with Rosemary Wedges and Rocket Salad
Pork and apple is a classic combination and everyone loves a burger. Take those two ideas, add a bit of HelloFresh magic and what have you got? A pork and apple burger, that's what! Add some rosemary wedges and a fresh pea shoot salad and it's a guaranteed crowd-pleaser. Our tip is to take the pork out of your fridge around 45 mins before using - bringing it up to room temperature means the burgers cook more evenly. Enjoy!
Allergens
Utensils
Rosemary
0.25
Potatoes
450
Apple
0.5
British Pork Mince
240
Panko Breadcrumbs
10
Mature Cheddar Cheese
30
Burger Buns
2
Lemon
0.5
Wild Rocket
40
Apple and Sage Jelly
25
Olive Oil for the Dressing
2
Sugar
1
Preheat your oven to 200°C. 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 on 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.
Quarter, core and grate the apple (no need to peel). Put the grated apple and breadcrumbs into a bowl and mix together. Add the pork mince, season with salt and pepper, then mix well and form into burgers 2cm thick (one per person). IMPORTANT: Wash your hands after handling raw mince.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. TIP: The burgers will shrink a little during cooking.
Meanwhile, grate the cheese. Once the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or wrap loosely in foil) and set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, slice each bun in half. Pop onto the middle shelf of your oven to warm for the last 2-3 mins of potato cooking time. Put the sugar and olive oil (see ingredients for both amounts) into another mixing bowl and add a squeeze of lemon juice. Season with salt and pepper. Just before serving, add the rocket and toss to coat.
Share the apple and sage jelly between the bases of the buns. Top with the burgers, close the lid, and serve with the wedges and salad alongside. Enjoy!
806
kcal
Energy (kcal)
3370
kJ
Energy (kJ)
33
g
Fat
12
g
of which saturates
94
g
Carbohydrate
18
g
of which sugars
37
g
Protein
0.95
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
