- 4 sprigs of rosemary
- 4 units of potato
- 8 tbsp Cox's apple
- 450g mince
- 4 brioche buns
- 2 bags of baby watercress
With the chilly winter months fast approaching and that long, hot mancunian summer feeling more and more like a distant memory (it was real, wasn't it?) we're definitely getting in the mood for ditching those soggy salads and opting for deliciously warming, hearty grub instead.
Easy to prepare and bursting with a vibrancy of flavour, these pork and apple burgers are a healthy take on the traditional fast food hamburger favourite - and contain absolutely zero crazy additives and preservatives - so you can feel reassured in the knowledge that you're enjoying delicious, heart-healthy food guilt-free - without having to spend laborious hours on end in the kitchen.
The recipe features the very best pork from trusty Hello Fresh butcher Nick ‘The Knife’ and of course includes traditional homemade chunky chips.
Aaaand if you happen to have a slice of cheese in the fridge we won’t tell, promise ;)
1) Pre-heat the oven to 220 degrees. Tip: Take your pork out of the fridge around 45 minutes prior to cooking if you can - bringing it up to room temperature will mean it cooks more evenly later. Strip the leaves from the rosemary and chop them into a coarse powder.
2) Scrub your potato under water. Chop the potato in half lengthways and then chop lengthways into chips. Toss in 1 tbsp of olive oil and a good pinch of salt and pepper and 1 tbsp of rosemary. Cook on the top shelf of the oven for around 30 minutes until crispy (turning once).
3) Peel and then coarsely grate the apple, discarding the core and squeeze out some of the juice. In a bowl mix ½ tbsp rosemary, the pork and 8 tbsp of apple. Mix in just under ½ tsp of salt and a few good grinds of black pepper.
4) Form the pork into 4 equally sized patties. Tip: Press the meat together only as hard as you need to for it to stick. The more loosely packed the meat the better the burger!
5) Heat 1 tbsp of olive oil on medium-high heat in a non-stick pan. Once hot gently add your burgers and cook for around 4-5 mins on each side. Tip: Don’t even consider turning your burger until it has formed a nice crust on the underside or else it could stick to the pan and break up.
6) Split your demi-brioche buns in half and toast them lightly.
7) Dress the salad leaves with a drizzle of olive oil and a pinch of salt and pepper. Serve the burgers with your chips and some of the dressed salad leaves.
Then sit back, relax and enjoy!