Spiced sweet potato burgers with avocado & basil salsa

These hearty veggie burgers are bursting with flavour, with sunflower seeds and sweet potato crisps for added crunch

  • Prep:25 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 726
  • fat 29g
  • saturates 6g
  • carbs 98g
  • sugars 26g
  • fibre 12g
  • protein 12g
  • salt 0.7g


  • 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


  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.

  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.

  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.

  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.

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

  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.

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