Step 1

Preheat oven to 375 degrees.

Step 2

Drain and rinse the two cans of beans. Spread the rinsed beans in a single layer on a parchment-lined rimmed sheet tray.

Step 3

Bake beans for about 15 minutes, until the beans are dried out and begin to crack. Remove from oven and let beans cool for 10 minutes. Then transfer beans to a large mixing bowl.

Step 4

Heat 2 tablespoons olive oil over medium heat until shimmery. Add onions and diced peppers, sprinkle with chili powder. Stir and cook for about 3 minutes.

Step 5

Add minced garlic and continue cooking for 2-3 more minutes. Remove from heat and set aside.

Step 6

Add two cups of the cooled, baked beans to a food processor.

Step 7

To the beans add egg yolks, Panko, 2 tablespoons of the pepper/onion mixture, Kosher salt and pepper. Process until mostly smooth, about 15-20 seconds.

Step 8

Transfer processed bean mixture to the bowl with the remaining 1 cup of whole beans. Use a silicone spatula to fully mix the processed beans and the whole beans.

Step 9

Form the bean mixture into 4 equal patties, 4-inches wide and 1/4 inch thick. Place patties on a parchment-lined sheet pan or large plate and refrigerate for 30 minutes.

Step 10

Meanwhile, mix the coleslaw greens with the dressing, cover and refrigerate until ready to top the burgers.

Step 11

Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmery, carefully place each burger in the skillet (all four should fit, if not cook in batches of two).

Step 12

Cook on each side for 4-5 minutes, using a fish spatula to carefully flip the burgers and transfer them to a plate.

Step 13

Toast the burger buns and top the bottom bun with avocado slices, then the burger. Top the burger with slaw and a little black pepper. Top with the top bun.