Prep and roast the potatoes: preheat oven to 400. 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 o a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in 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, ad 1 teaspoon chopped rosemary, then season generously wit salt (we used 1/2 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands, then form two patties.
Cook the burgers: Heat a drizzle of olive oil in a large pan over medium high heat. Add the patties to the pan ad cook for 4-5 minutes per side until cooked through.
Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.
Make the salad: Thinly slice remaining apple. Toss the spring mix and sliced apple in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.