• 2 onions, cut into 1-inch wedges
  • 4 potatoes, cut into 1-inch wedges
  • 2 bulbs fennel, trimmed and cut into 1-inch wedges
  • 1/4 cup EVOO Extra Virgin Olive Oil, plus additional for drizzling
  • Salt and pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated onion
  • 3 to 4 cloves garlic, grated or pasted
  • 1 1/2 teaspoons fennel seed
  • 3 tablespoons finely chopped sage
  • 2 pounds ground pork
  • 1/4 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 3 tablespoons dark brown sugar


Serves: 4


Turn oven on 425F.

Combine pork with sage, fennel, garlic, grated onion, salt, pepper and cheese. Form 8 patties.

Combine fennel wedges, potatoes and onions with 1/4 cup EVOO, salt and pepper. Roast 35-40 minutes turning once until tender and the potatoes are crispy.

Combine chicken stock, vinegar and brown sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook until reduced by about half and thick and syrupy, about 10 minutes.

Heat about a tablespoon EVOO in large skillet or on griddle and cook patties 7-8 minutes turning once.

Serve 2 patties with roasted fennel, potato and onions alongside with some balsamic drizzle over the top of the dish.