Apple N Pork Burgers Recipes

PORK APPLE BURGERS

Steps:

• Preheat grill for medium-high heat.
• In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
• Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

APPLE 'N' PORK BURGERS

Steps:

• In a small bowl, combine the first six ingredients. Crumble pork over mixture; mix well. Shape into two patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with cheese. Grill 1-2 minutes longer or until cheese is melted. , Serve on buns with lettuce, tomato, avocado, mustard and mayonnaise if desired.

PORK AND APPLE BURGERS

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil.
• Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together.
• Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed - it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties.
• Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot.
• Served the burgers in the buns with mustard, lettuce, tomato and onion.
• To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls.
• Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they're softened.
• Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over.
• Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper.
• While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan.

PORK & APPLE BURGERS

Steps:

• Divide the sausagemeat into four portions and shape into patties. Fry in a non-stick pan for 10-12 mins, flipping a couple of times, until golden on both sides and cooked all the way through.
• Heat grill to high. Slice the buns in half and toast under the grill, cut-side up.
• Spread the bottom halves of the toasted buns with the marmalade, then add the burgers, apple slices, rocket, mayonnaise and mustard (if using). Top with the bun lids and serve alongside sweet potato wedges, if you like.

PORK AND APPLE BURGER

Steps:

• Prep and roast the potatoes: preheat oven to 400. Strip the rosemary off the stems and finely chop the leaves. Cut the potatoes into 1/2 inch wedges ( like steak fries). Toss the potatoes o a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in oven for 25-30 minutes, tossing halfway through cooking.
• Form the patties: Halve and core the apple. Grate one apple half into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork, ad 1 teaspoon chopped rosemary, then season generously wit salt (we used 1/2 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands, then form two patties.
• Cook the burgers: Heat a drizzle of olive oil in a large pan over medium high heat. Add the patties to the pan ad cook for 4-5 minutes per side until cooked through.
• Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.
• Make the salad: Thinly slice remaining apple. Toss the spring mix and sliced apple in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

BBQ-APPLE PORK BURGERS

Steps:

• Heat grill to medium-high heat.
• Mix meat, coating mix, apples and 2 Tbsp. barbecue sauce just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160°F), brushing with remaining barbecue sauce for the last 2 min.
• Fill buns with burgers.

APPLE AND SAGE PORK BURGERS

Steps:

• Put the pork into a large bowl - it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the bread crumbs to the mixture and work together with clean hands until everything is well blended.
• Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
• Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
• Lightly salt and pepper the patties.
• Put patties on the grill and 20 min or until cooked thoroughly.
• Cut up second onion, and caramelize them in vegetable oil.
• While the burgers are cooking, put butter in a small pan. Put it on medium heat until it starts to bubble. Turn down to low heat, chop the sage and put it in the butter. Cook for 5 minute Dip buns in the browned butter and place on grill to toast.
• Remove buns and burgers and put it all together and top with caramelized onions.