Vegan burger loaded with charred sweetcorn salad preview

Vegan burger with sweetcorn salsa

The salsa adds a sweet contrast and an extra hit of chargrilled flavour to this juicy plant-based burger

By , 30 April 2020

(4 votes)

Vegan burger with sweetcorn salsa
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 415g serving contains
  • Energy

    2570KJ

    614KCAL

    31%
  • Fat

    28.6g

    high

    41%
  • Saturates

    5.8g

    low

    29%
  • Sugars

    13.3g

    low

    15%
  • Salt

    2.12g

    high

    35%
of your reference intake.
Typical energy values per 100g: 619kJ/148kcal.
Ingredients
  • 3 Frozen for Freshness Mini Corn Cobs
  • 1 red pepper, halved and deseeded
  • 1 green chilli
  • 1 red onion, skin-on, quartered
  • Juice 1 lime
  • 1tsp chopped coriander leaves
  • 4 Plant Based frozen Meat-Free Burgers
  • 80g Free From Mature Cheddar Alternative
  • 4 Warburton’s Sliced Soft White Rolls
  • 4tbsp Hellman’s Vegan Mayonnaise
  • 20g rocket leaves
Method
  • Heat the griddle pan or barbecue to medium.

  • For the salsa, griddle the corn, pepper, chilli and onion for 10-15 mins until charred. Set aside and allow to cool slightly.

  • Slice the corn kernels from the cob and put in a bowl. Remove the skins from the pepper, chilli and onion and chop finely. Add to the bowl. Stir through the lime juice and coriander.

  • Griddle or barbecue the burgers from frozen for 8 mins on each side until piping hot and charred. Top each one with ¼ of the cheese alternative.

  • Toast the cut sides of the rolls. Spread each base with the mayo. Stack with the rocket, a burger, 1tbsp salsa and a roll top. Serve with the remaining salsa.