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Family Favourite Double Pork and Pear Burger

Family Favourite Double Pork and Pear Burger

with Rosemary Wedges and Rocket Salad
Recipe Development Team
Recipe Development TeamUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
1228 kcal
Protein
: 
61.4g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Barley
  • Sulphites
  • Cereals containing gluten
  • Rye
  • Barley
  • Egg
  • Milk
  • Oats
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

½ unit(s)

Pear

2 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

480 grams

British Pork Mince

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

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

25 grams

Apple and Sage Jelly

20 grams

Wild Rocket

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

Energy (kJ)5138 kJ
Energy (kcal)1228 kcal
Fat63 g
of which saturates24.4 g
Carbohydrate108.9 g
of which sugars24.5 g
Dietary Fibre10.8 g
Protein61.4 g
Salt2.4 g
Potassium1080.2 mg
Calcium150.9 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Bowl
•Garlic Press
•Grater

Instructions

Make the Rosemary Wedges
1

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, 25-35 mins. Turn halfway through.

Shape the Burgers
2

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

In a large bowl, combine the pear, 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, 2 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Get Baking
3

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.

Say Cheese
4

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

Final Touches
5

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.

Stack and Serve
6

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

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

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