Spicy Mexican Veggie Burgers with Sriracha Ketchup & Jalapenos Recipe

Ingredients

• 1 tbsp olive oil, plus extra for shallow-frying
• 1 red onion, finely chopped
• 3 garlic cloves, crushed
• 1 jalapeño chilli, deseeded and diced
• ½ tsp ground cumin
• 2 x 400g/14oz cans (scant 5 cups) chickpeas, rinsed and drained
• few sprigs of coriander (cilantro), chopped
• juice of ½ lime
• 1 medium free-range egg, beaten
• 60g/2oz (generous 1 cup) fresh breadcrumbs
• 4 burger buns, split and toasted
• crisp lettuce leaves, e.g. cos (romaine)
• guacamole, to serve
• sea salt and freshly ground black pepper
• 120ml/4fl oz (½ cup) tomato ketchup
• 2 tbsp Sriracha
• 1 tsp rice vinegar
• 1 tsp clear honey