Mix the ground pork with the Jerk Paste, the spring onions and the coriander with the optional addition of the chilli flakes (optional salt).

It’s a good idea to do this about 1 hour in advance of the cooking. But you can, if you like, make a large batch the night before and keep it in the refrigerator. The uncooked burgers can also be frozen and will keep for up to 2-3 months. But this recipe best works from fresh mix up all the ingredients by hand; yes, this is the fun bit. Shape into burger shaped patties. The ingredients above will make 4 burgers.

To make the salsa. Put the pineapple, spring onion, coriander, fresh chilli into the food processor and give it a good blast, but keep the salsa quite course. If you don’t have a food processor, just cut up as fine as you can.

Heat a lightly oiled oven-safe griddle pan until very hot and place the burgers on the pan. You should get a good sizzle. After about 3 minutes, turn over and repeat. Now, turn off the heat and whack the whole lot, pan and all, into the oven. This is where you will need to experiment. You don’t want to undercook the burgers, and you don’t want to over cook them. What you are aiming for is a moist, juicy burger where the juices should run clear (not reddish pink). Of course, you can cook them how you want them, be it the barbecue, frying pan, oven, grill. You decide!

Finally, in the last few minutes of cooking, put the burger buns in the oven to warm. Place burger on the bun, load with salsa and cheese if required. Serve with new potatoes and salad. Sit back and enjoy your homemade Pork Burgers!