Pork and Apple Burgers

Print Recipe

5 from 2 votes

These Pork and Apple Burgers are soft, juicy, loaded with flavour and super easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2 / £2.50

Equipment

Large Mixing Bowl
Box Grater (for apple)
Large Non-Stick Frying Pan & Spatula/Turner
Sharp Knife & Chopping Board

Ingredients

Burgers

1lb / 500g Ground/Minced Pork (at least 15% fat, 20% best)
1 cup / 60g Fresh Breadcrumbs (see notes)
2 Red/Sweet Apples, peeled, cored and grated on box grater (prep this last to reduce browning)
2 large Green/Spring Onions, finely diced
2 tsp Dried Sage
1 Egg
1 tsp Salt
1/4 - 1/2 tsp Black Pepper
Olive Oil, as needed

To Serve

5 Burger Buns, halved & toasted
5 slices of Cheddar
5 tbsp Mustard Mayo (see notes)
5 pinches of Watercress

Instructions

In a large mix bowl add breadcrumbs and grated apple. Mash with a fork to allow the breadcrumbs to soak up the moisture. Add in egg, sage, onion, salt & pepper and stir again until the egg is evenly distributed. Add in pork and use your hands to bind together until everything is evenly combined. Try to not overwork the meat or it'll come out tough/chewy.
Divide mixture into 5 and mould into patty shapes. Heat a drizzle of oil in a large non-stick pan over medium heat and add 2-3 burgers. Fry until they begins to char on one side, then flip and add cheese slices. Continue frying until the other side browns and the centre is piping hot. This will take anywhere between 3-5mins depending on how thick your patties are. Repeat with remaining patties.
Spread mayo over base bun, top with a pinch of watercress and following with the burger. Top with the second half the bun and enjoy!

Video

Notes

a) Breadcrumbs - You can make your own breadcrumbs by pulsing bread, or even just dicing it into very small cubes. The moisture from the apple will help break it down. Use bread that's preferably a couple of days old. Around 2 slices should be fine.

b) Mustard Mayo - I usually mix 1 tbsp mayo with 1/2 - 1 tsp dijon (work to preference). You could also make honey mustard mayo and use the same amount of honey as you do mustard. Failing that, if you're not a fan of mustard just use mayo!

c) Can I make these ahead of time? - I tend to make these fresh. The longer you leave the patties sitting, the more moisture the salt draws from the apple and the more flimsy they get. I've found a cup of breadcrumbs locks on to a good amount of moisture to make these burgers extra juicy, but that's right on the verge, so you don't really want to leave them too long.

d) Calories - Per burger:

Nutrition