with Rosemary Wedges and Rocket Salad
This Pork and Apple Burger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Allergens
Utensils
Tags
Potatoes
450
Dried Rosemary
1
Apple
0.5
Panko Breadcrumbs
10
British Pork Mince
240
Mature Cheddar Cheese
30
Glazed Burger Bun
2
Balsamic Glaze
12
Wild Rocket
40
Apple and Sage Jelly
25
Salt for the Breadcrumbs
0.25
Sugar for the Dressing
1
Olive Oil for the Dressing
2
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, 25-35 mins. Turn halfway through.
Meanwhile, quarter, core and grate the apple (no need to peel - see ingredients for amount).
In a large bowl, combine the apple, 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, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Halve the burger buns.
Once 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, the burger buns into your oven to warm through, 2-3 mins.
Meanwhile, in another bowl, mix together the balsamic glaze and olive oil for the dressing (see pantry for amount).
Season with salt and pepper.
Just before serving, add the rocket to the dressing and toss to coat.
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 burger with the rosemary wedges and salad alongside.
Enjoy!
3705
kJ
Energy (kJ)
885
kcal
Energy (kcal)
42.5
g
Fat
14.5
g
of which saturates
90.5
g
Carbohydrate
21.2
g
of which sugars
39.7
g
Protein
3.03
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
