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!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
Brioche Bun(ContainsEgg, Gluten, Soya, Milk)
Steve’s Leaves: Baby Watercress
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.