Heat half the oil in a frying pan and saute the carrot, onion, celery, garlic and leek until soft - this should take about 5-10 minutes.
Add the sauteed vegetables to the mashed kidney beans and mixed beans and mix well. Scatter over the parsley, and season to taste. Cool a little before shaping the mixture into round patties, about 4cm in diameter and 1cm thick.
Place the remaining oil in the frying pan and fry the vegetable burgers on both sides over a medium heat. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.
Drizzle with chilli oil before serving in toasted burger buns with slices of tomatoes and finely sliced red pepper.
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