Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary from stems; discard stems. Finely chop leaves. Cut potatoes into 1/2-inch wedges. Toss on a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.

Meanwhile, halve and core 1 apple. Grate onto a paper towel, then squeeze out any excess moisture (do this over the sink). Put apple, pork, and 2 tsp rosemary in a large bowl. Season with salt and pepper (we used 1 tsp kosher salt). Combine mixture with your hands, then shape into four patties (make them slightly wider than the buns).

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add burgers to pan and cook until no longer pink in center, 4-5 minutes per side.

Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes.

Halve, core, and thinly slice remaining apple. In another large bowl, toss mixed greens and apple slices with a drizzle of olive oil and 4 tsp balsamic vinegar (we sent more). Season with salt and pepper.

Spread buns with mayonnaise, then fill each with a burger and a little bit of the dressed mixed greens on top. Serve with potatoes and remaining salad on the side.