Blitz the bread in a processor to a fine crumb.
In a bowl, thoroughly mix the pork, herbs, breadcrumbs and egg together.
Season with salt and pepper.
Peel and core one apple and grate it into the pork mixture. Thoroughly mix together.
Divide the mixture into 4/6 equal size pieces, shape into burgers and chill for 30 minutes.
Peel, core and chop the remaining apple and place in a pan with the butter, vinegar and sugar.
Add 50ml cold water and gently simmer over a low heat until the apple has cooked down to a soft pulp.
Brush the burgers with a little oil and cook over a medium heat in a pan or on a medium temperature barbecue.
Serve in a wholemeal bap or roll with sliced tomato and red onion, with a dollop of the apple sauce on top.
Our thanks to the National Trust for permission to use this recipe.