These succulent pork and apple burgers have a satisfying, meaty texture and are subtly infused with natural fruit, herbs, spices and cider. If you’re looking for something tasty, exciting and a bit different from the norm, then look no further. These burgers are perfect for a quick lunch and with a bit of effort could make for a great gastro-pub style dinner. Toast some good quality burger buns and serve with thick-cut chips and a side salad.
The Black Farmer sources local free range pork, which not only make for happier, healthier pigs but they also result in a far more delicious product.
We source local meat from farms in Wiltshire and Somerset, and make sure that we get the very best and most sustainable breeds for the season. At every stage, we use and promote traditional, sustainable farming practices that make for happy pigs and delighted customers.
As with the rest of our beautiful BBQ range, our free-range pork and apple burgers are suitable for freezing. Just be sure to defrost them slowly and carefully before cooking. The easiest way is to put them in the fridge overnight.
- 1lb / 500g Ground/Minced Pork (at least 15% fat, 20% best)
- 1 cup / 60g Fresh Breadcrumbs (see notes)
- 2 Red/Sweet Apples, peeled, cored and grated on box grater (prep this last to reduce browning)
- 2 large Green/Spring Onions, finely diced
- 2 tsp Dried Sage
- 1 Egg
- 1 tsp Salt
- 1/4 – 1/2 tsp Black Pepper
- Olive Oil, as needed
- 5 Burger Buns, halved & toasted
- 5 slices of Cheddar
- 5 tbsp Mustard Mayo (see notes)
- 5 pinches of Watercress
In a large mix bowl add breadcrumbs and grated apple. Mash with a fork to allow the breadcrumbs to soak up the moisture. Add in egg, sage, onion, salt & pepper and stir again until the egg is evenly distributed. Add in pork and use your hands to bind together until everything is evenly combined. Try to not overwork the meat or it’ll come out tough/chewy.
Divide mixture into 5 and mould into patty shapes. Heat a drizzle of oil in a large non-stick pan over medium heat and add 2-3 burgers. Fry until they begins to char on one side, then flip and add cheese slices. Continue frying until the other side browns and the centre is piping hot. This will take anywhere between 3-5mins depending on how thick your patties are. Repeat with remaining patties.
Spread mayo over base bun, top with a pinch of watercress and following with the burger. Top with the second half the bun and enjoy!
This product has a shelf life of 5 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.