Smoky Pork Burgers With Fennel and Red Cabbage Slaw

• 2 tablespoons fennel seed
• 1/2 cup finely diced onion
• 3 small garlic cloves, minced
• 1/2 teaspoon kosher or sea salt
• 2 teaspoons smoked Spanish paprika
• 1 pound ground pork, preferably sirloin
• 1 cup minced bacon, (about 3 thick strips, slightly frozen before chopping)
• 4 soft burger rolls or sandwich buns
• 2 tablespoons sherry vinegar
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher or sea salt
• 1 tablespoon extra virgin olive oil
• 1 cup shredded fennel bulb, plus chopped fronds
• 1 1/2 cup shredded red cabbage

1. To cook burgers: Prepare a grill.
2. Gently toast fennel seeds in a dry skillet until aromatic.
3. In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
4. Add pork and bacon.
5. Toss gently until well mixed, without overworking meat.
6. Divide into four portions and shape into patties.
7. Place on a plate or platter and chill for at least one hour.
8. Cook burgers for about 6 minutes on hot side of grill.
9. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes.
10. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side.
11. Let burgers rest for a few minutes, tented with foil, before serving.
12. To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved.
13. Add oil and whisk until emulsified.
14. Place fennel bulb and cabbage into bowl and toss to combine with dressing.
15. Add fennel fronds and toss again just before serving.

fennel seed, onion, garlic, kosher, paprika, ground pork, bacon, burger rolls, sherry vinegar, apple cider vinegar, mustard, kosher, extra virgin olive oil, shredded fennel bulb, red cabbage

Taken from cooking.nytimes.com/recipes/1014019 (may not work)