How to Make
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Fry the onion and garlic in the olive oil for a few minutes until softened, then transfer to a mixing bowl.
Whizz half the kidney beans in food processor or blender until you have a rough paste. Add the other half of the beans to the onion and garlic and lightly crush the beans with a potato masher. Add the blended beans and all the other ingredients.
Mix well, adding a little water, if needed, so the mixture is sticky and will bind.
Divide into 6 and shape into burgers. Leave in the fridge for a few hours to firm up.
Fry in a little vegetable oil for 4 - 5 minutes on each side until crisp.
Serve in a bun, with salad and your choice of burger topping.
These freeze well, defrost before cooking.