Pork & Apple Burger
with Rosemary Wedges and Rocket Salad
- Milk
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. Enjoy!
Ingredients
1
Apple and Sage Jelly
3
Potatoes
10
Panko Breadcrumbs
2
Burger Buns
1
Apple
30
Mature Cheddar Cheese
(Contains: Milk)
½
Lemon
240
British Pork Mince
40
Wild Rocket
¼
Rosemary
Not included in your delivery
2
Olive Oil for the Dressing
1
Sugar
Nutrition Values
Cooking Steps
Preheat your oven to 200°C. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).Chop the potatoes into 2cm wide wedges (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, 25-30 mins. Turn halfway through cooking.
Coarsely grate the apple (discard the core), no need to peel. 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 2cm thick (one per person). IMPORTANT! Wash your hands after touching raw meat!
Heat a glug of oil in a frying pan on medium heat. Once hot, gently add the burgers and cook them 5-6 mins on each side. IMPORTANT: The burgers are cooked when no longer pink in the middle. Tip: Don’t turn each burger until it has formed a crust on the underside or it might stick to the pan!
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.
While the burgers are cooking, slice each bun in half. Place on another baking tray and pop them on the middle shelf of your oven to warm through for the last 2-3 mins of potato cooking time. Tip: Watch your buns don't burn! Put the sugar (see ingredients for amount) in another mixing bowl and add a squeeze of lemon juice and olive oil (see ingredients for amount). Season with salt and pepper. Just before serving, add the rocket and toss well.
Spread a little of the apple and sage jelly on the base of each burger bun. Serve your burgers in the buns with some wedges and salad alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pork and apple combination wins plenty of fans, with the apple adding juiciness and a gentle sweetness. The apple and sage jelly is a highlight, though some find the burger itself a little bland without extra seasoning.
- Ease of prep: Most find this straightforward to put together, though forming the patties can be a little messy and the overall cook time may run longer than expected.
- Suggestions: Squeeze out as much moisture as possible from the grated apple before mixing, and add generous seasoning to the pork mince — some reviewers added garlic, herbs, or chilli to boost flavour. Searing the patties in a frying pan helps them hold together and develop colour; cooking them in the oven alone can leave them pale and prone to falling apart. Adding an egg to the mix can also help bind the patties.
- Next-day meals: Several reviewers note the recipe works well for BBQs and have remade it successfully using the recipe as a guide.
- Wedges: Parboiling the potatoes before roasting, or cooking the wedges in an air fryer, helps achieve a crispier result, as the oven time alone can leave them undercooked.
- Salad: Rocket divides opinion — those who find it too bitter or overpowering suggest swapping it for mixed leaves, and adding tomato or other salad ingredients to bulk it out.
