1. Place the oats, walnuts and scallions in the bowl of a food processor fitted with the blade attachment. Pulse until a coarse meal forms, about 20 pulses. Add the beans, carrots, miso and chili powder. Process, scraping down the sides as needed, until the mixture comes together and is chunky but isn’t a complete paste, 15 to 20 seconds.

2. Shape the mixture into 6 (3-inch-wide) patties (about 1/2 cup each). Let rest for 5 minutes, or refrigerate, loosely covered, for up to 3 hours.

To grill:

1. Heat an outdoor grill to direct, medium-high heat. Scrape the grill grates clean if needed.

2. Brush the patties well on both sides with the oil and place on the grill in a single layer. Cover and grill until grill marks appear on the bottom, 3 to 4 minutes.

3. Using a thin metal spatula, flip the burgers. Cover and grill until heated through and grill marks appear on the other side, 3 to 4 minutes more.

4. Serve the burgers on buns with desired toppings.

To cook in a skillet:

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add 3 of the patties and cook until well-browned and crisp, 3 to 4 minutes per side. Transfer to a serving plate.

2. Add remaining 1 tablespoon oil to the skillet and repeat with cooking the remaining 3 patties.

3. Serve the burgers on buns with desired toppings.

Recipe notes: These burgers can be frozen raw or cooked. Wrap each burger individually in plastic and freeze. Thaw raw burgers in the refrigerator overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave. Leftovers can be refrigerated in an airtight container for up to five days.

(Sheela Prakash is a senior contributing food editor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)