In a small bowl add the ground flax seeds, warm water, coconut oil and all seasonings, stir together and set aside.
Drain and rinse the chickpeas, then add to a large bowl and mash with a potato masher. Add the oat flour and stir together.
Add the flax seed mix to the chickpea/oat mash and stir until well combined.
Form into patties and bake in a preheated 350 Fahrenheit oven for 25-30 minutes, flipping halfway through. Or cook in a skillet on the stovetop with more coconut oil.
To make the caramelized onions, peel and slice the onion into rounds about ½ inch thick. Warm coconut oil in a large thick bottomed sauté pan over medium/low heat. Add the onions and salt; stir to coat with oil and then spread evenly across the pan. Cook, stirring occasionally for 20-30 minutes. Use a metal spatula to stir and scrape the pan until the onion are brown. When the onions are almost done, add a splash of water or balsamic vinegar to help deglaze the pan and bring more color and flavor to the onions.
Lightly toast the Little Northern Bakehouse Millet and Chia buns and spread some mashed sweet potato on the bottom bun, next layer salad greens, then a chickpea patty, caramelized onion and then cranberry sauce. Add the top bun, and enjoy!