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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Granny Smith Apple
Brioche Buns(ContainsMilk, Wheat, Eggs)
Spring Mix Lettuce
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!