Put all of the burger ingredients in to a food processor and blend to desired consistency. We like some chunks of beans still in ours, so we don’t over process it. If you don’t have a food processor, then you can mash the beans and chop everything else up small and mix it all together.
Form the burgers in to 8 patties and put on a plate and put in the fridge for 30 minutes. If the mixture is too wet, add more oats and blend again until it is more solid.
Add some oil to a large frying pan and when hot, put the burgers in. Gently cook for 4 minutes on each side, carefully flipping.
Add some lettuce to the bottom bun, then some Mexican coleslaw, a cooked bean burger and the top with Greek yoghurt, guacamole and salsa before serving.
We have used cannellini and red kidney beans in this recipe, but you could use a mixture of any plain canned, cooked beans you had.
Not a fan of Mexican spices? Use any herb blend you like to flavour these burgers differently.
If you want a low carb burger, then wrap these in a giant lettuce leaf and save yourself a bun.
You can bake these in the oven, but they won't have a crispy outside.