Pork burgers with corn and salsa

I love burgers, but let’s be honest, they aren’t the healthiest of meal options – especially as they usually come with mounds of chips. So I decided to health-up my burger by using lean pork mince, serving it without a bun or chips but rather with a zesty salsa and corn on the cob (or mealies as we call them where I grew up). A really satisfying meal that won’t leave you with a guilty conscience!

The burgers freeze well so it’s worth making double what you need so you have another tasty meal in the freezer.

Oh, and I thought it appropriate to post a burger recipe in the week that the world’s first lab-grown burger was tasted. Scientists took cells from a cow and turned them into strips of muscle that they combined to make a patty. One of the expert tasters said: “It’s close to meat but not that juicy.”

Is this gross (makes me feel a bit queasy), or just a practical solution to world hunger and the increasing demand for meat? Farmers will need to use more energy, water and land which will result in more greenhouse gases. And what about possible long-term health issues that could occur as a result? Obviously only time will tell. In the meantime I’m happy to make my burgers with actual cow…or pig in this case. Enjoy.

Makes 4 burgers

500g pork mince

3 garlic cloves, peeled and crushed

4 spring onions., finely chopped

1 chilli, chopped

2 tsps ground cumin

1 tsp ground coriander

1 egg, beaten

For the tomato salsa

2 tomatoes, peeled and finely chopped

A large handful of basil, torn

Half a red onion, finely chopped

Juice of half a lime

2 tbsps olive oil

1 tbsp white wine vinegar

A pinch of sugar

Olive oil

Red onion

Mix all the burger ingredients together well and shape into patties with your hands. This quantity will make four good-size ones. Place in the fridge for at least half an hour to firm up.

Remove and fry on a medium heat in 1 tbsp of sunflower oil for about 8 minutes on each side, until browned and cooked through.

Mix together all the salsa ingredients a few hours before and set aside to let all the flavours intermingle.

Rub the corn with olive oil, wrap in foil and place in the oven at 180C for about 20 minutes, until the kernels are tender but still slightly crunchy.