Soft Juicy Pork And Apple Burgers

Pork and apple is an absolute marriage made in heaven, and we’re here today to celebrate that fact. In burger form, of course. When making pork burgers you sometimes run the risk of them coming out tough and dry, but here I’ll show you how to make the softest and juiciest burgers you’ll ever make! Follow me…

How to make Pork and Apple Burgers

When it comes to making the burgers, it truly couldn’t be easier. BUT, there are a few tips and tricks to keep in mind when prepping, which make a HUGE difference in the texture when they’re cooked.

Tips for ultra juicy pork and apple burgers

Breadcrumbs – If I’m making beef burgers I won’t use breadcrumbs. Good fatty meat is all you need. But here, because we’re adding apple (which is packed with moisture) we want to cling on to as much moisture as possible. The breadcrumbs will absorb the moisture from the apples and lock it in. Meaning when you cook the burgers, they don’t leak out all that glorious apple juice. Fat – I know pork and apple burgers tend to be a ‘healthy’ option, but here it’s essential to use fatty pork. Most recipes will suggest 5% fat, but I highly recommend using pork thats at least 15% fat, 20% is best though. The fattier the meat, the more juicy and flavoursome the burger is. Overworking – When you make burgers a common mistake is squishing the meat into oblivion. You want to work the meat only until the ingredients are evenly distributed. Hence why I combine everything and THEN mix in the pork. The more you break up the pork the more tough and dry the burgers will turn out to be.

What kind of Apple to use?

You’ll want to use a red/sweet apple. The sugars in the apple will caramelize in the pan as you fry the burger, which adds heaps of flavour. I also prefer the sweetness of red apple with pork. Process shots: mix breadcrumbs and grated apple (photo 1), mix in sage, s&p, egg and spring onion (photo 2), add pork (photo 3), combine (photo 4), form into patties (photo 5).

How to cook Pork and Apple Burgers

The best way to cook pork and apple burgers is in a frying pan. Baking doesn’t give you the browning/caramelization as frying, so you lose out on flavour.

Can I BBQ these burgers?

Because these burgers are so soft, they may struggle to keep shape if cooking them on the BBQ. In a pan you’re pretty safe because it’s a completely flat surface. You could always pop a pan on the BBQ and do it that way if you feel the patties are a bit flimsy for the spacing of your grill lines!

Can I add cheese?

When I first tested these burgers I actually didn’t add cheese, and they were delicious. But since then I have advanced onto adding cheddar, but realistically most things I do result in adding cheese in the end 😂. Plus apple and cheddar is a ridiculously delicious combo. Process shots: add patties to pan (photo 1), fry then flip (photo 2), add cheese and continue frying until cooked right through (photo 3).

Pork and Apple Burgers Toppings

Because the patties are so delicious, you really don’t need too much to go with them. Just keep the essentials to allow the patty to shine. Here’s what I usually go for:

Toasted Buns – Definitely recommend toasting the buns, just to counteract the soft texture of the patty! Mustard Mayo – Just mayo mixed with dijon. You could also make honey mustard mayo or even just mayo. Pork does take on mustard really nicely though. Just a dash 🙂 Watercress – Or greens of choice.

Serving Pork and Apple Burgers

These are delicious as they are, but you could always pair some fries or wedges! Alrighty, let’s tuck into the full recipe for this pork and apple burger shall we?!