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Pork, Pear & Blue Cheese Burger

Pork, Pear & Blue Cheese Burger

with Wedges and Lemony Walnut Salad

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We love good Pork, Pear & Cheese Burger with Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenEggSoyaMilkNuts

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

1 unit(s)


½ unit(s)


½ unit(s)


250 grams

Pork Mince

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

30 grams

Blue Cheese


1 bag(s)

Pea Shoots

1 bag(s)



Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3410 kJ
Energy (kcal)815 kcal
Fat31.0 g
of which saturates10.0 g
Carbohydrate96 g
of which sugars14.0 g
Protein42 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel) and pop them on a large baking tray. Drizzle with oil, add and season with a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Halve the burger buns, and leave to the side.


Meanwhile, quarter the pear (no need to peel). Remove and discard the core. Thinly slice half of the pear and coarsely grate the other half. Trim the cucumber then quarter lengthways. Chop into small 2cm pieces. Halve the lemon and squeeze the juice into a large bowl. Add the olive oil (see ingredients list for amount) and a pinch of salt and pepper. Mix together and set to one side, this is your salad dressing!


Put the grated pear into a mixing bowl and add the pork mince and panko breadcrumbs. Add a large pinch of salt and pepper and mix everything together with your hands until well combined. Form the mixture into even sized burgers (1 per person). TIP: Make the burgers slightly bigger than the burger buns as they will shrink when cooked. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, lay in the burgers and fry them until cooked through and nicely browned on each side, 12-15 mins total. Turn every 2-3 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.


Once cooked, pop the blue cheese on top of the burgers, pressing it down gently so it stays in place and turn the heat to low. Add a splash of water in to the pan, cover with a lid or some tin foil. Let the cheese melt in the steam, 2-3 mins, then remove from the heat. TIP: If you aren't a fan of blue cheese, the burger will still be delicious without. At the same time, add the burger buns to the middle shelf of the oven on another baking tray to warm through for 2-3 mins.


Add the sliced pear, cucumber, pea shoots and walnuts to the dressing and toss to coat. Place the burgers in the buns and serve with the salad and wedges alongside. Enjoy!