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Sweet potato and bean tower burgers

Sweet potato and bean tower burgers


The ultimate veggie burger piled up with our favourite toppings

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    2309kj 550kcal
  • Fat
    Med 29%
  • Saturates
    High 46%
  • Sugar
    Low 16%
  • Salt
    Med 31%

% of adult’s reference intake | Carbohydrates per serving : 70g


  • 600g sweet potatoes (peeled weight), cut into large chunks
  • 250g Co-op microwave wholegrain rice
  • 400g can Co-op kidney beans, drained and rinsed
  • 2 tbsp Co-op plain flour
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp roughly chopped coriander
  • 1 tbsp Co-op olive oil
  • 125g bunch Co-op spring onions
  • 180g halloumi, cut into 6 slices
  • 6 Co-op brioche buns, halved
  • Handful rocket
  • 6 tbsp Co-op guacamole
  • 120g Co-op chargrilled peppers


  1. Cook the sweet potatoes in boiling water for 10-12 mins until tender
  2. Drain, leave to steam dry in a colander, then mash with a masher
  3. Meanwhile, cook the rice according to the pack instructions and leave to cool
  4. Lightly mash the kidney beans, leaving some whole
  5. Mix with the cooked sweet potato and rice
  6. Add the flour, smoked paprika, cumin and coriander, then season
  7. Mix thoroughly until all the ingredients are well combined, then shape into 6 burgers
  8. Transfer to a plate and leave in the fridge to chill for 30 mins
  9. Preheat the oven to 200°C/fan 180°C/Gas 6
  10. Heat ½ tbsp of the oil in a frying pan and fry the burgers for 3-4 mins on each side, in batches if need be, until golden
  11. Transfer to a lined baking tray and bake in the oven for a further 20-25 mins
  12. Meanwhile, heat the remaining oil in a griddle pan, then cook the spring onions for 2-3 mins each side until lightly charred
  13. Take out of the pan and cook the halloumi for 2-3 mins each side until lightly golden
  14. When you’re ready to serve, toast the buns to your liking, then put a few rocket leaves on the base of each
  15. Add the burgers next, then top with the guacamole, roasted peppers, halloumi and spring onions, before finishing off with the burger lid
  16. Serve immediately