Adapted from "Forgotten Skills of Cooking" by Darina Allen
Makes:12 mini burgers
Pork, apples, and rosemary come together to make juicy burgers that taste somewhat like sausage. Serve them on slider buns, dinner rolls, or, for a hearty breakfast, with eggs. Darina Allen cooks these burger in a frying pan, but we like them grilled too.
What to buy: A juicy, crisp apple like a Fuji or Pink Lady will give the burgers a blast of sweetness and some added caramelization.
1 pound ground pork (from the shoulder, or a shoulder-belly mix)
1 1/3 cups grated apple (from about 2 medium apples), grated on the large holes of a box grater
2 tablespoons finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all of the ingredients in a medium bowl and mix with your hands until evenly combined. Check the seasoning by forming a small, thin patty. Pan-fry until the center is no longer pink. Taste and adjust the seasoning of the pork mixture as desired. Shape into 12 (2-ounce) patties about 2 1/2 inches wide and 1/2 inch thick.
Heat a large frying pan over medium heat until hot, about 3 minutes. Add 6 patties and fry until the outsides are browned and the centers are no longer pink, about 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining 6 patties.