Black Bean Patties: Heat oil in skillet set over medium heat. Cook onions, jalapeño and garlic for 5 to 8 minutes or until very tender; let cool completely.
In food processor, pulse together bread crumbs, walnuts, oats, Worcestershire sauce, soy sauce, cumin, salt, pepper, chili powder, smoked paprika and brown sugar until combined. Add half of the black beans; pulse until mashed. Stir in remaining black beans.
Divide into 4 portions. Shape each portion into 1/2-inch thick patty; refrigerate for at least 20 minutes or up to 2 days. Alternatively, freeze between layers of parchment paper in airtight container for up to 1 month. (This recipe requires 2 patties, refrigerate or freeze remaining 2 patties for your next meal.)
Loaded Veggie Burgers: Whisk together tahini paste, 1 tbsp water, soy sauce, vinegar, hot sauce, garlic, salt and pepper; set aside. Refrigerate until ready to use.
Heat vegetable oil in large nonstick skillet set over medium heat; cook patties for 3 to 5 minutes per side or until golden brown and heated through.
Serve patties in buns with tahini sauce, avocado, arugula, caramelized onions, tomatoes and goat cheese.
Tip: For homemade caramelized onions, melt 1 tbsp butter in skillet set over medium heat. Cook 1 large sliced onion, and a pinch of salt and pepper for 5 to 8 minutes or until starting to brown. Reduce heat to low. Cook for 20 to 25 minutes or until golden brown. Let cool completely.