Double Pork and Apple Burgers
with Roasted Potatoes and Mixed Greens Salad
Pork and apple are a classic culinary combo! In this dish, they come together in the form of a juicy burger. And just when you think it can't get any better, we've added roasted potatoes and a leafy side salad as the perfect accompaniments.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit(s)
Russet Potato
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 unit(s)
Gala Apple
56 g
Spring Mix
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core apple, then coarsely grate half the apple using a box grater. Set remaining apple aside for salad in step 5.
- Transfer grated apple to a strainer. Using your hands, squeeze out any liquid.
- Add grated apple, pork, breadcrumbs, half the Dijon and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
- Using wet hands, form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Pan-fry until golden-brown and cooked through, 4-5 min per side.**
- Meanwhile, halve buns.
- Arrange directly on the top rack of the oven, cut-side up.
- Toast until golden brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, thinly slice remaining apple.
- Add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and apple slices. Toss to combine.
- Spread mayo on bottom buns, then stack with patties and some salad. Close with top buns.
- Divide burgers, potatoes and remaining salad between plates.
If you've opted for double pork, add an extra 1/4 tsp (1/2 tsp) salt to the pork mixture. (TIP: For 4 ppl, if you prefer a more tender meatball, add 2 eggs to the mixture!) Form into four (eight) 5-inch-wide patties.
If you've opted for double pork, cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.