Mexican Style Burgers

Serves 4-6

450g (1lb) topside mince
400g tin red kidney beans, drained, using half the can for the burgers and the other half for the salsa
1 green pepper, deseeded and finely chopped, again using half the can for the burgers and the other half for the salsa
1 tomato, roughly chopped
5mls (1 tsp) chilli powder

In a large bowl mix the beef, kidney beans, green pepper, tomato & chilli powder until throughly combined. Divide into 4-6 and shape into burgers.

Grill or bbq for 8-12 minutes in total or until throughly cooked.

Serve on toasted burger bap with a mixed beany salsa salad made up from the reserved kidney beans and green pepper plus some blanched green beans, capers and chicory.