Herby burgers with fennel slaw
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Herby burgers with fennel slaw

By Chelsie Collins

If you’re craving a summer sizzler, try this parsley-flecked burger with crunchy coleslaw for a fresh alternative to your usual barbecue burger

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 524
  • fat 33g
  • saturates 9g
  • carbs 27g
  • sugars 6g
  • fibre 6g
  • protein 26g
  • salt 0.8g

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
MPU 2

Method

  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.

  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.

  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.

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