In a food processor, finely shred the onions, carrots, celery and mushrooms.
Chop the jalapeno by hand.
Remove any larger pieces from the food processor.
Heat a large saute pan on low-medium with 1 Tbsp of avocado oil.
Add all the veggies and cook until they are softened.
Once softened add the spices and on low heat cook for 2 more minutes to let the spices heat up and flavors absorb.
In a large bowl add quinoa and sautéed vegetables.
Stir to combine.
Once combined add egg, cornstarch, and sweet potato.
Heat a non stick frying pan on low-medium heat with 1 tsp avocado oil.
Fill a ½ cup measuring cup firmly, with quinoa mixture.
Turn measuring cup over onto frying pan.
Then with your hands pat the patty down to the size that you would like.
I like mine to be the same size of a beef patty.
Fry patty for 3-5 minutes, on each side, making sure not to burn the quinoa.
Assembling the burger, I toasted my gluten free bun and put regular mayonnaise on the bottom.
I also topped my burger with jalapeno Monterey jack cheese for a bit of added flavor.
Top with a couple slices of tomato and then top with bun.