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Pork and Apple Burger

Pork and Apple Burger

with Rosemary Potatoes and Mixed Green Salad

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3.3 / 4 Ratingout of 1378 ratings
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Pork and apple are a match made in heaven! In this dish, they are combined into a juicy burger on top of a delicious bun. It can't get much better, but it does, with roasted rosemary potatoes and a leafy side salad as the perfect accompaniments.

Allergens:Egg/OeufWheat/BléMilk/LaitSulphites/SulfiteMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

4 unit

Burger Bun

(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)

600 g

Yellow Potato

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 unit

Granny Smith Apple

1 sprig

Rosemary

113 g

Spring Mix

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

1 tsp

Sugar*

4 tbsp

Oil*

½ tsp

Salt and Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3849 kJ
Calories920 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate81 g
Sugar16 g
Dietary Fiber7 g
Protein35 g
Cholesterol110 mg
Sodium600 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Strainer
Box Greater
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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1 ROAST POTATOES
1 ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes and toast buns). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Finely chop 2 tsp rosemary leaves. Cut potatoes in half lengthwise, then cut each half into 1/2-inch thick wedges. On a baking sheet, toss potatoes and half the rosemary with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2 MAKE PATTIES
2 MAKE PATTIES
2

Meanwhile, coarsely grate one apple into a strainer. Using your hands, squeeze out any liquid. In a medium bowl, combine grated apple, pork, remaining rosemary, half the mustard and 1/4 cup panko and 1/4 tsp salt. Season with pepper. Form mixture into four equal 4-inch wide burger patties.

3 COOK PATTIES
3 COOK PATTIES
3

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then two burger patties. Pan-fry, until golden-brown, 3-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer cooked patties to a plate and repeat with remaining patties. (NOTE: Add a 1/2 tbsp oil, if your pan is dry for the remaining patties!)

4 TOAST BUNS
4 TOAST BUNS
4

Meanwhile, split buns in half and arrange them on another baking sheet, cut-side up. Toast in top of oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

5 MAKE SALAD
5 MAKE SALAD
5

Meanwhile, core, then thinly slice remaining apple. In another medium bowl, whisk together remaining mustard, 1 tbsp vinegar, 1 tsp sugar and 1/2 tbsp oil. Season with salt and pepper. Add spring mix and sliced apple. Toss together to combine.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Spread mayo on toasted bottom buns. Arrange patties between buns and top with some salad, if desired. Divide burger, rosemary potatoes and remaining salad between plates.