Pork and Apple Burger with Streaky Bacon

Name: Pork and Apple Burger with Streaky Bacon with Rosemary Wedges and Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 1 Dried Rosemary; ½ Apple; 10 Panko Breadcrumbs; 240 British Pork Mince; 30 Mature Cheddar Cheese; 2 Glazed Burger Bun; 40 Wild Rocket; 12 Balsamic Glaze; 25 Apple and Sage Jelly; 4 British Streaky Bacon; ¼ Salt for the Breadcrumbs

with Rosemary Wedges and Rocket Salad

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This Pork and Apple Burger with Streaky Bacon 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

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

450

Potatoes

Dried Rosemary

Apple

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Pork Mince

Mature Cheddar Cheese

(Contains: Milk)

Glazed Burger Bun

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

Wild Rocket

Balsamic Glaze

(Contains: Sulphites)

Apple and Sage Jelly

British Streaky Bacon

Not included in your delivery

Salt for the Breadcrumbs

Nutritional information

Energy (kcal)891 kcal

Energy (kJ)3728 kJ

Fat41.2 g

of which saturates16.2 g

Carbohydrate88.5 g

of which sugars19.2 g

Protein45.2 g

Salt4 g

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

Utensils

•Baking Tray

•Bowl

•Grater

•Medium Bowl

Instructions

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, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.