Sweet Potato Burger with Onion Chutney and Veggie Fries

A burger is a staple. Let’s face it. You can buy a million amazing vegan burgers in the supermarket, most of which are pretty darn good, but it’s also so much fun to make your own.

I’ve come across a lot of burger recipes over time and (like most of my food) I’ve ended up with a surprisingly simple favorite. It’s healthy, easy and incredibly tasty!
This recipe is a little more time consuming then most however, as you want to have a little time for your burger patties to rest in the fridge and “set”. When not using egg to bind ingredients together, they need little helping hands ๐Ÿ™‚

Preparation Time: 1 hour

Cooking Time: Half an hour

Ingredients – Serves 4

(Burger Patties – will make approximately 6 patties)

1 large Sweet Potato, cut into large chunks

1 cup dry brown rice

1 onion, chopped

2 cloves garlic, chopped

2 Tablespoons Sunflower Oil

1 can Organic Kidney Beans

1 Tablespoon Cumin

3 large springs Rosemary

Salt and Pepper

Breadcrumbs for coating.

(The Onion Chutney)

3 large onions

2 Tablespoons Sunflower Oil

1 teaspoon Cumin

(Veggie Fries)

2 Parsnips

2 carrots

2 Large Potatoes

Fresh Rosemary

Salt and Pepper

Sunflower Oil


Lettuce leaves

Sliced tomato

Avocado – smashed into a lovely “guacamole”

4 Burger buns

4 Portobello Mushrooms


Preheat your oven to 180 degrees.

1. Place a saucepan of water on to boil large enough for your chopped Sweet Potato. Once water is boiling, add your potato and let cook for about 20 minutes.

2. Meanwhile, place dry rice and 2 cups of water in another pan and put on high heat. Once boiling, lower the heat to a simmer and leave until all water is absorbed. You want to keep your rice a little chewy for this recipe.

3. Meanwhile slice your Parsnip, Potato and Carrots into lovely thick strips to make your veggie chips. Place on a large baking tray, drizzle with Sunflower oil and add a generous amount of fresh rosemary and sea salt. Place in the oven.

4. Once your sweet potato and rice are cooked – drain and let them cool down.ย  For my rice – I sieve and run with cold water to stop cooking any further. It’s important that all your ingredients are as dry as possible. If your rices has excess water – drain as much as you can. You can even lay your rice on a tea towel if necessary.

5. In a frying pan – saute your onion and garlic with Sunflower Oil until cooked through and nice and brown.

6. In a large bowl, combine your sweet potato, dried rice, sauteed onion/garlic and kidney beans and mash together with a potato masher. You want your mixture to have a nice, dense texture and not be too moist. If you feel like the mixture is too “wet” or moist,ย  add more dried rice/beans.

7. Add your cumin, salt, pepper and rosemary to the mix and season to taste. The great thing about this recipe is you can taste the mixture as you go – even in its raw form it’s completely edible and yummy! If you want more flavor – don’t be shy with the cumin, salt and rosemary.

8. Have a plate ready with breadcrumbs. I add a bit of seasoning to my breadcrumbs for extra flavor ๐Ÿ˜‰

9. Make your mixture into medium-sized patties with your hands and coat each in the breadcrumbs.

10. When you have enough patties rolled and crumbed, put them into the fridge to rest for at least half an hour.

11. Now – it’s chutney time! While your fries are roasting away and the patties are resting, you can make your (ridiculously easy) onion chutney. Slice your three onions longways and place all in a small saucepan with the sunflower oil and cumin on a medium heat. Stir the mixture often while the onion shrinks and browns off to keep the heat moving through evenly. Once your onion is cooking away, lower the heat right down and cover with a lid. Leave your mixture alone to simmer away, only stirring every now and then. After about forty minutes, this will become a lovely, sticky, chutney consistency.

12. Check on your fries. They shouldn’t need much longer than 40 minutes in the oven. When they’re cooked, you can leave them in the oven on a very low heat until serving.

13. Heat some Sunflower Oil in a large frying pan on a medium heat. Add as many patties as you wish (I wouldn’t try cook more than three at a time!) and fry on each side until browned. Be nice and gentle when flipping your patties – remember these aren’t as solid as normal burgers ๐Ÿ™‚ As they’ve been resting, they shouldn’t full apart.

14. While frying your burgers, place Portobello Mushrooms on an oven tray with some crushed garlic, salt and pepper. Place under a low grill until serving.

15. After your patties are fried off and browned both sides – put them in the oven for an additional 10 minutes to heat through.

16. Optionally toast your burger buns and prep your tomato, avocado and lettuce

17. To assemble your burger – start with the base of your bun and smear with the smashed avocado. Add a nice big lettuce leaf, a few slices of tomato, your patty, 1 mushroom and a large tablespoon of onion chutney.

You can serve the burgers either open or closed and present them however you wish! I served mine open with a bursting bowl of the veggie fries.

For guests – it’s a nice idea to have the remaining chutney and guacamole in serving dishes in case anyone wants extras. You can add hummus or ketchup for the fries too.


Thank you to Lucas Smith Photography for his amazing shots of this dish!


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Hannah Ellis

Food Editor

Hannah is an actor and writer living in Manchester, UK. As well as all things theatre, Hannah's passionate about animal rights, travelling (home to Australia when possible!) and making incredible plant-friendly meals. In her spare time, she sneaks off to spread the vegan message on her website, oopsimavegan.com. Hannah has been a healthy, happy vegan for nearly three years.

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