Pork and Apple Burger

Pork and Apple Burger

with Rosemary Potatoes and Mixed Green Salad

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Pork and apple are a match made in heaven. Made into a juicy burger with a pain au lait bun, it doesn’t get much better than this. Crispy rosemary potatoes and a leafy side salad are the perfect accompaniment.

Tags:Nut free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

226 g

Ground Pork

1 unit

Granny Smith Apple

1 unit


2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

56 g

Spring Mix

340 g

Yukon Potato

½ unit

Balsamic Vinegar


Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon
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Prep and roast the potatoes: Preheat the oven to 400°F. Wash and dry all produce. Strip the rosemary leaves off the stems and finely chop 1 tsp (or 2 tsp for 4 people). Cut the potatoes into ½-inch wedges (like steak fries!). Toss the potatoes on a baking sheet with half the rosemary, a drizzle of oil, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking.


Form the patties: Halve and core the apple. Grate half the apple into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork and remaining chopped rosemary, then season generously with salt and pepper. Thoroughly combine the mixture with your hands, then form into 2 patties, each about 1/2-inch each (or 4 for 4 people).


Cook the burgers: Heat a drizzle of oil in a large pan over medium-high heat. Add the patties to the pan and cook for 4-5 minutes per side, until cooked though. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)


Toast the buns: Meanwhile, split the buns apart and toast on a baking sheet in the oven for 2-3 minutes, or until golden.


Make the salad: Thinly slice the remaining apple half. Toss the spring mix and sliced apple in a medium bowl with a drizzle of oil and 1 tbsp balsamic vinegar (DO: Measure out) (or 1 bottle for 4 people.) Season with salt and pepper.


Finish and serve: Lay the pork and apple burgers between the buns, with some of the salad on top (if desired). Serve the remaining salad and rosemary potatoes to the side. Enjoy!

GRILLING TIP: Instead of pan-frying, BBQ burgers on medium heat, with lid closed, 5 to 7 min per side, until cooked to temperature above.