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pork and Bramley apple burgers


  1. Remember to remove your Pork and Bramley Apple Burgers out of the packaging, pat dry and leave to breathe.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Lightly oil the patties with a little light olive oil, or a very thin film of clarified butter.
  4. Don't overcrowd the cooking base, a couple of burgers at a time.
  5. Cook over high heat turning the patties on both sides to create a rich, charred crust, reducing heat to medium once crusted.
  6. Cook 6 to 7 to minutes each side, burgers on first side then 5 to 6 minutes on reverse based on the patties weighing between 120 g and 150g.

  7. The meat should be firm to touch and clear juices run when pierced with a fork.
  8. Finish by glazing with a bbq sauce of your choice brushed over the meat for the last couple of minutes or a simple squeeze of lemon juice and a turn of peppermill.
  9. Leave to rest in a warm place for a couple of minutes.
  10. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.