Pork and Apple Burger

Name: Pork and Apple Burger with Rosemary Fries and Mixed Greens Salad
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Rosemary; 24 ounce Yukon Gold Potatoes; 2 unit Granny Smith Apple; 16 ounce Ground Pork; 4 unit Brioche Buns; 2 tablespoon Balsamic Vinegar; 4 ounce Mixed Greens; 1 jar Mayonnaise; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Rosemary Fries and Mixed Greens Salad

Recipe Development TeamPublished on July 26, 2016

Get Free Steak + 10 Free Meals

People have been pairing pork with apples for centuries. In fact, the pair was first introduced before sugar was readily available. We’re used to seeing the sweet and savory combination in the form of pork chops and applesauce, but this dish takes it up a notch (while maintaining those family- friendly flavors, of course) by incorporating the fruit into a juicy burger.

Allergens:

Wheat

•Eggs

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

¼ ounce

Rosemary

24 ounce

Yukon Gold Potatoes

2 unit

Granny Smith Apple

16 ounce

Ground Pork

4 unit

Brioche Buns

(Contains: Wheat)

2 tablespoon

Balsamic Vinegar

4 ounce

Mixed Greens

1 jar

Mayonnaise

(Contains: Eggs)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories659 kcal

Energy (kJ)2757.3 kJ

Fat29 g

Saturated Fat8 g

Carbohydrate67 g

Sugar15 g

Dietary Fiber7 g

Protein31 g

Cholesterol90 mg

Sodium433 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

•Baking Sheet

•Bowl

•Grater

•Paper Towel

•Large Pan

Instructions

Wash and dry all produce. Preheat the oven to 450 degrees. Strip the rosemary of the stems and finely chop the leaves. Cut the potatoes into ½-inch wedges. Toss on a baking sheet with half the rosemary, a large drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing once, until golden brown.

Halve and core 1 apple. Using a box grater, grate into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork and 2 teaspoons rosemary. Season generously with salt (we used 1 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands and form into 4 patties.

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

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

Make the salad: Halve, core, and thinly slice the remaining apple. Toss the mixed greens and sliced apple in a medium bowl with a large drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

Finish: Spread the buns with mayonnaise. Serve the pork and apple burgers between the buns, adding some mixed greens salad on top (if desired). Serve the remaining salad and rosemary fries on the side. Enjoy!