These juicy pork and apple burgers are easy to make in less than 20 minutes, and perfect for quick and easy weeknight dinners. The juicy burgers only require 5 ingredients, and can be cooked in a frying pan, on a grill or in the oven.
It's no secret that we love burgers on this blog, and these pork and apple burgers are one of our family favorites. Pork and apple taste fantastic together, and is a common flavor combination in the UK. It was only a matter of time before I turned them into a burger!
The burger patties are easy to make, with only a few ingredients needed. You can serve them with any toppings or side dishes that you like, making them very versatile and suitable for most dietary requirements.
Why you'll love these burgers
- Easy to make from scratch
- Perfect homemade burgers
- Cook on a grill, in a pan or in the oven
- Easy to customize
- Kids love them
- Can be made ahead
- Freezer friendly pork burgers
- Taste delicious
Ground pork: I like to use lean ground pork for these burgers. You can also use meat with higher fat content, as they will cook quite similarly.
Bread crumbs: The breadcrumbs soak up the fat from the burgers, and make them really juicy. They also work as a binding ingredient.
Egg: Binds the burgers together, and prevents them from crumbling.
Grated apple: Makes the burgers really juicy, and adds a great flavor. You can use any type of apple. I like Granny Smith apples, but dessert apples or Bramley apples also work great.
Seasoning: Salt, pepper and dried sage add flavor to the burgers. You can use finely chopped fresh sage, or substitute with any other herbs if you prefer.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Grate the apple, and add all ingredients to a mixing bowl.
Two: Use your hands to mix the ingredients until they are evenly incorporated.
Three: Heat up a little olive oil in a frying pan on medium to high heat. Shape the meat mixture into 4 equal burger shaped patties. Cook for a few minutes on each side, until the burgers are browned, and the meat is cooked through the middle.
Grill the burgers for a few minutes on either side. Keep an eye on them, as they can burn quickly. These burgers are well suited for grilling, and hold together really nice. I like to use an oiled grill, or a grill with a solid surface to prevent the burgers from sticking to them.
Oven baked method
Bake the burgers at 400 F / 200 C for about 15 minutes, or until they are cooked through. Oven baked burgers might not brown on the surface, and will therefore naturally look a little pale.
- Don't over mix the ingredients. You only have to mix until they are evenly incorporated, which should take less than a minute.
- Make sure to cook the meat thoroughly. The burgers should be white throughout, without any pink pieces of meat.
- You don't have to peel the apple beforehand.
- To save some time, you can precook the burgers, and reheat them on a grill. This makes them much easier to store.
- Feel free to substitute the seasoning with any herbs or spices that you like.
Pork and apple burger patties are best served as an entree for lunch or dinner. I love to serve them in a burger bun with lettuce, tomatoes and onions. You can also serve the patties in lettuce wraps, or with side dishes.
Here are some of my favorite dishes and accompaniments for burgers:
- Sauces: Honey BBQ Sauce, Healthy Ranch, Tzatziki
- Toppings: Sauteed Spinach, Balsamic Caramelized Onions, Air Fryer Baked Apples
- Side dishes: Air Fryer Potato Wedges, Air Fryer Zucchini Chips, Dill Pickle Pasta Salad, Black Bean Corn Salad, Skin On Fries
Other seasoning: Try using a variety of spices and herbs to find your favorite way to season the burgers. Italian seasoning is an excellent option.
Apple beef burgers: You can use ground beef in this recipe, or any other ground meat like turkey and chicken.
Gluten free: Make sure to use certified gluten free bread crumbs. You can find this in most large supermarkets.
I highly recommend storing any leftover pork burger patties separate from any toppings or burger buns. You can then assemble the burgers when you are ready to eat. This will keep everything tasting fresh, and you don't risk making the buns soggy or the meat dry.
Store leftover cooked burgers in a sealed container in a refrigerator for up to 3 days. Reheat them in a microwave, frying pan or grill for a few minutes before serving.
These pork burgers are also freezer friendly. Freeze them for up to 6 months. Thaw frozen burgers in a refrigerator overnight, then reheat in a frying pan or grill, and serve them warm.
Frequently asked questions
Absolutely. Cook the burgers from frozen in a frying pan, or on the grill. I like to cook them on medium heat to make sure that they cook as evenly as possible.
Yes, the burgers can be frozen for up to 6 months. Thaw them, or cook directly from frozen.
You might also like these recipes
- Baked Turkey Burgers
- Halloumi Burgers
- Air Fryer Hamburgers
- Pinto Bean Burgers
- Spicy Beef Burger
- Greek Turkey Burger with Spinach
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Pork and Apple Burgers
- Grate the apple. Remove the stem and the core.
- Combine the ground pork, apple, salt, pepper, sage, egg and bread crumbs in a mixing bowl. Use your hands to mix the ingredients until they are evenly incorporated.
- Shape into 4 similar sized burger patties.
- Heat up the olive oil in a frying pan on medium to high heat. Cook the burgers for about 5 minutes on each side, until they are slightly brown on the surface, and completely cooked through. You might have to cook the patties in multiple batches, depending on the size of your frying pan.
- Serve in a burger bun with your favorite toppings!
- Grill method: Cook the burgers on a grill for about 4 minutes on each side. Be careful not to leave them to burn.
- Oven baked method: Bake in the oven at 400 F / 200 C for 15 minutes, or until they are cooked through.
- Use any regular sized apple. I use Granny Smith.
- Store leftover cooked burgers in a refrigerator for up to 3 days, or freeze for up to 6 months.