Blitz the onions in a food processor until finely chopped. Fry gently in a little oil, with a good pinch of salt, for around 20–25 minutes.

Meanwhile, blitz the mushrooms and beetroot until finely chopped.

When the onions are caramelized and smelling gorgeous, add the mushrooms and beetroot to the pan and continue to cook until all the moisture has cooked off the mushrooms (at least 10 minutes).

Add the liquid smoke (if using), soy sauce, nutritional yeast, onion powder, garlic powder, and some salt and pepper. Cook for another minute or so, then set aside to cool slightly.

Blitz both sets of beans in the food processor. (Actually, I like to blitz the kidney beans into a mush, and then lightly pulse in the black beans so they retain some texture. You do you.) Add the beany mixture to a large bowl.

To the bowl of beany mixture, add the slightly cooled vegetables and vital wheat gluten. Combine thoroughly, using a sturdy wooden spoon at first, then get your hands in there. Knead roughly for a minute.

Chill the mixture in the fridge for two hours.

Flour your chopping board or work surface and divide the mixture into 10 or 12 equal balls (depending on how big you like your burgers). Form each ball into a burger shape, flattening it down with your hands and patting the edges.

Wrap each burger tightly in foil and steam for 45 minutes.

Leave to cool fully then unwrap the burgers from their foil wrappers. At this point you can cook the burgers in a pan or on the barbecue. Or do what I do and freeze them.