Beef and Black Bean Burger

SERVES 6, PREP & COOK 35 MINS

2 ripe avocados, chopped

2 tblsps lime juice

6 large, round soft white bread rolls, split

¼ cup mayonnaise Butter lettuce leaves, sliced tomato, jalapeno chilli sauce, to serve

PATTIES

170g packet original corn chips

425g can black beans, rinsed, drained

500g beef mince

1 egg, lightly beaten

35g sachet taco seasoning

3 green spring onions, finely chopped

½ cup finely chopped fresh coriander

1 To make patties, place half the corn chips in a large, snap-lock bag. Seal. Using a rolling pin, gently pound until finely crushed. You need ¾ cup. Reserve remaining corn chips to serve.

2 Place black beans in a large bowl. Crush with a fork. Add crushed corn chips, beef, egg, seasoning, onions and coriander. Mix well.

3 Divide mixture into six portions. Shape into patties.

4 Heat an oiled, large, barbecue flat plate over a medium heat. Add patties. Cook for 7 minutes. Turn patties over. Loosely cover with foil. Cook for a further 7 minutes, or until cooked through. Remove.

5 Meanwhile, coarsely mash avocados with a fork. Stir in juice. Season.

6 Spread cut sides of rolls with mayonnaise. Top the bases with lettuce, tomato, patties and avocado mixture. Drizzle with sauce. Replace tops. Serve with reserved corn chips.