These are perfect veggie burgers with a very satisfying bite.  If however you are not a vegetarian, you can add a couple of slices of very crispy smoked streaky bacon to the top, it works perfectly with the sweetcorn.

Ingredients
4 slices of smoked cheese (applewood is really good)
4 burger buns
4 tbsps of mayonnaise
4 lettuce leaves
1 large tomato (or 2 medium tomatoes) sliced
4 red onion ring slices
4 tbsps tomato sauce
4 tsps American mustard
4 tbsps crispy shallots

Ingredients for the sweetcorn patties
100g plain flour
1 tsp baking powder
1 tsp paprika
100ml milk
1 egg
1 x 295g tin of sweetcorn, drained (or defrosted frozen sweetcorn)
2 spring onions, chopped
1 tsp Worcestershire sauce
1 tsp sriracha or other chilli sauce
1 tsp dijon mustard
5g parsley leaves, chopped
Salt
Pepper
Flavourless oil for frying

Ingredients for the candied jalapeños
200g jalapeños, in brine
100g sugar

Method
Start by putting your oven on to 200c and put a lined baking tray in.

Put the jalapeños, half of the brine and the sugar into a small saucepan over a medium heat and cook for 5-10 minutes, until the liquid is thick and syrupy and the jalapeños are just starting to look a little wrinkled around the edges. Don’t be tempted to cook them longer than the 10 minutes or they will be sticky rather than candied.

Meanwhile wash the jar in hot soapy water and without drying, put into the oven to sterlise.

When the jalapeños are finished, leave in the saucepan for the time being.

To make the sweetcorn patties, put all of the ingredients apart from the oil into a food processor and pulse to combine - you want the sweetcorn to be very roughly chopped, some fairly whole, some much smaller. 

You should get 8 sweetcorn patties out of the batter.  Put a large, non-stick frying pan over a high heat with a tbsp of oil.  Add 4 large spoonfuls of batter into the pan, trying to keep them separate.  With the back of a spoon, try to shape them into nice round patties. Cook for 2-3 minutes until crisp and golden, then flip over and cook for another couple of minutes until golden on that side, too.   Turn off the oven and remove from the pan and put into the baking dish in the oven.  If you want your cheese melted, then top each patty with a slice of cheese.

Repeat with the remaining batter, you should get another 4 patties.  When done put into the oven.

Toast your bun, put the mayonnaise on the bottom bun and top with the lettuce, slices of tomato and fresh onion.  Place a sweetcorn patty on top of the vegetables and top with a slice of the cheese and then put another patty on the top.  Put some of the candied jalapeños on top of the burgers and then a tbsp of the crispy shallots. Spread a tbsp of tomato sauce and a tsp of the american mustard on to the bun lids and put on top of the burger.

If you have any remaining jalapeños, put them into the sterilised jar and keep for another day.

- Recipe from Great British Chefs Kitchen Twists