1 14-ounce can kidney beans, drained
1 medium onion, peeled and chopped
½ cup rolled oats (not instant)
1 tbsp chili powder, or the spice mix of your choice
Salt and freshly ground black pepper
Extra virgin olive oil

1. Combine all ingredients except liquid and oil in food processor and
   pulse until chunky but not puréed. If necessary, add a little liquid
   for a mixture that is moist but not wet. Let mixture rest for a few
   minutes.
2. With wet hands, shape into patties and let rest again for a few
   minutes. (Burger mixture or shaped burgers can be covered tightly and
   refrigerated for up to a day. Bring back to room temperature before
   cooking.) Fill bottom of a large nonstick or well-seasoned cast iron
   skillet with oil and turn heat to medium. When hot, add patties. Cook
   undisturbed until browned, about 5 minutes; turn carefully with
   spatula and cook 3 or 4 minutes until firm and browned.
3. Serve on buns with mustard, ketchup, chutney or other toppings.