Sweet potato burgers

Sweet potato, corn & polenta burgers with red cabbage slaw

These tasty veggie burgers can be served straight from the oven, but are best finished on the BBQ

, 17 June 2016

(3 votes)

Sweet potato, corn & polenta burgers with red cabbage slaw
  • 1 Hour

  • Serves: 6

  • Price: £1.07 per serving

Take inspiration from the home of the Barbecue with our Stateside classics. It's time to get fired up, folks! Nothing says BBQ like a great burger, but you don't have to miss out if you're veggie. Crunchy red cabbage and fennel slaw adds great bite to these soft burgers made with sweet potato. Yum!

Top Tip: These veggie burgers freeze well, so double-up the recipe and you’ll have them on stand-by.

Nutritional Info
Each 174g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
  • 100g red cabbage, finely shredded
  • 1 bulb Extra Special Baby Fennel, finely sliced (reserve the feathery leaf fronds for garnish)
  • 2tbsp wine vinegar
  • 1 large sweet potato, peeled and cubed
  • 198g can Green Giant Original Sweetcorn, drained and patted dry
  • 100g polenta or semolina
  • 1 red pepper, deseeded and diced
  • 1 small red onion, finely chopped
  • 1 clove garlic, crushed
  • 1tbsp chopped parsley
  • 1tsp fennel seeds, toasted and lightly crushed
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • 1tbsp sunflower oil
  • Burger buns, lettuce and mayo, to serve
  • To make the slaw, put the red cabbage and sliced baby fennel in a bowl. Add the wine vinegar and toss together. Set aside.

  • Preheat the oven to 200C/ 180C Fan/Gas 6. Bring a pan of water to the boil, add the sweet potato and cook for 5-6 mins until soft. Drain and pat dry. Put in a bowl and mash until smooth.

  • Add the sweetcorn, semolina, red pepper, onion, garlic, parsley, crushed fennel seeds, paprika and cumin, and mix together.

  • Using your hands, shape into four patties – the mixture will be quite soft. Put the burgers on a nonstick baking tray and cook in the oven for 20 mins until golden and firm.

  • Preheat the barbecue or grill to a medium heat. To finish the burgers, brush with the oil and grill for 4-5 mins on each side until they start to char. Briefly toast the cut sides of the burger buns for the last few minutes.

  • Serve the burgers in the buns, with a dollop of mayonnaise, lettuce leaves, the red cabbage and fennel slaw and a garnish of feathery fennel leaves.