To make the burgers, combine the oats, walnuts, sunflower seeds, paprika, cumin, oregano and sugar in the bowl of a food processor with the blade attachment fitted. Process until the mixture resembles breadcrumbs. Add the red onion and garlic and process until finely chopped.

Mix the black beans and kidney beans together, then add to the bowl of the food processor, reserving around 4 tablespoons of beans. Add the egg, soy sauce, sriracha or chilli sauce and a few grinds of black pepper, then process until well combined.

Scrape the mixture into a small mixing bowl, add the breadcrumbs and reserved beans, then stir well and set aside for 10 minutes to allow the breadcrumbs and oats to soak up any excess moisture. If after 10 minutes the mixture is too wet to handle, add 2 tablespoons of breadcrumbs and wait a further 10 minutes.

Divide the mixture into 4 equal pieces, then roll them into balls. Flatten the balls into burger patties, then refrigerate until needed.

To cook the patties, take them out of the fridge at least 10 minutes before cooking. Heat around 2 tablespoons of oil in a large non-stick frying pan. Cook the burgers over medium-low heat until well browned and cooked through, turning only once. On my stove, this takes around 6-8 minutes.

Serve immediately with fresh burger buns, and all your favourite toppings. I like to add jalapeños for extra spice!