reheat burgers gently in a pan or microwave before serving, and add fresh slaw when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the burgers?

Yes, you can substitute beef with lamb, turkey, or chicken mince. Adjust cooking times as needed to ensure they cook through.

How do I prevent the burgers from falling apart?

Make sure not to overmix the mince and handle the patties gently. Adding grated onion helps with binding, but avoid adding too much liquid.

Herby Beef Burgers with Fennel Slaw Recipe

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★★★★★

4.4 from 141 reviews

• Author: Jake
• Total Time: 27 mins
• Yield: 4 burgers 1x

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Description

These herby beef burgers are bursting with fresh parsley and topped with a crisp, tangy fennel slaw. Cooked on a griddle pan for a perfect char, then served in seeded buns with a zesty lemon wedge, they make a flavorful and satisfying meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Burger Ingredients

• 400g beef mince
• 1 small onion, grated
• Large pack parsley, leaves only, roughly chopped (about 1 cup)
• 1 tbsp olive oil
• 4 seeded buns

Fennel Slaw Ingredients

• 1 fennel bulb, finely sliced
• 2 spring onions, sliced
• 1 carrot, grated
• 2 tbsp mayonnaise
• 1 lemon, cut into 6 wedges

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Instructions

1. Prepare the Burger Mixture: Combine the beef mince with the grated onion and half of the chopped parsley in a bowl. Season with salt and pepper to taste. Mix well to evenly distribute the ingredients.
2. Shape Patties: Divide the mixture into four equal portions. Shape each portion into a burger patty about 8cm in diameter and 1cm thick, ensuring they are evenly sized for consistent cooking.
3. Heat Griddle and Cook Burgers: Heat a griddle pan over high heat until very hot. Brush both sides of each burger patty with olive oil. Place the patties on the pan and cook for 5 minutes on each side or until they are charred on the outside and cooked through internally.
4. Prepare the Fennel Slaw: While the burgers are cooking, combine the finely sliced fennel, sliced spring onions, and grated carrot in a large bowl. Add the mayonnaise and the remaining chopped parsley. Squeeze in the juice of two lemon wedges and season the slaw well with salt and pepper. Mix thoroughly and set aside to marinate slightly.
5. Toast the Buns: Slice the seeded buns in half and place them cut side down on the griddle pan. Toast for 1-2 minutes until griddle marks appear and the buns are lightly crisped.
6. Assemble and Serve: Place each cooked burger patty into the base of a toasted bun. Top generously with the fennel slaw. Serve each burger with a lemon wedge on the side for squeezing over to add a fresh citrus brightness just before eating.

Notes

• You can substitute beef with turkey or plant-based mince for a different twist.
• For added spice, mix some chili flakes into the burger mixture.
• Mayonnaise in the slaw can be swapped for Greek yogurt for a lighter option.
• Ensure the griddle pan is very hot before cooking the burgers to achieve a perfect char.
• This recipe pairs well with sweet potato fries or a simple green salad.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: beef burgers, herby burgers, fennel slaw, grilled burgers, homemade burgers, easy dinner recipe