In my opinion, you can’t beat burgers for getting all the boys in my household to sit down at the dinner table and quietly eat all of their dinner {I mean, even the husband doesn’t have any issues with a burger}. And as the big fans of pork that we are in our household, I created a delicious pork pattie, kept moist by some finely grated apple – I mean, seriously, this is finger licking good!
The boys love to have chips with their burger – but this doesn’t mean they have to be potato. I know that potato is nice – and it’s simple to toss some potato chips in a little oil and bake in the oven. But you know what we also love – carrot chips!
PORK AND APPLE BURGERS
1 shallot
1/2 bunch of sage
1 Granny Smith apple
50 grams of smoked cheddar
1 tsp of fennel seeds
400 grams of pork mince
4 sourdough rolls
20 grams of walnuts
50 grams of aioli
1 baby cos lettuce
2 tbsps of wholegrain mustard
Olive oil
Finely chop the shallot. Finely shred the sage leaves. Finely grate half of the apple. And coarsely grate the cheese.
Heat a little oil in a frying pan, over medium heat. Cook the shallot until translucent. Add the sage and the fennel seeds and stir for a further 1-2 minutes to release the flavours. Remove from the heat and cool slightly.
Place the pork mince in a bowl with the grated apple and softened shallot mixture. Combine well before shaping four patties with your hands.
Chargrill the patties for 4-5 minutes each side. Remove from the heat and top with cheese. Place the patties under a grill and cook until the cheese has melted and the patties are cooked through.
Slice the buns in half and then top with lettuce and apple slices. Mix the crushed walnuts, aioli and mustard together and then spread on the other half of the bun. Place the pork pattie on top of the lettuce and then put the burger together, ready for eating.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
