Try our quick and easy vegan burgers for your dinner tonight. Made with sweet potato and sweetcorn, they’re ready in less than an hour and a doddle to make.
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Ingredients
- 400g sweet potatoes, peeled and cut into 1cm chunks
- 100g quick-cook polenta
- 150g frozen sweetcorn (defrosted)
- ½ red onion, very finely chopped
- 1 crushed garlic clove
- Small handful of oregano, roughly chopped
- 1 tbsp fennel seeds, lightly toasted and crushed
To serve
- 4 toasted burger buns
- Sliced tomatoes
- Mustard
- Vegan mayonnaise
- Sliced avocado, optional
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Bring a medium pan of salted water to the boil and cook the sweet potatoes for 7-8 minutes, then drain and put into a large mixing bowl. Add the polenta, sweetcorn, onion, garlic, oregano, fennel seeds and a good pinch of salt and pepper.
- Shape the mixture into 4 patties and coat each one in a little extra polenta. Put the patties on a roasting tray, brush all over with oil, then bake in the oven for 25 minutes until golden and piping hot throughout. Serve in 4 toasted burger buns with sliced tomatoes, avocado, mustard and vegan mayonnaise.
Nutrition
- 442kcals Calories
- 6.4g (1.1g saturated) Fat
- 13.7g Protein
- 78.8g (8.6g sugars) Carbs
- 7g Fibre
- 1.2g Salt
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