Place Edgell Black Beans, coriander and cumin in a food processor and pulse until roughly chopped. Transfer to a large mixing bowl.
Stir in onion, egg, breadcrumbs and fetta. Form into 4 burgers. Wrap and place in the fridge for 30 minutes to set.
Heat oil in a large frypan over medium heat. Cook burgers for 5 minutes on either side or until nicely browned and warmed through. Place onto some absorbent paper towel and drizzle some lime juice over burgers.
Serve in burger buns with lettuce, beetroot, tomato and avocado.