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.
Prep:25 mins
Serves 4
140g long-grain brown rice850g sweet potatoes, peeled and cut into small cubes3 tbsp olive oil1 tsp ground cumin2 tbsp sunflower seeds1 small red onion, very finely choppedthumb-sized piece ginger, peeled and finely grated1 red chilli, deseeded and finely choppedsmall pack basil, leaves finely shredded, stalks discarded1 ripe avocado, stoned, peeled and diced2 tbsp lime juice4 brioche burger buns8 round lettuce leaves, washed and dried25g sweet potato crisps, or ready-salted potato crisps½ punnet mustard cress, snipped
STEP 1Heat 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 2Meanwhile, 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 3Put 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 4Drain 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 5Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.STEP 6Make 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.
