Pork and fennel seed burger with braised cabbage

Ingredients

For 1 serving

• Hamburger bun70 g
• Pork tenderloin130 g
• Fennel seeds1 teaspoon
• Cabbage100 g
• Apple cider vinegar1 tablespoon
• Mustard1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, mustard,

In season: October – March

Method

1. Remove the core of the white cabbage and slice it thinly.
2. Heat the oil in a frying pan over medium heat, add the cabbage, a pinch of salt and the cider vinegar, cover and braise for 12 minutes, stirring now and then, until soft and the vinegar has evaporated.
3. Meanwhile crush the fennel seeds in a mortar or with the bottom of a glass; chop the pork tenderloin with a knife as finely as you can and mix it with the seeds and a pinch of salt; shape into a patty about 1.5 cm thick.
4. Heat a griddle well over medium-high heat and cook the patty for 4 minutes per side, until golden outside and cooked through with no pink.
5. Cut the burger bun, toast the cut sides for 1 minute, until golden, spread with mustard and build with the cabbage and patty.