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Spiced sweet potato burgers with avocado & basil salsa

Sweet potato burgers

A star rating of 3.9 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch. Serve with a punchy avocado and basil salsa.

  • Freezable (uncooked patties only)
  • Vegan
  • Vegetarian
Nutrition: per serving


  • 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


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry – it needs to be as dry as possible before adding to the sweet potatoes.

  • STEP 2

    Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.

  • STEP 3

    Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.

  • STEP 4

    Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead – keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.

  • STEP 5

    Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.

  • STEP 6

    Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Recipe from Good Food magazine, June 2015

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A star rating of 3.9 out of 5.12 ratings

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