A delicious and easy-to-follow burger recipe which you know exactly what ingredients are in them. Try this and review on this blog, please.

Dawn: Samphire? What’s that?

Andrew: I’ve seen it on the cookery programmes on the TV. It grows on the coast, in salt marshes. I found a box for a pound and thought I would give it a go.

Dawn: I can see it there, poking out from beneath your salad. 

Andrew: The first homegrown leaves of the year no less!

Ingredients

Serves 4

500g pork mince

A handful of sage leaves, finely chopped

8 chestnut mushroom, finely sliced

100g samphire

Salad leaves of your choice

Salt and black pepper for seasoning

Olive oil to fry

Method

• Place the pork mince in a bowl, add the chopped sage, salt and pepper, and mix will with your hands.
• Some people use an egg for binding, but this wasn’t necessary here.