Pork and Apple Burgers with Rosemary Chips
4 sprigs rosemary
1 apple, grated
450g pork mince
4 brioche buns
2 bags of salad leaves
Preheat the oven to 220C/Gas mk 5.
Strip the rosemary leaves and chop them finely. Chop the potatoes into chips, toss them in 1 tbsp olive oil, 1 tbsp rosemary and salt and pepper.
Cook on the top shelf of the oven for around 30 minutes, turning once.
Mix 1/2 tbsp rosemary, the pork and the grated apple in a bowl, with some seasoning. Form into 4 patties, pressing loosely.
Heat 1 tbsp olive oil in a pan and gently cook the burgers for around 4-5 minutes each side. Don't turn until a nice crust has formed underneath!
Split the buns and toast lightly.
Dress the salad leaves with some olive oil and salt and pepper.
Serve the burgers with chopd and some leaves.
Pairs Well With
Just delicious and easy!