Prep Time: 10 min
Cook Time: 10 min
Servings: 6

Ingredients
2 tins mexican refried pinto beans
100g breadcrumbs
2 tsp chilli seasoning
small bunch coriander, stalks and leaves chopped
1 egg
200g hot & chunky salsa picante
150ml low-fat natural yogurt
½ tbsp Nothing But the Lime concentrate
6 wholemeal burger buns, sliced
avocado, sliced red onion and salad
leaves, to serve

Method
1. Heat grill to high. Tip the beans into a large bowl. Add the breadcrumbs, chilli powder,
coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
4. Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
3. While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime concentrate and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.