Step 1: Prepare and Roast the Wedges
Start by preheating your oven to 200°C. Pick the leaves from the rosemary stalks, discarding the stalks, and finely chop the leaves. Chop the potatoes into 2cm wide wedges, leaving the skin on for extra texture. Arrange the wedges on a baking tray, drizzle them with a bit of oil, and sprinkle the chopped rosemary over them. Season with salt and pepper, toss everything together to ensure the wedges are evenly coated, then spread them out on the tray. Roast the wedges on the top shelf of your oven until they’re crispy, which should take about 25-30 minutes. Remember to turn them halfway through cooking for even roasting.
Step 2: Prepare the Burgers
Coarsely grate the apple, discarding the core, and leave the skin on. Place the grated apple in a clean tea towel and squeeze out as much juice as you can to avoid making the burgers soggy. Put the pork mince in a mixing bowl, add the grated apple and the panko breadcrumbs, and season with salt and pepper. Mix everything together well, then form the mixture into 2cm thick burgers, aiming for one per person.
IMPORTANT: Remember to wash your hands after handling raw meat.
Step 3: Cook the Burgers
Heat a glug of oil in a frying pan over medium heat. Once the oil is hot, gently add the burgers to the pan and cook them for about 5-6 minutes on each side.
IMPORTANT: The burgers are cooked when they’re no longer pink in the middle.
TIP: Don’t turn the burgers until they’ve formed a crust on the underside, or they might stick to the pan.
Step 4: Melt the Cheese
While the burgers are cooking, grate the cheddar cheese. Once the burgers are cooked, remove the pan from the heat, divide the cheese between the tops of the burgers, then cover the pan and set it aside for about 4 minutes to allow the cheese to melt.
Step 5: Prepare the Salad and Buns
Slice each bun in half and place them on another baking tray. Warm them in the oven on the middle shelf for the last 2-3 minutes of the potato cooking time.
TIP: Keep an eye on your buns to make sure they don’t burn.
In another mixing bowl, combine the sugar, a squeeze of lemon juice, and the specified amount of olive oil. Season with salt and pepper. Just before serving, add the rocket to the bowl and toss it well to coat it in the dressing.
Step 6: Assemble and Serve
Spread a bit of the apple and sage jelly on the base of each burger bun. Place a burger on each bun, then serve the burgers with the roasted wedges and dressed salad on the side. Enjoy your meal!