June 3rd, 2016
From Made with Love by Kelly Childs and Errin Weatherbie.
If you are using cubed raw sweet potatoes, preheat the oven to 375°F. Line a baking sheet with parchment paper. Spread the sweet potatoes out in a single layer and roast for about 25 minutes or until soft. In a large bowl, purée the sweet potatoes by hand or with a hand mixer.
Cook the quinoa according to the package directions. Mix the quinoa into the freshly made or ready made sweet potato purée and stir well.
Add the oat flour, cilantro, green onions, ground flax seed, garlic, ginger, cumin, paprika, basil, and salt and pepper. Combine the mixture well with your hands then form into four burgers.
In a large, heavy skillet, heat the olive oil over medium-high heat. Fry the burgers for about 6 minutes on each side, or until they’re golden brown.
Serve on gluten-free buns with optional toppings (but not ketchup or mustard or relish).