1Preheat the oven to 375 F and roast the sweet potatoes on a baking sheet for about 25 minutes or until soft. In a large bowl, puree them either by hand or with a hand mixer.
2Cook the quinoa according to the package directions, then mix it into the sweet potato puree and stir well.
3Add the remaining ingredients to the bowl and stir everything together thoroughly, then form the hamburgers.
4In a large heavy skillet, heat the olive oil on medium heat and then fry the burgers for about 6 minutes on either side or until they are golden brown.
5Serve on the gluten free buns with optional toppings such as avocado slices, guacamole, lettuce leaves, tomato slices, red onions, chipotle mayo or cilantro aioli. (Makes about 8 burgers)