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. You’ll be serving these patties with rosemary-seasoned sweet potato wedges and an apple salad to match.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Granny Smith Apple
Potato Buns(ContainsWheat, Milk, Eggs, Soy)
Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary leaves from stems and finely chop until you have 2 tsp; discard stems. Cut sweet potatoes into ½-inch wedges. Toss with 1 tsp rosemary, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until browned, 25-30 minutes, tossing halfway through.
Meanwhile, halve and core apple. Grate one half onto a paper towel, then squeeze out any excess moisture (do this over the sink). Put grated apple, pork, and remaining 1 tsp rosemary in a large bowl. Season with salt and pepper (we used ½ tsp kosher salt). Combine mixture with your hands, then shape into two patties slightly wider than the buns.
Heat a 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 half. In another large bowl, toss lettuce, apple slices, a drizzle of olive oil, and 2 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 salad. Serve with sweet potatoes and remaining salad on the side.