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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
2 unit
Granny Smith Apple
10 unit
Rosemary
4 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
113 g
Spring Mix
680 g
Yukon Potato
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Honey
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the broiler to high (to toast the buns).
Prep: Wash and dry all produce. Strip a few rosemary leaves off the stem and finely chop 2 tsp. Cut the potatoes into ½-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with half the rosemary, salt and pepper. Roast in the centre of the oven, stirring halfway though cooking, until the potatoes are golden-brown, 25-28 min.
Make the patties: Meanwhile, coarsely grate one apple. In a medium bowl, combine the grated apple, panko, pork and remaining rosemary. Form the mixture into four 5-inch wide burger patties. Season with salt and pepper.
Cook the burgers: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the burgers. Pan-fry until the burgers are cooked through, 3-5 min per side. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Toast the buns: Meanwhile, split the buns and arrange them on a baking sheet cut-side up. Toast in the centre of the oven until just golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Make the salad: Thinly slice the the remaining apple. In a medium bowl, whisk together the vinegar, honey and a drizzle of oil. Season with salt and pepper. Add the spring mix and sliced apple. Toss to combine.
Finish and serve: Arrange the pork and apple burgers between the buns and top with some of the salad (if desired). Serve the remaining salad and rosemary potatoes to the side. Enjoy!
