Pork and Apple Burgers

Name: Pork and Apple Burgers
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 2 Rosemary; 2 Maris Piper Potatoes; 4 Apple; 250 British Pork Mince; 2 Brioche Bun; 1 Baby Watercress

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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 and 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!

Allergens:

Egg

•Cereals containing gluten

•Soya

•Milk

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 2 people

Rosemary

Maris Piper Potatoes

Apple

250

British Pork Mince

Brioche Bun

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

Baby Watercress

Nutritional information

/ per serving

Energy (kcal)775 kcal

Energy (kJ)3243 kJ

Fat28 g

of which saturates6 g

Carbohydrate99 g

Protein27 g

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

Utensils

•Knife

•Baking Tray

•Bowl

•Grater

•Grill Pan

•Plate

Instructions

Pre-heat the oven to 220 degrees. Tip: Take your pork out of the 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 into a coarse powder.

Scrub your potato under water. Chop the potatoes in half lengthways and then chop lengthways into chips. Toss in 1 tbsp of olive oil, a good pinch of salt and pepper and 1/2 tbsp of rosemary. Cook on the top shelf of the oven for around 30 mins until crispy (turning once).

Peel and then coarsely grate the apple, discarding the core and squeeze out some of the juice. In a bowl mix 1/4 tbsp rosemary, the pork and 4 tbsp of your grated apple. Mix in just under 1/4 tsp of salt and a few good grinds of black pepper.

Form the pork into two equally sized patties. Tip: Press the meat together only as hard as you need to for it to stick. The more loosely packed the meat the better the burger!

Heat 1 tbsp of olive oil on medium-high heat in a non-stick pan. Once hot gently add your burgers and cook for around 4-5 mins on each side. 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.

Split your demi brioche buns in half and toast them lightly either under the grill or in a toaster. Tip: Watch they don’t burn!

Dress the salad leaves with a drizzle of olive oil and a pinch of salt and pepper. Tip: If you feel like giving your salad a fancy twist, chop up some of your remaining apple and add to the mix. Serve the burgers with your chips and some of the dressed salad leaves.