Serves 4

For the burgers:
500g pork mince
½ a leek, washed and finely chopped
½ a tart green apple (e.g. Granny Smith), peeled and grated
2 tsp Worcestershire sauce
1 tsp fresh sage, finely chopped
1 garlic clove, crushed
Salt and black pepper
Olive oil
For the glaze:
4 tbsp apple juice
3 tbsp honey
Salt and black pepper
To serve:
1 tart green apple (e.g. Granny Smith), seeds removed, sliced into rings
4 slices of Gruyère cheese
4 burger buns

1. Turn the grill on to a high heat.
2. In a bowl, combine the pork mince, leek, green apple, Worcestershire sauce, sage, garlic and some salt and pepper.
3. Using your hands, gently mix the ingredients until just combined. Form into four patties and brush them with olive oil.
4. Cook the burgers on the grill for about 7-8 minutes per side until cooked throughout.
5. Combine all of the glaze ingredients in a saucepan and bring to a simmer over a medium-high heat. Simmer until the mixture is reduced by half and has a syrupy consistency. Set aside.
6. When the burgers are cooked, brush them with the apple glaze and set aside to rest for 3-4 minutes. Meanwhile, lightly toast the buns under the grill. Cover the top buns with sliced Gruyère and place under the grill again to melt the cheese.
7. Assemble the burgers and top each patty with one or two slices of apple. Drizzle with some extra glaze and add the cheesy top buns.

Per serving: 647kcals, 14.3g fat (4g saturated), 125.4g carbs, 25.7g sugars, 9.5g protein, 3.3g fibre, 0.358g sodium

MAKE IT YOURS:
These burgers are gluten-free, so for a coeliac-friendly meal simply serve them with rice, quinoa, salad or gluten-free buns.