1Prepare a plate by coating gently with a little oil. Set aside.
2Put oats in the blender or food processor.
3Blend to a rough chop.
4Add in ½ can beans, egg, cumin, salt, garlic powder, onion powder (if using) and process until well mixed, approximately 45 seconds. It will look like a coarse bean paste.
5Transfer the mixture into a bowl and fold in the remaining ½ can beans, breadcrumbs and the shredded pepper jack cheese, if using and onion/scallion, if using.
6With wet hands (the mix will be sticky) form into ½ inch thick patties and place onto prepared (oiled) plate.
7Place plate in refrigerator for 10 minutes so burgers can set and flavors can meld together.
8Heat 1 tablespoon of oil in skillet at medium high heat.
9Coat the oil all over the skillet.
10Add the burgers.
11Cook 4 minutess
13Cook another 4 minutes.
14Watch for burning and adjust stovetop as needed.
15Burgers will be done when they feel firm when pressed with a fingertip.
16Serve on top of shredded red cabbage, a salad, a toasted bun or bread with salsa/avocado, or crumbled into a tortilla with scrambled egg.
17These freeze great and can wrap in a damp paper towel to thaw in microwave. They also keep in the fridge for up to two days.