Baby Led Weaning

Growing healthy babies with healthy appetites

Vnmum's Pork and Apple Burgers

These sound rather delicious, I must say, and I am very interested in the substitution of olive oil for egg. Does that mean that you use an ‘egg-sized’ amount of oil or is it just a slug, vnmum?

My poor friend’s wee boy who is, I think, about 7 months or so was just rushed to hospital after discovering he had an egg allergy, so I’m sure she’d be interested in any egg allergic substitutions. I am too, by the way, as I have decided to hold off on giving Babybear some French toast (ooooh, I’ve been dreaming of French toast…) for a good while now after hearing my chum’s horror story.

Pork and Apple burgers

250g pork mince
1/2 eating apple, finely chopped or grated
1 small onion, finely chopped
5 – 6 tbsp fresh breadcrumbs
1 – 2 cloves of garlic, crushed
italian herbs to season
One egg ( I use olive oil instead as DS is egg allergic)

Mix all ingredients together in a bowl, until mixture is sticking together nicely.

Make however many burgers you want depending on the size you want them.

Grill or fry

I dont see any reason why these cant be frozen either raw (as long as mince was fresh not frozen) or cooked.

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4 Responses to “Vnmum's Pork and Apple Burgers”

  1. Louise Ready says:

    Hello there,
    I just thought i’d leave a wee variation on the above recipe. (which i made last night and dd loved!)
    I have a fair bit leftover so ive shaped them into mini meatball size, browned them and have dropped them into some pasta sauce…delish! We will all be having these little gems tonight! :)

  2. Ignis says:

    They are delicious. I wouldn’t think of putting apple in the mince, but they are one of the best burgers I’ve eaten and no added salt, yay!

  3. Katie says:

    Would this work with pork and veal mince?

  4. juliette says:

    We made a variation of these today- with 500g turkey mince, one carrot and an apples plus listed ingredients minus the pork and we used gluten free bread crumbs. Then are so good! Thank you for the recipe.

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