Juicy Pork and Apple Burgers with Rosemary Fries and Mixed Greens

There’s something magical about the combination of pork and apple-especially when you add a touch of rosemary. These burgers are incredibly juicy thanks to shredded Granny Smith apple mixed right into the patties. Paired with crispy rosemary fries and a tangy balsamic salad, this meal is a celebration of fall flavors.

Best of all, this recipe comes together in about 35 minutes, making it a perfect weeknight dinner. The fries bake in the oven while you form the patties and cook them on the stovetop. Everything finishes at the same time for a stress-free, satisfying meal.

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Ingredients

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Strip rosemary leaves from stems and finely chop. Cut potatoes into ½-inch wedges. Toss on a baking sheet with half the rosemary, a drizzle of olive oil and a pinch of salt and pepper. Roast for 25-30 minutes, tossing halfway through.
2. Halve and core the apple. Grate one half into a paper towel and squeeze out excess liquid. In a medium bowl, combine grated apple, ground pork and remaining rosemary. Season generously with salt (about ½ teaspoon kosher salt) and pepper. Mix with your hands and form into two patties.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add patties and cook 4-5 minutes per side until cooked through.
4. Meanwhile, halve the potato buns and toast in the oven for 3-5 minutes until lightly golden.
5. Thinly slice the remaining half apple. In a medium bowl, toss mixed greens and apple slices with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.
6. Spread toasted buns with mayonnaise. Place a patty on each bun and top with some of the mixed green salad if desired. Serve with remaining salad and rosemary fries on the side.

Recipe Tips

FAQ

Can I use a different type of apple?

Granny Smith apples are best because they are tart and firm, which adds moisture and flavor without becoming mushy. However, you can substitute with another firm, tart apple like Honeycrisp or Fuji.

How do I know when the pork patties are fully cooked?

Pork should be cooked to an internal temperature of 160°F. The patties are done when they are no longer pink in the center and the juices run clear.

Can I make the fries ahead of time?

Rosemary fries are best served fresh and crispy. If you need to reheat, place them on a baking sheet in a 400°F oven for a few minutes until hot.