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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! 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.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

2 unit

Artisan Bun


460 g

Russet Potato

¼ cup

Panko Breadcrumbs


1 unit

Granny Smith Apple

1 sprig


56 g

Spring Mix

1 tbsp

Balsamic Vinegar


2 tbsp


(ContainsSulphites, Egg, Mustard)

½ tbsp

Dijon Mustard

(ContainsSulphites, Mustard)

Not included in your delivery

½ tsp


2 tbsp


¼ tsp

Salt and Pepper*

¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat58 g
Saturated Fat13 g
Carbohydrate103 g
Sugar14 g
Dietary Fiber8 g
Protein38 g
Cholesterol95 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Box Grater
Medium Bowl
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch wedges. Toss potatoes and half the rosemary with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.


While potatoes roast, using a box grater, coarsely grate half the apple (grate a whole apple for 4 ppl). Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Combine grated apple, pork, panko, half the mustard, remaining rosemary and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into two equal 4-inch wide burger patties (four patties for 4 ppl).


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then the burger patties. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!)


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


While buns toast, core, then thinly slice remaining apple. Whisk together vinegar, remaining mustard, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in another medium bowl. Season with salt and pepper. Add spring mix and sliced apple. Toss together to combine.


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