Family Favourite Pork and Apple Burger
with Rosemary Wedges and Rocket Salad
- Cereals containing gluten
- Milk
- Sulphites
- Milk
- Egg
- Soya
- May contain traces of allergens
Make the most of the bank holiday weekend with delicious, crowd-pleasing recipes, such as this Family Favourite Pork and Apple Burger. Pork and apple is a classic combination for a reason!
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
½ unit(s)
Apple
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Pork Mince
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten May be present: Milk, Egg, Soya)
25 grams
Apple and Sage Jelly
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
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 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.
Meanwhile, grate the Cheddar cheese. Halve the burger buns.
Once cooked 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 and bun lids.
Serve your pork and apple burgers with the rosemary wedges and rocket alongside. Finish by drizzling the balsamic glaze over the rocket leaves.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pork and apple combination is widely enjoyed, with the grated apple adding sweetness and moisture to the patty. The apple and sage jelly on the bun is a particular highlight, though some find the overall flavour slightly too sweet.
- Ease of prep: Most find this straightforward to put together, though a few note it feels like more effort than expected for a burger night.
- Suggestions: Cook the burgers in a frying pan or finish them in one to achieve better browning, as oven-baking alone can leave them pale and sitting in liquid. If you prefer a stronger apple flavour, add a little extra grated apple to the mix and consider squeezing out some of the juice first to prevent the patty becoming too soft. Reduce the garlic to one clove if you find it overpowering, and add a generous portion of apple and sage jelly as several felt the supplied amount was too small.
- Next-day meals: Leftover burgers reheat well and are just as enjoyable the following day.
- Portions: A few felt the wedge portion was on the smaller side; adding an extra potato or two is an easy fix.
- Cooking times: The burgers often need longer than the recipe suggests — around 20–25 minutes in the oven — and the wedges may also need extra time to crisp up properly.
