It’s worth starting to make these veganburgers a day ahead to allow time for the sweet potatoes to cool completely. Ciabatta rolls tend to be vegan, but do double check the ingredients before you buy.
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Yields:
6 serving(s)
Prep Time:
35 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs
Cal/Serv:
667
Ingredients
4
medium sweet potatoes, about 1kg
3-4tbsp olive oil
6
spring onions, finely sliced
250g
pouch microwavable wholegrain basmati and wild rice
125g
fresh white breadcrumbs
2tsp.
fresh thyme leaves
1tsp.
ground cumin
For the green tahini dressing
6Tbsp.
tahini
large handful flat-leaf parsley, roughly chopped
juice 1 lemon
1
small garlic clove, crushed
To serve
6
ciabatta rolls (or vegan burger buns), split
2
avocados, peeled, stoned and sliced
200g
cucumber, sliced
50g
rocket
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with foil. Pierce the sweet potatoes all over with a fork and roast on the lined tray for 1hr, until completely tender. Split open and leave to cool completely.
Step 2Heat 1/2tbsp oil in a large frying pan over medium heat (the pan will be used again later to fry the burgers). Add the spring onions and fry with a pinch of salt for 2-3min, until softened. Set aside.
Step 3Scoop the cooled sweet potato flesh into a large bowl. Season and mash until smooth. Add the spring onions, rice, breadcrumbs, thyme and cumin. Shape into 6 even patties, and chill until needed.
Step 4For the tahini dressing, in the small bowl of a food processor, whizz the tahini, parsley, lemon juice, garlic and 100ml water (see GH Tip). Season and add a little more water, whizzing until you have a smooth dressing; set aside.
Step 5When ready to serve, preheat oven to 180°C (160°C fan) mark 4 and line a baking tray with foil. Heat 2tbsp oil in a large, non-stick frying pan over medium-high heat. Cook the burgers, in batches, for 4min per side, until golden. Transfer to the lined tray while you fry the next batch, adding more oil to the pan as needed.
Step 6Cook burgers in the oven for 5min, along with the ciabatta rolls (placing them cut-side up).
Step 7To build the burgers, spread a good amount of tahini dressing on the base of each ciabatta roll. Top with sliced cucumber and a sweet potato burger. Sit some sliced avocado on top, spoon over a little more dressing and finish with a handful of rocket. Serve immediately.
GH TIP: Different varieties of tahini can require substantially different amounts of water to make a smooth dressing. So start by adding a small amount of water and keep adding more until you reach the desired consistency.
GET AHEAD: Make the burger patties up to a day ahead. Keep chilled. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
