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Pork and Bramley apple burgers

06 October 2011

The classic combination of pork and apple sauce go beautifully in this burger recipe, served in a wholemeal bap with salad.

Pork and Bramley apple burgers
Pork and Bramley apple burgers




  • 450g Minced pork
  • 1 Slice of wholemeal bread – chopped
  • 1tbsp Fresh sage – chopped
  • 1tsp Dried oregano
  • 1tsp Dried thyme
  • 2 Bramley apples
  • 1tbsp Beaten egg
  • 1tbsp Red wine vinegar
  • 1tbsp Light brown sugar
  • 20g Unsalted butter
  • Salt and black pepper


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.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.