Description

These spiced sweet potato burgers are a delicious and healthy vegetarian option featuring roasted sweet potatoes, brown rice, and a flavorful avocado and basil salsa. The patties are gently mashed to retain texture, roasted until golden, and served on toasted brioche buns with crisp lettuce and crunchy sweet potato crisps for a satisfying bite.

Ingredients

Scale

Burger Patties

140g long-grain brown rice
850g sweet potatoes, peeled and cut into small cubes
3 tbsp olive oil (divided)
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
Salt and freshly ground black pepper, to taste
Small pack basil, leaves finely shredded (divided)

Salsa and Assembly

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

Cook the Rice and Dry it: Heat the oven to 200C/180C fan/gas 6. Cook the brown rice according to the package instructions until tender, then drain it using a sieve. Spread the drained rice out on a baking tray to steam-dry thoroughly, ensuring it becomes as dry as possible before mixing with the sweet potato.
Roast the Sweet Potatoes: Toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, ground cumin, salt, and pepper. Spread them out evenly in a large roasting tin and roast in the preheated oven for 30 minutes until tender and lightly colored but not too crispy.
Soak Sunflower Seeds: Meanwhile, place the sunflower seeds in a cup or small bowl, cover them with water, and set aside to soak while the sweet potatoes roast.
Cook Aromatics: Heat the remaining 1 tablespoon of olive oil in a small saucepan over low to medium heat. Add the finely chopped red onion with a pinch of salt and cook, stirring frequently, for about 5 minutes. Add the grated ginger and chopped chilli, then cook for another 5 minutes until the mixture is very soft. Remove from heat and set aside.
Prepare the Patty Mixture: Drain the soaked sunflower seeds and pat them dry with kitchen paper. Transfer them to a large mixing bowl along with the roasted sweet potatoes. Begin mashing gently using a potato masher or the back of a fork. Add the dry brown rice, cooked onion mixture, half of the shredded basil, and seasoning to taste. Continue to crush and mix until the mixture is well combined but still retains some texture.
Form Patties: Shape the mixture into 4 patties, each about 10 cm in diameter. These can be made up to 48 hours ahead—cover and refrigerate. When ready to cook, let them sit at room temperature for 15 minutes before roasting.
Roast Patties: Place the patties on a baking tray lined with baking parchment. Roast in the oven for 30 minutes until warmed through and starting to brown on the edges.
Make the Avocado & Basil Salsa: In a bowl, combine the diced avocado with lime juice, the remaining shredded basil, and seasoning to taste. Stir gently to combine.
Toast Buns and Assemble Burgers: Heat the grill to medium and toast the cut sides of the brioche buns for about 1 minute or until golden brown. On each bun base, place 2 lettuce leaves, then top with a warm sweet potato patty. Spoon a generous amount of avocado and basil salsa over the patty, scatter a few sweet potato crisps on top, and sprinkle with mustard cress. Press on the bun tops and serve immediately, accompanied by any leftover crisps.

Notes

The patties can be prepared up to 48 hours in advance, which makes meal prep convenient—just keep them chilled and allow them to reach room temperature before roasting.
If sweet potato crisps are unavailable, ready-salted potato crisps can be used as a crunchy alternative.
Adjust chilli quantity to taste for milder or spicier burgers.
To make this dish vegan, substitute brioche buns with vegan-friendly bread.
Ensure the rice is thoroughly dried after cooking to help bind the patties better and avoid sogginess.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Roasting
Cuisine: Vegetarian British

Keywords: sweet potato burgers, avocado salsa, vegetarian burger, roasted sweet potato, healthy veggie burger, brown rice burger, basil salsa, homemade veggie burgers