Apple & Bacon Pork Rosemary Burgers with Roasted Green Beans

Tonight’s dinner was the epitome of sweet meets savory.  Sweet?…meet Savory, and be best buds forever.  That was my formal introduction – and you stood in as a witness, yay you!  These little pork burgers were amazing, and could have easily been confused for breakfast sausage patties because both have the same kinda flavor combo goin’ on.  These weren’t just any ordinary pork burger – they were stuffed!  Stuffed with my favorite meat from the same animal, yup, you know where this is going and duh, it’s in the title.  I don’t even know why I’m making you guess…it’s all right there.  Apple and bacon!!

On the side we had Roasted Green Beans, which I cooked kinda long so that they were nice and crisp.  We like to eat burgers stuffed with things and pretend we eat fries.  We pretend with green beans, carrots, whatever.  It’s all just make-believe.  But the flavor, oh the flavor is the real deal.  I suppose you could totally make these, the burgers, for dinner or breakfast.  That’s how I roll!  When bacon is practically at every meal – hell, call it breakfast!

I need to make this short because I have to get back to writing my weekly menu.  This week is hard for me because my mind is telling me to cut out the sweet potatoes for sides, 86 the salads with gobs of fruit…but my heart, well my heart says otherwise.  Thing is, when you’re eating more carbs (in the form of not vegetables but sweet potatoes, squash, fruit, etc.) your appetite increases tremendously, and the whole losing fat situation you got goin’ on slows down a bit.  That’s why you always hear about people doing that carb cycling bit – because your body gets used to having the carbs around and to get back to a ketonic state you take the carbs away for a little while.  Keeps your body steadily using stored fat for energy and you lean out.  But sweet potatoes are so good…and squash rubbed with just some butter and fruit is amazing and….ahhhh!!  The way I see it – I am healthy and I am happy and that’s all that matters.  Everything I make is incredibly good for you, and if eating sweet potatoes somewhat regularly and tossing fruit in salads keeps me from eating pizza, cookies, queso and tortillas then so be it.  I will gladly do it.


  • 1 – 1.5 lb. of ground pork, pastured is best if you can find it
  • salt and pepper to taste
  • 2 tbsp. crushed rosemary
  • ground cinnamon, didn’t measure
  • 1 apple, cored and diced
  • 6 strips of bacon, diced


  1. Dice your bacon and add it to a large skillet over medium heat.
  2. When bacon almost crisp, add diced apple and saute for about 7 minutes — or until the apple is soft.

    apple and bacon mixture

  3. While that is cooking — mix ground pork, salt, pepper, and rosemary in a large bowl.
  4. When bacon and apple mixture is done remove from heat, drain on paper towels, and let cool.
  5. Form pork into 8 equal patties – you want these to be thinner than regular burgers.
  6. Lay 4 of the patties on a broiler pan.
  7. Spoon bacon and apple mixture into each of the 4 patties.
  8. Top with the remaining patties, using your fingers to pinch them closed.
  9. Sprinkle some cinnamon on the top of each burger.
  10. Broil for 6 minutes, turn over, sprinkle opposite side with cinnamon and broil another 6 minutes.

Let rest for about 5 minutes and then dive in!

inside goodness of pork and rosemary burger

We ate our burgers with Roasted Green Beans — we called ’em fries, but whatever.  They’re super easy and extra delicious.  Here’s what you do:


  • 1 lb. fresh green beans, trimmed
  • extra-virgin olive oil
  • salt, pepper, and garlic powder to taste


Combine green beans, olive oil, and spices on a foil-lined sheet pan.  Bake at 425 degrees for 30 minutes, stirring halfway through baking time.

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