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Homemade Veggie Burger & Sundried Tomato Mayo

Homemade Veggie Burger & Sundried Tomato Mayo

4rating out of 5

(420 reviews from our customers)

Prep Time

35 min



You'll be amping up your veggie burger game by making your own sweetcorn patties, packed full of flavours like basil, garlic and tahini for this delicious veggie winner. You'll also make a sun-dried tomato mayo to spread onto fluffy brioche buns. Serve the cheese-topped burgers up alongside crispy chips. Delicious!

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
3 garlic cloves
basil 3.18
10g basil
40g cheddar cheese †
1 tsp ground cumin
1 soy sauce sachet (15ml) †
1 can of sweetcorn (198g)
Rocket salad
20g wild rocket
1 tahini sachet (40g) †
2 Brioche rolls †
Sundried tomato nut pesto pot
1 sundried tomato paste pot (30g)
Panko breadcrumbs edit
60g panko breadcrumbs †
4 white potatoes
1 mayonnaise sachet (50ml) †
You Will Need
Food processor, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 10g basil
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tsp ground cumin
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 can of sweetcorn (198g)
  • 20g rocket
  • 1 tahini sachet (40g)<span class="strong">†</span>
  • 2 butter brioche buns<span class="strong">†</span>
  • 30g sun-dried tomato paste
  • 60g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1123 kJ
268 kcal
4561 kJ
1088 kcal
of which saturates
12.6 g
3.3 g
51.1 g
13.4 g
of which sugars
31.2 g
5 g
126.5 g
20.2 g
Fibre 3.3 g 13.6 g
Protein 7.3 g 29.7 g
Salt 0.74 g 3.01 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
10g basil
basil (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 tsp ground cumin
ground cumin
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 can of sweetcorn (198g)
sweetcorn kernels, water
20g rocket
wild rocket
1 tahini sachet (40g)
Organic roasted hulled sesame seeds (100%) Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
2 butter brioche buns
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), egg (12%), water, sugar, sustainable palm oil, butter (milk) (2%), egg white, yeast, salt, flavouring, fermented wheat flour, soya flour, emulsifier (mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids), colour (mixed carotenes), flour treatment agent (ascorbic acid). May contain sesame.
30g sun-dried tomato paste
sun dried tomatoes (30%), rehydrated dried tomatoes,, sunflower oil, tomato paste, natural flavourings, dried tomato pulp,, wine vinegar, salt, ascorbic acid, black pepper, garlic, oregano, lactic acid
60g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
1 mayonnaise sachet (50ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (milk, gluten, soya, sesame, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Homemade Veggie Burger & Sundried Tomato Mayo

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp


2 Homemade Veggie Burger & Sundried Tomato Mayo

Meanwhile, peel and roughly chop the red onion[s]

Peel and roughly chop the garlic

Chop the basil roughly, including the stalks

Drain the sweetcorn and pat the kernels completely dry with kitchen paper

3 Homemade Veggie Burger & Sundried Tomato Mayo

Add the dried sweetcorn, chopped red onion, chopped garlic and chopped basil to a food processor with the soy sauce, ground cumin, tahini and a generous pinch of black pepper

Pulse for 2-3 secs or until the mixture is roughly chopped



4 Homemade Veggie Burger & Sundried Tomato Mayo

Add the panko breadcrumbs and 2 tbsp [4 tbsp] flour and pulse for 2-3 secs further or until the mixture comes together to form a dough-like consistency

Shape the mixture into 2 [4] flat burger patties

Tip: Add a little more flour if your mixture is too wet to handle

5 Homemade Veggie Burger & Sundried Tomato Mayo

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat 

Once the pan is hot, add the burger patties and cook for 2-3 min on each side or until golden then add to a baking tray (save the pan for later)

Put the tray into the oven for 10 min or until golden


6 Homemade Veggie Burger & Sundried Tomato Mayo

While the patties are in the oven, slice the cheddar cheese into thin slices

Once golden, top each burger patty with the sliced cheese, then return the tray to the oven for 3-4 min further or until the cheese is melted and the burgers are cooked through, these are your cheesy burger patties

7 Homemade Veggie Burger & Sundried Tomato Mayo

Wipe the reserved pan clean and return it to a medium-high heat

Once hot, add the brioche rolls, cut-side down, and cook for 3 min or until toasted and charred, then set aside until serving

Add the mayonnaise and sun-dried tomato paste to a small bowl and give it a good mix up – this is your sun-dried tomato mayo


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Assemble your burgers with a little sun-dried tomato mayo, the wild rocket and the cheesy burger patties

Serve the chips and any remaining sun-dried tomato mayo to the side


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