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Incredible vegan burger with salsa and crispy jalapeños

Incredible vegan burger with salsa and crispy jalapeños


Keep our vegan burgers in the freezer on standby for your next barbecue, then make them even tastier by topping with homemade charred corn salsa

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2262kj 543kcal
  • Fat
    High 39%
  • Saturates
    High 44%
  • Sugar
    Low 4%
  • Salt
    High 37%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 2 Co-op sweetcorn cobettes
  • 1 tbsp Co-op vegetable oil
  • 1 vine tomato, finely chopped
  • Handful of coriander leaves, chopped
  • Zest and juice of ½ lime
  • 2 spring onions, sliced
  • 500ml Co-op vegetable oil
  • 4 tbsp Co-op plain flour
  • 1 tbsp cornflour
  • 135ml chilled soda water
  • 8 green jalapeños
  • 4 Co-op soft white rolls
  • 4 Co-op Incredible vegan burgers
  • Guacamole, to serve


  1. Rub the cobettes with vegetable oil and grill on a medium-high heat for 8-10 mins, turning often, until charred and soft
  2. Slice off the kernels and mix with the tomato, coriander leaves, lime zest and juice, spring onions, then season and set aside
  3. Heat about 500ml vegetable oil in a deep pan (don’t fill it more than halfway) to 180°C, or until a piece of bread turns golden in 45 seconds
  4. Whisk the flour, cornflour and soda water to make a batter
  5. Pat dry the jalapeños on kitchen paper, then toss through the batter
  6. Fry for 2-3 mins, until golden. Drain and season
  7. Halve the rolls and lightly toast
  8. Cook the vegan burgers according to the pack
  9. Divide 4 tbsp homemade guacamole (recipe below) between the rolls, then fill with the burgers, salsa, fried jalapeños and more coriander

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