For the sweetcorn relish

  • 2 tsp vegetable oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 1½ tsp mustard powder
  • 198g tin sweetcorn, drained and rinsed
  • ½ small red chilli, seeds removed and finely chopped, plus a few slices to serve
  • 2 tbsp cider vinegar
  • ½ tbsp agave nectar
  • 2 tbsp coriander leaves, roughly chopped, plus extra to serve

For the pickled red onions

  • 150ml red wine vinegar
  • 2 tsp caster sugar
  • ½ tsp fine salt
  • 1 small red onion, finely sliced
  • 1 tbsp roughly chopped dill

For the burgers

  • 4 cauliflower burgers
  • 4 burger buns, split and toasted
  • 8 small leaves curly leaf lettuce
  • 1 large tomato, sliced into 8
  • 160g Italian-style salad, to serve

For the spiced yogurt sauce

  • 100ml plain soya yogurt
  • ½ tbsp lemon juice
  • ¼ tsp ground cumin


  1. 1

    Heat the oil in a frying pan over a medium heat and fry the onion for 7-8 minutes until soft, adding the garlic and mustard powder for the final minute. 

  2. 2

    Add the sweetcorn and chilli and cook for a further 2 minutes. Add the vinegar and agave nectar and stir together. Turn the heat up to high and simmer for 2 more minutes. Allow to cool, then season and stir in the coriander. 

  3. 3

    Put the vinegar, sugar and salt into a small saucepan and heat over a medium-high heat until steaming, making sure the sugar and salt have dissolved. Remove from the heat. Put the sliced onion in a small bowl and pour over the hot liquid. Allow to cool to room temperature for 15 minutes, then drain and toss with the dill. 

  4. 4

    Cook the burgers according to the instructions on the packet. Mix the yogurt, lemon juice and cumin together in a small bowl. Spread a little yogurt over the bottom of each bun and top with two pieces of lettuce and the burger on top. Drizzle a little more yogurt over the burger, then top with a slice of tomato and a dollop of relish or pickled onion. Top with the bun and serve immediately with a handful of salad. 

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 7.7g 11%
  • Saturates 2.6g 13%
  • Sugars 15.2g 17%
  • Salt 1.49g 25%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

53.7g carbohydrate 7.7g fibre 12.5g protein Two of your 5 a day

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