Apple Pork Burgers with Rosemary Sweet Potato Wedges and Balsamic Apple Salad

These pork burgers are anything but ordinary. The secret to their incredible juiciness? A grated apple mixed right into the meat. The apple not only adds a hint of natural sweetness but also keeps the patties moist without any extra fat. Paired with crispy rosemary-seasoned sweet potato wedges and a fresh apple salad, this meal is a perfect balance of flavors and textures.

Whether you’re looking for a new weeknight dinner or a fun twist on burger night, this recipe delivers. The sweet potatoes roast until golden and fragrant with rosemary, while the burgers cook up quickly in a skillet. A simple balsamic apple salad adds a bright, tangy finish. Serve everything together for a satisfying and wholesome meal.

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Ingredients

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Strip rosemary leaves from stems and finely chop until you have 2 teaspoons; discard stems. Cut sweet potatoes into ½-inch wedges. Toss with 1 teaspoon rosemary, a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast until browned, 25-30 minutes, tossing halfway through.
2. Meanwhile, halve and core the apple. Grate one half onto a paper towel, then squeeze out any excess moisture over the sink. In a large bowl, combine grated apple, ground pork and remaining 1 teaspoon rosemary. Season with salt and pepper (about ½ teaspoon kosher salt). Mix with your hands, then shape into two patties slightly wider than the buns.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add patties and cook until no longer pink in the center, 4-5 minutes per side.
4. While burgers cook, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes.
5. Halve, core and thinly slice the remaining apple half. In a large bowl, toss mixed greens, apple slices, a drizzle of olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper.
6. Spread buns with mayonnaise, then fill each with a burger and a bit of the salad. Serve with sweet potato wedges and remaining salad on the side.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, tart apple like Fuji or Honeycrisp will work, but Granny Smith adds a nice tang.

Can I make these burgers ahead of time?

You can shape the patties up to a day in advance and refrigerate. Cook just before serving.

What can I substitute for the potato buns?

Any soft burger bun or even lettuce wraps will work if you want a low-carb option.