Herby burgers with fennel slaw
If you're craving a summer sizzler, try this parsley-flecked burger with crunchy coleslaw for a fresh alternative to your usual barbecue burger
- 400g beef mince
- 1 small oniongrated
- large pack parsleyleaves only, roughly chopped
- 1 tbsp olive oil
- 1 fennel bulbfinely sliced
- 2 spring onionssliced
- 1 carrotgrated
- 2 tbsp mayonnaise
- 1 lemoncut into 6 wedges
- 4 seeded buns
Nutrition: per serving
- kcal524
- fat33g
- saturates9g
- carbs27g
- sugars6g
- fibre6g
- protein26g
- salt0.8g
Method
step 1
Combine the mince with the onion and half the parsley, then season. Shape into four burger patties about 8cm wide and 1cm 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.
step 2
Meanwhile, prepare the slaw by combining the fennel, spring onions and carrot in a large bowl. Add the mayo and remaining parsley, then squeeze over the juice of two lemon wedges. Season well and set aside.
step 3
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 for squeezing over.