- 1 1/2 lb ground pork
- 1 crisp red apple, such as Gala
- 1 Tbsp fresh thyme leaves
- 2 tsp grated lemon zest plus 1 Tbsp juice
- Kosher salt and pepper
- 1 1/2 Tbsp olive oil
- 1 Tbsp whole-grain mustard
- 2 stalks celery, finely sliced
- 1 scallion, finely sliced
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1 oz blue cheese, crumbled (about 1/4 cup, optional)
- Place the pork in a large bowl. Coarsely grate half the apple and add to the bowl along with the thyme, lemon zest, 1/2 tsp salt and pepper; mix to combine. Form the mixture into 4 patties.
- Heat 1 Tbsp oil in a large skillet over medium heat. Cook the burgers, covered, until just cooked through, 5-7 minutes per side. Transfer to a plate and cover with fail to keep warm.
- Meanwhile, in a medium bowl, whisk together the lemon juice, mustard and remaining 1/2 Tbsp oil. Cut the remaining apple into 1/2-in pieces. Add them to the lemon mixture along with the celery, scallion and parsley and toss to combine. Fold in the blue cheese (if using).
- Place the burgers on buns, top with the apple slaw and serve with salad, if desired.
Katie: These burgers were good. For the slaw, we substituted the crunchy portion of romaine leaves for the celery; it worked out well. The slaw added good flavor but I would have probably put a little bit less lemon zest into the pork mixture as that a stronger lemon flavor that was almost overpowering other flavors. I would definitely make these burgers again.
Potter: This was an interesting take on burgers. Definitely delicious but not as savory as you would expect burgers to be, more sweet and citrusy. It was a great blend of flavors, the slaw was a great balance to the burger patty.