Pork and Apple Burgers

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

These are delicious as they are, but you could always pair some fries or wedges!

For more similar recipes check out these beauties:

Delicious Burger Recipes

• 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

These Pork and Apple Burgers are soft, juicy, loaded with flavour and super easy to make!

5 from 1 vote

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Servings (click & slide): 5

Course: Main Course

Cuisine: Western

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Calories per serving: 538kcal

Author: Chris Collins

Cost per serving: £2 / £2.50

Cook Mode(prevent your screen from going dark)

Equipment:

• Large Mixing Bowl
• Box Grater (for apple)
• Large Non-Stick Frying Pan & Spatula/Turner
• Sharp Knife & Chopping Board

Ingredients (check list):

Burgers

• ▢ 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

To Serve

• ▢ 5 Burger Buns, halved & toasted
• ▢ 5 slices of Cheddar
• ▢ 5 tbsp Mustard Mayo (see notes)
• ▢ 5 pinches of Watercress

Instructions:

• 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!

Notes:

a) Breadcrumbs - You can make your own breadcrumbs by pulsing bread, or even just dicing it into very small cubes. The moisture from the apple will help break it down. Use bread that's preferably a couple of days old. Around 2 slices should be fine.

b) Mustard Mayo - I usually mix 1 tbsp mayo with 1/2 - 1 tsp dijon (work to preference). You could also make honey mustard mayo and use the same amount of honey as you do mustard. Failing that, if you're not a fan of mustard just use mayo!

c) Can I make these ahead of time? - I tend to make these fresh. The longer you leave the patties sitting, the more moisture the salt draws from the apple and the more flimsy they get. I've found a cup of breadcrumbs locks on to a good amount of moisture to make these burgers extra juicy, but that's right on the verge, so you don't really want to leave them too long.

d) Calories - Per burger:

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Nutrition:

Nutrition Facts

Pork and Apple Burgers

Amount Per Serving

Calories 538 Calories from Fat 245

% Daily Value*

Fat 27.24g42%

Saturated Fat 10.718g54%

Trans Fat 0.466g

Polyunsaturated Fat 3.681g

Monounsaturated Fat 9.506g

Cholesterol 122mg41%

Sodium 1231mg51%

Potassium 428mg12%

Carbohydrates 41.22g14%

Fiber 3.3g13%

Sugar 7.66g9%

Protein 31.23g62%

Vitamin A 473IU9%

Vitamin C 3.3mg4%

Calcium 341mg34%

Iron 4.01mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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