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
Contains alcohol
Ultimate version
Hand-chopped pork shoulder, cider-braised apple, smoked bacon and a homemade burger sauce.
Per serving£6.75
Total cost£13.50
Time1 hr
Ingredients for 2
- Burgers
- 400 g free-range pork shoulder , hand-chopped
- 1 Cox apple , diced small
- 100 ml dry cider
- 2 thyme sprigs , leaves picked
- sea salt and black pepper , to taste
- To serve
- 4 slices dry-cured smoked streaky bacon
- 2 slices Comte cheese
- 2 potato brioche buns , toasted in butter
- Burger sauce
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp cider vinegar
Method
- Gently reduce the diced apple in the cider with thyme until soft and the liquid is syrupy, then cool.
- Hand-chop the pork shoulder into a coarse mince, fold through the cider apple and season, then shape two patties and rest.
- Whisk the mayonnaise, Dijon and cider vinegar into a burger sauce and set aside.
- Fry the bacon until crisp, then cook the burgers for 4-5 minutes each side, topping with Comte to melt under a lid.
- Toast the buttered brioche buns until golden.
- Build with burger sauce, the pork patty, melted Comte and crisp bacon.
Equipment
- frying pan
- heavy chopping knife
- small saucepan
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.
