Poke your sweet potato with a fork to allow steam to escape, and microwave it for 4-6 minutes until easily pierced with a fork. Remove the skin and measure out 1 cup mashed sweet potato for the recipe.
Rinse dry quinoa and combine it with 2 cups of water and ½ teaspoon salt in a pot. Bring it to a boil, and then cover the pot and reduce it to a low simmer for 20 minutes. Turn off the heat and cover the pot, allowing the quinoa to cook for a few more minutes. Fluff with a fork and allow it to cool. Measure out 2 and ½ cups of cooked quinoa to use for this recipe.
Preheat the oven to 350 to bake the veggie burgers. Line a baking sheet with parchment paper, or oil it generously.
Using a ⅓ cup measure to guide shaping your veggie burgers, portion out burgers and flatten them slightly on the baking sheet. You should get around 9 veggie burgers of ⅓ of a cup size.
Bake veggie burgers for 20 minutes on one side. Flip them carefully, using a flexible spatula to get under them, and bake them for 10 additional minutes on the other side.
Notes
Burgers will not hold together as well if cooked in a pan. Baking is the preferred method of cooking. To freeze extras, veggie burgers can be wrapped individually in plastic wrap after cooling, and frozen in an airtight bag in the freezer. They will stay good for up to 3 months.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/03/09/sweet-potato-quinoa-veggie-burger/