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1
Preheat the oven to 375 degrees.
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2
Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute.
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3
Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine.
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4
Place in a large bowl with the cooked quinoa.
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5
Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot.
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6
Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt.
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7
Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic.
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8
Cook, stirring, for another minute, and remove from the heat.
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9
Stir into the quinoa mixture.
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10
In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, puree the chickpeas with the lemon juice and, if using, the egg.
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11
Add to the quinoa mixture and stir everything together.
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12
Season to taste with salt and pepper.
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13
Begin heating a heavy ovenproof skillet over medium-high heat.
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14
Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven.
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15
Moisten your hands lightly and shape 4 large or 6 smaller patties.
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16
Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned.
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17
Carefully turn the patties over and place the pan in the oven.
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18
Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula.
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19
Remove from the heat and serve, with or without buns, ketchup and the works.
