Hello from Russia! It’s freezing here, but we’re having a wonderful time and I can’t wait to share more when I’m back.
Before I get into travel stories, let’s talk burgers — specifically, vegetarian burgers that are not greasy, not bland, and have real substance. I rarely order burgers when eating out because many are deep-fried or lack texture. So I make them at home sometimes, and this version is one of my favorites.
This burger combines roasted sweet potatoes, kidney beans, oats and quinoa for a filling, nutritious patty that’s simple to prepare. The result is hearty and satisfying — not dry or bland. They come together easily and hold up well in a bun.
My favorite part is the tzatziki — a tangy, cucumber-and-yogurt sauce that lifts the whole burger. I make it with hung curd for a thick, creamy texture, plus dill and olive oil for fresh flavor. It’s light, bright and makes the meal feel a little indulgent without being heavy. I served these with oven-baked fries that turned out golden and crisp — a perfect pairing.
The burgers and the tzatziki are adapted from a recipe I love, with small tweaks: I used kidney beans instead of black beans and hung curd instead of Greek yogurt because it’s creamier and more affordable where I live. Hung curd becomes wonderfully creamy when combined with the cucumber and other tzatziki ingredients. Remember to squeeze all excess water from the grated cucumber so the sauce stays thick and not watery.
These patties are versatile: swap the beans, alter the spices, or replace quinoa with cooked millet or extra breadcrumbs if you don’t have it. The goal is to use ingredients that absorb moisture and give the burgers structure. Oats help with that, so the mixture is easy to shape. Chilling the mix briefly helps the patties hold together and lets the flavors meld.
Just look at those fries!
The combination of sweet, savory and tangy is incredible: the sweet potato and bean patty, the bright tzatziki, and crisp fries. Assemble your burger with lettuce, tomato, red onion or even sautéed mushrooms for extra umami. I like to spread a little wholegrain mustard on the bun before adding the patty — it adds a lovely zing.
I hope you make these soon — they’re easy, nutritious and delicious. And don’t forget the oven-baked fries for the full experience!
Please read the recipe notes before you start.
Sweet Potato Bean Burgers with Hung Curd Tzatziki
Ingredients
For the burgers
- 1/3 cup kidney beans (soaked overnight and cooked)
- 500 g sweet potatoes
- 1/3 cup quinoa (see notes)
- 1 cup rolled or quick-cooking oats
- 1 small onion, finely chopped
- 1/3 cup finely chopped coriander leaves
- Seasonings to taste: salt, pepper, chili flakes, garlic powder, oregano
- Olive oil for frying
For the tzatziki
- 400 g curd/yogurt, hung in a cheesecloth for 3–4 hours until drained
- 1 medium cucumber, peeled and grated
- 2 tbsps extra-virgin olive oil
- 1–2 tbsps lemon juice
- 1–2 cloves garlic, minced
- A few sprigs fresh dill, finely chopped
- Salt, to taste
Instructions
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First, prep the burger ingredients. Cook the soaked kidney beans until tender and set aside to cool.
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Preheat the oven to 200°C. Slice the sweet potatoes in half lengthwise and cut large pieces to keep sizes even. Place cut-side down on a lined baking sheet and roast for 30–40 minutes, until tender. Cool for 10 minutes, scoop out the flesh into a large bowl, and let cool completely.
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Rinse the quinoa, combine with 2/3 cup water in a small saucepan, bring to a boil, then simmer on low for 15 minutes. Remove from heat, cover and let steam 5 minutes. Drain any excess water and cool.
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Grind the oats briefly in a food processor or grinder, leaving some larger pieces for texture.
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Add the cooked beans, quinoa, oats, onion, coriander and seasonings to the bowl with the sweet potato. Mash and mix thoroughly so the beans break up and everything is well combined. Adjust seasoning, cover and chill 20–30 minutes to firm up and let flavors meld.
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Prepare the tzatziki by draining the grated cucumber of excess water using a fine sieve or your hands. Combine the cucumber with hung curd, olive oil, lemon juice, garlic, dill and salt. Mix until light and creamy and refrigerate until ready to use.
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Heat 1–2 tablespoons olive oil in a non-stick pan over medium heat. Shape the mixture into 8 patties, flatten lightly, and fry 3–4 at a time until golden brown on both sides.
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To assemble, spread wholegrain mustard on the bottom bun, add lettuce, the patty, sliced tomato and a generous dollop of tzatziki. Serve immediately and enjoy.
Notes
*Quinoa adds moisture and helps bind the mixture. If you don’t have quinoa, reduce the oats to 1/2 cup; oats absorb moisture and too many can dry the burgers out.
*Dill gives tzatziki its characteristic flavor; if unavailable, fresh mint is a fine substitute.
*If you don’t have a pressure cooker, cook dried beans in a covered pot for 1–2 hours until soft, or use pre-cooked beans for convenience.