In a large saucepan over medium heat, dry-toast the quinoa and lentils with ½ teaspoon salt and cumin for 2 to 3 minutes, stirring often Add the filtered water. Bring to a boil, cover and reduce heat to simmer for 20 to 30 minutes, or until all the liquid is absorbed.

Sauté grated yam, diced onions, minced mushrooms and garlic cloves in a separate skillet and season with remaining salt and pepper. Add mixture to the cooked quinoa and lentils. Add flax meal, pumpkin seeds, almond meal, tamari and remaining seasonings: garlic and onion powders, oregano, thyme, turmeric powder, smoked paprika. Stir to combine. Allow to cool, then with clean hands, mush ingredients together well. Let mixture rest for 1 hour. Squish and squeeze mixture again before forming into patties about 2½ to 3 inches diameter and about ¾ to 1 inch thick. Use wet hands to prevent sticking.

Preheat oven to 350°F.

Heat ½ inch olive oil in a cast-iron skillet. Cook burgers over medium heat until brown crust forms, 2—3 minutes per side. Remove to wire rack to drain, then place on a baking sheet. Bake 15 to 20 minutes.

Top with Green Goddess Dressing and serve warm on ceramic plates.

Vegan Green Goddess Dressing

Wash and rough-chop the parsley, cilantro and green onions and put in blender or food processor. Add the flesh of 1 avocado, lemon juice and vinegar. Blend on high and slowly drizzle in the olive oil and water. Add salt. Blend until it reaches a smooth creamy consistency.