Mexican Bean Burgers - cooking recipe

Ingredients

1 can (15 oz) red kidney beans, drained and rinsed
10 oz vegetarian crumbles
3/4 cup canned corn kernels, drained
2 None green onions, thinly sliced
1/3 cup dry breadcrumbs
2 tbsp chopped cilantro
1 None egg, lightly beaten
1/2 tsp ground cumin
1/3 cup low fat yogurt
2 None English muffins, split and toasted
1/2 None avocado, sliced
2 None tomatoes, cut into wedges
None None Lettuce, to serve

Preparation

Blend or process beans until coarsely chopped. Place beans, vegetarian crumbles, corn, green onion, breadcrumbs, 1 tbsp of the cilantro, egg and cumin in large bowl. Mix well.
Shape mixture into eight patties. Mix yogurt and remaining 1 tbsp cilantro in small bowl. Set aside.
Spray a large nonstick skillet with no stick cooking spray and heat on medium. Cook patties, in batches, for 3-4 mins each side, until golden.
Top each muffin half with avocado, patties and a dollop of cilantro yogurt. Serve with tomato and lettuce.