Double Pork & Apple Burgers and Mini Mac & Cheese
with Hidden Carrot and Apple
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
- May contain traces of allergens
- Sulphites
- Celery
- Mustard
Looking for a way to sneak in some goodness to your kids' meals? Our Pork & Apple Burgers and Mini Mac & Cheese cleverly hides fruit and vegetables in the mac and cheese sauce. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Apple
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Carrot
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
480 grams
British Pork Mince
75 grams
Creme Fraiche
(Contains: Milk)
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Milk)
10 grams
Chicken Stock Paste
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Veg
15 grams
Butter
1 tbsp
Plain Flour
125 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Quarter, core and grate half the apple (no need to peel). Thinly slice the remaining apple.
Grate the Cheddar cheese. Trim the carrot, then coarsely grate (no need to peel).
Halve the burger buns.
In a large bowl, combine the grated garlic, grated apple and the savoury seasoning. Season with salt and pepper, then add the pork mince. Mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 2 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince. Set aside for later.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the carrot and stir-fry until starting to soften, 2-3 mins.
Next, add the water for the veg (see pantry for amount) and bring to a simmer, then cover with a lid or foil and simmer until the carrot is tender, 4-5 mins.
Hide the Veg: Once cooked, add the carrot along with the liquids from the pan to a blender. Blitz until smooth. Add a splash more water if needed to blend. Then, add the creme fraiche and blend again, until combined. If you don't have a blender, set the carrot aside in a small bowl and add to sauce in step 5.
Pop the burgers onto a baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt.
When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Next, return the (now empty) saucepan on medium heat. Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount), then add in the carrot creme fraiche mixture and chicken stock paste.
Bring to the boil, then stir and simmer until the sauce has thickened, 2-3 mins.
Meanwhile, pop the buns into the oven to warm through, 2-3 mins.
When everything's ready, add the pasta to the creamy sauce along with the cheese and mix to combine. Season with salt and pepper.
Share the buns between serving plates. Dollop on the ketchup (see pantry for amount) and top with the pork burgers. Add a couple of the rocket leaves to the burger (for those who'd like).
Serve the mac and cheese and remaining salad and apple alongside with a drizzle of oil to finish for those who'd like.
