Wash and dry all produce. Preheat the oven to 450 degrees. Strip the rosemary of the stems and finely chop the leaves. Cut the potatoes into 1/2-inch wedges. Toss on a baking sheet with half the rosemary, a large drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing once, until golden brown.

Halve and core 1 apple. Using a box grater, grate into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork and 2 teaspoons rosemary. Season generously with salt (we used 1 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands and form into 4 patties.

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

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

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

Finish: Spread the buns with mayonnaise. Serve the pork and apple burgers between the buns, adding some mixed greens salad on top (if desired). Serve the remaining salad and rosemary fries on the side. Enjoy!