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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. Made into a juicy burger with a brioche bun, it doesn’t get much better than this. Roasted rosemary potatoes and a leafy side salad are the perfect accompaniment.


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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

4 unit

Brioche Bun

(ContainsGluten, Egg, Milk)

680 g

Yukon Potato

1 cup

Panko Breadcrumbs


2 unit

Granny Smith Apple

10 g


113 g

Spring Mix

2 tbsp

Balsamic Vinegar


1 tbsp


2 tbsp


(ContainsEgg, Mustard)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3423 kJ
Calories818 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate87 g
Sugar22 g
Dietary Fiber6 g
Protein32 g
Cholesterol111 mg
Sodium518 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
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes and toast the buns). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Laver et sécher tous les aliments. Finely chop 2 tsp rosemary leaves. Cut the potatoes into ½-inch wedges. Toss the potatoes on a baking sheet with half the rosemary and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, coarsely grate one apple. In a medium bowl, combine the grated apple, panko, pork and remaining rosemary. Form the mixture into four 5-inch wide burger patties. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the burgers. Pan-fry until the burgers are cooked through, 3-5 min per side. (TIP: Cook to a minimum internal temperature of 160°F. Cuire jusqu'à une température interne min. de 160°F.)


Meanwhile, split the buns and arrange them on another baking sheet cut-side up. Toast in the centre of the oven until just golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)


Thinly slice the second apple. In another medium bowl, whisk together the vinegar, honey and a drizzle of oil. Season with salt and pepper. Add the spring mix and sliced apple. Toss to combine.


Spread the buns with mayonnaise. Arrange the burgers between the buns and top with some of the salad (if desired). Serve the remaining salad and rosemary potatoes to the side.