• 30min
  • 25min
  • Easy
  • 4 Servings
1 vote


For Pink Lady® apple chutney:
  • 2 Pink Lady® apples
  • 1 half lemon
  • 200 ml apple cider vinegar
  • 600 ml water
  • 4 pinches of Cardamom
  • 2 pinches of pepper
  • 50 g cane sugar
  • 1 shallot
  • 1 tsp olive oil
  • Salt
For the burgers:
  • 2 Pink Lady® apples
  • 1 half lemon
  • 250 g strawberries
  • 100 g Tomme (cheese made from sheep’s milk)
Presentation :
  • basil leaves
  • 100 g rocket shoots
  • 12 minis bread burgers with poppy seeds and sesame to order from your baker
  • 12 thin slices of coppa ham


For Pink Lady® apple chutney:
  1. Peel the shallot and Pink Lady® apples. Thinly chop the shallot. Dice the Pink Lady® apples and squeeze lemon over the top.
  2. In a saucepan, add olive oil, the shallot and allow to lightly brown. Add apples, a few drops of lemon, cider vinegar and water. Leave to simmer for 20 min.
  3. Add sugar, pepper and cardamom, and allow to stew over a low heat for about 5 minutes.
  4. Mix to obtain a smooth ‘compote’ texture.
For the burgers:
  1. Cut your Pink Lady® apple in 4 and then, using a mandolin, cut thin strips. Squeeze lemon over the slices to avoid oxidation.
  2. Using a small galley knife, remove the stalk from the strawberries and slice them lengthways.
  3. Grate shavings of sheep cheese.
Presentation :
  1. Cut the buns in half with a bread knife.
  2. Spread the Pink Lady® apple chutney inside the rolls, then arrange the coppa, sheeps’ cheese shavings, rocket, strawberry chunks, Pink Lady® raw apple slices and 2 leaves of basil inside.

Pink Lady® top tip

You can replace the strawberries withcherries that complement the sheeps’ cheese and the peppery notes of the rocketvery well !

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