Veggie burgers are often dry and crumbly—and require too much chopping for such shoddy results. With beans in the mix, they’re much easier. These, in fact, are even luxurious, thanks to the addition of rolled oats, which bind the patties without turning them cakey. As a bonus, all these burgers are gluten-free if you use certified gluten-free oats.
• Don’t fear the fat in the skillet. More will make the burgers crunchier. But be judicious: You don’t want to deep-fry the burgers, as they’ll turn soggy minutes away from the skillet. Add more oil slowly as necessary to get a golden crust.
• Not all canned beans are created equal. Some are wetter and softer. If the processed batter is too soft to form patties, add 2 tablespoons potato starch or cornstarch, cover, and process until smooth. Then place the food processor bowl in the fridge for a couple of hours to let the mixture firm up.
• Remember to scrape down and remove the blade of the food processor before you plunge your hands into the bowl.
• Prepare the burgers ahead (including cooking them) and freeze on a baking sheet until hard. Transfer to large plastic bag, seal, and store in the freezer for several months. Reheat them right from the freezer by placing on a baking sheet in a 350°F oven for 15 minutes or so.