In a small bowl make your flax egg. Add your ground flax and water and stir, set aside.
Now prep your veggies. Dice your bell pepper and onion, mince your jalapeño and garlic, chop your cilantro, shred your carrot and set aside.
Into a medium sized bowl add your black beans. Mash them well with a fork or potato masher. You will want most of the black beans to be mashed leaving about 1/4 still partially whole.
To the bean mixture add your cumin, salt and pepper and mix together.
Now add your cilantro, jalapeño, garlic, bell pepper and carrot and mix until well incorporated.
Place your oats into a food processor or blender and pulse until your oats are ground but not fully a fine flour like texture.
Add the flax egg and oats to your bean mixture and mix well. Now allow the mixture to set for five minutes. This helps the beans to absorb your binders and stay together better. Do not skip this step.
Place a large skillet on the stovetop over medium heat and add about 2 tbsp. of olive oil.
Take about 1/2 cup of your bean mixture and form into a thick patty about 3/4-1 inch in thickness. Place into the pan and cook on each side until golden brown and firm, about 4-5 minutes per side. Depending on the size of your pan and how many burgers you can cook at once you may need to add more oil.
Into a food processor or blender add your hummus and chipotle pepper. Blend or pulse until combined.
Prepare your serving veggies. Slice your tomato and onion and cut your lettuce.
Now assemble your burgers. Onto your bun smear the hummus, top with your burger, then tomato, onion and lettuce.