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Pork & Apple Burger

Pork & Apple Burger

with Rosemary Wedges and Rocket Salad

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3.6 / 4 Ratingout of 3937 ratings
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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 rocket 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.

Tags:Family Box
Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ bunch(es)


1 pack(s)


1 unit(s)


225 grams

Pork Mince

10 grams

Panko Breadcrumbs


30 grams

Cheddar Cheese


2 unit(s)

Brioche Bun

(ContainsGluten, Milk, Egg, Soya)

1 sachet


½ unit(s)


1 bag(s)


1 pot(s)

Apple and Sage Jelly

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3883 kJ
Energy (kcal)928 kcal
Fat38.0 g
of which saturates11.0 g
Carbohydrate113 g
of which sugars29.0 g
Protein37 g
Salt1.39 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Kitchen Paper
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Cook the Wedges
Cook the Wedges

Preheat your oven to 220°C. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Chop the potato into wedges the size of your index finger (no need to peel). Lay on a baking tray. Drizzle over a little oil and sprinkle on the rosemary. Season with salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, 30-35 mins. Turn halfway through cooking.

Make the Burgers
Make the Burgers

Peel and coarsely grate the apple (discard the core). Place in a clean tea towel and squeeze out as much juice as you can (you don't want soggy burgers!). Put the pork mince in a mixing bowl and add the grated apple and the panko breadcrumbs. Season with salt and pepper, then mix well and form into burgers (one per person). TIP: Make your burgers quite flat and slightly larger than your buns - they will plump up as they cook!

Fry the Burgers
Fry the Burgers

Heat a glug of oil in a frying pan on medium heat. Once hot, gently add the burgers and cook until no longer pink in the middle, 5-6 mins on each side. TIP: Don’t turn each burger until it has formed a crust on the underside, or it might stick to the pan!

Melt the Cheese
Melt the Cheese

Meanwhile, grate the cheddar cheese. Once the burgers are cooked, take the pan off the heat. Divide the cheese between the tops of the burgers, then pop a lid on the pan and set aside for the cheese to melt, about 4 mins.

Dress the Salad
Dress the Salad

While the burgers are cooking, split each brioche bun in half. Place on another baking tray and pop them on the middle shelf of your oven to warm through, 2-3 mins. TIP: Watch your buns don't burn! Put the honey in another mixing bowl and add a squeeze of lemon juice and the olive oil (see ingredients for amount). Season with salt and pepper. Just before serving, add the rocket and toss well.

Finish and Serve
Finish and Serve

Spread a little apple and sage jelly on each of the brioche halves. Serve your burgers in the buns with some wedges and salad alongside. Enjoy!