Pork and Apple Burger
with Rosemary Potatoes and Mixed Green Salad
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
226 g
Porc haché
1 pièce(s)
Pomme Granny Smith
1 pièce(s)
Romarin
2 pièce(s)
Pains briochés
(Contient Gluten, Oeuf, Lait)
56 g
Mélange printanier
340 g
Pomme de terre Yukon
½ pièce(s)
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
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.