Ingredients

Step by step

1. Heat a frying pan until hot, add the fennel seeds and toast for 1-2 minutes, shaking the pan occasionally. Then grind to a powder using a pestle and mortar. Add the olive oil to the pan, add the onion and cook gently for 10 minutes, stirring occasionally until softened. Stir in the garlic, half the rosemary and the ground fennel, and cook for a further 2-3 minutes. Remove from the heat and transfer to a bowl.
2. Meanwhile, squeeze the grated courgette with clean hands over a colander in the sink to remove as much liquid as possible; set aside. When the onion mixture has cooled, add the pork mince, lemon zest, courgette and breadcrumbs. Season generously with salt and pepper. Mix well, then divide equally into four and shape into 10cm burgers. Put on a plate, cover and chill for 20 minutes or up to a day ahead.
3. Preheat the barbecue. Cut the red onion into rings and cut 4 large rounds from 1 tomato, set these aside. Dice the rest of the tomato, put in a small bowl, add the chopped peppers and season with a little salt and plenty of black pepper. Using a vegetable peeler, peel the courgette into wide ribbons. Toss with the olive oil and the remaining rosemary; season well. Lightly oil the barbecue grill, then grill the burgers on the barbecue for 10 minutes each side until cooked through and golden (or cook in a preheated oven at 220°C, fan 200°C, gas 7, for 15-20 minutes). When the burgers are half done, cook the courgettes for 30-60 seconds each side until tender and beginning to char. Halve the ciabatta rolls; toast until griddle marks appear.
   Tip

   There are now Freefrom burger baps in store, ideal for any gluten-intolerant guests. Remember to use gluten-free breadcrumbs in the burger mixture, too.
4. Mix the Greek yogurt, mayonnaise and mustard together and season. Spread a little on each bun, top with a slice of tomato and red onion followed by the burger, courgettes and some tomato and red pepper salsa.