Zest the lemon, then combine the zest with ¼ cup olive oil, the oregano leaves, and pepper flakes. Set aside the oil to infuse while you prepare the burgers.

Cut three ¼-inch thick rounds from the fleshy middle part of the zested lemon, and pick out and discard the seeds. Chop into a small dice, peel and all, and set aside. Use a sharp chef’s knife to quarter and then thinly slice the artichoke hearts.

Warm a skillet over medium heat. When hot, add the remaining 1 tablespoon olive oil, swirl to coat, then add the diced onion and ½ teaspoon salt. Cook, stirring periodically, until lightly golden and soft, 6 to 8 minutes. Stir in the garlic, followed by the diced lemon. Allow to cook until the lemon softens, 3 to 4 minutes, then add the artichoke hearts, a few grinds of black pepper, and remaining ½ teaspoon salt. Cook for 5 to 10 minutes, stirring the pan periodically, until the artichoke browns lightly, collapses a bit, and any excess liquid in the pan is cooked off. Transfer to a mixing bowl.

Add the beans to the bowl and use a potato masher (or big fork, or wooden spoon) to mash them with the vegetables until the mixture begins to cohere, leaving some beans intact. Fold in the potato flakes and starch. Once the mixture is cool enough to handle, shape into 4 burgers using lightly moistened hands.

Before grilling the burgers, you’ll need to pre-cook them so that they hold up over the grates. Preheat your grill to medium or medium-high heat. Lightly grease a piece of aluminum foil and place on an upper rack. Place the burgers directly on the foil, cover the grill, and allow them to cook until noticeably firmed up — 10 to 20 minutes, depending on how hot your grill is.

Brush the top side of each burger with some of the infused oil, then add to the lower rack over indirect heat, oiled side down. Cook until grill marks appear — which will only take 2 to 3 minutes — basting the burgers as you cook. In swift, confident motions, flip and cook til grill marks appear on the opposite side. Then serve hot, warm, or at room temperature, adorned as you please.

*To pre-cook the burgers in advance in the oven: Arrange the shaped burgers on a parchment-lined baking sheet and bake in a preheated 200C oven for 15 minutes. Cool before storing in an airtight container. Then bring them to room temperature before grilling, or re-warm them on an upper rack for a few minutes until heated through, before proceeding with adding the grill marks.

*To freeze: Once cool, wrap leftover burgers individually in plastic, then store in a container or zip-top bag. Thawed burgers will have a wetter, softer texture, and they aren’t quite sturdy enough to grill. The best way to cook them is in a lightly oiled skillet.