A surprise ingredient is the key to a plump and moist pork burger: apples. The fruit does more than just sneak in some nutrients that are said to keep the doctor away. 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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Yukon Gold Potatoes
Granny Smith Apple
Potato Bun(ContainsWheat, Eggs, Milk)
Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary from stems; discard stems. Finely chop leaves. Cut potatoes into ½-inch wedges. Toss on a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.
Meanwhile, halve and core 1 apple. Grate onto a paper towel, then squeeze out any excess moisture (do this over the sink). Put apple, pork, and 2 tsp rosemary in a large bowl. Season with salt and pepper (we used 1 tsp kosher salt). Combine mixture with your hands, then shape into four patties (make them slightly wider than the buns).
Heat a large drizzle of olive 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 and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes.
Halve, core, and thinly slice remaining apple. In another large bowl, toss mixed greens and apple slices with a drizzle of olive oil and 4 tsp balsamic vinegar (we sent more). Season with salt and pepper.
Spread buns with mayonnaise, then fill each with a burger and a little bit of the dressed mixed greens on top. Serve with potatoes and remaining salad on the side.