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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.

Allergens:Wheat/BléEgg/OeufMilk/LaitSulphites/SulfiteMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

4 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

600 g

Yellow Potato

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 unit

Granny Smith Apple

1 sprig

Rosemary

113 g

Spring Mix

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

¼ cup

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
Calories880 kcal
Fat44 g
Saturated Fat11 g
Carbohydrate84 g
Sugar17 g
Dietary Fiber8 g
Protein35 g
Cholesterol100 mg
Sodium720 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Finely chop 2 tsp rosemary leaves. Cut potatoes into 1/2-inch wedges. Toss potatoes and half the rosemary with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

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

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then 2 burger patties. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.** Transfer cooked patties to a plate and repeat with remaining patties. (NOTE: Add an additional 1/2 tbsp oil, if your pan is dry for the remaining patties!)

4

While patties cook, halve buns 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

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

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.