Easy vegan burger on a plate with sauce dripping down the side

Easy vegan burgers

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(15 ratings)

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


Makes 10

Make vegan burgers with polenta and spice with cumin, chilli and coriander. Cook in the oven or on the barbecue and serve with a plant-based salsa

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per burger

  • kcal252
  • fat2g
  • saturates0g
  • carbs54g
  • sugars12g
  • fibre6g
  • protein5g
  • salt0.4g
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  • 6 large sweet potatoes (about 1½ kg/3lb 5oz)
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 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


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • small bunch coriander, chopped
  • 200g polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • buns, salsa, onion and salad leaves, to serve


  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.

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Comments, questions and tips

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NGK Firm's picture
NGK Firm
15th May, 2020
Amazing snack!! Also try : CHICKEN SAMOSA
william brewis's picture
william brewis
20th Mar, 2019
this is not easy it takes 1 hour
10th Mar, 2018
Though baking the potatoes and chilling them was time consuming, these were worth the wait! The polenta gave a lovely crunch, though despite trying to bake them first, after 20 mins they hadn't browned so I just fried them, 3-4 mins on both sides. Lovely!
17th Mar, 2015
I haven't made this yet but I'd be amazed if anyone managed to fry an onion and a real chilli together! Chillies when fried quite dry give off the most amazing vapour that will have you coughing, rubbing your eyes and running to get fresh air in seconds! I would advise adding the chilli raw to the potato mix and wear disposable gloves if mixing by hand. Please do tell if you fried the onion with the garlic and didn't suffer as a result.
19th Jul, 2014
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!
17th Nov, 2013
These burgers are great. If I made them again then I wouldn't add as much fresh coriander as this was an overpowering taste
6th Jun, 2013
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.
23rd Jul, 2012
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
20th Jul, 2012
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.
19th Jul, 2012
ok but a lot of effort for an average meal


Clare Weight
4th Mar, 2018
I have cornmeal / coarse polenta and semolina. Does anyone know if I can substitute the polenta for either / both off these?
goodfoodteam's picture
7th Mar, 2018
Thanks for your question. We would recommend using fine polenta (often called ‘instant or ‘quick cook’) for this recipe.
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