• 3 slices white bread, crusts removed, torn

• 310g can sweet corn kernels, drained

• 425g can tuna in Springwater, drained

• ¼ cup (30g) grated cheddar cheese

• 3 green onions (or shallots), finely chopped

• 1 egg, lightly beaten

• 2 tbsp. vegetable oil

• 4 wholemeal buns

• 4 small iceberg lettuce leaves

• 1/3 cup (90g) ready-made tomato salsa

• 3 cups salad greens, to serve

Preparation:

1. Place brined pieces in a food processor and process until fine crumbs form. Add half of corn and process until finely chopped. Transfer to a bowl.

2. Add remaining corn, tuna, cheese, onion and egg and stir to combine. Using lightly floured hands, shape mixture into four patties.

3. Place in refrigerator for 10 mins.

4. Heat oil in a large frying pan on medium heat. Cook patties for 3 mins each side, until browned and heated through.

5. Top bun bases with lettuce leaves, patties, a dollop of salsa and bun tops. Serve burger with salad greens.