The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork & Apple Burgers with Mixed Potato Fries & Harissa Yoghurt Drizzle
These juicy, free-range British pork burgers – enriched with sweet apple and smoked paprika – bring barbecue vibes, whatever the weather. They’re delicious drenched in a warm harissa yoghurt drizzle and paired with chunky mixed potato fries.
6 plants
Family classics
Serving size
Ingredients
- 2 garlic clove
- 4 spring onion
- 1 red cabbage
- 1 unwaxed lime
- 2 little gem lettuce
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 500g free-range pork mince
- 1 apple
- 1 sweet potato
- 2 large potatoes
Nutritional Information
Calories: 658
Protein: 30g
Carbs: 49g
Fat: 38g
Pork & Apple Burgers with Mixed Potato Fries & Harissa Yoghurt Drizzle
These juicy, free-range British pork burgers – enriched with sweet apple and smoked paprika – bring barbecue vibes, whatever the weather. They’re delicious drenched in a warm harissa yoghurt drizzle and paired with chunky mixed potato fries.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, 2 large bowls, a small bowl, a sieve, a peeler & a grater
Time for fries
- Cut the potatoes and sweet potato into fries (peel optional)
- Place onto the lined baking tray and toss with 1 tbsp oil, salt and pepper
- Roast for 25-30 mins, turning halfway through, until golden
Make the burgers
- Meanwhile, coarsely grate the apple and press out the excess liquid in a sieve. Finely chop or grate the garlic
- Add half the apple to a large bowl, along with the pork, paprika & oregano blend, garlic and one-quarter of the harissa. Season with salt and pepper and mix well
- Form into 4 patties, about 2cm thick
Sizzle the burgers
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the burgers and cook for 8 mins, then flip and cook for another 6 mins, until cooked through
Make the harissa yoghurt drizzle & slaw
- In the small bowl, mix together the yoghurt with the juice from half the lime, the remaining harissa and a pinch of salt and pepper
- Trim and finely slice the cabbage and spring onions
- Place both into the other large bowl with the remaining apple, the juice from the remaining lime, 1 tbsp olive oil and a generous pinch of salt. Mix to combine
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Trim the lettuce and carefully separate the leaves
- Serve the lettuce onto plates, topped with the burgers and the harissa yoghurt drizzle. Serve the fries and slaw alongside
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