Before starting, preheat the oven to 450°F and wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch wedges. Toss potatoes and half the rosemary with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

While potatoes roast, using a box grater, coarsely grate half the apple (grate a whole apple for 4 ppl). Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Combine grated apple, pork, panko, half the mustard, remaining rosemary and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into two equal 4-inch wide burger patties (four patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then the burger patties. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.\*\* (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!)

While patties cook, halve buns and arrange them on another baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

While buns toast, core, then thinly slice remaining apple. Whisk together remaining mustard, 1/2 tbsp vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) in another medium bowl. Season with salt and pepper. Add spring mix and sliced apple. Toss together to combine.

Spread mayo on toasted bottom buns. Add patties onto buns and top with some salad, if desired. Finish with the top buns. Divide burger, rosemary potatoes and remaining salad between plates.