Hand-chopped Steak Burgers with Caramelized Fen­nel

EatingWell - - NOSH | 5 INGREDIENTS -

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.

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