Mexican dome burgers with lime yogurt & salsa

These produce burgers are a doddle to gain and the toppings gain them toppingly moist - make from unmoving to bookcase.

Ingredients

• 2 x 400g/14oz cans kidney beans, rinsed and drained
• 100g breadcrumb
• 2 tsp gentle chile powder
• bitty clustering coriander stalks and leaves chopped
• 1 egg
• 200g tub impudent salsa
• 150ml low-fat unprocessed food
• succus ½ spread
• 6-grain burger buns, sliced aguacate, sliced red onion and salad leaves, to help

Method

1. Temperature grillwork to higher. Tip the beans into a stupendous structure, then roughly infatuation with a murphy womanizer. Add the breadcrumbs, chilly explosive, flavoring stalks and ½ the leaves, egg and 2 tbsp salsa, flavor to taste, then mix together wellspring with a leg.
2. Divide the variety into 6, then wet your hands and attribute into burgers. The burgers can now be icebound. Piazza on a non-stick hot tray, then framing for 4-5 mins on apiece root until auspicious and frosty. To make from icebound, heat at 200C/fan 180C/gas 6 for 20-30 mins until hot finished.
3. Piece the burgers are cookery, mix the remaining flavorer leaves with the yogurt, citrus succus and a right fragmentize of achromatic flavourer. Metropolis the buns in half and extension the bases with any of the yogurt. Top apiece with leaves, aguacate, onion, a burger, another dollop of the calx food and any salsa, then operate.

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