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Ingredients

Burgers
150 Proper Cheeza-peno tortilla chips
1 × 420g can of Watties chilli beans
1 C fresh breadcrumbs
2 tsp vegetable oil
40 g cheddar cheese grated
4 burger buns
1 avocado sliced
2 tbsp preserved sliced jalapenos
¼ lettuce sliced

Salsa
1 × 400g can of Watties chopped tomatoes
1 red onion finely diced
1 handful fresh coriander chopped
1 clove of garlic crushed and roasted
1 × 410g can of Watties corn kernels drained
1 lime juice & zest

Preparation

Make the tomato salsa; combine the tomatoes with half the diced onion, half the coriander and roasted garlic. Season with salt to taste, mix well then set aside.

In a separate bowl make the corn salsa. Combine the remaining onion and coriander with the corn, lime zest and juice. Season with salt, stir and set aside.

Whiz the tortilla chips in a food processor until finely crushed. Transfer to a separate bowl.

Add the beans and breadcrumbs to the food processor. Pulse until the mixture comes together. Divide the bean mixture into 4 and shape into patties. Crumb each bean patty with the smashed tortilla chips.

Heat the oil in a large frying pan and cook the bean patties for 2 minutes, then flip, top with cheese and cook for a further 2 minutes.

To serve: cut the burger buns in half. Place avocado over the top half, and spoon tomato salsa over the bottom half.

Add the hot burger patty, top with extra crushed tortilla chips and pickled jalapenos if desired. Spoon the fresh corn salsa on top, adding fresh lettuce to serve.