Rosemary Pork Burgers with Apple Salad and Potato Wedges

These pork burgers are anything but ordinary. The secret to their incredible juiciness? A grated Granny Smith apple mixed right into the meat. The apple not only keeps the patties moist without adding fat, but also lends a subtle sweetness that pairs beautifully with savory rosemary.

We’re serving these burgers on toasted potato buns with a creamy smear of mayonnaise and a fresh apple salad. On the side, crispy rosemary potato wedges round out the meal. It’s a complete dinner that’s both fun and satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 bun Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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 potatoes on a baking sheet with half the rosemary, a drizzle of olive oil and a pinch of salt and pepper. Bake until lightly browned, 25-30 minutes, tossing halfway through.
2. While potatoes bake, halve and core one apple. Grate the apple onto a paper towel, then squeeze out excess moisture over the sink. In a large bowl, combine grated apple, ground pork and remaining rosemary. Season with salt (about 1 tsp kosher salt) and pepper. Mix with your hands, then shape into four 1-inch-thick patties.
3. Heat a large drizzle of vegetable 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. Meanwhile, split buns in half horizontally and place on a baking sheet. Toast in oven until golden, 3-5 minutes.
5. Halve, core and thinly slice the remaining apple. In a large bowl, toss mixed greens and apple slices with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.
6. Spread mayonnaise on the cut sides of the buns. Place burgers on buns and top with some of the dressed greens. Serve remaining salad and potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, tart apple like Honeycrisp or Fuji works well. Avoid very soft apples as they may make the patties too wet.

Can I make these burgers ahead of time?

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

What can I substitute for potato buns?

Any soft burger bun or even ciabatta rolls will work. Toast them for extra texture.