Pork and apple burgers with warm beetroot salad
- February 2011
- Serves 4
- Takes 25 minutes to make, 45 minutes to cook
A quick midweek dinner of pork and apple burgers with warming wintry flavours.
- 29.5g fat (10.1g saturated)
- 26.2g protein
- 13.3g carbs (12.1g sugars)
- 0.4g salt
- 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
- 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.
This would also be tasty with a slice of Gruyère melted over the burger.
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