1 cup peeled and diced potato (from an 8-ounce russet potato)
2/3 cup cooked garbanzo beans (also known as chickpeas), coarsely mashed
1/2 cup finely chopped kale
1/3 cup quick-cooking oats
1/3 cup finely diced roasted red bell pepper
1/4 cup pitted Kalamata olives, sliced
3 tablespoons finely chopped parsley
1 tablespoon onion granules
1/4 teaspoon ground black pepper
Cook potato in boiling water until very soft, about 15 minutes. Drain and cool slightly.
Preheat the oven to 400°F. In a large bowl, combine potato and remaining ingredients. Use your hands to break up chunks of potato and press the ingredients until they hold together. With damp hands, form into patties* about 4 inches in diameter and 3/4-inch thick. Place on a parchment paper-lined baking sheet. Bake 15 minutes, then flip burgers and continue to bake until lightly browned on other side, about 15 minutes longer. Serves 4.