In a medium-size, heavy bottom saucepan, heat the olive oil over medium heat and sauté the diced onion, stirring occasionally, until translucent (about 5 minutes).

Add the garlic, salt and pepper and cook, stirring occasionally, until the garlic is fragrant (about another 2 minutes). Remove from the heat and set aside to cool briefly.

Place the mayonnaise, sour cream and chipotle chili in a blender, and blend until smooth. Set the sauce aside.

In a large bowl, place the all purpose flour, xanthan gum, oat flour and whole oats, and whisk to combine well.

Create a well in the center of the dry ingredients and add the black beans, goat cheese, eggs, 1/4 cup of the chipotle mayonnaise sauce and the sautéed onions and garlic, mixing to combine after each addition.

Cover the bowl and place in the refrigerator for the mixture to chill for at least 1 hour and up to 2 days.

Once the mixture has chilled, form it into 6 patties of about 3/4-inch thick, pressing to pack the patties firmly.

Dredge each patty in flour to coat both sides in a thin layer and set aside.

Heat 4 tablespoons of coconut oil in a large cast iron (or other heavy-bottom) skillet over medium-high heat until the oil ripples slightly.

Place the patties in the skillet to cook until browned on the underside (about 3 minutes), taking care not to crowd the skillet. Flip the patties and continue to cook until browned on the second side (about another 3 minutes).

Reduce the heat to medium-low, cover the skillet and continue to cook until the patties feel firm to the touch (about another 4 minutes).

Remove the patties from the skillet and place on a wire rack to drain.

Repeat with the remaining patties, adding more oil as necessary.