Before starting, wash and dry all produce. Core apple. Using a box grater, coarsely grate half the apple. Cut remaining apple into 1/4-inch pieces.Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Set grated apple aside.Thinly slice radishes.Combine half the maple syrup and half the BBQ sauce (use all for 4 ppl) in a small bowl.

Add ground pork, breadcrumbs, grated apple and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then mix to combine.Form into four 3-inch wide patties (8 patties for 4 ppl).

Heat a large non-stick pan over medium-high heat.When hot, add patties to the dry pan, keeping them close together. Cook until golden brown, 3-4 min.Flip patties, then reduce heat to medium. Add 2 tbsp (4 tbsp) water around patties.Spoon maple-BBQ sauce mixture over patties, then sprinkle cheese over top. Cover with a lid and cook until cheese is melted and patties are cooked through, 3-4 min.**

Meanwhile, add vinegar, remaining maple syrup and 1/2 tbsp oil (1 tbsp) to a large bowl. Season with salt and pepper, then stir to mix.Add radishes, spring mix and remaining apples. Toss to combine.

Divide fresh salad and pork-cheddar patties between plates.Sprinkle salad topping mix over salad.