Pork and apple burgers with crunchy slaw
28 min · 34 g protein · 503 cals / serving
Juicy pork burgers with grated apple and sage worked through them, seared until crusty and piled into soft buns, next to a sharp, crunchy slaw of cabbage, carrot and more apple in a mustard and cider-vinegar dressing. Sweet, savoury and fresh, and the children can build their own.
Ingredients
Burgers
- 450 g pork mince, lean (5 % fat)
- 1/2 small granny smith apple, coarsely grated, skin on
- 1/2 small onion, finely grated
- 4 tbsp breadcrumbs
- 1 egg
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp canola oil, rapeseed or vegetable oil
Slaw
- 2 bags (300 g each) coleslaw mix cabbage, or 1/2 white cabbage, finely shredded
- 2 large carrots, coarsely grated
- 1 small granny smith apple, cut into matchsticks
- 1/2 small red onion, very thinly sliced
- 3 tbsp white vinegar, cider vinegar or white wine vinegar
- 2 tbsp light mayonnaise
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/2 tsp salt
To serve
- 4 light or thin burger buns light burger bun, wholemeal if you can find them
- 4 leaves iceberg lettuce
- 2 tomatoes, sliced
Steps
- Squeeze the grated apple and onion in your hands over the sink to get rid of the excess juice, then mix them in a bowl with the pork, breadcrumbs, egg, sage, salt and pepper. Wet your hands and shape four patties about 2 cm thick, a little wider than the buns; press a dimple into the middle of each so they stay flat.
- For the slaw, whisk the vinegar, mayonnaise, mustard, sugar and salt in a large bowl until creamy, then toss in the coleslaw mix, carrot, apple and red onion and leave it to soften a little while the burgers cook.
- Heat the oil in a large non-stick frying pan over a medium heat. Cook the burgers 5–6 minutes a side, until well browned and cooked through with no pink in the middle, 160°F.
- Toast the buns cut side down in the pan for a minute while the burgers rest. Fill each bun with lettuce, tomato, a burger and a forkful of slaw, and serve the rest of the slaw on the side. Cooked burgers and slaw keep 3 days in the fridge in separate boxes; reheat the burgers in a pan or microwave and add cold slaw.
Good to know
Can I use sausagemeat, like the classic?
Yes, and it tastes more like a sausage sandwich: use 450 g of good sausagemeat and leave out the salt in the burgers. It is a much fattier mince, at about 40 instead of 57.
My children won't eat slaw.
Put the cabbage, carrot and apple out in separate little piles before dressing them and let everyone dress their own plate; sweet apple matchsticks on their own go down well.
Per
- Calories
- 99
- Protein
- (27%)
- 7 g
- Fat
- (33%)
- 4 g
- Carbohydrates
- (40%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 216 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2014 kcal goes into the pot and 2192 g of ingredients comes out as about 2037 g of food: 99 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.