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1
Heat olive oil over medium heat in a skillet.
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2
Add onions and saute until onions are soft.
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3
Add garlic and continue to cook until garlic is fragrant but not browned.
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4
Remove from heat.
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5
Poke sweet potato several times with a fork and place in the microwave, heating it for about 3-4 minutes or until it is soft and cooked thoroughly.
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6
Do not overcook it or the sweet potato will harden.
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7
Place onion mixture, chickpeas, cooked sweet potato, cilantro, parsley, salt, cumin, garlic powder and chili powder into a food processor.
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8
Put on the lid and pulse until slightly chunky but smooth.
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9
Add mixture to a bowl and combine with cooked quinoa.
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10
Season with salt and pepper to taste and adjust seasonings as desired.
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11
Divide into 8 patties (about 1/2 cup each) and place on a parchment paper lined baking sheet or large plate.
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12
Refrigerate for 30 minutes to help bind everything together.
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13
Heat the skillet again over medium-high heat.
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14
Spray pan with canola or olive oil cooking spray.
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15
If desired, dip patties in the beaten egg then in the bread crumbs, and place in skillet about 3-4 minutes on each side, or until golden brown and cooked through.
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16
If keeping it vegan, omit the egg and simply brush with a bit of oil and dip in breadcrumbs then fry accordingly.
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17
Serve with buns of your choice and desired toppings.
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18
To make yogurt sauce: In medium bowl combine yogurt, honey, Dijon mustard, salt and hot sauce and mix until smooth.
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19
Keep yogurt sauce in fridge until ready to serve.
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20
Spoon on top of burgers for a spicy, yet cooling effect.
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21
Note: Again, to keep this vegan, do not use an egg.
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22
Simply fry in oil.
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23
The burgers may fall apart more easily.
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24
Also, do not use yogurt topping.
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25
Instead use soy plain yogurt or vegan sour cream and agave nectar to make sauce.
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26
To keep gluten-free, do not use bread crumbs, or use gluten free bread crumbs.
