Juicy Apple Pork Burgers

Name: Juicy Apple Pork Burgers with Rosemary Potatoes and Green Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Rosemary; 24 ounce Yukon Gold Potatoes; 2 unit Granny Smith Apple; 20 ounce Ground Pork; 4 bun Potato Buns; 2 tablespoon Balsamic Vinegar; 4 ounce Mixed Greens; 2 jar Mayonnaise; 2 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; unit Salt; unit Pepper

with Rosemary Potatoes and Green Salad

Recipe Development TeamPublished on December 02, 2016

3.9

(13.1K customers rated)

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A surprise ingredient is the key to a plump and moist pork burger: apples. The fruit does more than just sneak in an extra healthy boost. It also helps keep the meat moist without adding any fat. We’re serving these patties with rosemary-seasoned potato wedges and an apple salad to match.

Tags:

Child friendly

•Family Friendly

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

¼ ounce

Rosemary

24 ounce

Yukon Gold Potatoes

2 unit

Granny Smith Apple

20 ounce

Ground Pork

4 bun

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

2 tablespoon

Balsamic Vinegar

4 ounce

Mixed Greens

2 jar

Mayonnaise

(Contains: Eggs)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories878 kcal

Fat44 g

Saturated Fat12 g

Carbohydrate82 g

Sugar17 g

Dietary Fiber10 g

Protein39 g

Cholesterol100 mg

Sodium440 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Grater

•Large Bowl

•Paper Towel

•Large Pan

•Plate

Instructions

Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary from stems and finely chop leaves. Cut potatoes into ½-inch wedges. Toss potatoes on a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Bake until lightly browned, 25-30 minutes, tossing halfway through.

While potatoes cook, halve and core one apple. Grate onto a paper towel, then squeeze out any excess moisture (you can do this over the sink). Put grated apple, pork, and 2 tsp rosemary in a large bowl. Season with salt (we used 1 tsp kosher salt) and pepper. Combine mixture with your hands, then shape into four 1-inch-thick patties.

Heat a large drizzle of oil in a large pan over medium-high heat. Add burgers to pan and cook until no longer pink in center, 4-5 minutes per side

Meanwhile, split buns in half horizontally and place on another baking sheet. Toast in oven until golden, 3-5 minutes.

Halve, core, and thinly slice remaining apple. In another large bowl, toss spring mix and apple slices with a drizzle of olive oil and 4 tsp balsamic vinegar (we sent more). Season with salt and pepper.