Wash pinto beans and soak them in plenty of water overnight.

The next day, rinse under clear water and boil with fresh water for 30 minutes until soft.

Strain in a colander and allow to cool. Set aside

Brush mushrooms clean with a brush and cut them in half. Set aside.

Remove flat-leaf parsley leaves from stems, rinse and spin dry. Pat them well dry. Set aside.

Peel garlic cloves and set aside.

Set walnuts aside.

Peel and quarter onion.

Put all the prepared ingredients with the spices and chickpea flour in a blender and mix coarsely.

Place the mixture in the fridge for 1 hour.

Then remove from the fridge, divide mixture into four equal portions and shape each into a patty.

Fry in a pan for 5-6 minutes on each side at medium temperature. Note not to turn the patties constantly, once is enough.

Toast the buns lightly.

Add at least a teaspoon of your chosen sauce.

Top with crisp lettuce, burger patty, fresh sliced tomatoes, sour burger pickles and pickled red onions or onion jam to taste.

Add some more ketchup or burger relish on top and enjoy with wedges, sweet potato fries or fries.