Name: Pork, Sage and Apple Burgers
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 6
Ingredients: 500 g pork mince ((8% fat)); 1/2 small red onion, (finely diced); 1 medium apple, (grated); 20 g breadcrumbs ((you could use flour or oat flour to bind the mixture)); 1 large egg white; 1 1/2 tsp dried sage; salt & pepper

You cannot beat a bloody good burger.

Not here to argue with you guys. That’s a fact.

What’s also a fact, and a much sadder one at that, is that burgers are somewhat tricky to fit into your macros on a regular basis.

Unless you’re a huge bloke, massive outlier or hardgainer (cry us a river).

But for the rest of us mere mortals, they’re an occasional treat, right?

Well….

Challenge accepted.

We’re more than a little obsessed with burgers, have you noticed? Here, here, here… here.

There’s always room for another homemade, macro-friendly burger, though, amarite?

Especially when they take minutes to put together and taste fancy, fancy, fancy.

Happy Barbecuing! This weekend’s gonna be a scorcher, apparently.

Pretty perfect timing, hey?

Pork, Sage and Apple Burgers

Prep Time 30 minutes

Cook Time 6 minutes

Total Time 36 minutes

Servings 6

Calories 156 kcal

Author Lottie Lifts

Ingredients

500 g pork mince (8% fat)
1/2 small red onion, finely diced
1 medium apple, grated
20 g breadcrumbs (you could use flour or oat flour to bind the mixture)
1 large egg white
1 1/2 tsp dried sage
salt & pepper

Instructions

Combine all ingredients in a large bowl, bringing together by hand.
Divide into 6 equal portions. Roll each portion into a ball squeezing together to pack the meat tightly.
Arrange on a plate, and flatten the balls with your hands to make patties. Press in the edges with the palm of your hand to firm and neaten them up.
Refrigerate for 20 minutes.
Set a frying pan over medium-high heat and add low-calorie cooking spray.
Cook the burgers for 2-3 minutes, then flip and cook for a further 2-3 minutes.
To top with cheese, lay your cheese slices on top of the burgers at this point, then cover the burgers with a saucepan lid. The steam trapped between the pan and the lid will melt the cheese nicely!
Best served immediately.