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  Saute the onion in a pan until golden brown. I used a dry fry pan but you can use a little drop of oil of you prefer. Once beginning to turn golden, turn off the heat and allow to cool while you carry on with the next step.
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  Drain the beans really well and add them to a large bowl. Mash roughly with a potato masher. You just want them a bit crushed not completely pulverized.
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  Drain the artichoke hearts, give them a bit of a squeeze to remove excess moisture, then chop into small chunky pieces and add to the crushed beans.
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  If using old-fashioned or rolled oats, pulse them a few times in a food processor or blender to make them smaller but still a bit chunky. If using quick oats you can skip this step.
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  Add the oats to the beans then add the onion, garlic, rosemary, lemon zest, salt and pepper.
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  Use clean hands to squeeze and squidge everything together really well.
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  Shape into 4 patties and really squeeze and compact them together well. Then place on a parchment paper lined baking tray or plate and refrigerate for at least one hour. It's fine to leave them up to a couple of days but if you do make sure to cover them well so they don't dry out.

To cook on a grill

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  Place on a grill over medium heat and leave to cook until a nice crust develops then turn over. They should take 5 to 6 minutes each side. Remove from the grill and serve immediately.

To cook in an oven

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  Put the burgers on a lined baking tray and cook at 350°F for 25 to 30 minutes, making sure to turn them over half way. They should be crusty and golden once ready.

To cook in a skillet

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  Heat the skillet with a small drop of oil. When hot add the burger patties.
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  Cook for 5 to 6 minutes until a nice golden crust has formed then turn over and do the same on the other side.