The TECHNIQUE and the balance of ingredients are CRUCIAL!! DO NOT add anything with more moisture (ketchup, mustard, etc.) into the recipe. Use condiments on the bun. The exact moisture content and the chilling time are absolutely essential to the success of this dish. Also, a food processor is a necessity.

We used peanuts because they are very inexpensive and accessible. If you are allergic to peanuts, you can substitute any soft, fleshy nut e.g. walnuts, pecans, macadamias or cashews. Almonds are too hard for this, but hey - try it!

Buzz oatmeal and flax seed meal in food processor until almost like. flour. Buzz peanuts into very fine pieces - do not grind into peanut butter. Now add mushrooms to the processor and blend until very finely chopped - just before the puree stage. Add to bowl. Chop up the carrot and onion. Place in food processor with oil and seasonings and puree. Add to oatmeal mixture and set aside. Now, place the WELL-DRAINED beans into the processor and process until crumbly. Do not puree beans - just a few pulses and you've got it. Add beans to the bowl and thoroughly mix everything to combine. Place in fridge and chill for AT LEAST 30 minutes, an hour is even better (overnight makes a very good consistency).

Heat an electric griddle or a grill pan (flat side) until fairly hot. Add a bit of olive oil, just enough to coat the surface. While pan is heating form mixture into 8 patties; place each one on top of the bread crumbs. Turn and coat on other side and immediately place on hot griddle/grill. Brush top of burger with olive oil. When nicely browned on bottom, turn over and brown on other side. This only takes a few minutes. Serve on buns with all the usual burger condiments!

YUMMY!

1. Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
2. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
3. Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.