Toss all ingredients into a food processor and pulse until about 75% blended, to leave a bit of texture in the burgers. Remove blade, stir mixture with a spatula to mix in remaining chunks. Taste and adjust seasoning if required.
Place mixture on nonstick cookie sheet by using a half cup measure. Press to one inch thickness, forming eight round patties.
Bake for 30 minutes to allow a crust to form on bottom. Then, very carefully (these are soft burgers!!) flip, reshaping if necessary, and cook for 10-15 minutes on the remaining side.
Serve with your favourite fixings! I love a combo of Dijon and Mayo on pretty much everything...and it works here too. And in the photo, we served the burger with a mixture inspired by one of my fave Ottolenghi salads: thinly slice a small red onion and place in a bowl, along with 1/4 cup of sliced dates (I like deglet noor or medjool). Pour 2 tbsp of balsamic and a sprinkle of salt over them. Toss to combine and let sit for 30 minutes. AMAZING.
*note: I use unsalted beans...if yours are pre-salted, start with 1/4 tsp salt in the mix