Pork and Apple Burger

Name: Pork and Apple Burger with Rosemary Wedges and Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: ¼ Rosemary; 450 Potatoes; ½ Apple; 240 British Pork Mince; 10 Panko Breadcrumbs; 30 Mature Cheddar Cheese; 2 Glazed Burger Bun; ½ Lemon; 40 Wild Rocket; 25 Apple and Sage Jelly; ¼ Salt for the Breadcrumbs; 2 Olive Oil for the Dressing; 1 Sugar

with Rosemary Wedges and Rocket Salad

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This Pork and Apple Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Cereals containing gluten

•Milk

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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

Rosemary

450

Potatoes

Apple

240

British Pork Mince

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Mature Cheddar Cheese

(Contains: Milk)

Glazed Burger Bun

(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)

Lemon

Wild Rocket

Apple and Sage Jelly

Not included in your delivery

Salt for the Breadcrumbs

Olive Oil for the Dressing

Sugar

Nutritional information

Energy (kcal)784 kcal

Energy (kJ)3278 kJ

Fat32.9 g

of which saturates10.9 g

Carbohydrate87.8 g

of which sugars18.7 g

Protein37 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Grater

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the rosemary leaves from their stalks and finely chop (discard the stalks). 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 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, 25-35 mins. Turn halfway through.

Meanwhile, quarter, core and grate the apple (no need to peel).
In a large bowl, combine the apple, breadcrumbs and salt for the breadcrumbs (see ingredients 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, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Halve the burger buns.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
Pop the burger buns into your oven to warm through, 2-3 mins.

Meanwhile, mix the sugar and olive oil for the dressing (see ingredients for both amounts) into another bowl. Halve the lemon, then squeeze in some of the juice. Season with salt and pepper.
Just before serving, add the rocket to the dressing and toss to coat.

When everything is ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers and bun lids.
Serve your pork and apple burger with the rosemary wedges and salad alongside. Enjoy!