1 cup cooked quinoa
½ cup cooked sweet potato - mashed
¾ cup finely chopped mushrooms
¾ cup gluten free breadcrumbs (such as chic pea bread crumbs)
½ cup grated zucchini
¼ cup finely chopped red onion
2 minced garlic cloves
1 Tablespoon Garden of Life Coconut Oil plus 2 teaspoons more for frying
1 Tablespoon coconut aminos
2 teaspoons nutritional yeast flakes
¼ teaspoon sea salt
¼ teaspoon black pepper
Heat a skillet to medium high and add coconut oil, chopped mushrooms, zucchini, red onion, garlic and coconut aminos and sauté for 3 minutes.
Remove from heat and place in a bowl with remaining ingredients.
Mix together with your hands and form 4 burger patties.
Heat skillet again (or you can use a griddle) and add 2 teaspoons of coconut oil and cook burgers 2-3 minutes on each side.
Serve on buns with your favorite toppings.
Burgers last 2-3 days refrigerated.