Mains
British
BritishPork and Apple Burgers
Juicy pork burgers sweetened with apple, served three ways. The basic keeps it simple with shop mince, while the ultimate hand-chops shoulder and adds a cider-glazed onion.
Nut-free
Better version
Higher-welfare mince with caramelised onion, wholegrain mustard and brioche buns.
Per serving£3.45
Total cost£6.90
Time38 min
Ingredients for 2
- Burgers
- 350 g British pork mince (10% fat)
- 1 Bramley apple , grated
- 2 sage sprigs , finely chopped
- 1 tsp wholegrain mustard
- salt and pepper , to taste
- Topping
- 1 red onion , thinly sliced
- 1 tsp soft brown sugar
- To serve
- 2 brioche burger buns
- 2 slices mature cheddar
- 1 handful rocket leaves
Method
- Mix the mince with squeezed grated apple, sage, mustard and seasoning, then shape two thick patties and chill.
- Soften the red onion in a little oil, add the sugar and cook slowly until sticky and caramelised.
- Fry the burgers for 6 minutes each side, laying cheddar on top for the last minute to melt.
- Toast the brioche buns, then layer with rocket, a burger, melted cheese and the caramelised onion.
Equipment
The three ways, side by side
Budget
Value pork mince bound with grated apple and dried sage.
Better
Higher-welfare mince with caramelised onion, wholegrain mustard and brioche buns.
Ultimate
Hand-chopped pork shoulder, cider-braised apple, smoked bacon and a homemade burger sauce.
