Makes : 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
- 60g fresh brown breadcrumbs
- 2 standard size tins of tuna in spring water, drained
- 1 tsp oyster sauce
- 1 spring onion, finely sliced
- ½ mild green chilli, finely diced
- ½ red pepper, grated
- 1 egg, beaten
- 100g tinned sweetcorn, drained
- 60g cherry tomatoes, halved
4 fresh brown rolls and a handful of rocket to serve
Place all the ingredients for the burgers, except the egg, in a large bowl and stir to combine. Add the egg a little at a time with a tablespoon, until the mixture has just started to bind, but is not wet and squishy. (Depending on the breadcrumbs you might only need two thirds of the egg to achieve this.)
With your hands separate the mixture into 4 portions. Roll each portion into a ball then flatten into a patty shape.
Heat a large non-stick frying pan and cook the burgers on medium heat for 4 minutes each side until golden.
Meanwhile place a second clean frying pan on a high heat and toss the sweetcorn in. After about a minute the corn should start to pop and jump as it starts to blacken. Give the pan a stir and cook for another minute or two until all the corn has a dark toasted look.
Pour the hot corn into a heap on a board with the cherry tomatoes. With a sharp knife briskly chop the pile down until it resembles coarse salsa. Season and tip into a bowl.
Check the burgers are piping hot all the way through and place inside a roll with a few rocket leaves. Top with relish and serve.