Pork and apple burgers? Trust us, it works. Mix up your dinner tonight by giving Great British Apples’ recipe a go for Bramley Apple Burgers with Mustard Mayo.
For the cucumber dill pickle:
- ½ small cucumber
- 1 tbsp lemon juice
- ½ tsp salt
- 2 tsp chopped dill
For the burgers:
- 1 Bramley apple, grated
- 400g minced pork
- 1 garlic clove, crushed
- ½ onion, finely chopped
- 1 tsp pepper
- 1 tsp salt
- 80g breadcrumbs
- 1 egg yolk
- 1 tbsp sunflower oil
For the Dijon mustard mayonnaise:
- 80g mayonnaise
- 4 tsp Dijon mustard
- 1 tsp sunflower oil
- 1 baby gem lettuce
- 4 toasted buns
Finely slice the cucumber, sprinkle with salt and leave in a colander set over a bowl to pickle for 10 minutes whilst you prepare the burger patties.
Place the grated Bramley in a clean tea towel and squeeze out the excess juices.
Mix all of the burger ingredients in a large bowl and season with salt and black pepper. Form into 4 patties.
Heat a non-stick frying pan over a medium heat and fry the burgers in the sunflower oil for 5-6 minutes on each side until cooked through.
Alternatively, to barbecue, brush the burgers with a little oil or place on a bed of herbs such as rosemary, thyme or bay leaves to prevent sticking and place onto the barbeque, turning occasionally until cooked through.
Whisk together the dill, lemon juice and the sunflower oil. Squeeze the cucumber a little to release any excess juices and add to the bowl, stirring to combine.
Whisk the mustard and mayonnaise together in a bowl.
To serve, spread the mayonnaise on the buns, top with the burgers, lettuce and pickled cucumber
Fancy some dessert? Try our top 3 picks for gluten free treats!