Prep and roast the potatoes: Preheat the oven to 400 degrees. Strip the rosemary off the stems and finely chop the leaves. Cut the potatoes into 1/2-inch wedges (like steak fries!). Toss the potatoes on a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking.

Form the patties: Halve and core the apple. Grate one apple half into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork and 2 teaspoons chopped rosemary, then season generously with salt (we used 1 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands, then form into 4 patties.

Cook the burgers: Heat a drizzle of oil in a large pan over medium-high heat. Add the patties to the pan and cook for 4-5 minutes per side, until cooked though.

Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.

Make the salad: Thinly slice the remaining apple. Toss the mixed greens and sliced apple in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

Plate: Serve the pork and apple burgers between the brioche buns, with some of the salad on top (if desired). Serve the remaining salad and rosemary potatoes to the side. Enjoy!