Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut the sweet potatoes

Cut the sweet potatoes in half. Drizzle with olive oil and sprinkle with a pinch of salt and black pepper. Place the potatoes face down and bake about 30 minutes, or until they can easily be pierced with a fork. 

While the potatoes are cooking, cook your quinoa.  

Bring 2 cups of vegetable broth and quinoa to a simmer. Reduce heat to a low simmer, cover, and allow to cook for about 15-20 minutes or until you can fluff the quinoa with a fork. When done, set aside.

Add black beans to a large bowl and mash half of them; leave some whole for texture. Add the sweet potato and lightly mash. Finally, add the quinoa, onion, flaxseed mixture, parmesan cheese and spices. Mix until well incorporated.

Taste and adjust seasonings as needed. If the mixture feels too wet and isn’t good to work with, add more quinoa or parmesan. The mixture should be moist, but easy to shape and mold.

Lightly grease a baking sheet or line with parchment paper.

Lay out saran wrap and using a large scoop with release,  scoop 1 1/2 scoops of the burger mixture into the saran wrap.   Use a digital scale to make sure the burgers are approximately the same size.

Fold the saran wrap up over the patty and shape the burger.  Then, carefully flip it over into the baking sheet. Repeat this until you’re out of burger mix.

Bake the burgers for approx. 30 minutes. After the 30 minute mark, carefully flip them over and bake them for another 10 minutes. The longer you bake them, the firmer and drier the patties will get. They should be done around the 40 minute mark.

While the burgers are cooking, combine ingredients for sundried tomato aioli in a dish and whisk to combine.

Remove from the oven and serve with buns with sundried tomato aioli and desired toppings.  Enjoy!