Blanch (cook in boiling water for 3 minutes) broccoli. Drain off water. Cut off small florets and coarsely chop enough remaining broccoli stems to equal 2 cups.
Heat oil in a medium pot over medium heat. Saute the onion and celery until soft, about 5 minutes.
Whisk in flour and cook 1 minute. Add the broth and evaporated milk. Cook, stirring constantly, until the mixture simmers and thickens, about 5 minutes. If you don’t have enough evaporated milk to make soup creamy, add some regular milk, ½ cup at a time.
Add the chopped broccoli, cheese, pepper, nutmeg and salt, to taste. Stir until the cheese melts and the soup is heated through, about 3 minutes. Serve about 1 cup per person topped with broccoli florets. (Note: if using the 5 oz. evaporated milk, add another ½ cup of ‘regular’ milk to bring the amount of liquid to about 12 oz.).
Drain 1 can of beans, reserving the liquid, and mash the beans in a medium bowl.
Drain the second can, add to the bowl with the breadcrumbs, eggs, pepper, and garlic powder. If necessary, add a little of the bean liquid until the mixture holds together but is not wet.
Divide into 6 equal portions and shape into 4-inch patties.
Warm the buns in a 300 degree F oven for about 5 minutes.
Meanwhile, heat of oil in a large (12-inch) skillet over medium-high heat. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total.
If you've chosen a burger that gets topped with cheese, add it now. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts. Top the burgers as desired and have fun with family!