In this recipe from NYT Cooking, we’ve punched up the spices and flavoring into a fun smoky pork burger that everyone will enjoy with some pickled hakurei turnip and carrots.
Smoky Pork Burgers
2 Tbsp fennel seeds
1/2 cup finely diced onion
3 garlic cloves, minced
1/2 tsp sea salt
1 pound ground pork
2 tsp smoked paprika
1 cup minced bacon (slightly frozen before chopping)
DIRECTIONS
1. Gently toast fennel seeds in a dry skillet until aromatic.
2. In a large bowl, combined fennel seeds, onion, garlic, salt, and paprika.
3. Add ground pork and bacon, toss until well mixed, being careful not to overwork the meat.
4. Divide into 4-6 portions and shape into patties. Chill on a plate in the fridge for at least one hour.
5. Cook burgers for 6 minutes on hot side of the grill. Flip burgers and cook for 3 more minutes, then move them to the cooler part of the grill for 3 more minutes. (These can also be fried in a pan for 3 minutes per side over medium-high heat).
6. Let rest for a few minutes and enjoy!
Pickled Carrot + Turnip Slaw
2 pounds carrots (about 5 medium carrots)
1 cup plus 4 teaspoons of sugar
2 pounds hakurei turnips peeled (about 4-5 medium turnips) **
2 teaspoons salt
2 1/2 cups white vinegar
2 cups water (warm enough to easily dissolve sugar)
DIRECTIONS
1. Julienne the carrots and turnips (we use this small mandolin slicer).
2. In a large bowl, use your hands to toss carrots and turnip with salt and 4 tsp sugar. Massage until they begin to soften (about 2 minutes).
3. Rinse in a colander and drain well, pack into jars.
4. In a bowl, mix 1 cup sugar, the white vinegar and water until the sugar dissolves. Pour mixture over carrots/turnips in the jars.
5. Let sit overnight before eating, or if you’re like us, just wait an afternoon and they’re still great!