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Pork and Apple Burgers with Celeriac Slaw

This pork and apple burger recipe from Dean Edwards is a perfect midweek dish. It's packed with flavour, but quick and cost-effective. Serve with his wonderful celeriac slaw.

From the book

Dean Edwards


Pork and apple is a classic combination – like lamb and mint or beef and horseradish. A few years ago when butchers and supermarkets came up with pork and apple sausages I thought all my dreams had come true! I then took things one step further to make one of my favourite burgers.

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½ onion, finely diced
½ Granny Smith apple, diced
400g pork mince
1 tsp fennel seeds
50g fresh breadcrumbs
1 egg, beaten
4 burger buns
1 red onion, sliced, for serving (optional)
Sea salt
Black pepper
For the Celeriac slaw:
½ small head celeriac
Small squeeze of lemon juice
4 tbsp mayonnaise
40 g cornichons, finely chopped
1 tbsp chopped flat-leaf parsley
2 tbsp Dijon mustard
½ Granny Smith apple

Essential kit

You will need an ovenproof pan.


Heat a dash of oil in a non-stick frying pan and cook the diced onion and apple for 6–7 minutes until softened but not coloured. Remove them from the pan and leave to cool. Once cooled, add the mince, fennel seeds, breadcrumbs and beaten egg, season well and mix everything together. Shape the mixture into 4 patties, cover with cling film and leave them to chill in the fridge for 30 minutes. Preheat the oven to 200°C/180°C Fan/Gas 6.

To make the slaw, peel the celeriac and chop it into matchsticks, then dress it with the lemon juice. Add the mayonnaise, cornichons, parsley and mustard and leave the salad to stand for at least 20 minutes. Just before serving, peel the apple half, cut it into matchsticks and stir them into the slaw.

Heat an ovenproof pan on the hob, add a little oil and fry the burgers for 4–5 minutes on each side. Transfer the pan to the preheated oven for 5–6 minutes or until the burgers are cooked through. Toast the buns and serve the burgers on them with some slices of red onion, if you like, and the celeriac slaw on the side.


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