Pork and Apple Burgers

These pork and apple burgers are not just a barbecue treat, as they satisfy your burger cravings all year round with this classic flavour combination.

Just think about roast pork, apple sauce and sage and onion stuffing, and you will get the flavours of a British Sunday lunch, all crammed into a moist and tasty burger.

Simple to make for the barbecue, under the grill or in the pan, these burgers come together quickly, for a family friendly meal that everyone will love.

Add a slice of griddled apple and these burgers are complete.

Enjoy!

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Side Dishes
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Pork and Ham
• 💬 Comments

One of my favourite roast dinners is slow roast belly pork with crisp roast potatoes, honey roast carrots and parsnips and homemade stuffing, all accompanied by chunky apple sauce.

My family love burgers all year round and they love to try new flavours, not just beef all the time.

So, I've put all of these flavours into a pork and apple burger, that is so moist and delicious, however you decide to cook it.

Making your own burgers takes very little time and are much cheaper than buying them ready made too. Great for family budgeting.

❤️ Why you will love this recipe

• Easy to prepare and make.
• Barbecue, grill or fry.
• Moist and delicious.
• Great all year round.
• Budget friendly and healthy.
• Perfect for preparing in advance.

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🥘 Ingredients

• Pork - lean pork mince at 5% fat.
• Apples - to keep this family friendly I've used regular eating apples, so use any variety you have.
• Salt - cooking or kosher salt.
• Pepper - freshly ground black pepper.
• Egg - medium free range egg.
• Oil - vegetable, rape or olive oil for frying.
• Sage - fresh sage leaves.
• Shallots - these are naturally sweeter than onions and won't be fried first, so they will be milder than a normal onion.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• sharp knife
• chopping board
• box grater
• vegetable peeler - optional
• apple corer - optional
• spatula
• frying pan or skillet
• sieve
• griddle pan - optional
• mixing bowl

🔪 Instructions

Peel the shallots and chop finely.

Strip the leaves from the sage sprig and chop.

Peel and core 2 of the apples.

Use the coarse side of a box grater to grate the apples.

💭 Top Tip

• If you don't have an apple corer, peel the apples and grate around the core.

Put the grated apple in a sieve and squeeze out the excess moisture.

💭 Top Tip

• It is important to squeeze out the juice from the apple as it will make the burger too wet and delicate. The apple will still release liquid as it cooks in the burger, so the burger will still be moist and tender.

Place the mince, sage, shallot, egg, salt, pepper and grated apple into a bowl.

💭 Top Tip

• If you are planning on making the burgers in advance, leave out the salt. The salt can start to draw out the moisture from the burgers. Instead, add the salt just before cooking.

Stir the ingredients together.

Divide the mixture into 4 even sized burgers.

⏲️ Cooking Time

Put a tablespoon of the oil in a pan over a medium heat.

Add the pork and apple burgers and cook for about 5 minutes.

Turn the burgers over and cook for a further 5 minutes.

Transfer the burgers to a plate and cover loosely with foil to rest.

Core the remaining apple and cut into slices.

Put the remaining oil in a griddle pan, if using, over a medium to high heat.

Add the apple slices and cook for a minute each side.

Serve the burgers in a bun with the apple slices.

🥗 Side Dishes

These burgers are great served in a toasted bun, chips and a side dish of salad.

• Minted Mushy Peas
• Broad Bean Salad
• Old Fashioned Pea Salad
• Cucumber Salad
• Tomato and Onion Salad
• Cheesy Mashed Potatoes
• Courgette Salad
• Mushroom Salad
• Fennel and Pear Salad
• Hummus
• Tarragon Potato Salad
• Cherry Tomato and Feta Salad
• Broccoli and Edamame Salad
• Carrot and Celeriac Remoulade
• Baked Halloumi Fries

🥙 Substitutions

• Shallots - use a small sweet onion or a regular brown onion. Chopped spring onions make a good alternative.
• Apples - for an extra tang use Granny Smith apples or Bramleys.

📖 Variations

• Herby - use fresh herbs such as parsley, rosemary or savoury. If you prefer to use dried herbs use 1 teaspoon of dried herbs for each tablespoon of fresh.
• Spicy - add a teaspoon of spice or half a teaspoon of chilli powder or cayenne pepper. Try paprika, cumin, mild curry powder, smoked paprika or English mustard.

🍣 Storage

• Refrigerator - cool, cover and store for up to 3 days.
• Freezer - freeze cooked burgers for up to a month. and freeze uncooked burgers for up to 3 months.
• To reheat - reheat in the oven at 180 C / 350 F / 160 FAN / Gas 4 until piping hot. Alternatively, heat in a frying pan over a medium heat with a little oil.

🍱 Prepare in Advance

• Prepare the pork and apple burgers without the addition of salt. Cover and store in the fridge for up to 2 days on baking parchment. Add salt just before cooking.

More burger and summer eating recipes

• Minted Lamb Burgers
• Pinchos de Pollo
• Lincolnshire Sausage Skewers
• Vietnamese Grilled Chicken
• Venison Burgers with Bacon
• Spatchcock Chicken
• Pomegranate Lamb
• Blackbean and Mushroom Burgers
• Falafel Burgers
• Beef and Stilton Burgers
• Thai Fish Burgers

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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