chard and chickpea burgers with quick pickled veggies

Ingredients:
Burgers:

1 bunch chard, roughly chopped

1 can chick peas, drained

1/2 cup all purpose flour, possibly more

1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
4 Tbsp canola oil (or less, your choice- it won't really make a difference in frying texture, only time)

Pickled Veggies

2 beets, peeled, and thinly sliced

2 cucumber, thinly sliced

1 onion, peeled and thinly sliced
2 cups hot water, not boiling
1 cup apple cider vinegar
1/2 cup sugar
2 tsp salt

For the veggies: Put the onions and cucumbers into one bowl, and the beets into another... unless you want them all pink, then hell, just use one bowl, do less dishes. Mix the sugar and salt into the hot water, then add the vinegar, and set aside to cool. When the pickling liquid has cooled, add the liquid to the veggies, just enough to cover them, and then cover the bowls and place them in the fridge.


For the burgers:
Put all ingredients (minus the oil) in a food processor or bender and blend until incorporated. Seasonally, you made need more or less flour depending on your greens, or you could even substitute gluten free flours if you so choose. When it looks like its ready to be pattied, wet your hands and get ready to rock. Put 3 Tbsp of oil into a sauce pan and add the pattied burgers, flipping after 2 minutes on each side. Put on your favorite buns, top with pickled veggies and some Wildwood Garlic Aioli, or Veganaise and some greens. Eat them up!