Description

These herby beef burgers are packed with fresh parsley and served with a crisp fennel slaw, making for a vibrant, flavorful meal. Cooked on a griddle pan for a perfect char, the burgers are enhanced by a zesty slaw featuring fennel, spring onions, and carrot, all brought together with mayonnaise and a squeeze of lemon. Served in toasted seeded buns, this recipe offers a delicious balance of savory and fresh ingredients for an easy, satisfying lunch or dinner.

Ingredients

Scale

Burger Ingredients

400g beef mince
1 small onion, grated
Large pack parsley, leaves only, roughly chopped (about 1 cup)
1 tbsp olive oil
4 seeded buns

Fennel Slaw Ingredients

1 fennel bulb, finely sliced
2 spring onions, sliced
1 carrot, grated
2 tbsp mayonnaise
1 lemon, cut into 6 wedges

Instructions

Prepare the Burger Patties: In a mixing bowl, combine the beef mince with the grated onion and half of the chopped parsley. Season the mixture with salt and pepper to taste. Divide and shape the mixture into four patties, each about 8cm wide and 1cm thick.
Cook the Burgers: Heat a griddle pan over high heat. Brush both sides of each burger patty with olive oil. Once the pan is very hot, place the patties onto the griddle. Cook for about 5 minutes on each side until they are charred and fully cooked through.
Make the Fennel Slaw: While the burgers cook, combine the finely sliced fennel, sliced spring onions, and grated carrot in a large bowl. Add the mayonnaise and the remaining chopped parsley. Squeeze the juice of two lemon wedges over the slaw, season well with salt and pepper, and toss to combine. Set aside to allow flavors to meld.
Toast the Buns: Slice the seeded buns in half and place them cut-side down on the griddle pan for 1-2 minutes, until grill lines appear and the bread is lightly toasted.
Assemble the Burgers: Place each cooked burger patty inside a toasted bun. Top with a generous amount of fennel slaw. Serve each burger with an extra lemon wedge on the side for squeezing over before eating.

Notes

You can substitute beef mince with lamb mince or turkey mince for a different flavor profile.
For extra crunch, add some sliced radishes to the fennel slaw.
If you prefer a lighter dressing, replace mayonnaise with Greek yogurt mixed with a little lemon juice.
Ensure the griddle pan is very hot before cooking the burgers to get a nice char and seal in the juices.
These burgers can also be cooked on an outdoor grill if preferred.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Modern European

Keywords: beef burgers, herby burgers, fennel slaw, grilled burgers, easy burger recipe, fresh parsley burgers, summer burger recipe