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
250 g pouch microwavable wholegrain basmati and wild rice
125 g fresh white breadcrumbs
2 tsp. fresh thyme leaves
1 tsp. ground cumin
For the green tahini dressing
6 Tbsp. 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
200 g cucumber, sliced
50 g 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.
Per serving:
Calories: 667
Protein: 16g
Fat: 28g
Saturates: 5g
Carbs: 82g
Total sugars: 12g
Fibre: 12g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
