Hand-Chopped Steak Burgers with Caramelized Fennel
Chopping steak instead of using ground beef to make these burgers gives them a pleasantly heartier texture. During the summer, give this recipe a hot-weather spin by tossing the raw fennel with 2 Tbsp. vinegar and 1 Tbsp. oil to serve alongside.
2 medium fennel bulbs with fronds (about 1 1/2 pounds)
1 pound boneless strip steak
1 clove garlic, grated
1/4 cup red wine vinegar
1 tablespoon chopped fresh sage
Finely chop 1/2 cup fennel fronds and set aside (reserve remaining fronds for another use). Halve, core and thinly slice the bulbs.
Finely chop steak into pieces at least 1/4-inch by 1/4 inch. Combine in a medium bowl with garlic and 1/4 teaspoon salt; mix well. Shape into 4 patties about 3/4-inch thick.
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the burgers and cook, turning once, until browned and cooked to your desired temperature, 3 to 5 minutes per side for medium-rare. Transfer to a plate.
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
