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
Rosemary
0.25
Potatoes
450
Apple
0.5
British Pork Mince
240
Panko Breadcrumbs
10
Mature Cheddar Cheese
30
Glazed Burger Bun
2
Lemon
0.5
Wild Rocket
40
Apple and Sage Jelly
25
Salt for the Breadcrumbs
0.25
Olive Oil for the Dressing
2
Sugar
1
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the rosemary leaves from their stalks and finely chop (discard the stalks). 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 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 ingredients 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.
Pop the burger buns into your oven to warm through, 2-3 mins.
Meanwhile, mix the sugar and olive oil for the dressing (see ingredients 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 is 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!
784
kcal
Energy (kcal)
3278
kJ
Energy (kJ)
32.9
g
Fat
10.9
g
of which saturates
87.8
g
Carbohydrate
18.7
g
of which sugars
37
g
Protein
1.96
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
