As the buds get ready to burst around the vineyards and the days are just that little bit longer, we catch that first glimpse of spring and are filled with thoughts of warmth and white wine.

So, we thought it time to share with you a Springtime dish that pairs beautifully with our ‘The Kid’ Riesling.

Tuna and Corn Burgers with zesty Tomato Salsa

What you’ll need:

Burgers

300g of corn kernels

425g can of tuna in spring water, drained

½ cup breadcrumbs

¼ cup of grated cheese

2-3 green onions, finely chopped

2-3 eggs

2 Tbsp. of Olive oil

4 x Wholemeal buns (can switch out for white or other)

4 x slices of Jarlsberg cheese

4 x lettuce leaves

Kewpie mayonnaise

Salt and pepper to taste

Salsa

2-3 ripe tomatoes, diced

2 small cucumbers, diced

½ red onion, diced

1 Lemon (juice of)

½ Lime (juice of)

A swirl of Balsamic glaze (or balsamic vinegar)

1 Tbsp. of chopped Jalapenos (add or subtract according to taste)

Salt and Pepper to taste

Method:

Combine the Corn, Tuna, Breadcrumbs, Cheese, Onion, Eggs and Olive oil in a mixing bowl until mixed through. Add the salt and pepper to taste and set aside.

Combine all the Salsa ingredients in a separate bowl until mixed through. You can add more or less of each ingredient until the mixture tastes the way you like it. Set aside.

Heat some additional olive oil in a flat pan, and once hot grab handfuls (or spoonful) of the tuna mixture, forming them into burger-shaped portions and place in the pan. Flatten the burgers slightly and place the lid on the pan, cooking for approximately 3 minutes each side.

Whilst the burgers are cooking, cut the rolls and add kewpie mayonnaise, Jarlsberg cheese and lettuce leaves. Once burgers are cooked, place on top of the cheese and then place generous spoonsful of the salsa mixture on top of the burger and serve.

Enjoy!!