Pork & Apple Burgers


1 slice of bread
1 medium sized apple
1 onion
1 egg
400g lean pork mince
1 tablespoon of Worcestershire sauce
Black pepper, to taste


  1. Toast the bread and then grate into breadcrumbs (or place in a freezer bag and bash with a rolling pin)
  2. Wash the apple, cut into quarters, cut out the core and grate each quarter
  3. Peel the onion and grate
  4. Crack the egg into a bowl and beat with a fork
  5. Place all the ingredients into a bowl and mix together to combine
  6. Separate the mixture into 4 equal sized balls and then shape into burgers (about 1 cm thick) using your hands
  7. Heat a frying pan over a medium heat and dry fry the burgers for around 15-20 minutes (turning half way through) or until cooked. Pierce the burgers with knife or skewer, if the juices run clear the burger is cooked.
  8. Serve in a bread roll with salad vegetables like lettuce and tomato. Alternatively, serve with homemade potato wedges and a side salad.

* Any leftover burgers can be kept in the fridge to eat for up to 2 days later. Alternatively, they can be placed in freezer bags and stored in the freezer for up to 3 month.

* To make this burger veggie or vegan swap the pork mince for meat-free mince and swap the Worcestershire sauce for Henderson’s relish.

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Vale of Glamorgan food leaders urge Government to invest in local food

Food Vale joined 90+ local food leaders and MPs in Parliament to call on better Government investment in healthy and sustainable food. ‘Investing in a better food future’ event on 14 June showcased the innovative role of food partnerships in improving local economy and community health.