Veggie burgers can be a little dry sometimes, but not these, with two zingy toppings and creamy avocado.
Takes 20 minutes • Makes 6 burgers2 × 400g cans kidney beans, drained and rinsed
– 100g/4oz breadcrumbs.
– 2 tsp mild chilli powder.
– 1 small bunch of fresh coriander, stalks and leaves chopped.
– 1 egg.
– 200g tub fresh salsa.
– 150g pot low-fat natural yogurt.
– juice of ½ lime.
– 6 wholemeal buns, sliced.
– salad leaves, avocado and red onion slices, to serve.
Step 1:Heat the grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and half the leaves, the egg and two tablespoons of the salsa, season to taste, then mix together well with a fork.
Step 2:Divide the mixture into six, then wet your hands and shape into burgers. Place on a non-stick baking sheet, then grill for around 4–5 minutes on each side until the burgers are golden and crisp.
Step 3:While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a grind of black pepper. Split the buns in half and spread the bases with the yogurt mix. Top each with salad leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.