Heat a small frying pan. Toast the nuts and oats until lightly browned. Add the sesame seeds and continue toasting for another 30 seconds or so. Transfer to a mixing bowl and cool for a few minutes.
Add the beans, bell pepper, garlic and panko to the bowl. Mix everything together. Season with salt, pepper and, optionally, Himalayan black salt.
Stir in the beaten egg.
Reheat the pan. Pour in enough olive oil to reach a depth of about an eighth of an inch.
Divide the burger mixture into three portions. Form each portion into a ball.
When the olive oil is hot, drop in the balled burger mixture and push down with your fingers to flatten into discs about three-quarters of an inch thick.
Fry the vegetarian burger patties over medium heat until lightly browned and crisp, flipping halfway through to brown both sides, about two minutes per side.
If you want to assemble your vegetarian burger sandwich the way I did, here’s how. Split a bun and lay a burger on the bottom half. Mix together a tablespoonful of mayonnaise with enough wasabi to suit your taste. Spoon the wasabi mayo on the burger. Top with pickled onions and torn cilantro. Serve and enjoy.