HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Apple Burgers
Pork & Apple Burgers

Pork & Apple Burgers

with Rosemary Fries & Garlic Aioli

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You know what’s cool? Yeah, that’s right – burgers. You know what else is cool? Mixing up a fast food classic with the sophisticated combination of pork and crunchy apple. In fact, you may as well put on your sunglasses at night right now, because you just became the coolest cat in the neighbourhood.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 bunch


1 unit


1 unit


1 packet

pork mince

1 sachet

Aussie spice blend

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 tub

Dijon mustard


2 unit

butter burger buns

(ContainsGluten, Soy, Eggs, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 bag

salad leaves

1 packet

garlic aioli


Not included in your delivery

olive oil

¼ tsp


1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4260 kJ
Fat38.9 g
of which saturates11.2 g
Carbohydrate93.2 g
of which sugars19.9 g
Dietary Fibre0 g
Protein65.9 g
Cholesterol0 mg
Sodium1600 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Pick the rosemary leaves and finely chop. Place the fries on an oven tray lined with baking paper. Sprinkle over the rosemary, a pinch of salt and pepper and drizzle with olive oil. Toss to coat and bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the fries are baking, grate the apple (unpeeled). Using a paper towel or clean tea towel, squeeze out any excess liquid from the apple. Thinly slice 1/2 the tomato into rounds and roughly chop the remaining tomato.


In a medium bowl, combine the pork mince, Aussie spice blend, fine breadcrumbs, Dijon mustard, the salt and grated apple. Season with pepper. Shape the pork mixture into evenly sized patties, slightly larger than your burger buns.

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork patties and cook until just cooked through, 5-6 minutes each side.

TIP: Don’t worry if your patties get a little charred during cooking, it adds to the flavour!


Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the buns are baking, combine a small drizzle of olive oil, the white wine vinegar (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper in a medium bowl. Just before serving, add the mixed salad leaves (reserve some leaves for the burger!) and chopped tomato and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.


Slice the burger buns in half. Spread the base of each bun with some garlic aioli. Top with a pork and apple patty, a tomato slice and reserved mixed salad leaves. Serve with the rosemary fries and garden salad.