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
1
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). Lay on a baking tray. Drizzle over a little oil and sprinkle on the rosemary. Season with salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, 25-30 mins. Turn halfway through cooking.
Quarter, core and grate the apple (no need to peel). Place in a clean tea towel and squeeze out as much juice as you can (you don't want soggy burgers). Put the pork mince into a mixing bowl, and add the grated apple and the panko breadcrumbs. Season with salt and pepper, then mix well and form into burgers 2cm thick (one per person). IMPORTANT: Wash your hands after touching raw meat.
Heat a glug of oil in a frying pan on medium heat. Once hot, gently add the burgers and cook them 5-6 mins on each side. IMPORTANT: The burgers are cooked when no longer pink in the middle. Wash your hands after handling raw meat. TIP: Don’t turn each burger until it has formed a crust on the underside or it might stick to the pan.
Meanwhile, grate the cheese. Once the burgers are cooked, take the pan off the heat. Divide the cheese between the tops of the burgers, then pop a lid on the pan and set aside for the cheese to melt, about 4 mins.
While the burgers are cooking, slice each bun in half. Place on another baking tray and pop them on the middle shelf of your oven to warm for the last 2-3 mins of potato cooking time. TIP: Watch your buns don't burn. Put the sugar (see ingredients for amount) into another mixing bowl and add a squeeze of lemon juice and olive oil (see ingredients for amount). Season with salt and pepper. Just before serving, add the rocket and toss well.
Spread a little of the apple and sage jelly on the base of each burger bun. Serve your burgers in the buns with some wedges and salad alongside. Enjoy!
707
kcal
Energy (kcal)
2960
kJ
Energy (kJ)
32
g
Fat
11
g
of which saturates
75
g
Carbohydrate
16
g
of which sugars
34
g
Protein
0.75
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
