Heat 2 teaspoons (10 ml) of the oil in a large grill pan or skillet on medium heat. Add the onion, jalapeño and bell pepper and stir evenly throughout the pan. Cook for 4 minutes, stirring frequently. Add the garlic, stir to combine and cook for 1 minute. Let cool.
Drain the beans (reserve the liquid) and rinse well. Put the beans in a food processor and pulse until the beans are mostly creamy, approximately fifteen to twenty pulses. Scrape the beans into a mixing bowl and add the onion and pepper mixture, oat flour, cumin, chili powder, smoked paprika, salt, black pepper and aquafaba, stir until completely combined and sticky. Divide the mixture into 6 parts, roll into balls and form into patties.
Heat a grill pan or skillet on medium-high heat and brush with olive oil. Add the burgers, cover and cook for approximately 10 minutes per side, or until they’re heated through and are golden brown with grill marks. Put the burgers on the buns and add the lettuce, tomato, sliced onion and avocado on top of the burger.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/texas-southwestern-burgers