Hearty rice burgers with spiced sweet potato wedges

While I’ve been at home getting over a lingering cold, I’ve finally got round to writing my first proper post (rather a long time coming, I know). While browsing some food blogs earlier, I came across this set of summer vegetarian recipes on the Guardian and decided to have a go at adapting the ‘really hungry burger’ with ingredients I already had at home.

Vegetarian burgers

When eating out, I often find veggie burgers disappointing; the “mushroom burger” which is essentially a portobello mushroom with a bit of cheese on top shoved between a bun (come on, that does not qualify as a burger) and the mushy spicy bean burger are recurring let-downs. So when I saw the ‘really hungry burger’ above, I was pleasantly surprised, as it looks like one monster of a pattie.

To serve two very hungry, greedy people, or for four less hungry, less ‘eyes bigger than your belly’ types, you will need the following ingredients for four burgers:

photo 2


  • A drizzle of olive oil
  • 175g chestnut mushrooms, chopped
  • 1 tsp dried thyme
  • 200g cannellini beans, drained
  • 100g rice or quinoa, cooked and cooled
  • 50g oats
  • 5-6 drops of lemon juice
  • a sprinkle of dried parsley
  • 2 tbsp soy sauce
  • 1 tsp tamarind
  • 2 cloves of garlic, crushed
  • salt and pepper

And for some spiced sweet potato wedges to go alongside, you will need:

  • 2 small to medium sweet potatoes
  • A healthy helping of olive oil
  • A pinch of cayenne pepper


1. Heat the olive oil in a frying pan on a medium heat. Add the mushrooms and scatter the dried thyme over the top, frying for 5-10 minutes, or until the mushrooms have softened. Take the pan off the heat and pop the mushrooms in a bowl to cool.

2. Add the cannellini beans, garlic, parsley, tamarind and soy sauce to a food processor, or if like me, you do not have space for such a big gadget, pop it in a tall-sided bowl, pull out your “jhoojher”, i.e. handheld food blaster, and pulse until you have a thick, fairly smooth mixture. Add the rice/quinoa, oats, lemon juice and cooled mushrooms and leave to chill in the fridge for 10 minutes.

3. Meanwhile, turn the oven on to 230C/gas mark 8. Add your healthy helping of olive oil to a baking dish and pop in the oven to heat up for five minutes.

4. Chop your sweet potatoes in half and then, depending on how big they are, cut the halves into thirds or quarters.

5. Take your baking dish out of the oven and add your sweet potatoes to it, making sure there is a thin coating of oil on each of the wedges. Then sprinkle some cayenne pepper over the wedges and season well. Put them in the oven for 25 minutes.

6. Once your spuds are in the oven, so to speak, line a baking tray with a sheet of greaseproof paper. Get your burger mixture out of the fridge and separate it into four burger shapes. Space each of the burgers out evenly on the baking tray and put in the oven for 15-20 minutes.

7. While your main events are cooking, slice an avocado and some cherry tomatoes to have as a garnish.

8. When your burgers are looking golden brown on top, they’re ready. Get them out of the oven and carefully lift them on to your serving plates.

9. Give your sweet potato wedges a prod with a knife and if they feel soft then get them out too and serve alongside the burgers.

10. Serve with your favourite sauces: I opted for sweet chilli sauce, low-fat mayonnaise and houmous.