Prepare 2 flax "eggs' by combining 2 tbsp ground flax with 6 tbsp of water. Allow to sit until thick and gelatinous.
In the bowl of a food processor, add the onion and chickpeas. Pulse about 5 times. No more than that. Remove to a large bowl.
Diced the beets and add them to your bowl along with the remaining ingredients, including the 2 flax "eggs" you prepared earlier. Refrigerate for at least 30 minutes.
Heat a large non-stick skillet over medium high heat and add 1-2 tsp of oil.
Using a ring mold, cookie cutter, etc. form your patty taking care to really compress it into shape. I used a spatula to transfer to the pan and THEN removed the ring.
Pan fry for a few minutes or until the bottom is golden brown (see photo above) and firmer. Carefully flip just once. Cook until golden and remove to a paper towel. It will continue to firm as it sits.
Serve on a roll with vegan mayo, lettuce, tomato, avocado, etc.