Heat 1 tablespoon of olive oil in a non-stick frying pan.

Add the chopped onion, stir well and cover with a lid. Reduce the heat to low and cook over a low heat for 10-15 minutes until soft. If the onion sticks you can add a dash of water. Remove the lid when soft, increase the heat to medium and cook for a further 2-3 minutes to get some colour on your onion.

When the onion is soft add 3 cloves of chopped garlic and cook for a further 1-2 minutes until soft.

Allow to cool then add to a food processor with the drained kidney beans and pulse to combine. Stop to scrape the sides down then pulse again. Don’t over-process the beans - you want to leave some texture at this stage.

Line a baking tray with non-stick baking paper.

Remove the food processor blade and use your hands to make six balls of the bean burger mixture. Place on the prepared tray and flatten into patties with your hands.

For best results chill at this stage for 30 minutes (you can skip this stage if time is short).

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

Brush the burgers with a little oil (I use a pastry brush for this) and bake in the oven for 20 minutes.

Carefully turn over with a spatula (the burgers can still be a little soft so take care) and brush the other side with oil.

Return to the oven for a further 10 minutes.

Serve immediately in a burger bun with your favourite burger toppings (eg lettuce, tomato slices, cheese slices or vegan alternative) and chips or wedges on the side as well as ketchup and/or mayonnaise.