The beans must be fully cooked before you begin. Soak them overnight (8 hours) in lots of water, then drain and rinse. Add enough water to cover them by 2 inches, and gently boil them with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Black beans will take about 1-2 hours to cook. If you’re using canned beans, just drain and rinse them. If you can find a can that doesn’t use salt, that’s ideal. The burgers will have better texture if you let the beans dry out a bit in a strainer.

You can either pulse the vegetables and parsley in a food processor, then add the beans to lightly pulse, or mash the beans and stir in the grated/chopped veggies if you don’t have a food processor. A blender won’t work because it needs liquid to puree.

Stir in the nut/seed butter and spices (or pulse in the food processor) to combine, then the rolled oats. You may want to add more nut/seed butter for stickiness or rolled oats for texture and dryness. Taste for seasoning, and add salt to bring the flavors together.

Form the mix into burger shapes. Lay them on a baking sheet (ideally lined with parchment paper so they don’t stick), and bake for 30-40 minutes at 300-350 degrees F.

You can also fry the burgers to cook them more quickly. Add a bit of oil to the pan and cook about 10 minutes on the first side. Flip, and cook another 5-7 minutes.