Pickled Fennel Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 medium fennel bulbs
Juice from one container of 16 ounce sliced pickled beets
1/4 cup mayonnaise
1/4 cup Feta cheese
3 teaspoons cayenne pepper
2 teaspoons salt
1 teaspoons black pepper
2 pounds ground chuck
Oil for the grill rack, peanut or other high temperature oil
6 regular hamburger buns



Preheat grill to medium high heat as specified by manufacture. Trim fennel bulbs removing green stalks and hard base. Shred one bulb like coleslaw with the large hole shredder and set aside. Shred second bulb like the first and place in a container with pickled beet juice, plastic zip lock bag works well. Marinate shredded fennel in juice one hour. In a bowl mix mayonnaise and cheese and refrigerate until needed. When marinating is complete drain fennel and place on several layers of paper towel to soak up more of the juice. In a bowl lightly mix cayenne pepper, salt and black pepper with ground chuck, compacting the meat as little as possible. Form into 6 equal patties. Oil racks of grill and place patties on heated grill cooking 4 to 6 minutes. Turn patties and continue cooking till desired doneness 4 to 7 minutes. In the last few minutes of grilling place the buns cut side down on the outer edge of the rack to toast lightly. Spread a generous portion of mayonnaise mixer on the bottom half of each hamburger buns. Place patties on bottom buns and top with a generous portion of pickled and unpickled fennel equal amounts. Cover with top bun and serve.