Makes 2 delicious burgers!
1 large sweet potato, peeled, cubed, cooked and mashed
1 cup yellow squash, grated
1 cup cooked quinoa
1 tablespoon whole grain mustard
3 cloves garlic, minced
¼ cup diced sunflower seeds
salt/pepper to taste
few tablespoons quinoa flour (as needed)
1 tablespoon olive oil
Using a towel squeeze out excess moisture from the squash.
In a large bowl combine all ingredients except oil. If mixture is too moist add a bit of quinoa flour.
Form 8-10 patties with your hands.
Heat oil over medium heat and cook patties for a few minutes until browned on each side (or bake in the oven instead).
Serve with gluten free burger buns or lettuce wraps with your favorite toppings (avocado, red onions, capers, etc)