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Pork & Apple Burger

Pork & Apple Burger

with Rosemary Wedges and Pea Shoot Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
361 kcal
Protein
: 
9.9g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Apple and Sage Jelly

40 grams

Pea Shoots

2 unit(s)

Brioche Bun

9.9 grams

Panko Breadcrumbs

225 grams

British Pork Mince

15 grams

Honey

1 unit(s)

Apple

30 grams

Mature Cheddar Cheese

(Contains: Milk)

½ unit(s)

Lemon

450 grams

Potatoes

¼ bunch(es)

Rosemary

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)1510 kJ
Energy (kcal)361 kcal
Fat14 g
of which saturates4.6 g
Carbohydrate54.4 g
of which sugars13.5 g
Dietary Fibre6 g
Protein9.9 g
Salt0.3 g
Potassium48.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Chop the potato into 2cm wide wedges (no need to peel). Lay on a baking tray. Drizzle over a little oil and sprinkle on the rosemary. Season with salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, 30-35 mins. Turn halfway through cooking.

2

Peel and coarsely grate the apple (discard the core). Pat dry with a piece of kitchen paper (you don't want soggy burgers!). Put the pork mince in a mixing bowl and add the grated apple and the panko breadcrumbs. Season with salt and pepper, then mix well and form into burgers (one per person). Tip: Make your burgers quite flat and slightly larger than your buns, they will plump up as they cook!

3

Heat a glug of oil in a frying pan on medium heat. Once hot, gently add the burgers and cook until no longer pink in the middle, 5-6 mins on each side. Tip: Don’t turn each burger until it has formed a crust on the underside, or it might stick to the pan!

4

Meanwhile, grate the cheddar cheese. Once the burgers are cooked, take the pan off the heat. Divide the cheese between the tops of the burgers, then pop a lid on the pan and set aside for the cheese to melt, about 4 mins.

5

While the burgers are cooking, halve the brioche buns. Place on another baking tray and pop them on the middle shelf of your oven to warm through, 2-3 mins. Tip: Watch your buns don't burn! Put the honey in a mixing bowl and add a squeeze of lemon juice and the olive oil (see ingredients for amount). Season with salt and pepper. Just before serving, add the peashoots and toss well.

6

Spread a little apple and sage jelly on each of the brioche halves. Serve your burgers in the buns with some wedges and salad alongside. Enjoy!

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