Spinach seems to harmonize best with the other ingredients, though you could use any greens here, in either raw or cooked form. Cooked greens make a more cohesive burger. For 1 cup of cooked spinach, you’ll need about 6 cups of raw.

2 c well-cooked beans, chickpeas or lentils OR 1-14 oz can beans, drained
1 medium onion, quartered
1/2 c rolled oats (preferably not instant)
1 T chili powder, curry powder, ground cumin, etc. or dried herb or your choice
salt and pepper
1 egg
bean cooking water, stock, or other liquid, if needed
1 t minced garlic, or more, optional
2 c finely shredded fresh spinach or 1 c cooked, drained and chopped spinach
1/2 – 1 c grated cheese–cheddar, Swiss, Gruyere, Parmesan, etc., optional
oil, for cooking

1. Combine the beans, onion, oats, chili powder,  salt and pepper and egg in a food processor and pulse until chunky, but not pureed, adding a little liquid if necessary to produce a moist, but not wet mixture. Turn out into a bowl. Add garlic, greens and cheese, and stir to combine. Let the mixture rest for a few minutes. (This is a good time to prep the “fixin’s”.)

2. With wet hands, shape into whatever size patties you want. Let the patties rest for a few more minutes, if possible. Put some oil in a large skillet (preferably cast iron, well-seasoned) and put over medium heat for about a minute. Add the patties. Cook until nicely browned on one side, about 5 minutes. Carefully turn over and cook on the other side until firm and browned.

3. Serve as you would any other burgers. You can also just saute the mixture as a “ground meat” mixture. I’d forgo the cheese until just before it’s done. Don’t form patties, just put into the hot pan.  When you first put the mixture into the pan, don’t stir until it’s staring to crisp up, then stir and break up the pieces, continuing to cook to your liking.