The Simplest Bean Burgers (Mark Bittman) - cooking recipe

Ingredients

2 cups well-cooked beans (can be white, black, or red beans or chickpeas or lentils) or 14 ounces beans, drained (can be white, black, or red beans or chickpeas or lentils)
1 medium onion, quartered
1/2 cup soy flakes (preferably not instant) or 1/2 cup rolled oats (preferably not instant)
1 tablespoon mixed spice, of your choice (for example 1 tbs chili powder or a mix of cumin, smoked paprika, and chili flakes)
1 teaspoon minced garlic
salt & freshly ground black pepper
1 egg
bean-cooking liquid (or other liquid wine, cream, milk, water, ketchup, etc.) or stock (or other liquid wine, cream, milk, water, ketchup, etc.)
grapeseed oil or corn oil, any neutral oil, as needed

Preparation

Combine the beans, onion, oats, spices, salt, pepper, and egg in a food processor and pulse until chunky but not pureed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.