Prepare the IBIS Brioche Burgers and separate the top and bottom completely. Wash and drain the lettuce leaves.
For the patties, peel the onion and garlic and sauté in the hot olive oil for about 2 minutes. Transfer to a bowl. Put the beans in a sieve, rinse and drain. Add to the onion-garlic mixture and blend coarsely with a hand blender. Add all the other ingredients (except the sunflower oil) for the patties to the bowl and knead thoroughly with your hands. Shape the mixture into 8 patties the size of the brioche burgers and knead in a little more breadcrumbs as needed. Brush with the sunflower oil just before grilling.
For the salsa, wash the tomatoes, coriander and chilli. Remove the stalks from the tomatoes and dice the flesh. Place in a bowl with the coriander leaves and the chilli pepper in rings. Add the remaining ingredients for the salsa, mix everything together and leave to stand, covered.
For the guacamole, peel the garlic cloves and press them into a bowl. Squeeze the lime and add the juice. Halve the avocado and add the flesh to the bowl with the yoghurt. Blend everything with a hand blender until creamy and season to taste with salt and pepper.
Grill the patties on the prepared grill or in the grill pan for approx. 5 minutes on both sides until crispy brown. Separate the tops and bottoms of the IBIS Brioche Burgers completely from each other and toast them briefly in the grill pan or on the grill with the cuts facing downwards.
Spread guacamole on all the cut sides. Now layer 1 lettuce leaf, 1 patty, some salsa, a second patty and 1 tablespoon of BBQ sauce on the undersides. Place the top on top and serve the burgers immediately with the remaining salsa.