Ingredients

140g long-grain brown rice

850g sweet potatoes, peeled and cut into small cubes

3 tbsp olive oil

1 tsp ground cumin

2 tbsp sunflower seeds

1 small red onion, very finely chopped

Thumb-sized piece ginger, peeled and finely grated

1 red chilli, deseeded and finely chopped

Small pack basil, leaves finely shredded, stalks discarded

1 ripe avocado, stoned, peeled and diced

2 tbsp lime juice

4 brioche burger buns

8 round lettuce leaves, washed and dried

25g sweet potato crisps, or ready-salted potato crisps

½ punnet mustard cress, snipped

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Cook the brown rice according to the package instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry; it should be as dry as possible before mixing with the sweet potatoes.

Step 2: Toss the sweet potato cubes with 2 tablespoons of olive oil and the ground cumin. Season with salt and pepper, then spread them out in a single layer in a large roasting tin. Roast for 30 minutes until tender and slightly coloured but not too crisp. Meanwhile, soak the sunflower seeds in a cup of water.

Step 3: In a small saucepan over low-medium heat, warm the remaining 1 tablespoon of olive oil. Add the finely chopped onion with a pinch of salt and cook, stirring often, for 5 minutes. Add the grated ginger and chopped red chilli, cooking for another 5 minutes until the mixture is very soft. Set aside to cool slightly.

Step 4: Drain and pat dry the soaked sunflower seeds. In a large mixing bowl, combine the roasted sweet potatoes and sunflower seeds, crushing them gently with a masher or the back of a fork. Add the dried rice, cooked onion mixture, half of the shredded basil, and season to taste. Continue crushing and mixing until well combined but still textured. Shape the mixture into four patties, about 10cm in diameter. These can be made up to 48 hours in advance; cover and refrigerate, then bring to room temperature for 15 minutes before cooking.

Step 5: Place the patties on a baking tray lined with parchment paper. Roast in the oven for 30 minutes until heated through and beginning to brown.

Step 6: To make the basil salsa, combine the diced avocado with the lime juice, remaining basil, and seasoning in a small bowl. Mix gently to combine.

Step 7: Heat the grill to medium and toast the brioche buns cut-side up for about 1 minute, or until golden brown.

Step 8: Assemble the burgers by placing two lettuce leaves on each bun base. Top with a patty, a spoonful of avocado and basil salsa, a few sweet potato crisps, and a scattering of mustard cress. Press on the toasted bun tops and serve with any remaining crisps on the side.

Tips & Variations

For extra crunch, try adding some finely chopped toasted nuts or seeds to the burger mix.

You can substitute sunflower seeds with pumpkin seeds or walnuts for a different flavor and texture.

If you prefer more heat, leave the red chilli seeds in or add a dash of hot sauce to the salsa.

These patties freeze well – freeze uncooked on a tray, then transfer to a bag and cook from frozen, adding extra roasting time.

FAQs

Can I make these burgers vegan?

Yes, simply choose vegan burger buns to keep the recipe fully plant-based. The rest of the ingredients are naturally vegan-friendly.

How can I make the patties hold together better?

If your patties feel too crumbly, try adding a tablespoon of ground flaxseed mixed with 3 tablespoons of water or a small amount of breadcrumbs to help bind the mixture.