Preheat oven to 400°F (200°C). Mix 4 tablespoons ground flaxseed with 12 tablespoons water in a small bowl and set aside for 10 minutes to make flax eggs.
Wash and chop veggies. Place them on a parchment lined cookie sheet, sprinkle oil (if using), a dash of salt and pepper and bake at 400°F (200°C) for 15 minutes, until cauliflower is soft but not mushy. Put veggies, garlic, chives and parsley in a food processor, and pulse until chunky but chopped. Do not puree into a mush or paste.
Next add mixture into a large bowl, keeping about a fourth of it in the food processor. Add the beans into the food processor and mix until beans are part puree but still have some chunks. Add to the bowl.
Add hemp seeds, almond meal, flax eggs, salt and pepper to the bowl and mix well. Taste and add more salt and pepper if needed, it should taste good as is raw.
Once you get the taste you like, allow mixture to set a bit so hemp seeds soak in some liquid. The mixture should hold together well, if it does not then mash the beans a bit more.
Shape into 4 inch patties, then cook in pan on stove top over medium heat for 6-8 minutes on each side (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready.
Serve on lettuce for a lower carb meal or on sprouted wheat or gluten free buns. Top with Garlic Chive Aioli, and other toppings of choice such as tomatoes, lettuce and red onion. Serve with oven fries, I like to sub purple potatoes for the regular ones.
I use heaping cups of the veggies. You can sub another gluten free (or non gluten free) flour for the almond meal if you need this nut free. It helps bind the burgers, so if you omit entirely they won’t hold together as well.
These get more stable in texture as they cool so allow them to sit for a few minutes before eating.