Greenyard Mexican style corn burgers with red pepper ketchup

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1. Heat the oil in a frying pan and fry the onion for 7-8 minutes over a medium heat until lightly golden. Remove from the heat and leave until required.
2. To make the burgers, pulse the drained haricot beans and 200g sweetcorn in a food processor to a coarse paste. Remove to a large bowl and add the remaining sweetcorn, fried onion, crushed garlic, diced pepper, coriander, and oregano. Mix well, then stir through the seasoning and salt ensuring it is evenly distributed throughout the mix. Mix in the beaten egg, then stir in the flour and breadcrumbs until you have a thick, pliable mixture. Refrigerate while you make the ketchup,
3. To make the ketchup, heat the oil in a frying pan and add the onions and garlic. Cook over a medium heat for 5 minutes until translucent. Add the sugar, vinegar, tomatoes, salt and peppers to the pan and cook together for 8 minutes. Purée using a stick blender or food processor. Set aside and leave to cool until ready.
4. Remove the burger mixture from the fridge and divide into 6 and flatten into patties using your hands. To cook the burgers, heat 2 tbsp oil in a wide frying pan over a medium heat. Place 2-3 burgers in the pan and cook for 4-5 minutes either side until golden brown. Keep warm in the oven while the second batch is cooking.
5. To assemble, top the burger bun bases with a burger, red pepper ketchup, lettuce, and any other toppings of choice.