A good plate of pork and apple burgers starts with freshly ground pork and a grated apple mixed right into the patty. The fruit adds moisture and a mild sweetness that keeps the meat from drying out on the grill or in a skillet. You get a burger that tastes different from the usual beef version without needing special equipment.
This recipe gives you a reliable ratio of meat to apple, a short rest time, and clear doneness cues so the center cooks through safely. The patties hold together well and brown nicely without falling apart. It is a practical weeknight option that also works for a casual cookout. If you enjoyed this, our bourbon apple cider is worth trying next. Making this pork and apple burgers at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Pork And Apple Burgers
- Granny Smith apple keeps the pork juicy and adds a clean tart note.
- The mix uses pantry spices so you don’t need a special shopping trip.
- They cook in about 10 minutes on the stovetop or grill.
- They freeze raw for up to 2 months, which helps with ground beef and ground pork recipes prep.
Ingredients You’ll Need
- 500g ground pork (about 80% lean) — gives enough fat to stay moist.
- 1 medium Granny Smith apple, peeled and grated — about 120g after grating.
- 1 small shallot, finely minced — adds a mild onion background.
- 1 large egg — binds the patty so it holds on the grill.
- 40g panko breadcrumbs — keeps the texture light, not dense.
- 1 tsp fine salt — seasons the meat evenly.
- 1/2 tsp black pepper, ground — balances the apple.
- 1/2 tsp dried sage — pairs with pork traditionally.
- 1 tbsp olive oil — for the skillet if not grilling.
- 4 burger buns — toasted before serving.
Ingredient Substitutions
Granny Smith apple: Replace with an equal weight of peeled, grated Honeycrisp apple for a sweeter, less tart patty. Honeycrisp holds more water, so squeeze the gratings in a towel before mixing to avoid a loose mash. The burgers will taste fruitier and brown a little faster because of the higher sugar. The pork and apple burgers works well for weeknight cooking when time is limited.
Panko breadcrumbs: Use 35g of quick oats ground to a coarse meal if you want a softer bite. Oats absorb liquid slower than panko, so let the mix rest 10 minutes before shaping. The patty will be slightly more tender but less crisp at the edges. Storing leftover pork and apple burgers correctly keeps it tasting good for days.
Shallot: Swap for 2 tbsp of finely minced red onion if shallots are unavailable. Red onion is sharper, so rinse it under cold water for 30 seconds to soften the raw bite. The color stays visible as small pink specks in the cooked patty.
Ground pork: Use an equal weight of ground turkey thigh for a lighter patty, though it will be less rich. Turkey is leaner, so add 1 tbsp of olive oil to the mix to keep it from drying. Cook to the same internal temperature but expect a milder flavor that needs more salt.
Step-by-Step Instructions
- Peel and grate the apple, then press it in a clean towel to remove excess juice. You should have about 90g of packed apple for the mix.
- Place the ground pork, grated apple, minced shallot, egg, panko, salt, pepper, and sage in a bowl. Mix with your hands just until combined — do not overmix or the patties turn tight.
- Divide the mix into 4 equal portions and shape each into a 2cm thick patty. Press a slight dimple in the center so they cook flat.
- Heat medium heat with 1 tbsp olive oil in a 28cm skillet. Place patties with space between them — never crowd the pan.
- Cook 4 to 5 minutes per side until the outside is golden and crispy and the center reaches 71°C / 160°F on a thermometer.
- Toast the buns cut-side down in the same pan for 1 minute. Rest patties 3 minutes before building the burgers.
Pro Tips
Chill the shaped patties for 20 minutes before cooking so they keep their shape better on the grill. Cold fat firms up and slows the spread.
Grate the apple finely so it spreads through the meat instead of forming wet pockets. Large chunks release steam and can loosen the patty.
For even cooking, use a instant-read thermometer rather than guessing by color. Pork is safe at 71°C / 160°F and stays juicy there.
See safe ground meat temps from Simply Recipes if you want the full USDA chart before cooking.
If grilling, oil the grates and use medium-high heat with the lid closed for even heat around the patty.
Common Mistakes to Avoid
Skipping the apple press leaves too much liquid in the mix and the patties steam instead of brown. Always squeeze the gratings first.
Overworking the meat makes a dense, rubbery burger even when the inside is cooked right. Stop mixing as soon as the bits come together.
Using very lean pork leads to a dry patty because the apple can’t replace lost fat fully. Stay near 80% lean for the best result.
Serving Suggestions
Build the burger with sharp cheddar and arugula to cut the sweetness of the apple. The bitter green balances the patty.
Serve with apple pie filling as a side topping for a themed plate if you want a stronger fruit note. A small spoon on the side works.
Pair with roasted potatoes or a turkey burger night rotation for variety. Both cook on the same grill setup.
Storage and Reheating
Cooked pork and apple burgers keep in an airtight container in the fridge for up to 3 days. Cool them within 2 hours of cooking.
Reheat in a 180°C / 350°F oven for 8 minutes until the center hits 74°C / 165°F. The patty stays moist better than in a microwave.
Raw patties freeze well for freeze for up to 2 months between parchment sheets. Thaw overnight in the fridge before cooking.
Recipe Variations
Smoked Version
Add 1/2 tsp smoked paprika to the mix and cook over indirect grill heat for 12 minutes. The patty picks up a woodsy note that suits the apple.
Cheese-Stuffed
Wrap 20g of brie in the center of each patty before sealing. Cook 1 minute longer per side so the cheese melts without leaking.
Herb Swap
Replace sage with 1 tbsp chopped fresh thyme for a lighter floral tone. Thyme pairs with pork chops supreme style seasoning and keeps the burger bright.
Spiced Autumn
Mix in 1/4 tsp ground cinnamon and a pinch of nutmeg with the apple. The result reads like a apple cake in savory form, good with sharp cheese.
Pork And Apple Burgers
Description
These pork and apple burgers mix grated Granny Smith apple right into the patty for moisture and a tart sweetness that keeps the meat juicy on the stovetop or grill. They are a practical weeknight option or casual cookout burger that cooks through safely to a clear doneness temperature.
Ingredients
Instructions
-
Prep and press apple
Peel and grate the apple, then press it in a clean towel to remove excess juice so the mix does not get too wet. You should have about 90g of packed apple for the mix after squeezing out the liquid.
-
Combine the mixture
Place the ground pork, grated apple, minced shallot, egg, panko, salt, pepper, and sage in a bowl. Mix with your hands just until combined — do not overmix or the patties turn tight and dense.
-
Shape the patties
Divide the mix into 4 equal portions and shape each into a 2cm thick patty. Press a slight dimple in the center so they cook flat and keep their shape on the heat.
-
Heat the skillet
Heat medium heat with 1 tbsp olive oil in a 28cm skillet. Place patties with space between them — never crowd the pan or they will steam instead of brown.
-
Cook the patties
Cook 4 to 5 minutes per side until the outside is golden and crispy and the center reaches 71°C / 160°F on a thermometer. Use an instant-read thermometer rather than guessing by color to confirm the ground pork is safely cooked through.
-
Toast the buns
Toast the buns cut-side down in the same pan for 1 minute until lightly golden. This adds texture and keeps the bun from getting soggy from the patty juices.
-
Rest the patties
Rest patties 3 minutes before building the burgers so the juices redistribute and the center stays moist. The patties will firm up slightly and be easier to stack on the toasted buns.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 7g35%
- Cholesterol 95mg32%
- Sodium 620mg26%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool cooked burgers within 2 hours and keep in an airtight container in the fridge for up to 3 days; reheat in a 180°C oven for 8 minutes until 74°C / 165°F.
- Make ahead: Chill shaped patties 20 minutes before cooking so they hold shape better on the grill or pan.
- Pro tip: Grate the apple finely and squeeze it well so it spreads through the meat instead of forming wet pockets that loosen the patty — pair with bourbon apple cider for a themed drink.
- Freezing: Freeze raw patties up to 2 months between parchment; thaw overnight in the fridge before cooking to 71°C / 160°F.
