Sweetcorn Smashburgers with Jalapeño Mayo Recipe

Ingredients

For the sweetcorn patties:
150g sweetcorn kernels (approximately 1 cob)
1 medium egg, lightly beaten
50g plain flour
½ tsp baking powder
1 shallot, finely chopped
½ tsp fresh lime juice
2 dashes Tabasco hot sauce
1 tsp Dijon mustard
2 tbsp chopped coriander (including stalks)
For the jalapeño mayo:
3 tbsp mayonnaise
1 tbsp pickled jalapeños, drained and finely chopped
1 tbsp chopped coriander
A squeeze of fresh lime juice, to taste
For the burgers:
4 cheese slices
2 sesame seed buns, split
4 large little gem lettuce leaves
4 tomato slices
4 red onion slices

Prep: 20 mins | Cook: 10 mins

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Method

1. Put all the ingredients for the sweetcorn patties in a food processor and pulse to create a very coarse batter (don’t whizz it to a fine paste). Season the mix well with salt and pepper. Pour 1 tbsp oil in a large, non-stick frying pan over a high heat and, once hot, use a large spoon or ladle to add 4 equal measures of batter to the pan to create 4 patties.

2. Heat the grill to high. Cook the patties on the hob for 2-3 mins until crisp and golden underneath, then flip and cook for 2 mins more until golden on that side, too. Put slices of cheese on top of each patty, then transfer to a baking tray and put under the hot grill for a minute or so until the cheese has melted.

3. Mix the ingredients for the jalapeño mayo and toast the cut side of the sesame seed buns under the grill, then spread some mayo on the bottom buns and top each one with 2 little gem leaves.

4. Put the sweetcorn patties on the lettuce – 2 per bun – then top with 2 slices of tomato and 2 red onion rings. Spread the top halves or lids of the buns with more jalapeño mayonnaise, then close the burgers and serve hot.

5. Go Gluten-Free
The recipe can be made with gluten-free flour, baking powder and burger buns if needed.