Melt-in-the-middle beef burgers with charred sweetcorn salad

Prep 20 minutes + chilling Cook 15 minutes •

MAKES 4

• Calorie-controlled cooking spray

• 1 small onion, finely diced

• 500g extra-lean beef mince (5% fat)

• ½ tbsp dried oregano

• 125g light mozzarella, diced

• 50g sun-dried tomatoes, chopped

FOR THE SALAD

• 4 corn cobs

• 1 red onion, finely sliced

• 2 red peppers, deseeded and diced

• 1 cucumber, trimmed and diced

• 1 red chilli, deseeded and finely diced

• Zest and juice of 2 limes

• Handful fresh coriander, roughly chopped

MIST a pan with cooking spray and cook the onion over a medium heat for 8-10 minutes, until softened. Put in a bowl and set aside to cool. Once cooled, mix the onion with the beef and oregano and season. Now, shape the mixture into 4 meatballs. Push a quarter of the mozzarella and tomato pieces into the centre of each meatball, so the filling is fully encased, then flatten slightly to make a patty. Cover and chill for 30 minutes. Cook the burgers on a medium-hot barbecue plate for 6 minutes each side, until the meat is just cooked and the cheese is melted. Cooking on the plate rather than the rack helps the burgers keep their shape. Meanwhile, bring a pan of water to the boil and parboil the corn cobs for 5 minutes. Drain and set aside. Mist the sweetcorn with cooking spray and grill on the barbecue for 5-7 minutes, or until charred. Then, using a knife, gently remove the corn kernels and combine in a bowl with the onion, peppers, cucumber and chilli. Just before serving, stir in the lime zest and juice and scatter over the chopped coriander. Divide the salad between 4 plates and serve with a burger.