Make the Burger Patties:

Grab a large mixing bowl, add the drained black beans and mash them (fork/glass). 
Grate the tempeh in the bowl using a medium grater.
Add all the other ingredients: the diced onion and garlic, the rolled oats, tomato paste, peanut butter, soy cream, olive oil, and all the spices.
Dissolve the vegetable broth powder in hot water, pour it into the bowl too.
Toast the walnuts briefly in a dry pan until fragrant. Chop them coarsely, add to bowl.
Mix everything well and let the mixture sit for about 10 minutes.
Divide the mixture into even portions (i made six). Using your hands, roll each portion into a ball, and flatten it into a patty. Choose your patty size based on the buns you’re using.

Pan-Fry the Patties:

Fry the patties in a pan with a little oil over medium heat, until they’ve got a nice crust. 

Assemble the BBQ Burger:

Slice your burger bun in half. Toast the cut sides briefly in a pan or on the grill.
Generously spread vegan burger sauce on both bun halves.
Add a fresh leaf of iceberg lettuce to the bottom half.
Place the warm BBQ tempeh patty right on top.
Add more burger sauce, grilled onions, two slices of tomato, and a few dill pickle slices. If you like, add a slice of vegan cheese on top.
Crown your creation with the top bun.