Double Pork and Apple Burgers

• Meanwhile, core apple, then coarsely grate half the apple using a box grater. Set remaining apple aside for salad in step 5.
• Transfer grated apple to a strainer. Using your hands, squeeze out any liquid.
• Add grated apple, pork, breadcrumbs, half the Dijon and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
• Using wet hands, form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

• Heat a large non-stick pan over medium heat.
• When hot, add 1/2 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
• Pan-fry until golden-brown and cooked through, 4-5 min per side.**

• Meanwhile, halve buns.
• Arrange directly on the top rack of the oven, cut-side up.
• Toast until golden brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

• Meanwhile, thinly slice remaining apple.
• Add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add spring mix and apple slices. Toss to combine.

• Spread mayo on bottom buns, then stack with patties and some salad. Close with top buns.
• Divide burgers, potatoes and remaining salad between plates.

If you've opted for double pork, add an extra 1/4 tsp (1/2 tsp) salt to the pork mixture. (TIP: For 4 ppl, if you prefer a more tender meatball, add 2 eggs to the mixture!) Form into four (eight) 5-inch-wide patties.