Family Favourite Bacon, Pork and Apple Burger

Name: Family Favourite Bacon, Pork and Apple Burger with Rosemary Wedges and Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Rosemary; ½ unit(s) Apple; 2 unit(s) Garlic Clove; 10 grams Breadcrumbs; 240 grams British Pork Mince; 30 grams Mature Cheddar Cheese; 2 unit(s) Burger Buns; 20 grams Wild Rocket; 25 grams Apple and Sage Jelly; 12 milliliter(s) Balsamic Glaze; 90 grams British Smoked Bacon Lardons; ¼ tsp Salt for the Breadcrumbs

with Rosemary Wedges and Rocket Salad

Recipe Development TeamUpdated on October 07, 2025

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Pork and apple is a classic combination for a reason. A guaranteed crowd pleaser, this Family Favourite Bacon, Pork and Apple Burger is sure to be a hit for everyone at your table.

Tags:

Family Friendly

Allergens:

Wheat

•Cereals containing gluten

•Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

½ unit(s)

Apple

2 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

240 grams

British Pork Mince

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

20 grams

Wild Rocket

25 grams

Apple and Sage Jelly

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kJ)3938 kJ

Energy (kcal)941 kcal

Fat43.3 g

of which saturates16.4 g

Carbohydrate93.2 g

of which sugars12 g

Dietary Fibre8.7 g

Protein45.8 g

Salt3.18 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Garlic Press

•Grater

Cooking Instructions and Tips

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat, then 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, 30-40 mins. Turn halfway through.

Meanwhile, grate the apple (no need to peel - see ingredients for amount). Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the apple, garlic, breadcrumbs and salt for the breadcrumbs (see pantry for amount), 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 a baking tray and bake on the middle shelf of your oven until cooked through, 14-16 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When there's 10 mins remaining, add the lardons alongside the burgers. Bake for the remaining time, 8-10 mins. IMPORTANT: Cook bacon thoroughly.

Meanwhile, grate the Cheddar cheese. Halve the burger buns.

Once 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.

At the same time, add the burger buns to the same tray to warm through, 2-3 mins.

When everything's ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers, bacon lardons and bun lids.

Serve your pork and apple burgers with the rosemary wedges and salad alongside. Finish by drizzling the balsamic glaze over the salad leaves.