Drain and rinse the cannellini beans. Pick the oregano leaves. Add the garlic and half the oregano leaves to a food processor and pulse to chop. Add the cannellini beans, cumin, Aleppo pepper flakes, Worcestershire powder, flaxseed meal, garbanzo bean flour, and ¼ tsp salt. Pulse a few times to mix, until just combined. Form the bean mixture into 4 patties and transfer to the refrigerator.
Cut the zucchini into planks, each about 3 to 4 inches long. Halve the romaine heart lengthwise.
Finely chop the remaining oregano leaves. In a small bowl, combine the chopped oregano, 1 tbsp lemon juice, and the Vegenaise. Add a pinch of salt and stir lemon oregano dressing to combine.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the zucchini and cook, turning occasionally, until just tender, about 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Add the romaine to the skillet cut side down. Cook, pressing to sear, until charred and crisp-tender, about 2 to 4 minutes. Transfer to a plate and season with salt and pepper.
Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the white bean burgers and cook until crisp and heated through, about 3 to 5 minutes per side. Transfer the burgers to a plate. Add the remaining lemon half to the skillet, cut side down. Sear until caramelized, about 2 to 3 minutes.
Roughly chop the zucchini. Lay the charred romaine on large plates and top with the zucchini and mini white bean burgers. Top with the roasted peppers and drizzle with lemon oregano dressing. Serve with charred lemon.