Hand-chopped Steak Burgers with Caramelized Fennel
ACTIVE: 40 min TOTAL: 40 min
Chopping steak instead of using ground beef to make these burgers gives them a more toothsome texture. Come summer, give this a cooler spin by tossing the raw fennel with 2 Tbsp. vinegar and 1 Tbsp. oil to serve alongside.
2 medium fennel bulbs with fronds (about 11/2 pounds)
1 pound boneless strip steak
1 clove garlic, grated
1/4 cup red-wine vinegar
1 tablespoon chopped fresh sage
1. Finely chop 1/2 cup fennel fronds and set aside (reserve remaining fronds for another use). Halve, core and thinly slice the bulbs.
2. Chop steak into 1/4-inch pieces. Combine in a medium bowl with garlic and 1/4 teaspoon salt; mix well. Shape into 4 patties about 3/4 inch thick.
3. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the burgers and cook, turning once, until browned, 3 to 5 minutes for medium-rare. Transfer to a plate.
4. Reduce heat to medium. Add the sliced fennel and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add vinegar, sage and 1/2 teaspoon salt and cook, scraping any browned bits, until the liquid has evaporated and the fennel is just tender, 4 to 5 minutes. Remove from heat and stir in the reserved fennel fronds and any accumulated juices from the burgers. Serve the fennel with the burgers.
SERVES 4: 1 burger & about 3/4 cup fennel each
CAL 321 / FAT 19G (SAT 6G) / CHOL 81MG / CARBS 10G / TOTAL SUGARS 5G (ADDED 0G) / PROTEIN 28G / FIBER 4G / SODIUM 560MG / POTASSIUM 879MG.