Best Pork And Apple Burger Recipes

Pork and Apple Burger image

Provided by meredithwoodruff1

Categories Pork

Time 30m

Yield 2 burgers, 2 serving(s)

Number Of Ingredients 8

Steps:

Prep and roast the potatoes: preheat oven to 400. Strip the rosemary off the stems and finely chop the leaves. Cut the potatoes into 1/2 inch wedges ( like steak fries). Toss the potatoes o a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in oven for 25-30 minutes, tossing halfway through cooking.
Form the patties: Halve and core the apple. Grate one apple half into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork, ad 1 teaspoon chopped rosemary, then season generously wit salt (we used 1/2 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands, then form two patties.
Cook the burgers: Heat a drizzle of olive oil in a large pan over medium high heat. Add the patties to the pan ad cook for 4-5 minutes per side until cooked through.
Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.
Make the salad: Thinly slice remaining apple. Toss the spring mix and sliced apple in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

Nutrition Facts : Calories 610, Fat 26.4, SaturatedFat 9.6, Cholesterol 81.8, Sodium 277.3, Carbohydrate 66.5, Fiber 5.5, Sugar 12.3, Protein 26.8

Smoky Pork Burgers with Apple and Onion Chutney image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces
1 medium onion, finely chopped
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups shredded smoked mozzarella (8 ounces)
6 ounces thinly sliced pancetta, finely diced
1 Granny Smith apple, peeled, cored and shredded
3 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground pork
Vegetable oil cooking spray
Olive oil, for drizzling
6 soft burger buns, halved
Serving suggestion: Lettuce leaves and sliced tomatoes

Steps:

For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.