Chopping steak instead of using ground beef to make these healthy burgers gives them a more toothsome texture. Come summer, give this a cooler spin by tossing the raw fennel with 2 tablespoons vinegar and 1 tablespoon oil to serve alongside.

Julia Clancy
Source: EatingWell Magazine, November/December 2018




Ingredient Checklist


Instructions Checklist
  • Finely chop 1/2 cup fennel fronds and set aside (reserve remaining fronds for another use). Halve, core and thinly slice the bulbs.

  • Chop steak into 1/4-inch pieces. Combine in a medium bowl with garlic and 1/4 teaspoon salt; mix well. Shape into 4 patties about 3/4 inch thick.

  • Heat oil in a large skillet over medium-high heat. Add the burgers and cook, turning once, until browned, 3 to 5 minutes 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 the remaining 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.

Nutrition Facts

321 calories; protein 27.6g 55% DV; carbohydrates 9.7g 3% DV; dietary fiber 4g 16% DV; sugars 4.8g; fat 18.8g 29% DV; saturated fat 5.7g 29% DV; cholesterol 80.8mg 27% DV; vitamin a iu 1523.6IU 31% DV; vitamin c 20.6mg 34% DV; folate 39.5mcg 10% DV; calcium 84.9mg 9% DV; iron 4.2mg 24% DV; magnesium 42.8mg 15% DV; potassium 879.1mg 25% DV; sodium 560.4mg 22% DV.