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Pork, Sage and Apple Burgers

February 10, 2010 by The Runaway Spoon 12 Comments

Familiar is good.  A good, juicy burger with melty cheese on a soft bun.  Maybe some fries on the side.  But different is good too.  And this pork, sage and apple burger fits that bill perfectly.  Juicy pork kept moist with tart green apples and tangy onions – a brilliant combination that will make a difference in a weeknight meal, or impress your friends with an exciting burger twist. And kids will love these too.  A side of sweet potato fries are a good match.

Pork, Sage and Apple Burgers

I love these served on an onion roll with caramelized onions, and maybe some melted fontina cheese.  This recipe makes 8 burgers, but they freeze beautifully if that’s more than you need.

2 pounds lean ground pork

1 medium Granny Smith apple

1 medium red onion

6 Tablespoons plain bread crumbs

1 large bunch fresh sage

salt and pepper

Put the pork into a large bowl – it is easier to work with if it is not too cold from the fridge.  Grate the apple and the onion together (this can be done in the food processor).  Add to the pork in the bowl.  Add the bread crumbs to the mixture and work together with clean hands until everything is well blended. 

Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed. 

Divide the mixture into eight equal portions and form into patties.  Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.

To cook, brown on both sides in a skillet.  Transfer to a 375 degree oven and cook until done through, about 20 minutes.

Makes 8 burgers

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Filed Under: Fruit, Fruit and Vegetables, Meat Poultry Seafood, Pork Tagged With: apple, burgers, pork, sage

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Comments

  1. Ed Schenk says

    February 10, 2010 at 3:18 pm

    All complementary flavors. great job!

  2. Sarah - A Beach Home Companion says

    February 10, 2010 at 6:42 pm

    What a great flavor combination and it solves the problem of dried out burgers. Can’t wait to make it!

  3. flourpower says

    February 14, 2010 at 10:38 am

    Believe or not, I had all the ingredients on hand so I made these, and thought they were great! Nice and moist and different.

  4. Jim & Jo says

    June 11, 2012 at 8:17 pm

    We tried this recipe and used mozzarella (what was on hand). We also used old fashioned (grainy) Dijon as the condiment.
    They were awesome! We will definitely be making these burgers again. Great use for that mass of sage in the garden.

  5. Theresa says

    January 28, 2013 at 6:08 pm

    These sound wonderful, will have to try them soon. Thanks!

  6. Darla says

    August 2, 2015 at 11:15 am

    What equals a “large bunch of fresh sage?” I have home grown.

  7. The Runaway Spoon says

    August 2, 2015 at 12:19 pm

    About as much as you get at the grocery store in those little packages – I’d say a generous handful.

Trackbacks

  1. Sweet and Savory Apple Accented Recipes | Yummly says:
    October 15, 2011 at 11:47 am

    […] Pork, Sage, and Apple Burgers (from The Runaway Spoon) […]

  2. Sage, lovely Sage! | jamag5 says:
    March 21, 2013 at 7:22 am

    […] lamb chops with a sage leaf on each side. – Saltimboca (veal, sage and prosciutto) – Pork, sage and apple burgers – Mold around a piece of pork sausage (out of casing), batter and fry. – Sage and […]

  3. A Dozen Fresh and Flavorful Recipes to Try : La Nay Ferme La Nay Ferme says:
    April 4, 2014 at 9:47 am

    […] Pork, Sage and Apple Burgers on The Runaway Spoon La Nay Ferme produce used: sage and onions […]

  4. Week of June 7th | megsmealplanning says:
    June 6, 2015 at 9:45 pm

    […] Wednesday – Pork burgers with apple and sage with a side of prosciutto wrapped asparagus. I have never made pork burgers before, but these were unbelievable! Sage is quickly becoming one of my new favorite herbs! It adds an earthy fragrance that pairs very well with the pork and apple. […]

  5. Fresh Sage: 45 Things To Do With It - Chocolate & Zucchini says:
    November 4, 2015 at 7:33 am

    […] lamb chops with a sage leaf on each side. – Saltimboca (veal, sage and prosciutto) – Pork, sage and apple burgers – Mold around a piece of pork sausage (out of casing), batter and fry. – Sage and […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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