Fennel Feta Slaw for Grassfed Burgers

January 15, 2009
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fennel slaw for hamburgers
Photo by Bart Nagel

Eating a grass-fed beef burger in the winter? Don't resort to an out-of-season imported tomato. There are plenty of other options to dress up your buns.

Makes enough for 4 burgers.


  • 1 head of fennel, stalks cut off
  • 2 whole roasted red peppers (or about half cup if from a jar)
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/2 cup crumbled feta cheese, such as Redwood Hill


  1. 1. Remove the skin, stem, and seeds if you've roasted your own peppers.
  2. 2. Halve fennel bulb lengthwise, then cut out and discard core. Thinly slice fennel crosswise using a sharp knife or mandoline.
  3. 3. Slice peppers into thin strips, about ¼-inch thick.
  4. 4. In a small bowl, stir together fennel and olives. Add peppers and feta and mix gently.
  5. 5. Set aside until burgers are ready. 

​This recipe was published in the Winter 2009 Edible San Francisco Magazine. © 2009 Edible San Francisco.

Article from Edible San Francisco at http://ediblesanfrancisco.ediblecommunities.com/what-cook/fennel-feta-slaw-grassfed-burgers
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