Pork, Apple & Streaky Bacon Burger
with Rosemary Wedges and Rocket Salad
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- May contain traces of allergens
- Egg
- Milk
- Soya
Pork and apple is a classic combination and everyone loves a burger. Take those two ideas, add a bit of HelloFresh magic and what have you got? A pork and apple burger, that's what! Add some rosemary wedges and a fresh pea shoot salad and it's a guaranteed crowd-pleaser. Our tip is to take the pork out of your fridge around 45 mins before using - bringing it up to room temperature means the burgers cook more evenly. Enjoy!
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
½ unit(s)
Apple
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Pork Mince
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
25 grams
Apple and Sage Jelly
4 rasher(s)
British Streaky Bacon
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
Nutritional information
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 another baking tray alongside the rashers (use another tray if necessary). Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is crispy, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, grate the cheese. Halve the burger buns.
When the burgers are 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, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.
Put the bacon rashers aside on a plate lined with kitchen paper.
Just before serving, add the rocket to a medium bowl. Drizzle with the balsamic glaze. Toss to evenly coat the rocket.
When everything's ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers, 2 bacon rashers and bun lids.
Serve your pork and apple burger with the rosemary wedges and salad alongside.
Enjoy!
Step 3 MOD: If you've chosen to add streaky bacon, lay them in a single layer alongside the burgers (use two trays if necessary) and cook for the same amount of time until golden, 12-15 mins. I MPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Step 4 MOD: Once the bacon is cooked, set aside on a plate lined with kitchen paper.
Step 6 MOD: Top each cheesy burger with 2 bacon rashers and the bun lid.
