Pork & Apple Burgers with Oven Roasted Potato Wedges
  • Prep time: 25 minutes
  • Calories: 880
In this recipe you’ll enjoy free range pork paired perfectly with apple, whole grain mayo and oven roasted potato wedges. The green apple is used in the burgers to intensify the flavour and compliment the pork.
  • 1 of Brown Onion
  • 1 of Green Apple
  • 450 g of Royal Blue Potatoes
  • 250 g of Pork Mince
  • 2 of Egmont Sliced Cheese
  • 1 2 Pack of Hamburger Buns
  • 1 Tsp of Cumin
  • 1 75g Pack of Baby Spinach
  • 3 Tbsp of Whole Grain Mayonnaise

Prepare Ingredients:

Preheat oven to 200°C. Peel onion and thinly slice. Halve apple, remove and discard core, then thinly slice. Cut the potato into 1 cm wedges.

Roast Potatoes:

Drizzle potatoes with olive oil. Season with salt and pepper. Place potato wedges on a lined baking tray and roast in oven for 25 minutes, or until golden and cooked through.

Make & Cook Burgers:

Pat pork dry with paper towel. In a medium bowl, combine pork, cumin, salt, and pepper. Using your hands, mix well, then form into 2 equal patties (about the size of the buns). Create a shallow dimple in the centre of each. Heat olive oil in a pan over medium heat. Add patties and sear until browned on bottom, 6-7 minutes.

Add Cheese:

Flip patties, top with cheese (see tip), then continue cooking until cooked through, 5 more minutes. Remove patties from pan, cover loosely with foil, and set aside to rest.

Cook Apple:

Add a little more oil (or water) to the pan. Add sliced onions over medium-high heat and cook until soft and translucent, about 5 minutes. Add apple and cook until soft, about 2 minutes more. Add 14 cup of water and cook until reduced by half, about 1 minute. Taste and add salt and pepper as needed.

You Plate It:

With 2 minutes remaining before the potatoes are cooked, add buns cut-side upin the oven. Layer baby spinach on each burger bun bottom, top with burger patty and onion/apple mix. Spread bun top with whole grain mayo, and top. Serve wedges alongside burgers. Enjoy!