Smoky sweetcorn & feta burger
With banging burger sauce
50 mins plus chilling
Not Too Tricky
serves 2 plus 2 leftover patties
About the recipe
A really reliable veggie burger recipe is a great thing to have – just whiz up seasonal sweetcorn, some frozen veg, spices and herbs in a food processor and you’ve got a family-friendly dinner in no time at all. Charring your corn cob over an open flame ramps up its buttery sweet flavour and adds a smoky depth – a great addition to your burger topping, paired with the best-ever homemade burger sauce.
Ingredients
PATTIES
200g frozen peas
200g frozen broad beans
100g plain flour, plus extra for dusting
100g breadcrumbs
1 teaspoon cayenne pepper
1 pinch of ground cumin
1 tablespoon mixed seeds
1 large free-range egg
½ a bunch of fresh coriander (15g)
2 corn on the cob
100g feta cheese
olive oil
BURGER SAUCE
2 tablespoons free-range mayonnaise
1 teaspoon English mustard
1 tablespoon tomato ketchup
optional: 1 splash of brandy
Worcestershire sauce
½ a lime
4 large romaine lettuce leaves
TO SERVE
1 fresh red chilli
2 gherkins
1 ripe tomato
2 large quality seeded or regular burger buns
Top Tip
How to use your leftover mix: shape into patties, veggie meatballs or sausages – place on a greaseproof-lined tray, freeze, then pop into freezer bags for future meals. Defrost any uncooked patties thoroughly in the fridge overnight before cooking (you may need to pat dry with kitchen paper and coat with flour before cooking).
Method
- Place the frozen veg, flour, breadcrumbs, cayenne, cumin and mixed seeds in the bowl of a food processor, then crack in the egg and tear in the herbs (stalks and all).
- Hold 1 corn cob upright on a board and run a knife gently down to the base to remove the kernels, repeating all the way round. Add the kernels to the food processor, season well with sea salt and black pepper, then blitz to a rough paste. Lightly pulse in the feta, retaining some texture.
- Tip half of the mixture onto a flour-dusted surface (see tip for using the other half for future meals), then use flour-dusted hands to roll it into two balls and flatten into 2cm-thick patties. Turn the patties in the flour, making sure they’re well coated all over to stop them from sticking later, then place in the fridge for 30 minutes to firm up.
- Carefully char the remaining corn cob directly over a flame on the hob (or place under the grill) until blackened all over, turning occasionally.
- For the burger sauce, mix together the mayo, mustard, ketchup, brandy (if using), a swig of Worcestershire sauce and lime juice. Finely slice the lettuce leaves and stir into the sauce.
- Finely slice the chilli. Thinly slice the gherkins and tomato, then season the tomato with salt and pepper.
- Carefully remove the charred corn kernels, using a tea towel to hold the cob upright on a board and running a knife gently down to the base, all the way around.
- When you’re ready, cook the burgers in a thin layer of olive oil in a large frying pan over a medium heat for 6 to 10 minutes, or until golden and cooked through, turning halfway and pressing down with a fish slice to get them nice and crispy.
- Halve the burger buns and toast in the frying pan. Spoon the burger sauce and some charred corn onto the bases, then top with the burgers. Layer over a tomato slice, a little more burger sauce, a few gherkin slices, the chilli, more charred corn, and finally the burger bun tops. Now, tuck in!
Recipe adapted from Jamie’s Friday Night Feast Cookbook by Jamie Oliver. Published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie’s Friday Night Feast Cookbook).
- Swap the coriander for mint or flat-leaf parsley, if you prefer.
- Swap the cayenne for sweet paprika, if you like.
- You could use little gem or iceberg lettuce instead of romaine.
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