APPLE AND PORK BURGERS RECIPES

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PORK & APPLE BURGERS RECIPE - BBC GOOD FOOD



Pork & apple burgers recipe - BBC Good Food image

Our budget-friendly pork and apple burgers are perfect for an easy and delicious family supper. This easy midweek meal takes just ten minutes to prepare

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

300g sausagemeat
4 wholemeal burger buns
4 tsp onion marmalade
2 apples , cored and thinly sliced
2 handfuls rocket
2 tsp mayonnaise
a little English English mustard (optional)
sweet potato wedges , to serve (optional)

Steps:

  • Divide the sausagemeat into four portions and shape into patties. Fry in a non-stick pan for 10-12 mins, flipping a couple of times, until golden on both sides and cooked all the way through.
  • Heat grill to high. Slice the buns in half and toast under the grill, cut-side up.
  • Spread the bottom halves of the toasted buns with the marmalade, then add the burgers, apple slices, rocket, mayonnaise and mustard (if using). Top with the bun lids and serve alongside sweet potato wedges, if you like.

Nutrition Facts : Calories 364 calories, FatContent 18 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.5 milligram of sodium

PORK AND APPLE BURGERS RECIPE - BBC FOOD



Pork and apple burgers recipe - BBC Food image

This pork burger recipe from Eat Well for Less makes enough for two meals so you can pop half in the freezer for a quick dinner. Try it as meatballs, too. Each burger serving provides 300 kcal, 23g protein, 25g carbohydrates (of which 5g sugars), 12g fat (of which 4g saturates), 2g fibre and 0.5g salt. Each serving provides 378 kcal, 26g protein, 40g carbohydrates (of which 6g sugars), 12.5g fat (of which 4g saturates), 3g fibre and 0.3g salt.

Provided by Gregg Wallace

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 8

Number Of Ingredients 18

750g/1lb 10oz pork mince
75g/3oz fresh breadcrumbs
2 tsp finely chopped fresh sage, or 1 tsp dried sage
1 dessert apple, coarsely grated
2 spring onions, finely chopped
1 free-range egg, lightly beaten
sea salt and freshly ground black pepper
1 tsp olive oil
4 burger buns
1 head Little Gem lettuce, leaves separated
2 tomatoes, thickly sliced
½ small red onion, cut into rings
English mustard, to taste
1 tbsp olive oil
1 onion, roughly chopped
1 x 400g/14oz tin chopped tomatoes
300g/10½oz dried spaghetti
grated Parmesan, to serve (optional)

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil.
  • Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed together.
  • Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties.
  • Heat the olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot.
  • Served the burgers in the buns with mustard, lettuce, tomato and onion.
  • To cook meatballs, divide the mixture into 12 even pieces and roll into them into balls.
  • Heat a small frying pan until medium hot, add half the olive oil and the onion and cook for 4-5 minutes until just softened. You can cover the pan with a lid, turn the heat down low and let the onions steam until they’re softened.
  • Meanwhile, heat a large frying pan until hot, add the remaining oil and brown the meatballs on each side until browned all over.
  • Remove the lid from the onion pan, add the tinned tomatoes and when they are simmering, add the browned meatballs. Cook over a gentle heat for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Season with salt and black pepper.
  • While the sauce cooks, bring a pan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving about 3-4 tablespoons of the cooking water, then add the pasta to the pan of sauce. Add the pasta water if the sauce needs thinning down. Stir well to coat the spaghetti in the sauce then cook for another couple of minutes. Serve immediately with grated Parmesan.

Nutrition Facts : Calories 300kcal, CarbohydrateContent 25g, FatContent 12g, FiberContent 2g, ProteinContent 23g, SaturatedFatContent 4g, SugarContent 5g

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