Pork and Apple Burger with Rosemary Chips
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Pork and Apple Burger with Rosemary Chips

Pork and Apple Burger with Rosemary Chips

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 or 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!

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 Time35 minutes
Cooking time


serving amount








British Pork Mince


Brioche Bun

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


Baby Watercress


Seville Orange & Honey Dressing


Nutritional information

/ per serving
Energy (kcal)917 kcal
Energy (kJ)3837 kJ
Fat41 g
of which saturates13 g
Carbohydrate88 g
of which sugars0 g
Protein52 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Grill Pan



Pre-heat your oven to 220 degrees. Tip: Take the pork out of your fridge around 45 mins 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 finely.


Scrub the potatoes under water. Chop the potatoes in half lengthways and then chop lengthways into chips. Toss in a splash of olive oil, a good pinch of salt, a grind of pepper and a scattering of your rosemary leaves. Transfer to a baking tray and cook on the top shelf of your oven for around 30 mins until crispy (turning once).


To make your burgers, peel and then coarsely grate the apple, discard the core and squeeze out some of the juice (you don’t want your burgers too wet!). In a bowl mix together the pork, the rest of your rosemary, and your grated apple. Add in a pinch of salt and a few good grinds of black pepper.


Form your pork into equally-sized patties (one per person). Tip: Press the meat together only as hard as you need for it to stick together. The more loosely packed the meat the better the burger!


Heat a glug of olive oil on medium-high heat in a non-stick frying pan. Once hot, gently add your burgers and cook for around 4-5 mins on each side or until no longer pink in the middle. 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.


While your burgers are cooking, split each brioche bun in half and pop in your oven for 2-3 mins on a different shelf to your chips. Tip: Watch your buns don’t burn!


Dress the salad leaves with a drizzle of the dressing. Tip: If you have any apple left, toss that into the salad as well to give it a fruity twist! Serve your burgers in your buns with your chips and some of your dressed salad leaves.