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, 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
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.