Juicy Apple Pork Burgers
with Rosemary Potatoes and Green Salad
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. We’re serving these patties with rosemary-seasoned potato wedges and an apple salad to match.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Granny Smith Apple
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary from stems and finely chop leaves. Cut potatoes into ½-inch wedges. Toss potatoes on a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Bake until lightly browned, 25-30 minutes, tossing halfway through.
While potatoes cook, halve and core one apple. Grate onto a paper towel, then squeeze out any excess moisture (you can do this over the sink). Put grated apple, pork, and 2 tsp rosemary in a large bowl. Season with salt (we used 1 tsp kosher salt) and pepper. Combine mixture with your hands, then shape into four 1-inch-thick patties.
Heat a large drizzle of 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 horizontally and place on another baking sheet. Toast in oven until golden, 3-5 minutes.
Halve, core, and thinly slice remaining apple. In another large bowl, toss spring mix and apple slices with a drizzle of olive oil and 4 tsp balsamic vinegar (we sent more). Season with salt and pepper.
Spread buns with mayonnaise. Serve burgers on buns with some of the dressed spring mix on top. Serve remaining salad and potatoes on the side.