Sweetcorn and chickpea burgers with smoky tomato sauce recipe

These veggie burgers are totally delicious, and you won't even notice that they are meat-free. Spiced chickpea patties combined with the sweetness of corn all finished off with a smoky tomato sauce. 

Serves 6
15 mins to prepare and 15 mins to cook
314 calories / serving

Ingredients

For the patties

• 1 x 400g tinned chickpeas, drained
• 1 x 340g tin sweetcorn, drained
• 50g (2oz) fresh wholemeal breadcrumbs
• bunch spring onions, chopped
• 1/2 tsp cumin
• ½ tsp mild chilli powder
• 3 tbsp plain flour, plus extra for dusting
• 2 tbsp olive oil
• 6 burger buns, lightly toasted
• 70g bag wild rocket

For the sauce

• 1 x 400g tinned chopped tomatoes
• 2 garlic cloves, crushed
• ½ tsp smoked paprika
• pinch sugar

Method

1. In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.
2. Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.
3. Heat the oil in a frying pan and cook the burgers, in batches, over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).
4. Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.
5. To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.