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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
Granny Smith Apple
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
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.
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.
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!)
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!)
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.
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.