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Family Favourite Pork and Apple Burger
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad

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Pork and apple is a classic combination for a reason. A guaranteed crowd pleaser, this Family Favourite 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)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kJ)3450 kJ
Energy (kcal)825 kcal
Fat34.2 g
of which saturates13.5 g
Carbohydrate92.3 g
of which sugars18.8 g
Dietary Fibre8.5 g
Protein38.1 g
Salt1.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Garlic Press
•Grater
•Baking Tray

Instructions

PDF
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, 30-40 mins. Turn halfway through.

Shape the Burgers
2

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.

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

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