These Pork and Apple Burgers are soft, juicy, loaded with flavour and super easy to make!
Pork and apple is an absolute marriage made in heaven, and we’re here today to celebrate that fact. In burger form, of course. When making pork burgers you sometimes run the risk of them coming out tough and dry, but here I’ll show you how to make the softest and juiciest burgers you’ll ever make! Follow me…
How to make Pork and Apple Burgers
When it comes to making the burgers, it truly couldn’t be easier. BUT, there are a few tips and tricks to keep in mind when prepping, which make a HUGE difference in the texture when they’re cooked.
Tips for ultra juicy pork and apple burgers
- Breadcrumbs – If I’m making beef burgers I won’t use breadcrumbs. Good fatty meat is all you need. But here, because we’re adding apple (which is packed with moisture) we want to cling on to as much moisture as possible. The breadcrumbs will absorb the moisture from the apples and lock it in. Meaning when you cook the burgers, they don’t leak out all that glorious apple juice.
- Fat – I know pork and apple burgers tend to be a ‘healthy’ option, but here it’s essential to use fatty pork. Most recipes will suggest 5% fat, but I highly recommend using pork thats at least 15% fat, 20% is best though. The fattier the meat, the more juicy and flavoursome the burger is.
- Overworking – When you make burgers a common mistake is squishing the meat into oblivion. You want to work the meat only until the ingredients are evenly distributed. Hence why I combine everything and THEN mix in the pork. The more you break up the pork the more tough and dry the burgers will turn out to be.
What kind of Apple to use?
You’ll want to use a red/sweet apple. The sugars in the apple will caramelize in the pan as you fry the burger, which adds heaps of flavour. I also prefer the sweetness of red apple with pork.
Process shots: mix breadcrumbs and grated apple (photo 1), mix in sage, s&p, egg and spring onion (photo 2), add pork (photo 3), combine (photo 4), form into patties (photo 5).
How to cook Pork and Apple Burgers
The best way to cook pork and apple burgers is in a frying pan. Baking doesn’t give you the browning/caramelization as frying, so you lose out on flavour.
Can I BBQ these burgers?
Because these burgers are so soft, they may struggle to keep shape if cooking them on the BBQ. In a pan you’re pretty safe because it’s a completely flat surface. You could always pop a pan on the BBQ and do it that way if you feel the patties are a bit flimsy for the spacing of your grill lines!
Can I add cheese?
When I first tested these burgers I actually didn’t add cheese, and they were delicious. But since then I have advanced onto adding cheddar, but realistically most things I do result in adding cheese in the end 😂. Plus apple and cheddar is a ridiculously delicious combo.
Process shots: add patties to pan (photo 1), fry then flip (photo 2), add cheese and continue frying until cooked right through (photo 3).
Pork and Apple Burgers Toppings
Because the patties are so delicious, you really don’t need too much to go with them. Just keep the essentials to allow the patty to shine. Here’s what I usually go for:
- Toasted Buns – Definitely recommend toasting the buns, just to counteract the soft texture of the patty!
- Mustard Mayo – Just mayo mixed with dijon. You could also make honey mustard mayo or even just mayo. Pork does take on mustard really nicely though. Just a dash 🙂
- Watercress – Or greens of choice.
Serving Pork and Apple Burgers
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- Crispy Chicken Burgers
- Ground Chicken Burger
- Portobello Mushroom Burgers
- Breakfast Burgers
- Beetroot Burger
Alrighty, let’s tuck into the full recipe for this pork and apple burger shall we?!
How to make Pork and Apple Burgers (Full Recipe & Video)
Pork and Apple Burgers
- Large Mixing Bowl
- Box Grater (for apple)
- Large Non-Stick Frying Pan & Spatula/Turner
- Sharp Knife & Chopping Board
Ingredients (check list):
- 1lb / 500g Ground/Minced Pork (at least 15% fat, 20% best)
- 1 cup / 60g Fresh Breadcrumbs (see notes)
- 2 Red/Sweet Apples, peeled, cored and grated on box grater (prep this last to reduce browning)
- 2 large Green/Spring Onions, finely diced
- 2 tsp Dried Sage
- 1 Egg
- 1 tsp Salt
- 1/4 - 1/2 tsp Black Pepper
- Olive Oil, as needed
- 5 Burger Buns, halved & toasted
- 5 slices of Cheddar
- 5 tbsp Mustard Mayo (see notes)
- 5 pinches of Watercress
- In a large mix bowl add breadcrumbs and grated apple. Mash with a fork to allow the breadcrumbs to soak up the moisture. Add in egg, sage, onion, salt & pepper and stir again until the egg is evenly distributed. Add in pork and use your hands to bind together until everything is evenly combined. Try to not overwork the meat or it'll come out tough/chewy.
- Divide mixture into 5 and mould into patty shapes. Heat a drizzle of oil in a large non-stick pan over medium heat and add 2-3 burgers. Fry until they begins to char on one side, then flip and add cheese slices. Continue frying until the other side browns and the centre is piping hot. This will take anywhere between 3-5mins depending on how thick your patties are. Repeat with remaining patties.
- Spread mayo over base bun, top with a pinch of watercress and following with the burger. Top with the second half the bun and enjoy!
Quick 1 min demo!
Your Private Notes:
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