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Pork Burgers:
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1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside.
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2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine.
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3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
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4. Divide the seasoned pork into four portions and shape into patties.
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5. Place the patties onto a plate or platter and chill for at least one hour.
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6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes.
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7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving.
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8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw
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Slaw:
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1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.
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2. Add the oil and whisk until the dressing is emulsified.
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3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine.
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4. Add the fennel fronds and toss again just before serving
