• Line a sheet pan with parchment paper and set aside. Make room in the refrigerator for the sheet pan where you'll rest the patties.

Make the Patties

• To a cast iron skillet, add 1 teaspoon of oil and heat on medium unit it shimmers. Add the onions and cook stirring occasionally for 4-5 minutes just until softened. Set aside to cool slightly.
• Meanwhile, to a large mixing bowl, whisk the eggs, add half the black beans and sautéed onions.
• To the work bowl of a food processor fitted with the S blade, add the oats, tomato paste, mustard, chipotle pepper, adobo sauce, salt, garlic granules, Worcestershire Sauce, black pepper, and liquid smoke. Process for about 30 seconds or until a rough paste forms (a clump should hold together in your fist).

  Add the remaining black beans to the mixture and pulse about 10 times, or until the beans are broken down slightly. Transfer mixture to the large mixing bowl with the bean/egg mixture.
• Use your hands to squish all the ingredients together, mixing until the ingredients are evenly distributed. The mixture will be very moist.

Portion and Chill

• Use a 1/2 cup (145g) scoop (for 7 patties) or 1/3 cup (85g) scoop (for 10 patties) to portion the patties. Roll each into a ball and transfer to the parchment lined sheet pan. Using the back of a large metal measuring cup, with a small parchment square to prevent sticking, press each ball into a patty using gentle pressure about 3/4 inch - 1/2 inch (1.9 – 1.27 cm) thick.

  Place the patties in the refrigerator for at least 40 minutes.

  To Freeze (optional): slide the pan in the freezer for one hour then stack the patties between pieces of parchment paper and into a freezer bag for longer storage.

Cook the Patties

• Preheat the oven to 200 Fahrenheit (95 Celsius) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they’re cooked.
• To a cast iron skillet, add two to three tablespoons of oil on medium heat. Heat until shimmering. Place three patties in the pan. Be sure to give them plenty of room. Cook for about 4-5 minutes on each side until seared and crispy around the edges. If adding cheese, add it about 2 minutes before the patties are done, lidding the pan so the cheese melts evenly.

  Slide the cooked patties onto the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil to the pan as needed.

To Store and Reheat

• The patties can be made and held in the fridge covered for up to 24 hours. Cooked patties can be stored in the refrigerator in a lidded container for up to three days. To reheat cooked patties, place on a parchment lined sheet pan and bake on 350 Fahrenheit for about 15-20 minutes or until heated through.