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.
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.
3 1/2 lean protein, 2 vegetable, 1 1/2 fat