Skip to main content

By Miss Marzipan

Looking for a veggie burger with a difference? If you like things a little spicy, this recipe could be just the ticket! I have eaten many a veggie burger, but not a single one with this flavour profile and I am very pleased to include this in my updated top 5 homemade burger recipe repertoire!

Unless you use a store-bought garam masala mix (in which case, tweaking the amount of spice you add may be necessary), you will have to create your own. Fear not! The Quick Garam Masala Spice Mix recipe included below is so easy and takes just a minute to make!

burgers, miss marzipan; adelady

Serves: 4 :: Combined prep & cook time* 35-40 minutes

This recipe is based on a thrown-together spice mix, made from a combination of spices in my kitchen spice rack, that turned out surprisingly well. I won’t claim that it’s 100% authentic, but I stand by the fact that it’s quick and easy!



(Makes: approx. 2 tbsp)

1/2 teaspoon fennel seed
1/2 teaspoon mustard seed
1/2 tablespoon ground turmeric
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon ground cayenne pepper
1/2 tsp dried chilli flakes (optional, but recommended)
1/4 tsp ground ginger
1/4 tsp ground cardamom
A pinch of ground clove


  1. Pound the fennel and mustard seeds using a mortar and pestle. Mix in remaining ingredients.




100 g cooked, cooled quinoa
220 g tinned black beans, drained and rinsed
1 small red onion, finely chopped
2 tbsp Quick Garam Masala Spice Mix (see recipe above)
350 g cooked, mashed sweet potato
Salt and pepper to season


1. Preheat the oven to 180°C. Line a baking tray with baking paper.

2. In a large bowl, mix sweet potato, quinoa, black beans, onion, spice mix and salt and pepper to taste.

3. Onto your baking paper-lined tray, spoon even amounts of the burger mixture and, using your hands and the back of a metal spoon, shape the mixture into 4 hamburger patties.

4. Bake for 15 minutes.

5. Carefully flip the burgers and continue to bake for around 15 minutes more. Your burgers should be starting to dry out a little, though you shouldn’t expect them to crisp up on the outside in the same manner a fried pattie might. The longer the bake time, the firmer they will be and, as all ovens are different, do keep an eye on things during the second baking time to make sure your burgers are your preferred texture.

6. Remove from oven when done to your liking. Serve immediately on bun of choice with your preferred additions** and heap of zesty tahini slaw.

*Assuming use of  pre-cooked quinoa and sweet potato
**My burgers featured thin slices of grilled aubergine “bacon”, plus slices of fresh tomato and avocado. 


burgers, miss marzipan; adelady

Prepare the veggies and tasty dressing for this easy slaw while your veggie burgers are baking!


1 medium cucumber
1 large carrot, peeled
75 ml tahini
75 ml lemon juice
2 tbsp melted coconut oil/olive oil
Water to achieve desired consistency (approx. 30 – 75 ml)
A pinch of salt
Pepitas to sprinkle over, optional


1. Using a julienne blade on a mandoline or a julienne peeler, shred the carrot and cucumber into long, even strips.

2. Whisk, blend or shake (in a jar) the tahini, lemon juice, oil, water and salt until well-combined and smooth.

3. Just prior to serving, dress your slaw. Depending on the consistency of your tahini dressing you can either toss as much as you like gently through your vegetable strips (best if the consistency is thin), or dollop a generous amount onto a handful of slaw.

4. Serve immediately, sprinkled with pepitas, atop your Spicy Sweet Potato Burger. Alternatively, try this slaw as a side salad or sandwich filling.

*You will probably make more dressing than required, but it can be kept in the fridge for a few days and used as a salad dressing or dip.

M xx

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

Leave a Reply