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
500 g
Porc haché
2 pièce(s)
Pomme Granny Smith
10 pièce(s)
Romarin
4 pièce(s)
Pains briochés
(Contient Gluten, Oeuf, Lait)
113 g
Mélange printanier
680 g
Pomme de terre Yukon
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 tasse(s)
Chapelure panko
(Contient Blé)
1 cs
Miel
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!