Method

Drain and rinse the kidney beans and chickpeas. Dry both as much as possible by laying them on a clean kitchen towel and then using some kitchen paper to dry off as much water as possible. If this step is skipped the burger will have a more mushy texture.

Add the beans, chickpeas and all the other ingredients to a food processor or mixing bowl along with all the other burger ingredients (crumble in the oxo cube if using - this definitely gives a much meatier flavour).

If using a food processor pulse the mixture until the desired consistency is reached. You may have to scrape the mixture down a couple of times as you do this. If you do not have a food processor mashing everything together in a mixing bowl with a potato masher or back of a fork. You should still have some full beans/chickpeas and some partially broken in the mixture.

Weigh out 1/4 lb of the mixture (113g), lightly flour a worksurface. rol the mixture into a ball in your hands and then squish it down into a burger shape. You want to make these quite thin so they cook through easily, and are not mushy in the middle. You should have enough mixture to make 5 1/4lb burgers

Once formed heat some oil of choice over a medium-high heat and cook on each side for 3-5 minutes. Once cooked serve in a toasted bun with salad and condiments and vegan cheese.

For a simple homemade vegan burger sauce finely chop 1/2 a pickled gherkin and 1 tsp worth of fresh dill. Mix in a bowl with vegan mayo, ketchup, dijon mustard, onion granules, garlic granules and salt and pepper.