Sweetcorn & sweet potato burgers

Sweetcorn & sweet potato burgers

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins Plus chilling

Skill level

Easy

Servings

Makes 10

Bulk out your veggie burgers with polenta then spice with cumin, chilli and coriander - suitable for ovens and barbecues

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per burger

kcalories
252
protein
5g
carbs
54g
fat
2g
saturates
0g
fibre
6g
sugar
12g
salt
0.4g

Ingredients

  • 6 large sweet potatoes (about 1½ kg/3lb 5oz)
  • 2 tsp oil, plus extra for the trays
  • 2 red onions, finely chopped
  • 2 red chillies, finely chopped (deseeded if you like)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 340g can sweetcorn, drained
  • small bunch coriander, chopped
  • 200g polenta
  • buns, salsa, onion and salad leaves, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Pierce the potato skins and place on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool.
  2. Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Using your hands, mix in the sweetcorn, coriander, half the polenta and some seasoning. Shape the mixture into 10 burgers; it will be quite soft. Carefully dip each one into the remaining polenta; dust off any excess. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers at this stage.
  3. Light the barbecue. When the flames have died down, place a large, well-oiled non-stick frying pan or sturdy baking tray on top of the bars. Cook the burgers in the pan or on the tray for 10 mins each side until nicely browned. Alternatively, heat oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins. Serve in buns with a dollop of salsa, some onion and salad leaves.

Recipe from Good Food magazine, July 2012

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Comments

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Gill87's picture
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I used 300g sweet potato and a quarter of the other ingredients which made 2 quite large burgers. I fried them rather than barbecuing or baking them. The polenta coating adds some texture and I think next time I would add more ground coriander and cumin to give them more of a kick. I didn't put the burgers in a bun, just ate them with salsa as part of a salad. I don't think they would work in a bun - all too soft, and whoever ate a potato sandwich!

phoebe1029's picture

These burgers are great. If I made them again then I wouldn't add as much fresh coriander as this was an overpowering taste

rachel_r's picture
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These were very nice, although I changed the ingredients a bit after realising that I didn't have any sweetcorn... I added finely-chopped garlic, red pepper, leek and mushrooms to the pan with the onions and missed out the chilli (apart from a few dried chilli flakes), as I don't really like chilli. They still had plenty of flavour for me and kept their shape well (but I did add a bit more polenta to the burger mix than stated, as the mixture was very soft). I halved the ingredients and it made 5 big burgers. Will make again.

bubbles1202's picture
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Super recipe,I used sea salt for seasoning & added some to polenta coating, makes super little tartlets & pies with puff pastry tops. I found oven method works best. Best made day before and chilled for Burgers. Yummy ! x

elainesj's picture
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Sounds very tasty but we actually found them to be very bland, despite the chilli, cumin and coriander. A lot of effort for a fairly tasteless burger.

nims400's picture
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ok but a lot of effort for an average meal

engrenages's picture
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Not keen. Squished up into mashed potato consistency when eaten in a burger.

rachel_r's picture
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This sounds nice, but does anyone know if I should use ready-made or dried polenta? I assume from the method that it should be dried, but it is not specified in the ingredients.

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