Pork, fennel, sage and pear burger

I started making burgers with lean mince a while back. This can obviously make the burgers super dry, so i have resolutely avoided the popular ‘fat’ patty. These are totally fine when you have a great quality meat with plenty of fat running through it.

But if – like me – you are trying to make each meal just a touch healthier, then this approach is a good one. lean mince, thin patty and a short but hot cooking time.

The addition of sage and fennel makes it super fragrant and the pear gives you crisp texture and moisture.

Try the same thing with Turkey or chicken mince and mess around with the spices.


Serves 4 | time 20minutes

Prep 10 minutes | Cook 10 minutes




  • 400-500g pork mince (the higher the fat content the tastier but as I said above its still good if you go lean)
  • 2 tsp fennel seeds
  • 2 tsp sage
  • 4 buns of your choosing
  • 1/2 pear, slices thin
  • 3 cms deep of lettuce
  • Cheese of your choice I went for American cheese


To serve

  • Sweet potato wedges



Part one

  • Put a pan on mid to high heat and when hot toast the seeds and sage until fragrant then bash them in a pestle and mortar until a fine powder.

Part two

  • Mix the pork in with the powered spices and a good pinch of salt and pepper.
  • Roll into a tube, then cut in half and half again and form thin patties.

Part three

  • Fry them on a medium high heat for 2 mins.
  • When you flip add a piece of cheese.
  • I like to add the buns onto the burger and put the kid on here so they get a big squidgy.

Part four

  • Layer the bottom bun with the cheese and burger stuck to it down. Add slices of pear and lettuce and any sauce you want onto the top bun before serving.



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