In a small sauté pan, heat olive oil over medium heat and sauté onions and peppers for a few minutes, until softened. Add garlic and half of the drained black beans, and continue to cook for another couple minutes, until any liquid has evaporated but before vegetables start to brown. Transfer to the bowl of a food processor along with all the remaining ingredients except the other half of the drained black beans. Pulse until mixture comes together but is still a bit chunky. Add in the remaining black beans and pulse a few more times, until mix sticks together but still has some texture.

Pour mixture out onto a greased pan and grease your hands. Divide mix into 4-5 equal pieces and form each into ½ inch thick flat patties and place onto the greased pan. Refrigerate for at least a half hour before cooking or wrapping up for later use. Keep refrigerated or frozen.

To cook, coat the bottom of a non-stick or well-seasoned cast iron pan with oil and heat over medium heat. Cook burgers for 4-5 minutes on each side, until well browned.