Sweet Potato Quinoa Burgers

By vdub

Ingredients

• 1 sweet potato (1 cup)
• 1 1/2 cups cooked chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 cup quinoa flour (preferably toasted) or flour of choice
• 1/3 cup pepitas (pumpkin seeds)
• 1/3 cup chopped cilantro
• 1 cup diced red onion
• 3 cloves garlic, minced
• 1 egg or flax egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon chile powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1 cup Greek yogurt
• 1/2 avocado, peeled, pitted and mashed
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons minced red onion
• 1 teaspoon minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees. Pierce sweet potatoes several times with a fork. Plack on a baking sheet and cook for 50 to 60 minutes, until tender. Allow to cool. Discard skin and mash.

If using flax egg, combine 1 tablespoon ground flax seed with 3 tablespoons warm water. Mix well and set aside.

In a food processor pulse 1 cup of the potato, chickpeas, quinoa, flour, pepitas, cilantro, onion, garlic, egg, Dijon, chile powder, cumin, paprika and salt until the mixture is chunky. (Do not over process.) Form into 6 patties and refrigerate for at least 1 hour.

Heat a grill pan or indoor grill to medium high and brush with oil. (You may also use and outdoor grill.) Cook for 10 minutes per side.