1. In a blender or mixer, add the onion, cilantro, jalapeno chilli, garlic, a bit of lime juice and blitz to form a mix. Remove to a mixing bowl
2. In the same mixer, add the cooked the drained beans and grind for 30-35 seconds to mash them up coarsely. Do not mix for too long or you’ll get a hummus-like consistency. You just have to grind them enough to break them up. Alternatively, you can mash them with your hands on a potato masher or a fork too
3. Add the bean mixture to the mixing bowl with the onion-garlic paste. Add the remaining ingredients – cornstarch, oatmeal, milk, salt, sugar, cumin, paprika, red pepper flakes.
4. Mix to form a thick patties mixture. If it is too sticky, add more cornstarch or oatmeal and mix well. Taste and adjust for seasoning, if required.
5. Divide the mixture into equal portions. Form a ball out of each mixture and gently flatten out in the center to form patties.
6. Heat 1 tablespoon Veg oil per patty on a griddle. Add the patties. Let them cook on each side at a medium heat for 4-5 minutes. Do not disturb as they are cooking. Once done, the patties will release themselves. If you want, you can add a slice of cheese upon flipping the patties

To Serve

1. Toast up some burger buns on the same griddle (optional)
2. Layer with some tomato sauce or salsa. Add the bean patty, cheese, onions / tomatoes or pico de gallo. Close with the top half and serve hot.

Notes

1. You can make the patties mixture, store in a ziplock bag in the freezer for up to 3 days
2. Skip the cheese or use a cheese substitute to make this recipe vegan