Pork and apple burgers with warm beetroot salad

Name: Pork and apple burgers with warm beetroot salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 tbsp olive oil; 4 large beetroot, peeled and cut into smallish chunks; ½ tsp cumin seeds; 1 tbsp balsamic vinegar; 500g pork mince; 2 eating apples, 1 peeled and grated, 1 cored and cut into smallish chunks; 2 garlic cloves, crushed; Good pinch of chilli flakes; 2 celery sticks, chopped; 4 tbsp crème fraîche; Juice of ½ small lemon; Handful of rocket leaves or lamb’s lettuce

Published: 31 Jan 11
Updated: 18 Mar 24

Test kitchen approved

A quick midweek dinner of pork and apple burgers with warming wintry flavours.

Serves 4
Takes 25 minutes to make, 45 minutes to cook

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Ingredients

4 tbsp olive oil
4 large beetroot, peeled and cut into smallish chunks
½ tsp cumin seeds
1 tbsp balsamic vinegar
500g pork mince
2 eating apples, 1 peeled and grated, 1 cored and cut into smallish chunks
2 garlic cloves, crushed
Good pinch of chilli flakes
2 celery sticks, chopped
4 tbsp crème fraîche
Juice of ½ small lemon
Handful of rocket leaves or lamb’s lettuce

Method

Preheat the oven to 180°C/fan160°C/gas 4. Drizzle half the oil into a roasting tin and tumble in the beetroot. Toss with the cumin seeds and balsamic vinegar, season, then roast for 30-45 minutes until tender.
Meanwhile mix the pork mince with the grated apple, garlic and chilli flakes, season well, then shape into 4 burgers. Heat the remaining oil in an ovenproof frying pan and fry the burgers for 2-3 minutes on both sides, then pop in the oven for 8-10 minutes to cook through.
Spoon the beetroot into a bowl and mix with the diced apple, celery, crème fraîche and lemon juice. Serve with the burgers and a handful of rocket or lamb’s lettuce.

Recipe from February 2011 Issue

Nutrition

Nutrition: per serving

Calories: 419kcals
Fat: 29.5g fat (10.1g saturated)
Protein: 26.2g protein
Carbohydrates: 13.3g carbs (12.1g sugars)
Salt: 0.4g salt

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