These are really big, chunky burgers. You definitely won’t miss the meat. I topped mine with a fried duck egg as well just to up the naughtiness level.
Ingredients
850g sweet potatoes (peeled and chopped into small cubes)
150g brown rice
2tbsps sunflower seeds
1 red onion (finely diced)
1 red chilli (deseeded and finely chopped)
1 inch fresh ginger (peeled and chopped into matchsticks)
2tbsps cumin seeds
Small bunch of basil (leaves shredded)
Olive oil
Sea salt and black pepper
For the salsa
1 avocado (peeled, destoned and diced)
2tbsps lime juice
Small bunch of basil (leaves shredded)
Method
Preheat oven to 180°c (fan 160°c) gas 4.
Put the sunflower seeds into a cup, cover with water and leave to soak.
Cook your rice according to the packet instructions, drain and lay out flat on a baking tray to steam dry.
Meanwhile place the sweet potato onto a baking tray with some olive oil and the cumin seeds and roast for around 30 minutes until soft but not too coloured.
While your potato is roasting heat a frying pan with a spoonful of olive oil and add your onion for 5 minutes until soft. Then add your chilli and ginger and fry for a few more minutes. Set aside.
When all the ingredients have cooled, drain the sunflower seeds and add to a large bowl with the sweet potato. Mash with a fork or masher until combined but not smooth. Add the rice and onion mixture with the basil leaves and mix. Shape into 4 burgers. You can make these up to 48 hours in advance, just cover and chill until needed. Remove from fridge 15 minutes before cooking.
Put burgers onto a baking tray and bake in oven for 30 minutes until warmed through and starting to brown.
Meanwhile combine the salsa ingredients in a serving dish and season to taste.
To serve lightly toast some burger buns (M&S Ultimate Burger Buns are hard to beat imo) top with some iceberg lettuce, one of the veggie patties and a dollop of salsa (duck egg optional but it was awesome!) Enjoy!
Serves 4
littlestbeetle 