Peel and dice the onion and fry briefly in a pan with oil.

Drain the kidney beans and rinse under water until no longer foamy.

Either mash the kidney beans with a fork (this is how I did it) or put them in a blender and chop them.

Wash, clean and finely grate the carrot.

Then mix the mashed kidney beans, finely grated carrot with the rest of the ingredients listed in a bowl (the canola oil is excluded here, of course).

Now heat a pan with 1 tsp of canola oil. Use about 2 tablespoons of the "batter" for each patty. Place this in the pan and flatten a bit with the tablespoon. Fry until golden brown on both sides (about 3-5 minutes per side).

Top the burger buns as desired. I spread them with (sugar free) ketchup on one side and mustard on the other. I also topped the burgers with tomato and cucumber slices, and some lettuce. Don't forget burger patties, of course. Some salt & pepper, if you like, and enjoy!