This recipe is completely customizable based on what you have on hand, and what flavors you're going for. Feel free to change up the veggies, add or remove spices, or change the beans! Think of this more as a skeleton than a recipe. (Also, I've tried using other flours in the past, but chickpea flour is the perfect binder. It's the secret to a non-crumbly burger.)
olive oil for cooking
2 cups shredded/chopped veggies (Think onion, carrot, beet, kale, collards, mushroom, peppers, broccoli, etc.)
3 cloves garlic, minced
2 cups cooked chickpeas
salt and pepper
2T tomato paste
1 egg, beaten
1/4 cup chickpea flour
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
Preheat a skillet over medium-low heat and add the oil. Once shimmering, add your veggies, and sauté until soft--about seven minutes. Add in the garlic and cook until fragrant. Remove from heat.
Put the veggies into the belly of your food processor and pulse a few times. Add in the remaining ingredients and pulse until everything is mixed. Adjust spices as necessary. (You still want a little chunk to the beans and veggies. If the burgers seem to wet, add a little more chickpea flour. If the burgers are too dry, add in a little water.)
You have two options of making the burgers, you could either grab some of the mixture by the handful and shape into patties and place on the cookie sheet. If you want more even-looking burgers, try this method:
Grab a lid that's about three inches in diameter. Grab some plastic wrap, too, and put the wrap on top of the lid. Spray with cooking spray. Working one burger at a time, place some mixture into the lid and compact until full. Flip the burger out onto the cookie sheet. Repeat with remaining burger mixture.
Bake the burgers in the oven for 15 minutes. Flip and bake for another 10 to 15 minutes--you're going for golden brown.
(Burgers do freeze very well. Simply, allow to cool and place in your favorite freezer-safe container.)