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Pork and Apple Burger

Pork and Apple Burger

with Rosemary Wedges and Rocket Salad

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 using - bringing it up to room temperature means the burgers cook more evenly. Enjoy!

Family Friendly
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Dried Rosemary

½ unit(s)


10 grams


(Contains Cereals containing gluten)

240 grams

Pork Mince

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Burger Buns

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

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

25 grams

Apple and Sage Jelly

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs


Nutritional information

Energy (kJ)3415 kJ
Energy (kcal)816 kcal
Fat34.1 g
of which saturates13.5 g
Carbohydrate90.3 g
of which sugars17.8 g
Protein38.1 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.



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, 25-35 mins. Turn halfway through.


Meanwhile, quarter, core and grate the apple (no need to peel - see ingredients for amount).

In a large bowl, combine the apple, 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, 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.


Just before serving, add the rocket to a medium bowl. Drizzle with the balsamic glaze, then toss to evenly coat.


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 burger with the rosemary wedges and salad alongside.