Put the sweet potato and quinoa in a pot with the vegetable broth. Bring to a boil, cover, reduce heat and cook for about 20 minutes or until the quinoa is cooked and the liquid is absorbed. Transfer to a bowl to cool (I put it in the fridge to speed this up).
Add the chickpeas, zucchini, pumpkin seeds, ground flax, salt, pepper, chili powder and thyme to the quinoa mixture. Using a potato masher, coarsely mash the chickpeas and sweet potatoes, leaving some chunks. Shape into 7 patties depending on how big you want them.
Preheat the oven to 350°F. Heat the oil in a frying pan and cook the patties for about 3 minutes on each side until lightly browned. Transfer the Quinoa Veggie Burger to a baking sheet and bake in the oven for 15 minutes. Alternatively, the burgers can be cooked on the grill for about 10 minutes.
Some suggested toppings: avocados, tomatoes, mushrooms, sautéed onions or vegan cheese. For an added kick, I mixed sriracha sauce with vegan mayonnaise and used that instead of catsup. Amazing!