Preheat oven to 400F. Cut potatoes into small thin, long rectangles.
Line baking sheet with parchment paper. Throw all ingredients into a Ziploc bag & toss until potatoes are fully coated. Pour fries onto parchment paper so that they are next to one another not on top of each other.
Bake fries for 45 minutes, flipping after 30 minutes.
Take 3 cups of the french fries & place them in a large mixing bowl. Add in the eggs & flour & toss to combine. Pour french fry mixture into the mini springform pan. Place in freezer for 20 minutes.
Remove pan from freezer & place large skillet over medium heat. Open springform pan & drop the mixture gently onto the skillet. Cook for 8-10 minutes & then flip & cook for another 8 minutes. Make sure all sides are cooked as well by carefully rotating the pan or bun. Set aside.
Wash & drain beans. Add all ingredients to food processor. Blend until smooth.
Pour mixture into bowl & freezer for 1 hour. Pour EVOO into large skillet. Roll mixture into 4 burgers & place in oil (if difficult to make patties, either freeze for longer or use clean mini springform pan again for shaping). Cook over medium heat for 5 minutes on each side. Remove from oil & set aside.
Place burger patty on top of bun & top with another bun. Serve & enjoy!