Open the cans and drain the water from the beans.

Press the garlic and put all the ingredients in a blender or food processor. It might be a good idea to start with only the wet ingredients in the blender and then add the flour and oats gradually while blending.

Blend it into a firm mixture.

Shape the mixture into four patties.

Put butter on a hot pan and fry the bean patties for 2-3 minutes on each side until they become crispy on the surface.

Place them on a plate with a slice of paper towel.

Mix all the vegetables and dill together in a bowl.

Put vinegar, water, salt, and sugar in a pot and bring it to a boil.

Let it cool down a bit and then pour it over the vegetables in the bowl.

Mix everything together and let it cool down.

Put all the ingredients in a pot and bring it to a boil.

Let it simmer for 40 minutes. Remember to stir it occasionally.

Take a spoonful of marmalade and place it in the fridge for a couple of minutes. If the consistency is like a thin marmalade, it is done. Otherwise, let it boil a bit longer.

Let the marmalade cool completely before use.

Cut the burger buns in half and toast them on the cut side. I used my brioche burger buns, which I almost always have in the freezer.

Spread mayonnaise on the bottom bun and place a bean patty on top, followed by pickled red onions, field salad, and red bell pepper.

Place a few slices of bacon on top (or not). Here, I added ketchup on top of the bacon, but I would actually recommend keeping the bacon and ketchup separate so the bacon doesn’t get soft. I used my homemade Heinz ketchup, which tastes just like the real thing.

Spread chili marmalade on the top bun and place it on top.

Give the burger a little press and serve.