Juicy Apple Pork Burgers
with Rosemary Sweet Potatoes and Green Salad
A surprise ingredient is the key to a plump and moist pork burger: apples. The fruit does more than just sneak in an extra healthy boost. It also helps keep the meat moist without adding any fat. You’ll be serving these patties with rosemary-seasoned sweet potato wedges and an apple salad to match.
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
¼ ounce
Rosemary
2 unit
Sweet Potatoes
1 unit
Granny Smith Apple
10 ounce
Ground Pork
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
2 ounce
Mixed Greens
2 teaspoon
Balsamic Vinegar
1.5 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary leaves from stems and finely chop until you have 2 tsp; discard stems. Cut sweet potatoes into ½-inch wedges. Toss with 1 tsp rosemary, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until browned, 25-30 minutes, tossing halfway through.
Meanwhile, halve and core apple. Grate one half onto a paper towel, then squeeze out any excess moisture (do this over the sink). Put grated apple, pork, and remaining 1 tsp rosemary in a large bowl. Season with salt and pepper (we used ½ tsp kosher salt). Combine mixture with your hands, then shape into two patties slightly wider than the buns.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add burgers to pan and cook until no longer pink in center, 4-5 minutes per side.
Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes.
Halve, core, and thinly slice remaining apple half. In another large bowl, toss lettuce, apple slices, a drizzle of olive oil, and 2 tsp balsamic vinegar (we sent more). Season with salt and pepper.
Spread buns with mayonnaise, then fill each with a burger and a little bit of the salad. Serve with sweet potatoes and remaining salad on the side.
