Family Pork & Apple Burgers with Sweet Potato Fries
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, green apple and fennel. Chips are cool. You know what’s even cooler? Sweet potato chips. 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 kg
sweet potato
1 bunch
rosemary
500 g
Pork & Fennel Mince
(Contains: Soy;)
1
red onion
1
green apple
5
Par-Baked Sourdough Buns
(Contains: Gluten;)
2 tbs
mayonnaise
(Contains: Eggs;)
1 bag
rocket
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, cut the sweet potatoes into wedges (unpeeled). Pick the rosemary leaves. Finely chop the rosemary leaves and red onion. Grate the green apple.
Toss the sweet potato and rosemary in half of the olive oil and place on a baking paper lined oven tray. Season to taste with salt and pepper. Cook in the oven for 25-30 minutes or until tender and golden.
Meanwhile, to make the pork burger patties combine the pork & fennel mince, red onion and green apple. Season to taste with salt and pepper. Form the mixture into patties (one per person).
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the pork patties and cook for 4-5 minutes on each side or until cooked through.
While the burgers are cooking, pop the par-baked sourdough buns in to the oven to warm up slightly (5 minutes should be sufficient). Remove the buns from the oven and halve.
To assemble the burger, spread the mayonnaise on the base of each bun. Top with a pork and apple patty, rocket, and the sourdough top. Serve alongside the rosemary and sweet potato wedges.
