2 small cans (14-ounce) or 1 large can (28-ounce) pinto beans, rinsed and well-drained (or about 3 cups drained homemade beans)
1/2cup rolled oats (not instant)
1/3cup chia seeds
1/4cup red miso
1 tablespoon smoked paprika
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Good-quality vegetable oil, for brushing
Instructions
Put the can of coconut cream in the freezer while you prepare the burgers. Heat the oven to 425°F. Spread the beans into a large rimmed baking sheet and roast, shaking once or twice until the skins of the beans dry, crack, and darken slightly, 15 to 20 minutes.
Working over a large bowl with a palm-full of oats at a time, rub them between your hands to crumble them a little; repeat with the remaining oats. (It’s okay if they don’t know all break apart.) Add the chia, miso, smoked paprika, mustard, and pepper and stir, mashing with a fork to combine. Remove 1/4 cup of the thick fat from the top of the coconut cream and refrigerate the rest of the fat and liquid for another use. Stir the fat into the bowl until a thick paste forms; let sit until the beans are ready.
Add the warm beans to the oat mixture and mash with a fork, a potato masher, or your hands until the beans are broken up but still in uneven pieces. The mixture should hold together when you squeeze some in your palm. To shape the burgers, divide the mixture into 6 balls, and working one at a time, press them into patties onto a large rimmed baking sheet until they’re about 1/2 inch thick. If the edges crack or they become uneven, simply press them back into a circle.
Cover loosely with parchment and refrigerate for at least 1 hour (or cover tightly and refrigerate for up to a day. Or wrap the burgers individually and freeze for up to several months.) Prepare a charcoal or gas grill for medium direct-heat cooking. (Or if you’re going to cook the burgers on the stove, heat the oven to 200°F and get a baking sheet handy.)
To grill the burgers, brush the tops with some of the oil. Put them all on the grates directly over the prepared fire, oiled side down, brush the tops with more oil, and cover the grill.
To cook on the stove, put a thin film of oil in a large skillet over medium heat. When the pan is hot, add three of the burgers to the pan.
Either way, cook until the burgers are firm, a crust forms, and they release easily 5 to 10 minutes. Turn and cook the other side the same way, another 5 or so minutes. If cooking in a pan, transfer the finished patties to a baking sheet in the oven and repeat with the remaining three burgers. Serve right away on buns or rolls if you’d like with all the trimmings.