I have a story to tell about this recipe and it’s a story that’s riddled with excuses. As some of you might know, in addition to blogging here at The Life She Made, I’m also doing a few recipes over at Essential Kids. I had come up with this recipe for over there and unlike on my own blog where I do step by step photos, over at Essential Kids I only need to have the final ‘money shot’ so to speak.
So I cooked this whole recipe up one afternoon and I set up the final photo, got out my trusty DSLR camera and couldn’t get the damn thing to focus. I thought that perhaps someone had flicked it onto manual focus mode, but alas not! One of my little dears had probably dropped my camera and didn’t say anything.
So I was left with not many options other than to snap away with my iPhone. It wasn’t great at all and there was no way that I was going to use the photos for the article.
However it would be a shame to let that recipe slide away into oblivion because after all, it was really delicious! Plus I knew that I had such awesome readers who wouldn’t really mind my substandard iPhone photography.
for the burger
500g pork mince
2 slices white bread
1/2 cup milk
salt and pepper
condiments of your choice (I had lettuce, cheese, mayo and ajvar, which is a capsicum and eggplant relish available at most supermarkets in the ‘ethnic’ section)
For the corn salsa
3 cobs corn, stripped of their kernels with a knife
1 red capsicum, diced
2 spring onions, chopped
1/2 cup roughly torn coriander leaves
juice half a lime
To make the patties, dice the chorizo into small cubes. Add these to the pork mince in a large bowl. Meanwhile pour the milk over the bread slices to soak through. Squeeze out the excess milk and add the bread to the pork mince and chorizo. Then add I egg, salt and pepper and squish everything together with your hands. Divide the mix into 6 and shape them into fat, generous patties.
Heat some oil in a frying pan on medium heat then fry each patty for about 4-5 minutes per side until golden brown and cooked through. Toast the hamburger buns and prepare your condiments then assemble the burger how you would like it.
For the salsa, heat some oil in a frying pan on high heat. Add the corn kernels and capsicum and saute for about 3-4 minutes. Turn off the heat and add the spring onion, salt and pepper. At the last minute before serving squeeze over the lime and tear in the coriander leaves. Serve alongside the burgers with some oven wedges.