Cheesy BBQ Pork Burger
with Wedges and Rocket & Apple Salad
- Milk
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- Soya
- May contain traces of allergens
This Cheesy BBQ Pork Burger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
450
Potatoes
30
Mature Cheddar Cheese
(Contains: Milk)
1
Garlic Clove
1
Dried Rosemary
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Pork Mince
15
Cider Vinegar
(Contains: Sulphites)
1
Apple
2
Burger Buns
(Contains: Cereals containing gluten May be present: Milk, Egg, Soya)
64
BBQ Sauce
20
Wild Rocket
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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, grate the cheese. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, dried rosemary, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), 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 another 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, add the cider vinegar and olive oil for the dressing (see pantry for amount) to a medium bowl.
Season with salt, pepper and a pinch of sugar (if you have any), then mix together and set the dressing aside.
Quarter, core and thinly slice the apple (no need to peel).
When the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
Meanwhile, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.
When everything's ready, spread the BBQ sauce over the bun bases and lids. Top the bases with the cheesy burgers and some rocket, then sandwich shut.
Add the remaining rocket and apple slices to the bowl of dressing and toss to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without.
Serve your burgers with the wedges and salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pork burgers are well-seasoned and flavourful, with the apple and rocket salad adding a fresh, complementary contrast. Some found the burger itself a little bland without the BBQ sauce, so do not skip it.
- Ease of prep: Most found this straightforward and quick to pull together, though shaping and oven-cooking the patties takes a little patience.
- Suggestions: Grating the apple directly into the mince adds moisture and flavour; adding finely diced onion is another popular way to boost the patties. If the burgers feel greasy after baking, pressing them briefly on kitchen paper before adding to the bun helps. Some prefer to finish the patties in a frying pan or on a BBQ for better colour and texture. If the rosemary feels overpowering, use less than the full amount. Consider swapping apple cider vinegar for balsamic in the dressing if you prefer a milder acidity.
- Next-day meals: One apple can feel a little sparse for the salad, so consider adding extra if you have some to hand; a handful more rocket is also worth adding if you enjoy the salad.
