Mix the fennel and red onion with olive oil, maple syrup, vinegar, chilli and a pinch of salt. Roast on a shallow baking tray at 220°C for 20-25 minutes until caramelised. Stir occasionally. In the meantime, assemble your burger mix. Squeeze the bread until dry. Mix it in with the pork, garlic, egg, salt, pepper, parmesan, sage and parsley. Shape into four equal-sized 200g patties and fry in olive oil and butter over a medium heat. Spoon the oil/butter mix over the patties throughout cooking. It keeps the meat super moist.
Pork can be a tricky beast. Unlike beef, it should not be pink but it’s easy to overcook. The minute it’s no longer pink, it’s done. I’ve been conservative with the salt, so you may need to add more at the table. Serve with lettuce and roasted fennel on toasted bread rolls (liberally spread with butter, if you’re feeling naughty).