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Pork & Apple Burger

Pork & Apple Burger

with Rosemary Wedges and Rocket Salad

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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.

Allergens:GlutenMilkEggSoya

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

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

¼ bunch(es)

Rosemary

1 pack(s)

Potato

1 unit(s)

Apple

240 grams

Pork Mince

10 grams

Panko Breadcrumbs

(ContainsGluten)

1 block(s)

Cheddar Cheese

(ContainsMilk)

2 unit(s)

Burger Bun

(ContainsGluten, Egg, Soya)

½ unit(s)

Lemon

1 bag(s)

Rocket

1 pot(s)

Apple and Sage Jelly

Not included in your delivery

¼ tsp

Sugar

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3862 kJ
Energy (kcal)923 kcal
Fat43.0 g
of which saturates15.0 g
Carbohydrate99 g
of which sugars18.0 g
Dietary Fiber0 g
Protein39 g
Cholesterol0 mg
Salt1.04 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Grater
Peeler
Kitchen Paper
Mixing Bowl
Frying Pan
Lid
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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!

4

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.

5

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 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.

6

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!