Pork Burger with Spicy Apple Chutney & Coleslaw

A juicy pork burger with a sweet-hot apple chutney and a crunchy homemade coleslaw — a brilliant alternative to the usual beef. Pork takes to apple and spice beautifully, and the chutney does the heavy lifting on flavour.

Why this works

• Not overworking the mince keeps the patties tender and juicy rather than dense.
• A little fat in the pork keeps the burgers moist through cooking; lean mince dries out.
• A sweet-hot apple chutney is the perfect foil for rich pork, and a crunchy slaw adds freshness.

Ingredient notes and swaps

• Pork mince — not too lean, around 15 to 20 percent fat, for juicy burgers.
• Cooking apples — for the chutney; they break down to a soft, sweet-sharp relish.
• Chilli and warm spice — in the chutney, for gentle heat against the sweetness.
• Cabbage, carrot and onion — the slaw base; dress lightly so it stays crunchy.
• Soft brioche or seeded buns — toasted, to hold everything together.

Pork Burger with Spicy Apple Chutney & Coleslaw

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This homemade pork burger is perfectly juicy and succulent. This burger is topped with an apple chutney for a tangy and sweet burger that’s full of flavour. Easy to make and the burgers can be cooked on the oven hob or on the grill.

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Prep Time 22 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: British

Calories: 1020

Ingredients Method Nutrition Notes

Ingredients

  

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• 500g Pork Mince
• 2 Apples, such as 1 Pink Lady and 1 Bramley, chop into small chunks
• 200 ml Water
• 10ml Sriracha Sauce
• 1 Egg, yolk only
• 50g Breadcrumbs
• Sea Salt & Black Pepper
• 4 Brioche Buns
• Small Red Onion, peeled and sliced finely
• 1 Red Chilli, sliced finely
• 15g Parsley, finely chopped
• 2 Celery Sticks, chopped finely
• 60ml Mayonnaise
• 1 Tbsp Sunflower Oil

Method

 

1. Mix together the Pork Mince, Egg, Breadcrumbs, Sea Salt and Black Pepper in a large bowl
2. Form into 4 equal size balls and flatten slightly
3. Put in refrigerator for an hour or so
4. Meanwhile, in a pan, heat up the water and add the Apples
5. Add the Sriracha Sauce according to taste (careful it is hot!!)
6. Cook over a medium heat until Apples are tender but retain their shape
7. In a small bowl mix together the Onion, Celery, Parsley Chilli and Mayonnaise
8. In a frying pan, add the Oil and heat until hot
9. Add the Burgers from the fridge and cook for about 15 minutes turning regularly
10. Now assemble the Burgers
11. First the Apple Chutney on the base of a Brioche Bun
12. Then the Pork Burger
13. Top with the Slaw
14. Place the Brioche "lid" on and secure with a wooden skewer
15. Serve with Chips and enjoy

Nutrition

Calories: 1020kcalCarbohydrates: 21gProtein: 75gFat: 68gSaturated Fat: 18gSodium: 590mgFiber: 2gSugar: 4g

Notes

Keep a close eye on the apples whilst they cook. You want them to be tender enough to eat, but still hold their shape beautifully for that delightful chutney texture.
Avoid overcrowding the pan when cooking the burgers; this can drop the temperature and lead to uneven cooking. If necessary, cook them in batches to ensure they brown nicely and cook through.

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Tips for success

• Season the mince well and handle it lightly; shape and chill the patties before cooking.
• Make a small dimple in the centre of each patty so they cook flat, not domed.
• Cook pork burgers all the way through — they should not be pink like beef.
• Make the chutney ahead; it only improves.

Make ahead, storage and reheating

• Make ahead — the chutney keeps for weeks; shape the patties a day ahead.
• Storage — chutney in a sterilised jar keeps in the fridge for a month.
• Freezing — freeze the raw shaped patties for up to three months.

What to serve it with

• With the coleslaw and chutney in the bun, and chips or a green salad on the side.
• A cold cider is a natural match for pork and apple.

FAQ

Do pork burgers need to be cooked through? Yes — unlike beef, pork burgers should be cooked all the way through, with no pink.

Can I use eating apples for the chutney? Cooking apples break down best, but a firm eating apple works for a chunkier chutney.

Can I make the patties ahead? Absolutely — shape and chill, or freeze them raw.

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