Place the beans, oats, vegetables, salt, and spices in a food processor and pulse until combined but not pureed. Remove from the food processor and place in a bowl. Mix in 2 to 3 tablespoons of reserved bean cooking liquid and mix. Refrigerate for 1 hour.
Heat the olive oil in a heavy skillet. Shape the bean mixture into 5 1-inch thick burgers. When the oil is hot, place the burgers in the skillet over medium heat. Cook 5 to 7 minutes or until browned on the bottom. Carefully flip the burgers over and cook another 5 to 7 minutes or until browned and crispy.
Serve on a bed of lettuce with tomato slices and mustard garnish or on a bun with your favorite toppings.
NOTE: If a food processor is not available, place the ingredients in a medium bowl and mash with a potato masher.
15g fat (56% calories from fat),