Mexican Chilli Burger

In a large mixing bowl place the chilli beans, and roughly crush with the back of a fork. You can also use a blender and lightly pulse the beans, still keeping a bit of texture, then transfer to a bowl. 

Now add in the coriander, lime zest and juice, jalapeno (if using), bread crumbs and egg. Using a spatula or your hands, mix the ingredients until well combined. 

Line a baking tray with some baking paper and set aside. 

Using slightly wet hands, divide the burger mixture into 6 even patties and place them on the prepared tray. Pop them in the fridge for at least 30 minutes to firm up. 

To cook, heat a large frying pan over medium heat and add a drizzle of oil. 

Add the patties, making sure to flatten them slightly with a flipper. Cook for 3-4 minutes on one side or until golden brown. 

Flip and then add a slice (or two) of Monterey Jack cheese and cook for a further 3-4 minutes. 

Split the buns in half and Toast (or have them fresh), spread on some chipotle mayonnaise, add the burger patty, cheese, lettuce, a few slices of tomato, and serve.