Pork and Apricot Burgers with Potato Wedges

Name: Pork and Apricot Burgers with Potato Wedges
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 400 g (14oz) potatoes, cut into wedges; 6 tbsp. sunflower oil; ¾ tsp chilli powder; 350 g (12oz) pork mince; 50 g (2oz) dried apricots, roughly chopped; ½ onion, grated; 2 tbsp. wholegrain mustard; 1 medium egg; 40 g (1½oz) fresh white breadcrumbs; Small handful of parsley, finely chopped; ¼ small red cabbage, shredded; ½ small celeriac, grated; Juice of ½ lemon; A few iceberg lettuce leaves; 4 tbsp. tomato chutney

Tasty dried apricots give these pork burgers a fresh, zesty twist.

By The GH Kitchen TeamPublished: 25 January 2009

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Food, Cuisine, Ingredient, Plate, Finger food, Leaf vegetable, Dishware, Dish, Recipe, Fried food,

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Yields:

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Ingredients

400 g (14oz) potatoes, cut into wedges
6 Tbsp. sunflower oil
¾ tsp chilli powder
350 g (12oz) pork mince
50 g (2oz) dried apricots, roughly chopped
½ onion, grated
2 Tbsp. wholegrain mustard
1 medium egg
40 g (1½oz) fresh white breadcrumbs
Small handful of parsley, finely chopped
¼ small red cabbage, shredded
½ small celeriac, grated
Juice of ½ lemon
A few iceberg lettuce leaves
4 Tbsp. tomato chutney

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Toss potato wedges in 2tbsp oil and ¼tsp chilli powder. Season and put into a roasting dish. Cook for 30-35min until golden and tender when pierced with a knife.
2. Step 2
  Meanwhile, mix together the pork mince, apricots, onion, remaining chilli powder, half the mustard, egg, breadcrumbs and parsley in a bowl. Season and shape into four patties.
3. Step 3
  Heat 1tbsp of the remaining oil in a large pan and fry the burgers for 5min on each side.
4. Step 4
  Mix together the cabbage and celeriac. In a separate bowl, combine the remaining oil and mustard with the lemon juice. Pour over the cabbage mix and season. Set each burger on a lettuce leaf and serve with the potato wedges, coleslaw and tomato chutney.
  
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  Slow cooker BBQ pulled pork

Per Serving:

Calories: 560
Total carbs: 40 g
Sugars: 19 g
Total fat: 34 g
Saturated fat: 7 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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