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Pork and Apple Burger with Streaky Bacon
Pork and Apple Burger with Streaky Bacon

Pork and Apple Burger with Streaky Bacon

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

1

Dried Rosemary

½

Apple

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Pork Mince

30

Mature Cheddar Cheese

(Contains: Milk)

2

Glazed Burger Bun

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

40

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

25

Apple and Sage Jelly

4

British Streaky Bacon

Not included in your delivery

¼

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

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

Say Cheese
4

Meanwhile, grate the 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, pop the burger buns into your oven 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. Toss to evenly coat the rocket. 

Stack and Serve
6

When everything's ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers, crispy bacon rashers and the bun lids.

Serve your pork and apple burger with the rosemary wedges and salad alongside.

Enjoy!

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