Heat 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 ½ the
leaves, egg and 2 tbsp salsa, season to
taste, then mix together well with a fork.
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.
While the burgers are cooking, mix
the remaining coriander leaves with the
yogurt, lime juice 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.