Description
These spiced sweet potato burgers with avocado and basil salsa are a vibrant, flavorful vegetarian meal. Roasted sweet potatoes are combined with cumin, brown rice, and sunflower seeds for hearty patties, served in toasted brioche buns with fresh avocado salsa, crisp lettuce, and sweet potato crisps for crunch. Easy to prepare ahead and baked to perfection, these burgers deliver a healthy, satisfying twist on a classic favorite.
Ingredients
Scale
Rice and Potato Base
- 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
Vegetables and Flavorings
- 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
Assembly
- 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
- Prepare the Rice: Cook the brown rice according to the package instructions, then drain it in a sieve. Spread the rice on a baking tray to steam-dry until as dry as possible before mixing with the sweet potatoes.
- Roast the Sweet Potatoes: Toss the cubed sweet potatoes with 2 tablespoons of olive oil and ground cumin. Season with salt and pepper, then spread them out in a single layer in a large roasting tin. Roast in a preheated oven at 200C/180C fan/gas 6 for 30 minutes until tender and lightly colored but not overly crisp. While roasting, soak the sunflower seeds in water.
- Cook the Aromatics: Heat the remaining 1 tablespoon olive oil in a small saucepan over low-medium heat. Add the finely chopped onion with a pinch of salt and cook for about 5 minutes, stirring frequently until softened. Add the grated ginger and chopped chilli and cook for another 5 minutes until the mixture is very soft. Remove from heat and set aside.
- Prepare the Burger Mixture: Drain the soaked sunflower seeds and pat them dry. In a large mixing bowl, add the roasted sweet potatoes and the dried sunflower seeds, crushing gently with a masher or fork. Add the dried rice, the cooked onion mixture, half of the shredded basil, and seasoning. Mix well until combined but still textured, not smooth. Form the mixture into 4 patties, each about 10cm in diameter. The patties can be made up to 48 hours ahead; keep covered and chilled. Before cooking, let them sit at room temperature for 15 minutes.
- Bake the Patties: Place the patties on a baking tray lined with baking parchment and roast in the oven at 200C/180C fan/gas 6 for about 30 minutes until warmed through and starting to brown.
- Make the Avocado and Basil Salsa: In a bowl, combine the diced avocado with the lime juice, the remaining basil leaves, and season to taste with salt and pepper.
- Toast the Buns and Assemble Burgers: Heat the grill to medium and toast the cut sides of the brioche buns for about 1 minute until golden brown. On each bun base, place a couple of lettuce leaves, then the warm sweet potato patty, followed by a spoonful of the avocado salsa. Top with a few sweet potato crisps and a scattering of mustard cress. Press the toasted bun tops gently on the assembled burgers and serve any leftover crisps on the side.
Notes
- The patties mixture should be textured and not too smooth for the best bite.
- Sunflower seeds add protein and texture, soaking softens them for easier blending.
- Prepare patties up to 48 hours in advance to save time.
- To keep patties crisp, roast rather than pan-fry or grill.
- Adjust chili quantity or omit for milder taste.
- Use ripe avocado for creamy salsa consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian / Western
Keywords: sweet potato burgers, avocado salsa, vegetarian burgers, baked burgers, brown rice patties, healthy burgers, homemade veggie burger
