perfect topped with vegan mayo and sautéed onions. makes 6 patties.
3 small sweet potatoes, boiled/steamed/however you want to soften them enough to scoop out the insides
1/3 cup dry quinoa, cooked
1 can chickpeas, drained and rinsed
1/2 onion, diced
cilantro to taste
2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tbsp sriracha or hot sauce
salt to taste
1 cup rolled oats
Preheat oven to 400º. Combine mashed sweet potatoes, quinoa, chickpeas, onion, and spices. Use a potato masher to combine so that roughly half of the chickpeas are mashed.
Pulse the oats in a food processor until they are grainy, but not yet flour. Combine with burger mix - using your hands is the easiest. Refrigerate for 15-20 minutes.
Use a 1/4 cup measure to scoop out patties with your hands and press them together. Place on a tinfoiled baking sheet for about 20 minutes, until you just start to see some color.