with Rosemary Wedges and Rocket Salad
This Pork and Apple Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Apple and Sage Jelly
25
Lemon
0.5
Wild Rocket
40
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).
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, pop the burger buns into the oven to warm through, 2-3 mins.
Meanwhile, mix the sugar and olive oil for the dressing (see pantry for both amounts) into another bowl.
Halve the lemon, then squeeze in some of the juice. 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!
886
kcal
Energy (kcal)
3706
kJ
Energy (kJ)
42.7
g
Fat
14.5
g
of which saturates
91.6
g
Carbohydrate
21.8
g
of which sugars
40.1
g
Protein
2.04
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
