I read a tip on Serious Eats, that with tinned beans, because they’re so wet, baking the beans to dry them out helps the patties have more texture, instead of resembling bean paste. Because the oven needs to be on anyway, and parchment makes for easy clean up, you can add that step. Otherwise, a good rinse and drain to get off as much moisture as possible, they will still turn out! If you want to crisp them out, bake them for 20 minutes at 400’ and that will do the trick. Again, not essential unless you are a stickler for texture.

This will make 6 patties, but I wrote the toppings for 4 as that is our average recipe yield here. Add as necessary.