Pork and Apple Burgers
Adapted from "Forgotten Skills of Cooking" by Darina Allen
Pork, apples, and rosemary come together to make juicy burgers that taste somewhat like sausage. Serve them on slider buns, dinner rolls, or, for a hearty breakfast, with eggs. Darina Allen cooks these burger in a frying pan, but we like them grilled too. Serve with a light salad or vegetables such as our Roasted Butternut Squash and a clean, easy cocktail such as our Old Fashioned recipe.
What to buy: A juicy, crisp apple like a Fuji or Pink Lady will give the burgers a blast of sweetness and some added caramelization.
This recipe was part of our Featured Cookbook series.
- 1 pound ground pork (from the shoulder, or a shoulder-belly mix)
- 1 1/3 cups grated apple (from about 2 medium apples), grated on the large holes of a box grater
- 2 tablespoons finely chopped fresh Italian parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
1Place all of the ingredients in a medium bowl and mix with your hands until evenly combined. Check the seasoning by forming a small, thin patty. Pan-fry until the center is no longer pink. Taste and adjust the seasoning of the pork mixture as desired. Shape into 12 (2-ounce) patties about 2 1/2 inches wide and 1/2 inch thick.
2Heat a large frying pan over medium heat until hot, about 3 minutes. Add 6 patties and fry until the outsides are browned and the centers are no longer pink, about 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining 6 patties.
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