My favourite thing to do is take a burger I’ve had out and about and recreate it in my kitchen. This time, it’s a pork and apple burger.
Pork and apple go so well together. They’re a classic pairing and in a burger they’re just amazing. The pork will need to be seasoned well and the apple will need to be sliced thin to give the burger crunch without allowed the apple to take over. Adding a bit of apple sauce to the burger patties makes this pork and apple burger even more flavourful.
If you’re so inclined, you can also make my optional apple and rum sauce to pour over the top. Make sure you make quite a bit as I found it was incredibly popular when serving these and I could have used more.
The other great thing about pork and apple burgers is that they can be very refreshing. Serving these with some golden chips and a salad or coleslaw will make a very hearty lunch or dinner on the BBQ or on the stove top. I served these with just chips and found it was a very filling meal.
The rolls were bought fresh from Baker’s Delight and made me feel slightly better about myself because they were wholemeal. Of course that doesn’t mean this is a healthy meal by any means! But if you can sneak in a wholemeal roll or a bit or salad here and there, it makes you feel a little more accomplished.
This pork and apple burger can be made by grating the apples if you would prefer that to slices. The grated apple can be popped in with the lettuce and be a little surprise for those not expecting it. I used a granny smith apple as they’re my favourite to cook with. They’re sharp and crispy. When you make your pork and apple burger, make sure you cook your pork properly. It can be difficult for those not used to cooking pork to know when it’s done so make sure you check regularly and don’t overcook it in panic.
- 500g Pork Mince
- 2tsp Ground Coriander
- 2tsp Ground Cumin
- 1tsp Apple Sauce
- 4 Burger Buns
- Iceberg Lettuce
- Tomatoes
- Onion
- 1 Granny Smith Apple
- In a bowl combine the pork mince, salt and pepper, cumin, coriander and apple sauce.
- Use your hands to mix and knead until the mince comes together and forms a patty.
- Form 4 to 5 balls of the mince mixture, flatten with your hand and cook in a hot griddle pan or over a BBQ grill until brown on the outside and cooked all the way through.
- Slice open your burger buns and fill with shredded iceberg lettuce, sliced tomato and onion and slices of apple.
- One patty per burger and serve hot.
So far I’ve really enjoyed this burger series.
I’ve made fish, beef and now pork burgers. I’m excited to try a lamb burger although I think I’ll need to have a think so it’s not a standard Greek affair with feta and a bit of spinach. And of course there’s also a veggie burger to think about. In the mean time, I popped the links to the other burgers in this series below with handy images just to get you drooling.
What kind of burger would you like to see next?
- 1C Apple Sauce
- 1C Water
- 4TBsp Stolen Golden Rum (or bourbon to preference)
- Pop your apple sauce and water into a medium size pan and pop over medium to low heat.
- Stir so that the apple sauce dissolves into the water.
- Add your alcohol. Make sure the heat isn't too high or it might catch alight.
- Cook the sauce down on a medium to low heat until it covers the back of a spoon.
- Remove from heat and let cool before serving.
