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Herby Burgers with Fennel Slaw |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
400g veal mince
1 small onion, grated or put in blender
parsley leaves, chopped
1 tbsp olive oil
1 fennel bulb, finely sliced (on a mandolin)
1 carrot, grated
2 tbsp mayonnaise
1 lemon, cut into 6 wedges
4 seeded buns
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Combine the mince with the
onion and half the parsley, then season. Shape into 4
burger patties about 8cm wide and 1 cm deep. Heat a
griddle pan over a high heat and brush each burger with
the oil on both sides. When the pan is really hot, add the
burgers and cook for 5 mins each side until charred and
cooked through.
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Meanwhile, prepare the slaw by
combining the fennel, spring onions and carrot in a large
bowl. Add the mayonnaise and the remaining parsley, then
squeeze over the juice of two lemon wedges. Season and set
aside.
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Halve the buns and griddle for
1-2 mins until griddle lines appear. Put the burger in the
bun, top with the fennel slaw and serve with a lemon
wedge.
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DAILY
DINNERS 
