These burgers are excellent served on a bun with the usual fixings, no matter which bean you use, but I will say that black beans give the best possible result. If you start with well-seasoned, cooked-by-you beans, the results are even better. If you like, replace the oats with rolled rye, wheat, or even soybean flakes. Like almost all veggie burgers, these hold together better if you refrigerate them before cooking.

It’s amazing how much flavor you get from adding a cup of beer to black beans, and nearly any beer will work: Lagers and wheat beers yield a lighter and fruitier dish, porters will be rich, and stouts richer still, with deep, caramelized flavors.