Pork and Apple Burger

Pork and Apple Burger

with Rosemary Wedges and Rocket Salad

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Pork and apple is a classic combination and everyone loves a burger. Take those two ideas, add a bit of HelloFresh magic and what have you got? A pork and apple burger, that's what! Add some rosemary wedges and a fresh pea shoot salad and it's a guaranteed crowd-pleaser. Our tip is to take the pork out of your fridge around 45 mins before beginning - bringing it up to room temperature means the burgers cook more evenly.

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ bunch(es)


1 pack(s)


1 unit(s)

Cox's Apple

1 pack(s)

Pork Mince

10 grams

Panko Breadcrumbs


1 block(s)

Cheddar Cheese


2 unit(s)

Burger Bun

(ContainsGluten, Egg, Soya)

1 sachet


½ unit(s)


1 bag(s)


1 pot(s)

Tracklements Apple and sage Jelly

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3561 kJ
Energy (kcal)851 kcal
Fat29.0 g
of which saturates10.0 g
Carbohydrate110 g
of which sugars26.0 g
Protein41 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Kitchen Paper
Large Bowl
Tea Towel
Frying Pan
Mixing Bowl
Serrated Knife
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Chop the potato into wedges the size of your index finger (no need to peel). Lay on a lined baking tray. Drizzle over a little oil and sprinkle on the rosemary. Season with salt and black pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, 30-35 mins. Turn halfway through cooking.


Peel and coarsely grate the apple (discard the core). Place in a clean tea towel and squeeze out as much juice as you can (you don't want soggy burgers!). Put the pork mince in a large bowl and add the apple and the panko breadcrumbs. Season with salt and black pepper, then mix well and form into burgers (one per person). TIP: Make your burgers quite flat and slightly larger than your buns - they will plump up as they cook!


Heat a glug of oil in a frying pan on medium heat. Once hot, gently add the burgers and cook until no longer pink in the middle, 5-6 minutes per side. TIP: Don’t turn each burger until it has formed a crust on the underside, or it might stick to the pan!


Meanwhile, grate the cheddar cheese. Once the burgers are cooked, take the pan off the heat. Divide the cheese between the burgers, then pop a lid on the pan and set aside for the cheese to melt, about 4 mins.


While the burgers are cooking, split each brioche bun in half. Place on another lined baking tray and pop them on the middle shelf of your oven to warm through for 2-3 mins. TIP: Watch your buns don't burn! Put the honey in a mixing bowl and add a squeeze of lemon juice and the olive oil (amount specified in the ingredient list). Season with salt and black pepper. Add the pea shoots and toss well.


Spread a little apple and sage jelly on each of the brioche halves. Serve your burgers in the buns with some wedges and salad alongside. Enjoy!