Preheat oven to 350 F. Line a cookie sheet with parchment paper or tinfoil (spray with cooking spray if using tinfoil).
Place beans in a medium bowl. Use a fork or potato masher to mash until almost smooth. It’s okay if there are small chunks of bean.
Heat olive oil in a skillet over medium heat. Add onion and cook until somewhat softened, about five minutes. Add chopped kale and cook, stirring, until softened and wilted, about 4-5 minutes. Add garlic and cook for another minute. Set aside to cool.
Add quinoa, oats, sun-dried tomatoes, parsley, basil, oregano, egg, salt and pepper to the beans, then add slightly cooled onion/kale/garlic mixture. Mix thoroughly, using a wooden spoon or your hands.
Shape into 3-inch round patties and flatten slightly on the baking sheet. Bake 15 minutes, then flip and bake for another ten minutes. Serve with burger fixings such as pickles, lettuce, tomatoes, mayo, mustard, and cheese.
*To veganize, replace egg with a flax or chia eggFrom.