Pork and Apple Burgers

Name: Pork and Apple Burgers with Rosemary Fries and Mixed Greens
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Rosemary; 12 ounce Yukon Gold Potatoes; 1 unit Granny Smith Apple; 8 ounce Ground Pork; 2 unit Potato Buns; 2 tablespoon Balsamic Vinegar; 2 ounce Mixed Greens; 1 jar Mayonnaise; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Rosemary Fries and Mixed Greens

Recipe Development TeamPublished on September 13, 2016

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Nothing screams fall more than apples, and nothing pairs better with apples than pork (except maybe cinnamon sugar, but we’ll stick to savory dishes for now). For this recipe, our chefs chose the Granny Smith variety for its hard, crisp, and slightly tart flesh. When it’s shredded and mixed with pork, the result is deliciously juicy patties.

Allergens:

Milk

•Eggs

•Soy

•Wheat

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 amount

¼ ounce

Rosemary

12 ounce

Yukon Gold Potatoes

1 unit

Granny Smith Apple

8 ounce

Ground Pork

2 unit

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

2 tablespoon

Balsamic Vinegar

2 ounce

Mixed Greens

1 jar

Mayonnaise

(Contains: Eggs)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories738 kcal

Energy (kJ)3087.8 kJ

Fat36 g

Saturated Fat7 g

Carbohydrate72 g

Sugar14 g

Dietary Fiber9 g

Protein30 g

Cholesterol80 mg

Sodium339 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 400 degrees. Strip the rosemary off the stems, and finely chop the leaves. Cut the potatoes into ½-inch wedges. Toss them 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.

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

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

Toast the buns: Meanwhile, halve the buns. Toast in the oven for 3-5 minutes.

Make the salad: Thinly slice the remaining 1/2 apple. Toss the spring mix and apple slices in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

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