There’s nothing more satisfying than a juicy burger on a summer’s day.

Pork or Beef? Here is my view.

Cost: Pork is generally cheaper than beef, so pork burgers should be cheaper.

Health: Pork burgers tend to have a lower fat content, especially when made from lean cuts, which can make them a healthier choice.

Flavour: While beef burgers have a robust, umami-rich flavour, pork burgers offer a milder, sweeter taste that still retains juiciness and tenderness.

Versatility: Pork’s milder flavour makes it a versatile base for a variety of seasonings and toppings.

So, Pork Burgers should be cheaper, healthier, succulent, and able to adapt to other flavours.

My top tips

This is not a pitch but it is important: our Honey Roast Sausage meat has the perfect balance of meat and fat content. You need a meaty and not too fatty mix. 20-24% fat is right. Our sausage meat has fats but they are from the collar not the back and so they do not render during cooking.

To get an even better flavour add 5-10% of chopped raw bacon to the mix. Rindless smoked streaky at 5% would be a good place to start. Mix thoroughly.

Fashion loosely into balls slightly smaller than a tennis ball. Do not season at this stage.

Two ideas on cooking method

ONE: If you have a solid plate BBQ, then squash the ball flat to desired thickness or diameter with a heavy flat object. You can buy cast iron steak weights that are 1kg approx. These are ideal and should be preheated before use. They have a wooden handle to ensure they are not too hot to handle. They should have a textured base; they make a great gift to someone who likes to BBQ. Leave the weight on effectively cooking the burger from both sides. A 10mmm thick burger on a hot plate will be cooked in around 5minutes, so be ready to take off the heat.

TWO: If you have griddle type BBQ. Then try a “reverse sear”. Squash your ball to size on a flat surface. Find part of the BBQ that is relatively cool at around 150 degrees. The principle of the reverse sear is to slowly heat the meat over a period of maybe 15 minutes to reach maybe 65 degrees core, then finish quickly on the hottest part of the BBQ. This will ensure the meat is really juicy and the surface nicely browned. Also, hopefully no flames or drama.

To serve

Season just before serving, this will prevent any salt drawing out the all important moisture.

I like butter and it always adds taste, so try buttering your bread and then lightly toast, butter side down until golden brown.

Put on sauce before your burger, try making your own sauce. A great recipe is two parts mayonnaise, one part Siracha, and one part Maple Syrup.

Try adding extras such cheese slices, sliced Gherkins, or salad on top of the burger.

It is probably better to have two thin burgers cooked right than one thick burger that is not cooked right through.

If the Sun is out, then get the burger buns out!