Sticky Pork & Apple Burgers and Fennel Slaw
with Chips and Honey-Dijon Dressing
- Cereals containing gluten
- Wheat
- Sulphites
- Mustard
- Barley
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Rye
- Egg
- Oats
Add a fresh flavour to your plates with fennel. Technically a herb, the edible part of the fennel is the bulb that has an aromatic anise flavour. Highly versatile, the flavour changes depending on the cooking method and can be enjoyed raw, pan-fried, roasted or pickled.
Ingredients
450 grams
Potatoes
1 unit(s)
Apple
200 grams
Fennel
2 unit(s)
Garlic Clove
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May contain traces of: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
240 grams
British Pork Mince
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Burger Buns
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye, Barley, Egg, Milk, Oats, Soya)
40 grams
Wild Rocket
37.5 grams
Apple and Sage Jelly
Not included in your delivery
2 tbsp
Mayonnaise
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, quarter and core the apple. Grate half the apple. Thinly slice the remaining apple.
Trim the top and root of the fennel. Using a peeler, shave the fennel into very thin slices. Set aside.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, grated apple and savoury seasoning, then add the pork mince. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray. When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While everything's baking, in a medium bowl, combine the Dijon mustard with the cider vinegar, mayonnaise and honey (see pantry for both amounts). Season with salt and pepper.
Halve the burger buns, then pop into the oven to warm through, 2-3 mins.
Add the sliced apple, shaved fennel and rocket to the bowl of dressing and toss to evenly coat.
When everything's ready, top the bun bases with the pork and apple burgers, then drizzle over the apple and sage jelly. Top with some of the fennel slaw, then sandwich shut with the bun lids.
Serve the remaining slaw and the wedges alongside the burgers.
