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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New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.