Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sweetcorn and chickpea burgers with smoky tomato sauce recipe

125 ratings

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. See method

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

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

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1330kj
314kcal 16%
Fat
8g 12%
Saturates
1g 7%
Sugars
8g 9%
Salt
1.5g 25%

of the reference intake
Carbohydrate 52.3g Protein 11.2g Fibre 5.8g

Method

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.
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.
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).
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.
To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

See more Vegetarian recipes