Preheat the oven to 400 degrees Fahrenheit.
Roughly chop the onion and mince the garlic.
Add to a pan with the olive oil.
Saute for about 5-7 minutes or until the onion softens and the garlic starts to brown slightly.
Transfer to a food processor
Drain and rinse the can of chickpeas and add to the food processor with all remaining ingredients.
Pulse about 15 or so times to combine. You don't want to fully process the mixture, there should still be some chunks remaining. If it seems too wet, add an additional 2 tbsp of quick oats or enough to absorb some moisture. They will dry out and firm up as they bake, so you don't want the mixture to get too dry. It should be moist, but neither wet nor dry.
I like to use a large cookie scoop to form into even patties, but if you don't have one, just take about 3 tbsp worth of the mixture and form into balls then flatten into patties. You should get 4 patties.
Bake for 20 minutes, flip, then bake an additional 15-20 minutes. They will still be a bit delicate when you flip them, so just be careful and use a spatula.
Let cool slightly, then serve on a bun with lettuce, tomato, avocado, sprouts, ketchup, spicy tahini dressing, or whatever else you like!