Pork, Apple and Chilli Burgers with Garlic Roast Potatoes

There is nothing difficult about making burgers at home and, in this way, they are far more nutritious and enjoyable than any from a Fast Food restaurant or a supermarket. The added beauty of making burgers at home is that we can be so creative, not only in the type of meat which we use to make the burgers, but in the additional ingredients which we add to them.

I have made these pork, apple and chilli burgers many times over the years and although I would not go so far as to say that they are one of my favourite foods, they are probably my favourite type of burger that I have thus far created.

This recipe is for two (hungry) people and is prepared from start to finish in around thrity-five to forty minutes.

Ingredients

- Burgers

1lb minced/ground free range, organic pork
1 Granny Smith apple
1/2 small onion (finely chopped)
1 clove of garlic (crushed or grated)
1 small red chilli pepper (very finely chopped - deseeding is optional)
1 small egg
2 tbsp fresh breadcrumbs
Salt and freshly ground black pepper

- Garlic and Herb Mayonnaise

2 tbsp low fat mayonnaise
1 tbsp finely chopped parsley
1 garlic clove (crushed or grated)

- Potatoes

14 to 16 baby potatoes
1 clove of garlic (crushed)
Salt
1 tbsp sunflower oil

- Garnish

1 tomato
Sprig of fresh parsley

Method

The first step in this recipe is to prepare your garlic and herb mayo. This is in order to allow the flavours to permeate through the mayo and ensure it is enjoyed at its very best. This step can even be taken the night before, or earlier in the day. Simply mix the three ingredients well together in a small bowl, cover with clingfilm and refrigerate until required.

The potatoes should then be added to a pot with a little salt and enough boiling water to cover them - note that they should not be peeled. They should be simmered for fifteen minutes while the oven heats. The sunflower oil should then be added to a baking tray which should be placed in the oven and the oven put on to preheat to 400F/200C/Gas Mark 6.

Once the potatoes are on to boil, the burgers should be prepared. Note that if the seeds of the chilli are incorporated, the burgers will be a lot spicier.

All of the burger ingredients should be added to a large mixing bowl or basin, with the exception of the apple. The apple should be cored and four slices about 1/4" thick cut from the centre for later frying. It is imperative that these slices be immediately immersed in a small bowl of cold water, to prevent them from turning brown. The remainder of the apple should then be peeled, finely chopped and added to the other burger ingredients.

The burger ingredients should then be mixed very thoroughly by hand, before being divided in to four portions, rolled in to balls and flattened in to patties.

When the oven is heated, the potatoes should be drained thoroughly and added to the tray of hot oil. They should then be gently and carefully shaken around in the oil to ensure even coating before being placed in the oven for a total of twenty minutes' cooking time.

A little sunflower oil should be added to a non-stick frying pan and the burgers added to be fried for ten minutes each side. After the burgers are turned, the potatoes should be removed from the oven and the tray once again gently shaken.

When the burgers are ready, they should be removed from the frying pan to a plate and the two apple slices added to the vacated pan. The heat should be turned up to high and the slices fried for about one minute each side. While the apple slices are frying, the potaotes should be removed from the oven and added to a colander lined with kitchen paper to drain. They should then be placed in to a bowl with a crushed garlic clove and gently swirled around to obtain a garlic coating.

It is then time to plate up the meal by placing the apple slices on to the plates, the burgers on top, a slice of tomato on top of each burger and a teaspoonful of the mayo on top, garnished with a little bit of parsley. The potatoes should be added alongside.