Makes 6 burgers
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
200g tub fresh salsa
150ml low-fat natural yogurt
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.
Tip: I always have fresh coriander left over if I have bought it for a recipe, freeze the left overs in the packet, as they come in handy for recipes like this.