Pork and Apple Burger
with Rosemary Wedges and Rocket Salad
This Pork and Apple Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼
Rosemary
450
Potatoes
½
Apple
240
British Pork Mince
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
30
Mature Cheddar Cheese
(Contains: Milk)
2
Glazed Burger Bun
(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)
½
Lemon
40
Wild Rocket
25
Apple and Sage Jelly
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Olive Oil for the Dressing
1
Sugar
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the rosemary and season with salt and pepper. Toss to coat, then 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, core and grate the apple (no need to peel).
In a large bowl, combine the apple, breadcrumbs and salt for the breadcrumbs (see ingredients for amount), 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 and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Halve the burger buns.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
Pop the burger buns into your oven to warm through, 2-3 mins.
Meanwhile, mix the sugar and olive oil for the dressing (see ingredients for both amounts) into another bowl. Halve the lemon, then squeeze in some of the juice. Season with salt and pepper.
Just before serving, add the rocket to the dressing and toss to coat.
When everything is ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers and bun lids.
Serve your pork and apple burger with the rosemary wedges and salad alongside. Enjoy!
