Heat 1 tsp. of the olive oil in a 12-inch skillet over medium heat. Add the spinach and cook, tossing with tongs, until wilted, 1 to 2 minutes. Transfer to a sieve, let cool slightly, and press to remove as much liquid as possible. Chop, transfer to a large bowl, and set aside.
Heat the remaining 2 Tbs. olive oil in the pan over medium heat. Add the onion and cook, stirring occasionally, until browned around the edges, about 5 minutes. Add the garlic and cook, stirring, for 45 seconds. Add the broth and freekeh and bring to a boil. Cover, reduce the heat to medium low, and cook until the freekeh is tender and the broth is absorbed, about 15 minutes. Set aside to cool for 10 minutes.
Add the freekeh, chickpeas, panko, parsley, sunflower seeds, lemon juice and zest, cumin, and coriander to the spinach. Mash with a potato masher until the chickpeas are mashed and sticky but still a little chunky. Season totaste with salt and pepper. Stir in the egg. Chill the burger mixture for at least 30 minutes or up to 4 hours.
Portion the burger mixture into 8 balls. With moist hands, form into 3-1/2-inch patties about 3/4 inch thick.
Heat the canola oil in a 12-inch nonstick skillet or cast-iron pan over medium heat. Add the burgers, reduce the heat to medium low, and cook until browned on one side, 3 to 4 minutes. Gently flip with a thin spatula and cook until browned and heated through, another 3 to 4 minutes.
Make Ahead Tips
Wrapped well in plastic, the shaped, uncooked burgers keep in the fridge for a few days. You can also freeze them for up to 3 months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more delicious than the ones from a box. Cook frozen burgers straight from the freezer a little lower and a little longer.
nutrition information (per serving):
13, Fat Calories
110, Saturated Fat
10, Monounsaturated Fat
15, Polyunsaturated Fat
Photo: Scott Phillips