Tex-Mex Bean Burgers with Tomato Salsa

Recipe from

Cooking Light

Nutritional Information

Calories 352
Caloriesfromfat 21 %
Fat 8.2 g
Satfat 2.7 g
Monofat 3.2 g
Polyfat 1.3 g
Protein 16.7 g
Carbohydrate 54 g
Fiber 5 g
Cholesterol 9 mg
Iron 4.7 mg
Sodium 576 mg
Calcium 210 mg


1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons fresh lime juice
2 (16-ounce) cans pinto beans, drained
4 teaspoons olive oil
2/3 cup minced fresh onion
4 garlic cloves, minced
2 tablespoons ground coriander
4 teaspoons all-purpose flour
4 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
6 (1 1/2-ounce) hamburger buns


Combine first 5 ingredients in a bowl. Stir well; set aside.

Place pinto beans in a bowl. Partially mash with a fork, and set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add coriander, flour, cumin, salt, and pepper; cook 1 minute, stirring constantly. Add onion mixture to beans, and stir well. Cut 6 (4-inch) squares of wax paper. Divide bean mixture into 6 equal portions, shaping into 3 1/2-inch patties on a wax paper square.

Preheat broiler.

Invert patties onto a baking sheet coated with cooking spray; remove wax paper squares. Broil patties 4 minutes. Carefully turn patties over, and sprinkle with cheese. Broil an additional minute or until cheese melts. Place patties on bottom halves of buns; top each with 1/4 cup salsa and top half of bun.

May 1997
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