4 tomatoes, chopped
1 red onion, chopped
150g can sweetcorn kernels, drained
small red chilli, deseeded and chopped
2 tbsp chopped parsley
3 tbsp olive oil
juice 1 lime
300g pack vegetarian burgers
4 burger buns
radicchio or chicory leaves, to serve
Mix the tomato with the onion, corn, chilli and parsley. Stir in the oil and lime juice, then season with salt and black pepper. Cover and leave to marinate.
When ready to serve, cook the burgers according to pack instructions. Toast the buns and put a few leaves on each. Top with the cooked burgers and salsa.