• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper. Top corn with the butter and cover to keep warm.

• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt. • Shape beef mixture into 2cm-thick patties (1 per person). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded).

• While patties are cooking, halve bake-at-home burger buns and toast or grill to your liking. • Thinly slice tomato into rounds.

• Spread burger bun bases with mayonnaise and Dijon mustard. Top buns with mixed salad leaves, tomato rounds, Aussie pork patties and gherkin relish. • Serve on plates with steamed corn.