Open a can of red kidney beans and drain off most, not all of the liquid. Spoon out 1/2 cup into a bowl. Mix in 1/8 cup nutritional yeast, 1 small minced shallot, s & p. Smash until well incorporated. (For this, I used my grandma's old pastry cutter. I bet 60 years ago, while making biscuits in her kitchen in backwoods Virginia, she would not have imagined her cutter would end up in France making vegan burgers!) Add bread crumbs until it starts to come together to hold it's shape, then form into burger.
Saute in some veggie oil until brown on both sides.
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