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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Granny Smith Apple
Brioche Buns(ContainsMilk, Eggs, Soy, Wheat)
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.
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.
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.
Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.
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.
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!