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Pork and Apple Burger

Pork and Apple Burger

with Rosemary Chips (F)

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Nothing makes us happier than respinning a fast food favourite into an equally fast, but healthy dinner! This week we’ve turned our attention to the trusty hamburger. No crazy additives and preservatives. Instead we’ve got the best pork we can lay our hands on from our Butcher Nick ‘The Knife’ and added some homemade chunky chips. If you happen to have a slice of cheese in the fridge we won’t tell!

Tags:Lactose FreeFamily Friendly
Allergens:EggCereals containing glutenSoyaMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 sprig(s)


4 unit(s)


8 tbsp

Cox's Apple

450 grams

Pork Mince

4 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing gluten, Soya, Milk)

2 bag(s)

Steve’s Leaves: Baby Watercress

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kcal)775 kcal
Energy (kJ)3242.6 kJ
Fat28.0 g
of which saturates6.0 g
Carbohydrate99 g
of which sugars0.0 g
Protein27 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 220 degrees. Tip: Take your pork out of the fridge around 45 minutes prior to cooking if you can - bringing it up to room temperature will mean it cooks more evenly later. Strip the leaves from the rosemary and chop them into a coarse powder.


Scrub your potato under water. Chop the potato in half lengthways and then chop lengthways into chips. Toss in 1 tbsp of olive oil and a good pinch of salt and pepper and 1 tbsp of rosemary. Cook on the top shelf of the oven for around 30 minutes until crispy (turning once).


Peel and then coarsely grate the apple, discarding the core and squeeze out some of the juice. In a bowl mix ½ tbsp rosemary, the pork and 8 tbsp of apple. Mix in just under ½ tsp of salt and a few good grinds of black pepper.


Form the pork into 4 equally sized patties. Tip: Press the meat together only as hard as you need to for it to stick. The more loosely packed the meat the better the burger!


Heat 1 tbsp of olive oil on medium-high heat in a non-stick pan. Once hot gently add your burgers and cook for around 4-5 mins on each side. Tip: Don’t even consider turning your burger until it has formed a nice crust on the underside or else it could stick to the pan and break up.


Split your demi-brioche buns in half and toast them lightly.


Dress the salad leaves with a drizzle of olive oil and a pinch of salt and pepper. Serve the burgers with your chips and some of the dressed salad leaves.