Pork & Apple Burgers
with Rosemary Fries & Garlic Aioli
You know what’s cool? Yeah, that’s right – burgers. You know what else is cool? Mixing up a fast food classic with the sophisticated combination of pork and crunchy apple. In fact, you may as well put on your sunglasses at night right now, because you just became the coolest cat in the neighbourhood.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
potato
1 bunch
rosemary
1 unit
apple
1 unit
tomato
1 packet
pork mince
1 sachet
Aussie Spice Blend
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tub
Dijon mustard
2 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 bag
salad leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Pick the rosemary leaves and finely chop. Place the fries on an oven tray lined with baking paper. Sprinkle over the rosemary, a pinch of salt and pepper and drizzle with olive oil. Toss to coat and bake until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the fries are baking, grate the apple (unpeeled). Using a paper towel or clean tea towel, squeeze out any excess liquid from the apple. Thinly slice 1/2 the tomato into rounds and roughly chop the remaining tomato.
In a medium bowl, combine the pork mince, Aussie spice blend, fine breadcrumbs, Dijon mustard, the salt and grated apple. Season with pepper. Shape the pork mixture into evenly sized patties, slightly larger than your burger buns.
TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork patties and cook until just cooked through, 5-6 minutes each side.
TIP: Don’t worry if your patties get a little charred during cooking, it adds to the flavour!
Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the buns are baking, combine a small drizzle of olive oil, the white wine vinegar (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper in a medium bowl. Just before serving, add the mixed salad leaves (reserve some leaves for the burger!) and chopped tomato and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Slice the burger buns in half. Spread the base of each bun with some garlic aioli. Top with a pork and apple patty, a tomato slice and reserved mixed salad leaves. Serve with the rosemary fries and garden salad.