Mexican Bean Burgers

• 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

1. 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.
2. Shape mixture into eight patties. Mix yogurt and remaining 1 tbsp cilantro in small bowl. Set aside.
3. 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.
4. Top each muffin half with avocado, patties and a dollop of cilantro yogurt. Serve with tomato and lettuce.

red kidney beans, vegetarian crumbles, corn kernels, green onions, breadcrumbs, cilantro, egg, ground cumin, yogurt, muffins, avocado, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/36312 (may not work)