This recipe serves up to 8 patties.

Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.

Ingredients:

• 2 cups low-sodium vegetable broth
• 1 medium sweet potato, diced (1 ½ cups)
• 1 cup uncooked red quinoa
• 1 cup cooked chickpeas
• 1 small zucchini, grated (1 cup)
• ½ cup pumpkin seeds
• 5 ½ Tbs. ground flaxseeds
• 3 ½ tsp. finely chopped fresh basil
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• ½ tsp. chili powder
• ½ tsp. finely chopped fresh thyme
• 2 Tbs. olive oil

Preparations:

• Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.
• Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.
• Preheat oven to 400°F, or preheat grill to medium-high.
• Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.