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Pork and Apple Burger with Rosemary Potatoes and Mixed Green Salad

Pork and Apple Burger with Rosemary Potatoes and Mixed Green Salad

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Pork and apple are a match made in heaven. Made into a juicy burger with a buttery brioche bun, it doesn’t get much better than this. Crispy rosemary potatoes and a crisp side salad are the perfect accompaniment.

Allergens:MilkWheatEggsSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Pork

¼ ounce

Rosemary

12 ounce

Yukon Gold Potatoes

1 unit

Granny Smith Apple

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

2 tablespoon

Balsamic Vinegar

2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3234.232 kJ
Calories773 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate78 g
Sugar16 g
Dietary Fiber8 g
Protein29 g
Sodium541 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
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Grater
Paper Towel
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Prep and roast the potatoes: Preheat the oven to 400 degrees. Strip the rosemary off the stems and finely chop the leaves. Cut the potatoes into ½-inch wedges (like steak fries!). Toss the potatoes on a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking.

2

Form the patties: Halve and core the apple. Grate one apple half into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork and 1 teaspoon chopped rosemary, then season generously with salt (we used ½ teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands, then form into 2 patties.

3

Cook the burgers: Heat a drizzle of oil in a large pan over medium-high heat. Add the patties to the pan and cook for 4-5 minutes per side, until cooked though.

4

Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.

5

Make the salad: Thinly slice the remaining apple. Toss the spring mix and sliced apple in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

6

Plate: Serve the pork and apple burgers between the brioche buns, with some of the salad on top (if desired). Serve the remaining salad and rosemary potatoes to the side. Enjoy!