Pork Burgers With Apple and Sage

These pork burgers with apple and sage are a delicious change from the usual beef, and they’re ready in about 40 minutes. Grated green apple and sage go into the patty along with sausage meat, which adds flavour and juiciness. They’re served with a crunchy fennel, cabbage and apple slaw in a smoky chipotle mayonnaise. The patties can be shaped a day ahead, so most of the work is done before anyone arrives.

I cook the onion and apple with the sage first so it softens the texture and melts into the pork meat before they are turned into burgers and hit the grill. A crunchy and spicy chipotle slaw with fennel, more green apple and coriander make this a very delicious burger.

They remind me of my easy pork pies.

Always fry a test patty

Season, then pinch off a small piece of your pork burger mince and fry it before you shape the rest. Raw pork tells you nothing about how it will taste, and it’s the only way to know whether it needs more salt. Thirty seconds that saves four underseasoned burgers.

Finish big pork burgers in the oven

Small patties cook through in the pan. If you’re making three large ones, brown them in the pan then finish them in a 180°C / 350°F oven for about 15 minutes. Pork needs to be cooked through, and a thick patty will burn outside before the middle is ready.

The slaw is not optional

Cabbage, fennel and green apple with a chipotle mayonnaise. It’s sharp, crunchy and smoky, and it’s what stops a rich pork burger feeling heavy. Dress it just before serving so it stays crisp.

Frequently Asked Questions

Do I use both pork mince and sausage meat?

Yes, both. The sausage meat adds fat and seasoning that keeps the burgers juicy. If you’d rather keep it simple, use 400 grams of pork mince on its own and season a little more generously.

Can I make the patties ahead?

Yes. Shape them, cover and refrigerate for up to a day. They hold together better after a rest in the fridge.

Can I cook these on a braai?

Yes, over medium coals rather than fierce heat. Pork needs to cook through, so keep them on the thinner side or move them to a cooler part of the grid to finish.

What can I use instead of chipotle?

Smoked paprika with a little hot sauce gets you close. A spoonful of sriracha works too, though you lose the smokiness.

In case you missed it, check out my favourite green goddess Caesar salad dressing with Hellman’s mayo.

This recipe makes 3 large and fat pork burgers or 4 medium-sized ones.

Pork and Apple Burgers With Sage Recipe

Juicy pork burgers with grated apple and sage in the patty, served with a crunchy fennel and apple slaw in a chipotle mayonnaise.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Ingredients

Burgers

• 250 grams 9 oz pork mince
• Meat from 2 to 3 pork sausages removed from their casings, about 150 grams (5 oz)
• 1 small onion finely chopped
• 1 green apple peeled and grated
• 7 sage leaves about 1 Tbsp chopped
• ½ Tbsp finely chopped parsley
• ¼ cup 30 grams / 1 oz breadcrumbs
• Pinch of salt
• ¼ tsp white pepper
• Olive oil for frying

Chipotle fennel slaw

• 2 cups 150 grams / 5 oz finely shredded cabbage
• 1 small fennel bulb thinly sliced, about 1 cup
• ½ green apple julienned
• A handful of coriander leaves optional
• ¼ cup 60 ml / 2 fl oz mayonnaise
• ½ to 1 tsp chipotle in adobo sauce
• Juice of ¼ lemon
• Salt and black pepper

To serve

• 4 sesame seed burger buns
• Butter for the buns
• Mayonnaise

Instructions

• Heat a little olive oil and gently fry the onion and apple for about 5 minutes, until softened. Add the sage for the last 30 seconds. Leave to cool slightly.
• Combine the cooled mixture with the pork mince, sausage meat, parsley, breadcrumbs, salt and white pepper. Fry a small piece to check the seasoning before shaping, then form 3 to 4 patties.
• Fry the burgers over a medium heat until cooked through. For larger patties, brown them in the pan then finish in a 180°C / 350°F oven for about 15 minutes.
• For the slaw, combine the cabbage, fennel, apple and coriander. Mix the mayonnaise with the chipotle and lemon juice, season, and dress the slaw just before serving.
• Butter the buns and grill them cut side down until golden.
• Build the burgers with mayonnaise, a patty and a generous pile of slaw.

Notes

Make ahead: shape the patties up to a day in advance and keep them covered in the fridge. Dress the slaw only at the last minute.

Storage: cooked patties keep in an airtight container in the fridge for up to 3 days. Undressed slaw keeps for 2 days, dressed slaw for a few hours.

Reheating: warm the patties in a pan over a medium heat, or in the air fryer at 180°C / 350°F for 4 to 5 minutes.

Freezing: freeze uncooked patties between sheets of baking paper for up to 3 months. Thaw in the fridge before cooking.

Servings: 4

Author: Sam Linsell

Other burgers you might like:

The Bloody Mary burger

Boerewors burger with avocado, bacon and peppadew

 A few burger recipes you’ll love

A crunchy jerk fried chicken burger

The Bloody Mary burger

Salmon burger on a black brioche bun

BUY MY eBOOK COMFORT

 Find me on Instagram & Pinterest

Cooking Conversion Chart & Calculator