with Rosemary Wedges and Rocket Salad
Pork and apple is a classic combination for a reason. A guaranteed crowd pleaser, this Family Favourite Pork and Apple Burger is sure to be a hit for everyone at your table.
Allergens
Utensils
Tags
Potatoes
450 grams
Dried Rosemary
1 sachet(s)
Apple
0.5 unit(s)
Garlic Clove
2 unit(s)
Breadcrumbs
10 grams
British Pork Mince
240 grams
Mature Cheddar Cheese
30 grams
Burger Buns
2 unit(s)
Wild Rocket
20 grams
Apple and Sage Jelly
25 grams
Balsamic Glaze
12 milliliter(s)
Salt for the Breadcrumbs
0.25 tsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the apple (no need to peel - see ingredients for amount). Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the apple, garlic, breadcrumbs and salt for the breadcrumbs (see pantry for amount), then add the pork mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 14-16 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar cheese. Halve the burger buns.
Once the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, add the burger buns to the same tray to warm through, 2-3 mins.
When everything's ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers and bun lids.
Serve your pork and apple burgers with the rosemary wedges and salad alongside. Finish by drizzling the balsamic glaze over the salad leaves.
3450
kJ
Energy (kJ)
825
kcal
Energy (kcal)
34.2
g
Fat
13.5
g
of which saturates
92.3
g
Carbohydrate
11.9
g
of which sugars
8.4
g
Dietary Fibre
38.1
g
Protein
1.95
g
Salt
with Rosemary Wedges and Rocket Salad
with Rosemary Wedges and Rocket Salad
with Rosemary Wedges and Rocket Salad
with Rosemary Wedges and Rocket Salad
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