- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
Shake up your go-to burger recipe with these tasty pork, apple and walnut burgers. Featuring oozy blue cheese and served with chunky homemade potato wedges, it’s the ultimate pub-style meal at home.
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + 15 mins resting time
Ingredients
- 1kg baby Red Royale potatoes, cut into wedges
- 2 tsp Cajun seasoning
- 500g Coles Australian Pork Mince
- 1 Granny Smith apple, peeled, cored, coarsely grated
- 1 tbs coarsely chopped sage
- 1/3 cup (30g) dried breadcrumbs
- 1 Coles Australian Free Range Egg
- 1/3 cup (35g) walnuts, toasted, coarsely chopped
- 100g soft blue cheese, thickly sliced
- 4 Coles Brioche Burger Buns, split, toasted
- 1/3 cup (50g) garlic aioli
- 250g pkt Coles Australian Baby Beetroot, thickly sliced
- 60g baby rocket leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place potato on the tray. Spray with olive oil spray. Sprinkle with seasoning and toss to combine. Bake, turning occasionally, for 30 mins or until golden brown.Step 2
Meanwhile, place the mince, apple, sage, breadcrumbs, egg and walnut in a large bowl. Use your hands to mix until well combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty and place on a plate. Cover and place in the fridge for 15 mins to rest.Step 3
Heat a large frying pan over medium-high heat. Cook the patties for 3-4 mins each side or until cooked through. Top each patty with cheese and place on a lined baking tray. Bake for 2-3 mins or until cheese just melts.Step 4
Divide the bun bases among serving plates and spread evenly with aioli. Top with rocket, beetroot, patties and bun tops. Serve immediately with wedges.
Serve with sour cream and sweet chilli sauce
Nutrition Information
Per Serve
Energy: 2834kJ/678 Cals (33%)
Protein: 46g (92%)
Fat: 49g (70%)
Sat fat: 15g (63%)
Carb: 68g (22%)
Sugar: 17g (19%)
Fibre: 12g (40%)
Sodium: 763mg (38%)
Pork, apple and walnut burgers
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + 15 mins resting time
Ingredients
- 1kg baby Red Royale potatoes, cut into wedges
- 2 tsp Cajun seasoning
- 500g Coles Australian Pork Mince
- 1 Granny Smith apple, peeled, cored, coarsely grated
- 1 tbs coarsely chopped sage
- 1/3 cup (30g) dried breadcrumbs
- 1 Coles Australian Free Range Egg
- 1/3 cup (35g) walnuts, toasted, coarsely chopped
- 100g soft blue cheese, thickly sliced
- 4 Coles Brioche Burger Buns, split, toasted
- 1/3 cup (50g) garlic aioli
- 250g pkt Coles Australian Baby Beetroot, thickly sliced
- 60g baby rocket leaves
Description
Shake up your go-to burger recipe with these tasty pork, apple and walnut burgers. Featuring oozy blue cheese and served with chunky homemade potato wedges, it’s the ultimate pub-style meal at home.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Place potato on the tray. Spray with olive oil spray. Sprinkle with seasoning and toss to combine. Bake, turning occasionally, for 30 mins or until golden brown.Step 2
Meanwhile, place the mince, apple, sage, breadcrumbs, egg and walnut in a large bowl. Use your hands to mix until well combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty and place on a plate. Cover and place in the fridge for 15 mins to rest.Step 3
Heat a large frying pan over medium-high heat. Cook the patties for 3-4 mins each side or until cooked through. Top each patty with cheese and place on a lined baking tray. Bake for 2-3 mins or until cheese just melts.Step 4
Divide the bun bases among serving plates and spread evenly with aioli. Top with rocket, beetroot, patties and bun tops. Serve immediately with wedges.
Serve with sour cream and sweet chilli sauce