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Pork and Apple Burger

Pork and Apple Burger

with Rosemary Wedges and Rocket Salad

This Pork and Apple Burger is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Milk
Sulphites

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
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

½ unit(s)

Apple

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

Pork Mince

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Sliced Burger Buns

(Contains Cereals containing gluten)

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

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Nutritional information

Energy (kJ)3677 kJ
Energy (kcal)879 kcal
Fat37 g
of which saturates14.2 g
Carbohydrate100.4 g
of which sugars21.4 g
Protein38.3 g
Salt2.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grater

Instructions

Make the Rosemary Wedges
1

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.

Shape the Burgers
2

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.

Get Baking
3

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.

Say Cheese
4

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.

Dress your Salad
5

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

Stack and Serve
6

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.

Enjoy!