PORTOBELLO BUFFALO BURGERS WITH CELERY APPLE SLAW

More burgers... this recipe is from Epicurious and the Gourmet Today cookbook.
Buffalo or Bison meat is gaining popularity because it is lower in fat than beef.
This is a good recipe for those of you who are hesitant to try buffalo meat. It incorporates the mushrooms and onions into the meat mixture and also adds moisture to the meat. For me it was too much, I'd rather taste the buffalo meat rather than all those mushrooms. I think the next time I'd cut the mushroom and onion mixture in half or even just top the burger with it. Other wise, it's quite good. The slaw surprised me because I don't like celery. The combination of the celery and apple with the tangy mustard dressing was good and especially atop the burger.

4 servings

For burgers:
1 medium onion chopped
10 oz portobello (about 2) mushrooms, trimmed and rough chopped
2 Tbsp plus 2 tsp oil divided
1lb ground buffalo

Pulse the onion and mushrooms in a food processor until finely chopped. Heat 2 Tbsp
of oil in a heavy skillet over medium heat until hot. Add the mushroom mixture, 3/4 tsp salt and 1/4 tsp of pepper. Cook stirring occasionally until the vegetables begin to brown and the liquid has evaporated about 8-10 min. Transfer to a bowl to cool.
When cooled mix the mushroom mixture with the ground buffalo until well combined. Form into 4 patties.
Grill or fry burgers over medium heat turning once. Cook about 4 minutes per side for medium rare. Do not over cook.

For slaw:
2 ribs celery
1/2 Granny Smith apple unpeeled and cored
1 Tbsp mayonnaise
11/2 tsp apple cider vinegar
1 tps olive oil
1 tsp whole grain mustard
rounded 1/4 tsp sugar
1/8 tsp salt
1/8 tsp pepper
1/4 tsp poppy seed (optional)
Cut the celery and apple into 2" long thin julienne slices (easier if you have a slicer)I did mine by hand.
Whisk together the remaining ingredients in a bowl then add the apple and celery, toss well to combine. Let stand at least 15 min to let the flavors combine. Can be made earlier in the day and kept refrigerated until ready to use.

Serve burgers topped with the slaw.

Pork Chop with Apple Fennel Slaw and Greens

I'm trying to use the vegetables I got in my box from Farm Fresh to You. I had a bulb of fennel and some apples and kale, spinach and rappini. I made a Apple Fennel Slaw from a recipe from The Hidden Kitchen THE HIDDEN KITCHEN. I thought that would go well with the pork. The greens I simply cooked with a ham bone and a little chicken stock. The pork I just simply seasoned with salt, pepper, poultry seasoning and garlic powder. Pan fried to a medium rare in a little butter and olive oil.
A good combination and very easy.
Here is the recipe from Dennis Kercher of the Hidden Kitchen:

2 small to medium bulbs of fennel, core removed, julienned, reserve
1 tart green apple (Macintosh or Granny Smith) cut in half, cored, julienne and toss in 1/4C lemon juice to prevent discoloring. Reserve covered in the fridge.
1Tbsp mustard seeds
1/2 C chicken stock
Salt and pepper to taste.
In a saute pan, heat 2Tbsp olive oil with the mustard seeds. Saute the julienned fennel approximately 5 minutes. Add chicken stock, salt and pepper and saute another 5-8 minutes until the stock is absorbed and cooked off. Fennel should be somewhat soft but not completely wilted. Remove from heat and allow to cool down. Strain off excess broth and chill separately from the fennel.
Salad Dressing:
1/4C white vinegar
1/2C high quality olive oil
1 tsp salt
1/2tsp pepper
1 tsp course mustard
1/2tsp Dijon mustard
Mix together well. Add the mustard a little at a time. You don't want it to overpower, just add a suggestion of mustard.
Combine the apple and fennel and add enough of the salad dressing to coat.