“Bird Seed” Burgers with Fennel Slaw, Grilled Onion and Whole Grain Mayonnaise

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

My bird feeders


For the Slaw:
8 oz packaged cole slaw mix
1 fennel bulb
1/4 cup rice wine vinegar (unseasoned)
1/3 cup sugar
1/2 cup mayonnaise
1/2 teaspoon kosher salt

For the Whole Grain Mayonnaise:
1 cup mayonnaise
1 tablespoon Whole Grain Mustard ( I prefer Maille brand)

For the “Bird Seed” Mix:
1 cup sesame seeds
1/4 cup poppy seeds
1/4 cup dill seeds
1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 tablespoon yellow mustard seeds
1 tablespoon cumin seeds
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

For the Burgers:
1 pound ground chuck
1pound ground round
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

For Grilled Onions:
6 slices Red Onion, cut 1/4 inch thick left intac
1/2 cup olive oil
1/2 teaspoon kosher salt

For Buns and Toppings:
6 Boston Lettuce Leaves
6 slices Red Tomato
12 Slices Havarti Cheese
6 Bakery Style Hamburger Buns
Olive Oil Cooking Spray


For the Slaw:
Place Slaw mix in medium size mixing bowl. Cut off feathery tops and the bottom of the fennel bulb. Cut fennel into one inch square pieces. Place fennel in food processor and pulse until finely chopped. Add 1 cup chopped fennel to slaw mix. Add vinegar, sugar, mayo and salt to slaw mix and mix well. Cover and refrigerate.

For the Whole Grain Mayonnaise:
In a small mixing bowl, combine mayonnaise and mustard: mix well. Cover and refrigerate.

For the “Bird Seed” Mix:
In a deep pie plate or cake pan, combine all ingredients and mix well with a fork.

Preheat your Gas Grill to medium high or light your Charcoal Grill at this time.

For the Burgers:
In a large bowl, add the ground chuck, ground round, salt and pepper. Mix by hand until well blended and seasonings are evenly distributed. Dived the meat mixture into 6 even portions: about 5 ounces each. Roll each portion into a large ball, as if making a meatball.
Roll each “ball” in seed mixture until thoroughly coated. Pat each ball into a burger patty making sure the seed mixture is pressed into the meat.

Prepare the onions for grilling:
Combine the olive oil and salt in a small bowl. Using a pastry brush, brush both sides of the onion with the
salted oil.

Spray both sides of burgers with olive oil cooking spray. Grill burgers 4 minutes, flip and grill another 3 minutes for medium burgers, or grill to desired doneness. Top each burger with 2 slices of havarti cheese. Remove burgers to a platter and loosely cover with aluminum foil.
Place onion slices on grill and grill for 1 minute, flip and grill an addition minute. Top each burger with grilled onion slices. Slice buns and spray each half with olive oil cooking spray, place sliced buns on grill until lightly toasted, about 35 seconds. Spread both the top and bottom bun with Whole Grain Mayonnaise. Place a lettuce leaf and one slice of tomato on the bottom bun. Place burger patties on top of lettuce and tomato. Top each burger with 1/4 cup Fennel Slaw. Place top buns on burgers. Enjoy!!