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.
/ serving 4 people
/ serving 4 people
Burger Bun(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)
Granny Smith Apple
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
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.
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.
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!)
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!)
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.
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.