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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Granny Smith Apple
Potato Buns(ContainsWheat, Milk, Eggs, Soy)
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!