In a skillet, over medium heat, add about 1 tsp. olive oil or coconut oil. Saute the onion and mushrooms for about 7 minutes, stirring occasionally. If the mushrooms and onions start sticking to the pan, add about a teaspoon of water. Then add the garlic, and cook an additional minute or two.
Meanwhile, in a large mixing bowl, add the almond meal, teff, salt, and pepper. Mix.
Next, in a food processor or high-speed blender (on speed 1) briefly pulse or blend the chickpeas until they are broken down or chopped, but still retain some texture. Remove half of them and put them into the center of the mixing bowl.
When the mushroom mixture is done, add that to the food processor or blender (half of the chickpeas should still be in there), and blend for 20-30 seconds until a paste-like consistency is formed. Spoon that into the mixing bowl. Mix everything well, until evenly combined. Split into about 6 portions, roll each into a ball, and then flatten into a patty.
Back in a clean skillet, heat it over medium heat, add about 1 tsp. of coconut or olive oil and then add the patties, cooking about 3 minutes each side. (You will have to do in batches).
Remove to a plate, and build your perfect burger, or serve over vegetables or a salad. I recommend 2 butter lettuce leaves, a slice of tomato, 2 onion rings, and mustard, hot sauce or tahini dressing.