Pork and fennel burgers with parmesan stacked potatoes

So what can I say, I got on the trend of these charcoal brioche burger buns this weekend. They are all the rage apparently around the place so thought it would be nice to try something that I hadn’t done before. I admit that I was very sceptical as I am normally a fan of super healthy brown grain bread, but buns made from that can tend to be a bit smaller and not really fit for a ‘burger’. Besides, I actually wanted to see what these tasted like and I think they create such a nice visual effect, that I knew if I mastered these, they could be on the plates for my next dinner party.

Serves 2
Prep time: 20 minutes
Cook time: 10 minutes

Pork and fennel burgers with parmesan stacked potato ingredients

500 grams pork mince
1 tablespoon fennel seeds
1 tablespoon chilli flakes
1 tablespoon garlic, minced
1 large carrot, grated
1 teaspoon ginger power
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
salt and pepper to season

Pork and fennel burger method 

  1. In a medium sized mixing bowl, add pork, fennel, chilli, garlic and season with salt and pepper
  2. Grate carrot and add to the mix
  3. With clean hands massage spices and carrot into the mince until all of the ingredients are thoroughly combined
  4. Use a large sized cookie cutter to make pork patties, sprinkle sesame seeds onto a small plate and roll patty 360 degrees to get edges coated with a combination of black and white seeds.
  5. Add a splash of olive oil to a fry pan and cook patty each side for about 4 mins, with both sides turning a nice crisp brown colour.
  6. Add the pineapple rings to the frypan and flip to make each side a nice golden colour

Parmesan stacked potato ingredients 

2 potatoes, skin on
40 grams butter
1 tablespoon thyme
1/4 cup parmesan cheese
salt and pepper to season

Parmesan stacked potato method

  1. Use a mandolin to thinly slice each potato
  2. Melt better in microwave heatproof measuring glass
  3. Pour butter onto potatoes
  4. Sprinkle with salt, pepper and thyme
  5. Add a few pinches of parmesan cheese to the mix and stir to combine
  6. Spray a muffin tin with oil, add potato mix, top with leftover grated parmesan
  7. Cook for 20 mins at 180 degrees (until cheese melts and top of stack is golden)

Pickled red cabbage ingredients

1/4 red cabbage
1/3 cup apple cider vinegar
1 tablespoon honey
Salt and pepper to season

Pickled red cabbage method

  1. Finely slice cabbage and add to mixing bowl
  2. Pour over vinegar, add honey and season with salt and pepper

Preparing the burger 

  1. Cut brioce buns, start filling with lettuce, pickled cabbage, pork patty, sweet chilli and pineapple
  2. Take one potato stack and place alongside burger on each plate, serve with freshly cracked pepper





  • Most of this meal can be prepped well ahead of time and then when you are ready, make the burgers and serve.
  • The pickled cabbage keeps very well in the fridge for at least a week and this is great for a change to a traditional salad. Plus the pop of colour is nice too.





About Adrianne - Sweet Caramel Sunday

I love spending time in my kitchen, being creative and making great food! Website: https://sweetcaramelsunday.com Instagram: sweetcaramelsunday
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4 Responses to Pork and fennel burgers with parmesan stacked potatoes

  1. chefkreso says:

    OMG Love when a recipe has so much flavors that pair so well, and this is a dish that all of my friends would absolutely love 😀

    Liked by 1 person

    • Jamchop says:

      Cheers Kreso! It was definitely different for me to do this. Ya I liked the different burger combo ingredients too – just for a change. You should give it a go!!

      Liked by 1 person

  2. Oh wow. You had me at pork and fennel though 🙂

    Liked by 1 person

    • Jamchop says:

      Thanks PK. Yes, I admit the combination was delicious. The fennel adds such a depth of flavour. I’ll be on your blog in my next downtime period to check out what you are up too 👍


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