Pork and fennel burgers

These make a tasty change from the traditional beef hamburger. If you are grinding your own pork, use Boston butt because it has the right level of fat for juicy burgers. This makes 6 generous burgers, or 8 for the less-hungry.

2 lbs ground  pork
1 fennel bulb, chopped fine (about 3/4 c).
2 large garlic cloves
1/4 c minced onion (optional)
1 tsp salt
1 tsp black pepper

Grind the meat. Mince the fennel. Peel the garlic and put thru a press. Combine all ingredients and mix thoroughly by hand. Form into 6 patties and cook on a grill or in a fry pan until just cooked thru – a touch of pink in the center is perfectly safe. Serve on toasted buns with lettuce, tomato, onion, etc.

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