- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Pork and Fennel Patties with Roasted Fennel, Onion and Potatoes


  • 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 extra virgin olive oil (EVOO), plus about 1 tablespoon
  • Salt and pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 3 tablespoons grated onion
  • 3-4 cloves garlic, grated or pasted
  • 1 1/2 teaspoons fennel seed
  • 3 tablespoons sage, finely chopped
  • 2 pounds ground pork
  • 1/4 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 3 tablespoons dark brown sugar


  1. Pre-heat the oven to 425ºF.
  2. Combine the pork with the sage, fennel, garlic, grated onion, salt, pepper and cheese. Form eight patties.
  3. Combine the fennel wedges, potatoes and onions with 1/4 cup EVOO, salt and pepper. Roast for 35-40 minutes, turning once until tender and the potatoes are crispy.
  4. Combine the 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.
  5. Heat about a tablespoon of EVOO in large skillet or on griddle and cook the patties for 7-8 minutes, turning once.
  6. Serve two patties with roasted fennel, potato and onions alongside with some balsamic drizzle over the top of the dish.