The Best Red Bean Burgers (Gluten-Free)

Bake the canned beans for the perfect meaty texture. Preheat the oven to 350F (180C) and line a baking sheet with parchment paper. Arrange the beans in a single layer onto your prepared baking sheet. Roast until slightly dried out (10-15 minutes) or until the skins are slightly crunchy and most of the beans split open. While roasting, saute the veggies.
Saute the veggies. Add the olive oil to a medium skillet over medium heat. Once the oil is hot, add in the onion and saute until softened (4-5 minutes). Once softened, add in the garlic and saute until fragrant (another 2-3 minutes). Remove from the heat, transfer to a clean dish, and blot with paper towels to remove any extra oil and moisture.
Make the burgers. In a large food processor or bowl, add the sauteed onions and garlic, eggs, feta cheese, crushed cornflakes, mayonnaise, mustard, cumin, paprika, cajun, salt, and pepper. Pulse (or mash with a fork if not using a food processor) until combined. Finally, add in the roasted beans and pulse (or mash) until combined, leaving some larger chunks of beans for extra texture.
Bake. Scoop out about 1/3 cup of the mixture and shape into a patty and place each patty onto a baking sheet lined with parchment paper. Bake at 350F (180C) for 10-15 minutes or until the outsides are crispy, flipping the burgers halfway through baking time.